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According to the long-term plan accepted by the Editorial Board, in the end of December 2010, we present to our readers the consecutive issue of Polish Journal of Commodity Science. Surprisingly quickly, also for us, editors, we celebrate a small jubilee. Its twenty fifth issue of our journal. It should be emphasized that this only journal devoted to commodity science has stabilized its position on the Polish scientific market. Thanks to the financial support from the Polish commodity scientists and the ministry our journal can appear very regularly. Year after year the number of authors and readers has increased. Together with Prof. Włodzimierz Sułek - the editor of thejournal - we would like the Polish Journal of Commodity Science to become the leading journal in Europe. This, however, imposes publishing all the texts in English only. Nevertheless, as before, each paper contains wide summary in Polish as well as in English. The summaries of all the works published one can find on our webpage At the beginning of this issue we present the announced earlier memorial to Professor Jadwiga Szymczak, prepared by her former students: dr Magdalena Ankiel Homa and professor Maciej Urbaniak. The series of 13 papers published in the current issue of our quarterly is opened by the work by Lotko on quality of education in the area of industrial safety. Author emphasizes the role ofinformation in industrial safety controlling under the condition ofIT society. In the consecutive paper Pigłowski discusses the new law regulations related to the intro-duction of new products into the trade turnover, which were adopted in 2008. Author emphasizes that requirements for the units performing compliance evaluation has been raised. Much attention was also paid to the increase ofcredibility ofCE label as common trade mark. The subject area of the next paper touches the problem of perception of certification process by organizations manufacturing and trading ecological farming products. In this work Kafel and Sikora discuss the results of evaluation of certifying units, duration of certification procedures, as well as the level of initiation of systems such as ISO 22000, ISO 9001 and ISO 14001. Authors concluded that only the ethical stand of producers could guarantee the compliance with requirements ofecological farming. Next papers deal with various aspects of food quality. In the first one Samotyja discusses the influence of sweeteners on quality of food, in particular, its flavor, look, texture, stability and health safety. It was stated that application of saccharose substitutes often imposes the whole recipe restatement as well as changes ofthe technological process parameters. Authors of the consecutive paper, Witczak and Rodewald present the evaluation of nano- products influence on environment. Much attention is paid to safety of nanoproducts, regardless their new or better properties. In order to determine the potential effect of nanoproducts on environment authors suggest the analysis of product's life cycle. Possibility of LCA method application is also discussed. The quality of trade products is often determined not only by the content of ingredients, but also technological processes applied. Histamine is the ingredient that determines the health quality of many food products. That is why verification of its content is so important. The work by Czerniejewska-Surma is devoted to influence of technological treatment on histamine content in raw luxury salami sausage. On the basis ofthe tests performed it was concluded that there was a significant influence of technological process on histamine content in raw luxury salami sausage and in none of the raw materials, semi-finished and final products histamine content did not exceed admissible limits. Skolik and Kubiak assessed preferences of alcohol consumers. Authors present the results of survey on strong alcohols and bitter strong alcohols. The research revealed wide diversification of the consumers' preferences in this area. Authors claim that this can be a result of wide range of alcoholic products available, purchasing power and individual consumers' tastes, as well as marketing actions such as promotions and distribution. Smorowska and Zieliński continued the topic of alcoholic products and presented the results oftheir research in the area of antiradical activity and content of phenol compounds in 10 white and rose wines available at the Polish market. It was observed that the kinetic method of measuring the rate of DPPH radical suppression admitted quick assessment of wine antiradical activity. It was also concluded that antiradical activity of white wines was weakly correlated with total content of polyphenol compounds, while in the case of rose wines a strong linear correlation was observed. In the next paper Suliborska et al. present the results of evaluation of selected products concerning the content of calcium ions and potential bio-availability of Ca from products that were enriched and not enriched with this ingredient. Two groups of trade cereal products were analyzed: breakfast flakes and confectionery. It was concluded that all the products enriched with Ca were characterized by higher content and release of the element, as compared to their equivalents that were not enriched. The quality of food products is determined not only by the content of nutrients or flavors, but also by changes of their quality during storage and cooking. The subject of the work by Kowalska et al are changes of brightness and saturation of color of mozzarella cheese vacuum packed and pickled resulted by microwave heating before after freezing. It was proved that mozzarella freezing kept the saturation C* and brightness L* of cheese color regardless its packaging. The quality of raw materials is crucial factor determining the quality of cosmetics. The paper by Malinowska is devoted to possibility of application of vegetable oils and fats in cosmetics production. Author describes usable properties of fatty substances from the point of view oftheir usability in cosmetic recipes. After analysis of 930 cosmetic emulsions available at the Polish market it was stated that 50 sorts of fats and vegetable oils were used. The most popular were: shea butter, soy, almond and avocado oils. Micro-encapsulation is an interesting technological solution widely used in the processes of production of some cosmetics. In the next article Lasoń and Ogonowski discussed the mechanisms of micro-encapsulation techniques for components of cosmetics. Authors con-cluded that application of micro-encapsulation had solved many problems caused by limited chemical and physical stability of some compounds and by uncontrolled releasing active sub-stances from cosmetic formulations. Investigation of factors influencing safety of products is a crucial problem facing com-modity scientists. The last paper, by Ucherek, in the present issue of our journal concerns the analysis of factors influencing the dynamics of oxygen changes in packaging during storage at various microclimate conditions in modified atmosphere. The 25th issue of our quarterly is closed by the column "TPJ announcements". One can find there information on upcoming 11th International Conference „Current Trends in Commodity Science" that is going to take place in Poznań on 12-14 September 2011 and on XV Jubilee National Symposium "Application of Spectroscopic Methods Today and Tomorrow" that will take place in Poznań on 25-27 May 2011.

 I wish you a nice reading.

 prof, dr hab. inż. Ryszard Zieliński
 Editor of TPJ

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