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According to the long-term plan accepted by the Editorial Board, at the end of September 2011 we present to our readers the 29th issue of the Polish Journal of Commodity Science. Continuing efforts to widen the group of our readers we present some papers in English ver-sion. As before, regardless the language of the original publication, each paper contains a wide summary in both Polish and English. The summaries of all the works published one can find on our webpage The series of 11 papers in the present issue is opened by Talaga and Zelewski’s work on innovations in enterprises. It is a continuation of the previous issue subject - this time indus-trial enterprises from Greater Poland in 2011 are taken into consideration. The importance of various sources of information for innovative activities and forms of cooperation in this field were analyzed. Particular attention was paid to barriers existing between industry and academia: most enterprises analyzed did not know innovative offers of academia as well as how to contact research units. Also lack of support from the government and local authorities was observed in the area of innovativeness. The consecutive three papers deal with the quality of cosmetics. The first one, by Biniecka and Caroli deals with the problem of odorants safety. Authors analyze present law regulations on cosmetics to conclude that although the use in cosmetic products of chemical substances classified as carcinogenic, mutagenic, or toxic to the human reproductive system is restricted, these regulations admit commercial applications of odorants that are considered to be equally hazardous to the nervous, endocrine, and respiratory system. In addition, authors point out that no information is given about the possible environmental pollution produced by the odorant substances. The next work by Sulek et al. present the results of the research on the quality of hand creams containing a mixture of silicone and lanolin ethoxzlates. The authors have attempted to apply a polyether silicone and ethoxylated lanolin as new and physiologically neutral materials to produce cosmetic emulsions in the form of hand creams. On the basis of experiments the influence of the relative content of the compounds used on selected physicochemical and functional properties of hand creams was determined. It was found that hand creams made with silicone polyether and ethoxylated lanolin revealed comparably or even favorable properties, as compared to the characteristics of creams produced without these additives. In the last work on the quality of cosmetics Sikora and Ogonowski presented their results on the possible use of whey protein concentrate as an ingredient in a composition with a mild cleansing effect on the skin. It was found that the liquids containing whey protein concentrate were characterized by good usable properties. It was shown that the addition of whey protein to the washing compositions modified their rheological properties and the ability to create foam. It was observed that the viscosity of the preparations obtained depended not only on temperature but also on the concentration and dispersion time of whey protein. The next work Bereznenko et al relates to the evaluation of the impact of textiles on the functional status of the human body. The authors studied the possibility to obtain a bactericidal effect by the introduction of silver nanoparticles in the stage of forming the structure of synthetic strands. The study included textiles such as strand hemp, flax and polypropylene, modified with silver nanoparticles. The effect of these modifications on the reserve of energy of human organs functional immunology. The influence of textiles on human energy balance was proved. The need for individual choice of materials was suggested. It has been known that properly designed packaging could be an important factor in shaping consumer behavior. In another work Lisinska-Kuśnierz and Ucherek present holistic model of consumer behavior development through the packaging in order to improve the quality of life. It was emphasized that this was a prerequisite for proper design of the development process of innovative packaging. The authors discuss such factors as safety, aesthetics, identification, consumption reduction and sustainable development. According to the authors both packaging manufacturers and their business partners actions are intended to simultaneously take into account all these factors when implementing innovative solutions for packaging. The consecutive four works are related to the quality of food products. The first of these by Popis deals with health quality of food. The author discusses the factors affecting the health quality of food. The most important of them are essential nutrients, the absence of the threat posed by chemical pollutants, microbial infections, no exceedances of allowable content of additives and food irradiation. The next paper by Dzwola is the first part of the text discussing the harmful chemicals that are formed in foods. The conditions of formation and detrimental effects on the human body of substances such as acrylamide, heterocyclic aromatic amines, benzene and polycyclic aromatic hydrocarbons were discussed. The formation of these substances in food products can be mainly the result of interactions between the components contained therein and / or chemical and biochemical transformation occurring during thermal processing of food. The author draws attention to the possibility of formation of these harmful substances in group programs to ensure food safety. Processed buckwheat is a rich source of phenolic compounds that exhibit high antiradical activity. In the next work Trzcińska et al presented their results on the total content of phenolic compounds in buckwheat preparations. The studies used a spectrophotometric method of Folin-Ciocalteu reagent. It was found that commercially available processed buckwheat differ significantly in content of these phenolic compounds. Thus, the type of processed buckwheat chosen by consumers is significant for the quantities of phenolic compounds delivered to the body. The last work on the quality of food products, Skolik i Klimczak concerns issues of chemoreception of bitter taste. The authors discuss the use of scaling methods to assess taste. The paper presents the results of research conducted for sensory angustifoline derivatives, which were used as model substances with a bitter taste. The study helped to choose those of the test compounds, which had the greatest intensity of bitter taste. This allowed to use them to further tests on chemoreception of bitter taste and shaping of molecular matrix of the bitter taste receptor. The last work of the current issue, by Sułowska, deals with the issues of satisfaction and motivation of health care workers. In this paper the author assumes that organizational culture is a system of assumptions, values and social norms, which are stimulators of the behavior of members of organizations that are relevant to the implementation of the formally stated objectives of this organization. The research has indicated several areas for improvement and the main factors driving satisfaction and motivation of workers employed therein, which should be used by health care executives. 29th issue of our quarterly is closed by the column „TPJ announcements”.

I wish you a nice reading
prof, dr hab. inż. Ryszard Zieliński Editor of TPJ

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