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Preface

The beginning of a new year of 2005 coincides with the second issue of the quarterly Polish Journal of Commodity Science under the auspices of the Polish Society for Commodity Science and the Committee of Commodity Sciences - Quality Sciences of the Polish Academy of Sciences Branch in Poznan. According to the assumptions presented in the previous issue by the Chairperson of the Scientific Committee, professor Jerzy Zuchowski, the journal is to be a forum the aim of which is to present and exchange views concerning quality and popularize the thinking pertaining to the science of commodities. In order to fulfill this primary mission we are giving our readers the second issue of the quarterly. We assumed that this issue will focus on problems connected with shaping and protecting the quality of foodstuffs. As we are trying to widen both the circle of authors and readers many articles in the current issue are published in English. As before, irrespective of the original language of a publication, each article includes a lengthy summary both in Polish and English. Summaries of all papers published in our quarterly are also available on-line at our website at http://www.tpj.pr.radom.pl

At the end of December the Polish Commodity Science suffered a very severe loss. On Christmas Eve of 2004, assistant professor dr Jerzy Krauze, the head, for many years, of the Biochemistry and Microbiology Chair at the Institute of Science of Commodities at Academy of Economics in Poznan, and one of seniors of commodity science of foodstuffs passed away. To commemorate him, the current issue of Polish Journal of Commodity Science begins with an obituary containing memories of this veteran scientist and teacher and his achievements. Professor Marian Filipiak from the Academy of Economics in Poznan prepared the article.

Other materials include original scientific-research papers on the theme of quality of foodstuffs. The series of 15 articles that you will find in this issue begins with a publication by Ska-winska who deals with the impact of foreign investment on the improvement of food processing in Poland in the Wielkopolska region. One of the fastest developing analytical methods of foodstuffs is an analysis based on biosensors. Jasnowska and collaborators describe the use of biosensors in the analysis of foodstuffs and the present state of research into this field. The next article deals with bacteriocins. They are a heterogeneous group of proteins, which are the outcome of ribosome's synthesis or peptides produced by various bacteria that kill or stop the growth of other microorganisms. The possibilities of using bacteriocins as biopreservatives of foodstuffs are presented in the paper written by Gniazdowska and Trojanowska. In turn, in the article by Dominia-kowa and Szymiusiak, one can find functional properties of carotenoids in foodstuffs. The article by Smiechowska and collaborators contains a review of literature and the outcome of research carried out by this team as regards the content of compounds coming from the group of aromatic amines that are created in the process of coffee burning.

The following three papers refer to the results of experimental research into the kinetics of changes of some selected quality discriminates which takes place during keeping and processing of foodstuffs or their components. In the first paper, Kudelka deals with the problems of changes of quality discriminates in bio-yogurts kept in refrigerators. In the second one, Ucherek presents the results of research into the change of quality parameters of selected foodstuffs kept in packaging with controlled modified atmosphere. In turn, Hanaka and collaborators describe the results of experimental research concerning the speed of content changes of vitamin C in water solutions. They describe the changes in the stability of this vitamin in the presence of cations of various metals.

The topic referring to the content of metals and other elements is also present in the paper written by Jach who describes the results of her research into the presence of those components in dry fruit and herbal teas infusion. Brandt and collaborators present the results of research concerning the content of heavy metals in various fractions of grains of wheat, thus suggesting that this parameter should be a discriminate of wheat health quality. In turn, the food quality of bread is the subject of the paper in which Misniakiewicz presents the results of the research. In her paper, Borycka deals with the issue of waste, which is crucial from environmental and economic points of view in the food processing industry. The author presents there the results of an analysis of a fraction of fibre in carrot and tomato waste. One of the basic dietary parameters is the assessment of the degree to which the demand for selected food elements is satisfied. This aspect of food quality in vegetable juices (carrot and tomato ones) is the subject of the research the results of which Suwala presents in his/her article.

The advancement of modern analytical methods makes it possible to assess quickly quality of foodstuffs. Undoubtedly, instrumental methods belong to this particular group. In his article Zalewski writes on the opportunities that the application of one of these modern methods give commodity scientists in the research into food quality. He presents the advantages of using spec-troscopy, NIRS. Apart from instrumental methods, sensory methods (organoleptic ones) will, no doubt, remain an important tool in the assessment of quality of foodstuffs. The article completing this issue concerns taste or, to be precise, the correlation between taste and chemical structure of a substance. The explanation why we have different perceptions of taste will interest everyone. In their article Jasiczak and collaborators try to answer the questions why lupine alkaloids have bitter taste.

The present issue of our quarterly is finished with a new column called Polish Journal of Commodity Science Information where we will put information concerning important events taking place in the circle of Polish commodity scientists.

I wish you an enjoyable reading.

Deputy editor of Polish Journal of Commodity Science Professor Ryszard Zielinski, PhD habilitatus, eng.
 

 

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