Nav view search



P r e f a c e




According to the long-term plan accepted by the Editorial Board, in the middle of January, 2015 we present to our readers the 42 nd issue of the Polish Journal of Commodity Science. Continuing efforts to widen the group of our readers we present some papers in English version. 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   wide summary in both Polish and English. The summaries of all the works published one can find on our webpage A series of 13 articles in the current issue of our magazine is opened by two works on food safety. In the first one Pigłowski analyzed variability of alert notifications number in the Rapid
Alert System for Food (RASFF) in the years 1980–2012 regarding products from all the countries of the European Economic Area and some other countries. The author stated that despite the sixth degree polynomial model with respect to time, forecasts for 2013 and 2014, sometimes do not coincide with the actual situation, which requires introducing other variables than time in the model. In the second work Adamczewski and Kowalik show the possibility  of using predictive microbiology tools in ensuring food safety. Using the free on-line free prognostic bases  CP and WMP authors determined the behavior of microorganisms in terms of ensuring food safety on the example of  the type of feta cheese. The influence of gender on perception of functional foods is the subject of research by Batyk  et al. The occurrence of the relationship between gender and consumption of functional foods was observed. The  relationship between gender and perception of the impact of functional foods on health and the motives of  consuming such foods was also observed. In the next paper Jakubowska, Staniewska and Urbaniak present the  results of their research on consumer awareness of selected activities on ethical food production. Little knowledge of  the respondents on the initiative of Fair Trade was observed. The quality of honey on the Polish market is analyzed  by Grzebinoga. On the basis of the survey author found statistically significant differences in the physical-chemical  parameters of honeys studied. Nevertheless the majority of honeys meets the legal requirements. For all the investigated honeys minor misstatements in their labeling were noted. The quality of dairy products is the subject of  the two next papers.. In the first one Pyrzyńska discusses the impact of consolidating processes on changes of some  parameters of goat milk. Ecological raw goat's milk that was pasteurized and sterilized was tested. There were no  statistically significant differences in physico-chemical parameters of milk obtained via various preservation  processes. On the other hand, the fatty acid composition and sensory characteristics of milk turned out to be  diversified. In the next paper Dabrowska and colleagues present the results of research on the consumers perception  of new dairy products. On the basis of the tests results authors divided the Polish market for new dairy  products into the following four categories: products based on new flavors, using new forms of packaging, products  with health-promoting properties and products aimed at a specific target group. Moreover, based on the survey  conducted, it was found that Polish consumers hardly noticed the new dairy products on the market. Sajdakowska  Oracka discuss trends in quality improvement in the consumer opinion. Research on food quality and the possibility  of its raising was carried out on the example of cheese from cow's milk and goat's milk. A high acceptability of  tendency to reduce the cholesterol content for cheese made from milk and changes in the diet of farm animals in order to obtain a goat cheese with a higher nutritional value of was observed. Also cheese enrichment with vitamins  and minerals, and reduction of allergenic content in cheese were praised by consumers. The next series of articles is  devoted to various factors that determine the quality of cosmetics. In the first one Wieczorek and Michocka present  the results of the research on foaming properties of selected surfactants. Both foaming capacity and foam stability in aqueous solutions of typical surfactants were investigated. It was found that the foam-forming ability increases with  increasing surfactant concentration. Among the tested surfactants the highest foam stability was observed for SDS. In  the next paper Sułek et al. analyze the standards for natural and organic cosmetics. The he standards of certification  bodies such as ECOCERT, BDIH, COSMEBIO, ORGANIC SOIL ASSOCIATION, COSMO and NATURE are  discussed. The authors draw attention to the fact that manufacturers often misuse the term "natural". Malinowska and  Kamczycka discussed herbs used in pharmacy and their potential in the market of cosmetic preparations. Basing on  the analysis of the composition and properties of many herbs authors suggested their possible applications in  different groups of cosmetic products. The last two papers relate to the possibility of using coffee beans as a cosmetic  raw material. In the first one Wasilewski et al. present the results of studies on the role of an extract of green  coffee beans in improving the properties of cosmetic creams. On the basis of corneometric tests it was found  that the increase in the concentration of the extract improved moisturizing action. An increase in antioxidant activity of  cosmetic creams containing an extract of green coffee beans, resulting in better skin protection against ultraviolet  radiation was also noticed. In the second paper, Zięba et al. discusses the results of research on the possibility of  sing coffee as a natural abrasive in body peelings. The authors state that the ground coffee beans can be  successfully used as natural abrasives. It was proved that the presence of ground coffee beans in a peeling body  lowered the pH and viscosity, and did not reduce the stability of cosmetic formulations. 42 nd issue of our quarterly is  closed by the regular column “TPJ Announcements”. It contains further information on the cyclic international  conference „Current Trends in Commodity Science” that will take place on 22–25 of June 2015 in Poznań and Dolsk.  The conference is the part of the celebrations of the 65th anniversary of commodity science studies at the University  of Economics in Poznan.

I wish you a nice reading

Prof. dr hab. inż. Ryszard Zieliński
TPJ Editor




Additional information