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Pursuant to the longterm publishing plan of the Editing Board made at the end of February 2006 we are presenting the sixth issue of Polish Journal of Commodity Science to our readers. We have assumed that the leading contents of this issue will concern the problems connected with commodity science of food products. As before each article comprises a lengthy abstract both in Polish and English. Abstracts of all papers published in our quarterly journal are available in two language versions online at our website at

A series of 10 articles in the current issue of the journal begins with Gajewski’s paper concer­ning praxeology of quality management. Its author points out that many popular slogans today referring to quality management have their roots in the works of a Polish prominent philosopher, Tadeusz Kotarbiński. Many of his thoughts are devoted to precise and indepth analysis of this concept, which forms the basis of TQM and ISO 9000 standard. The author rightly stresses that Tadeusz Kotarbiński’s praxeological considerations precede for more than 50 years the assump­tions accepted by TQM.

In the paper that follows KikutLigaj and Jasiczak are concerned with the role of bitter taste. They describe structural factors determining the occurrence of bitter taste in food products. They also point out that the occurrence of this taste characteristic clearly depends on the stage of food processing, its origin and quality. The authors present model process of a molecule matrix of bitter receptor, which is a specific superrmolecule indispensable for determining the interaction between the receptor and the bitter substance. In the authors’ opinion the method of coding in the molecular matrix and the quantity method describing quantity dependence between the structure and the activity (QSAR) form an integral whole.

The role of chromium(III) components in the organism is the subject of the next papers whose authors are Krejpcio and Szymusiak. The authors reviewed the most uptodate opinions, including papers from 2006, concerning nutritional, commodity science and toxicological aspects connected with chromium(III) dietary supplements.

The paper by Wybieralska deals with research into antioxidant querticin in model water solutions in the presence of ions of magnesium(II), iron(II) and iron(III). The author thus demon­strated that the determined constant speeds of the deactivation process of DPPH radical in confi­gurations containing cations of these metals affect significantly the antioxidant activity of quer­ticin. The author warns that uncontrolled and excessive supplementation of these mineral compo­unds in diets rich in flavonoids may in some cases lead to the occurrence of harmful symptoms.

Łukaszczyk and Zieliński consider the topic of the control of the level of additives to food products. The authors showed that molecular complexes created by ion pairs of selected cation surfactants with saccharine anion might become the parent substance for the construction of basic ion selective electrodes that are sensitive to the changes of saccharine concentration. The electrodes described in the paper were used to determine the saccharine contents in some selected food products.

Organoleptic changes in yoghurts enriched by the addition of Lascorbic acid during their storage are the subject of the paper written by BorekWojciechowska. In the carried out research an attempt was made to establish an optimum content dose of Lascorbic acid use for industrial fortification of yoghurts obtained from cow milk. The aim was to preserve organoleptic charac­teristics.

In turn, Radzymińska and Smoczyński consider the problem of regional and traditional pro­ducts, which can present an opportunity for development not only for the production but for regions as well. The authors consider whether the development of this group of products can be a development opportunity for Warmia and Mazury.

In the next article Paszkowska and Podsiadło review methods of paper sizing and its measu­ring. Preparations used for paper sizing are being continuously improved. Their aim is to keep the best characteristics of paper. They also decide about the usefulness of paper. The market puts higher and higher demands on it. That is why there is a constant need to improve methods of quality control of this process. The issue discussed here is illustrated by the authors’ own rese­arch results concerning the assessment of the degree of paper sizing from the point of view of commodity of science.

The last two articles investigate the quality of preparations containing surfaceactive sub­stances, which are their main components. In the first paper Sułek and his collaborators present the results of their own research on the effect of silicon polyethers on the utilitarian properties of hair shampoos. The authors established the effect of silicon compounds on such utalitarian cha­racteristics as viscosity, washing properties and foam durability.

Wasilewski and Nachyła describe physicalchemical and commodity science aspects of ob­taining modern cosmetics and chemical household products in the form preparations with clearly divided phases. The paper reviews the stateofthe art recipes and methods of obtaining these products. The authors draw attention to the usefulness of this phenomenon for preservation. In an experimental part of their article its authors present the results of research into the model prepa­ration for washing hard surfaces of the “light duty” type.

The sixth issue of our quarterly journal ends with Information Column on TPJ. The report on a successive international commodity science conference from the series of “Current Trends in commodity Science” is particularly worth reading. The organization of the conference was sup­ported by the Faculty of Commodity Science at Academy of Economics in Poznań.

We wish you a pleasant reading.


Deputy editor of Polish Journal of Commodity Science   

Professor Ryszard Zieliński, PhD habilitatus, eng.

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