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 ZAccording to the long-term plan accepted by the Editorial Board, in the last days of Sep-tember 2008, we present to our readers the 16* issue of Polish Journal of Commodity Science. We assumed that the new trends in commodity science would be the leading motive of this issue. We continue the attempts to widen the group of our readers and also in the current issue present some papers in English. As before, each article contains extensive summaries both in Polish and English. The summaries of all the papers are available at our webpage http ://www.tpj The breakthrough of the 20th and 21st centuries is the time of nanotechnology entering the daily life. That is why the problem of quality control of nanoproducts arises. This is a crucial challenge facing modern commodity science. In the paper that opens the current issue Szewczyk and Adamska present generał information on nanotechnology and nanomaterials. The quality of cosmetic products containing nanomaterials was discussed as crucial from the consumers' point of view. Authors list numerous advantages of this new group of products and pay attention to possible dangers caused by the common use of the nanomaterials. In many nanotechnological processes surfactants are applied to realize processes in nano-scale. For many years the surfactants have been the components of trade products used for cleansing. In the consecutive paper Sułek et al. present the results of tests of milks for cleaning heavily soiled surfaces. The main purpose of the research is design of content of stable emul-sions containing cenosphere as abrasive. The innovative solution employs the fraction of fly-ing ashes arising during coal combustion in power plants. In the consecutive paper Ucherek discussed selected aspects of complex tests of factors influencing the quality of products packaged in a modified atmosphere, that is, in the system: product - cryptoclimate - package. Author presented the research on forecasting the influence of storage conditions on utility of package materials. It was concluded that microclimatic conditions of storing had no significant effect on the mechanical properties of the package materiał. On the basis of the tests performed one can state that the use of the modern packag-ing materials with good mechanical properties and meeting the quality requirements provided in technical specifications, is a guarantee of a proper fulfilment of the protective function of the modern packaging system like modified atmosphere packaging. The paper by Wybieralska regards antioxidant activity of the model aqueous solutions of flavonoids in the presence of iron ions. Author proved that the estimated parameters of the DPPH inactivation kinetics in the systems containing metal cations significantly affected the antioxidant activity of the flavonoids. Author warns that the uncontrolled or excessive sup-plementation of iron ions in flavonoids-rich diets can sometimes lead to unfavorable symp-toms. The health safety of food is a challenge for bromatologists, toxicologists and commodity scientists. Within last years coumarin is an object particular interest. It was proved that the substance present in many plants (i.e. in cinnamon) had negative influence on human organ-ism. Newerli-Guz and Smiechowska discuss the health safety of coumarin presence in food, cosmetics and pharmaceuticals. The maximal content of coumarin in food is 2mg per 1 kg of the product. Cinnamon is a materiał containing coumarin. It was observed that this herb itself and many trade products containing it cinnamon present on Polish and European market, sometimes contained excessive quantities of coumarin. This imposes the necessity of continual monitoring the coumarin level in products containing cinnamon. Quality and safety of food is subject of increasing interest of consumer. The methods and systems of controlling the quality of fruit and vegetables in production are analyzed by Czernyszewsicz. Author discussed problems of ecological farming, Good Agricultural Prac-tice (GAP), integrated production (IP), GMP/GHP systems, Hazard Analysis and Critical Control Point system (HACCP), Quality Assurance Control Point (QACP) and standard ISO 22000 in controlling the quality of fruit and vegetables. The analysis carried out in orchard farms proved that in Polish environment the integrated production was most popular, while Good Agricultural Practice (GAP) and EUREPGAP standard were not that common. The consecutive paper by Żywica, Banach and Gornowicz is devoted to the problems of modeling the quality of beef in the electric stimulation and chilling process. The method of high voltage electric stimulation applied by Authors enabled achieving such a rate of post-mortem transformations in beef meat that allows applying the shock methods of chilling with-out the risk of the occurrence of cold shortening or deterioration of meat quality. Upon the use of the above-mentioned processes it was possible to achieve substantial energetic and eco-nomic benefits, i.e. a reduction of electric energy consumption by ca. 50 % and a reduction of meat mass losses by ca. 30 % as compared to a standard method of air blast chilling. The carp is a traditional dish during Polish Christmas Eve. Authors of the next paper (Andrzejewski, Konieczny and Górecka) discuss the possibility of introduction of pangasius instead of carp. The work is a contribution to the discussion if the phenomenon of pangasius acceptation by the Polish consumers is only the consequence of market globalization and must be tolerated by the Polish breeders and producers, or should stimulate the branch to effective actions in the aquaculture and promotion of traditional Polish fish species, such as the carp. More and more common application of the spelt flour requires some work on determining the factors influencing the quality of the flour. Authors of the consecutive paper (Dąbrowska, Majewska and Tyburski) assessed the baking quality of the dark flour produced from spelt grown in Poland, under ecological conditions. Increasing amount of spare time as well as more and more common predilection for tour-ism led to the new notion of the so-called "convenient food". It seems that at present tourism would not develop without proper gastronomie subsidiaries and food produced by industry. In the paper that closes the current issue of our journal Batyk and Smoczyński present the results of assessment of food convenient in tourism. Authors discussed the main advantages of the "ready to eat" and "ready to heat" food. The 16th issue of the quarterly is closed by the column TPJ Information. One can fmd there the invitation to the jubilee 10th International Conference "Current Trends in Commodity Science", that is traditionally organized every two years by the Faculty of Commodity Sci¬ence, University of Economics in Poznań.

I wish you a pleasant reading
 Professor Ryszard Zieliński Editor of TPJ

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