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Preface

According to the long-term plan accepted by the Editorial Board, at the end of August 2014 we present to our readers the 40th issue of the Polish Journal of Commodity Science. In a few days, in September 2014 our magazine will celebrate its 10th anniversary. I believe that through these 10 years, our magazine has become an important forum for the exchange of opinions concerning mainly the formulation and evaluation of the quality of products and services. Continuing efforts to widen the group of our readers we present some papers in English version. 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 http://www.tpj.uniwersytetradom.pl. A series of 13 articles in the current, anniversary issue of our journal begins with seven works on issues related to food quality. The first is the paper by Kudełka and Cyryło on the assessment of the quality of crispbread. The authors put attention to the fact that since the beginning of the XXI century there has been a decline in consumption of traditional breads, while crispbreads have become more and more popular. The paper presents the results of research on physicochemical properties and consumer desirability of crispbread. It was found that the color, fragility, crispness, flavor and aroma were the most desirable sensory features of this type of bread. The next paper concerns issues of consumer preferences on cold-pressed vegetable oils. On the basis of surveys Pyryt and Bauman state that among Polish consumers, there is awareness of the fact that cold-pressed vegetable oils have a beneficial effect on our body but also that they must be properly used and stored. The factors affecting the quality of food is continued in the work by Banach et al. who investigated electrical stimulation of beef and its impact on the quality factors. It was found that the use of electrical stimulation was beneficial for improving the quality of beef. A lighter color of stimulated meet as compared to non-stimulated one was observed. It was also noticed that the differences between the values of pH and L* parameter of both meet types compared, depended on the age and sex of the animals. In the consecutive paper Spiel et al. present the results of studies of consumer preferences regarding rennet hard short maturing sheep's cheeses produced on organic farms. The study compared the results of surveys with values of physicochemical parameters of these cheeses. It was found that rennet hard short maturing sheep's cheeses had an appropriate chemical composition characterizing cheeses and traditional products. The caffeine content in flavored green tea infusions was studied by Stachelska- Wierzchowska. It was found that the amount of caffeine in the infusion depended on the type of tea and increased with brewing time. It was also observed that among the flavored teas the highest caffeine content had mandarin TeaValley, while among the unflavored green teas the highest caffeine content revealed a Tea Valley Green Classic. The high sugar content in certain foods can significantly affect their rheological properties. In the next article Le Thanh-Blicharz et al. deal with the rheological properties of cross-linked E 1422 starches in model systems with high sugar content. Gelatinization process and the viscosity of the starch pastes prepared in pasteurization and sterilization processes were analyzed. Resistance of starch pastes against freezing and thawing was evaluated. An increase of temperature of starch gelatinization and viscosity caused by increase in the concentration of sugars present in the starch pastes was observed. The last paper in the field of food commodities concerns the evaluation of the quality of instant coffee. Stój et al present the results of evaluation of selected organoleptic and physico- chemical parameters. In some cases the presence of additive grain coffee, chicory or sucrose was noticed. Moreover, it was observed that the lowest price of a brand of coffee is correlated with low organoleptic quality presented by this brand. The next three papers deal with the evaluation of antioxidant properties of various products. In the first one Pachołek et al. discuss the possibility of using dried fruit pomaces in controlling sensory characteristics and antioxidant properties of fruit teas. It was found that the resulting dried fruit infusions intensity had different organoleptic and antioxidant properties. It was concluded that the highest antioxidant properties were revealed by dried rose hip and chokeberry pomace. In the second paper of this series has the interactions of the extracts from black, red, green and white tea with ascorbic acid were studied. Enko and Gliszczyńska-Świgło conclude that the addition of ascorbic acid to tea affects not only in decrease of the pH of these teas but also their antioxidant activity. It was observed that at low concentrations the antioxidant ability of the extracts did not correlate with changes in pH, whereas at high concentrations of the tested tea extracts, ascorbic acid concentration increase was accompanied by a decrease of antioxidant activity measured by the TEAC method. In the last work of the series, Mołdrzyk, Wieczorek and Wybieralska show the results of research on cosmetic emulsions containing green tea macerate. It was found that the antioxidant activity of the macerates depended mainly on how they were obtained. It was observed that macerates of green tea can be used as a component of creams for the skin to be moisturized and to improve the usable properties of the formulations, such as consistency, the level of greasiness, absorption or distribution over the skin. The consecutive two articles concern the quality control of industrial products. In the first one Buczek and Radzki presented the results of research on the possibility of adsorptive purification of rapeseed oil used for frying foods, intended for the purpose of biodiesel production. The influence of adsorption systems on the quality of the recovered technical oils. The resulting products were compared with the quality requirements for raw materials used in various technologies for transesterification of waste oils and fats. In the second of these works Bakar and Przybyłek present the results of research on the impact of dry-cleaning properties of visoelastic textile laminates based on a knitted fur. It was found that the maintenance process affected the viscoelastic behavior of the laminates used. The biggest change in the elastic and plastic deformation after the first wash was observed for laminates comprising polyester and wool as well as 100% polyester. The current jubilee edition of our journal ends with Doroszewicz and Zwierzchowska paper on the quality of educational services – an academic lecture. Increasing competition in the education market, both domestically and internationally, makes the quality of education, including the quality of lectures, an important factor distinguishing the institution on the educational market. The authors discuss the results of survey research on the attitudes of undergraduate students of Warsaw School of Economics with respect to a number of characteristics that determine the manner in which academic lecture is conducted. The fortieth issue of our quarterly is closed by the regular column “TPJ Announcements”. It contains the report from the Days of Faculty of Commodity Science that took place in Poznań University of Economics, 15–17 of May 2014 and information about the conference “The Quality in the Market Economy”, Kraków, June 17–19, 2015.

 I wish you a nice reading

 Prof. dr hab. inż. Ryszard Zieliński TPJ Editor

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