Contents 11/2010

Okładka 11/2010 "Przemysł Spożywczy"

ECONOMY

  • 4 Economic Analysis of Polish Food Industry Innovativeness – Iwona Szczepaniak
    • The competitiveness of the Polish food sector is determined, above all, by lower prices and high quality in the agricultural and food sector in Poland. Among other factors of the competitiveness growth, the innovation features are particularly important. These factors may determine our competitiveness in the future. The paper presents a development of innovativeness (product, technology, organisational and marketing one) of Polish food producers. In the analysis there were used mainly the results of statistic researches of enterprises innovation activity carried out by Central Statistic Office (CSO). The mentioned analysis covers the last years before the enlargement of the EU and the first years after integration (2000-2008). The innovativeness of the Polish food industry is low. In the longer term perspective its low innovativeness may not only become a threat to our producers’ competitive position, but even to their chances of market survival.
      KEY WORDS: food industry, innovation activity, innovativeness
  • 10 Crisis Has Accelerated Processes of Concentration in Food Industry – Piotr Chechelski
    • The article presents the changes which have taken place in the Polish food industry in the recent years under the influence of transnational corporations (both production and trade corporations). The food industry branches of very high level of globalization have further concentrated their production, mainly through mergers and acquisitions of TNC on the world market, which may eventually result in monopoly of these departments. The biggest trade networks have also quickly been increasing their share in food sales as well as in the production on request under the „self brand names”. Competition on the food market of the trade and production corporations may lead to substantial transformation of companies with domestic capital.
      KEY WORDS: Globalization, the food industry, transnational corporations, crisis, company
  • 15 World Convention of Polish Engineers – Janusz M. Kowalski
  • 16 Is it possible and how to subsidize environment-promoting activity in the company? – Joana Hejft, Aleksandra Pabiańska-Walec

FOOD – FEEDING

  • 18 Cereal Products at the Button of Pyramid of Healthy Nutrition – Ewa Sicińska
    • Cereal products are the essential components of human diet. Grain contains many chemical compounds, which have a positive effect on human organisms. It is a rich source of protein, vitamins, minerals and fiber as well as phenolic acids and phytoestrogens. Most of these compounds are located in outer layers, which cause that they are removed during milling process. The results of epidemiological studies indicate that whole-grain intake is protective against cardiovascular disease, cancer, diabetes and obesity.
      KEY WORDS: cereal products, nutritive value, whole-grain products, disease prevention

TECHNICS – TECHNOLOGY

  • 21 Gas Chromatography – Olfactometry for Identification of Aroma Compounds in Food – Henryk Jeleń, Renata Zawirska-Wojtasiak
    • In this article, the backgrounds of GC-O (gas chromatography – olfactometry), and its application in the identification of key aroma compounds in food are described. GC-O technique uses human nose as a detector in gas chromatography, which enables a registration of odor impressions along with signals acquired by “classical” detectors. This technique enables identification of key odorants among sometimes hundreds of volatile compounds, of which majority is flavor non-active. In the article, variants of GC-O, requirements for sample preparation and some applications are described.
      KEY WORDS: GC-O, gas chromatography – olfactometry, food flavor compounds, aroma
  • 27 Water in Food Industry – Zygmunt Zander, Fabian Dajnowiec, Lidia Zander
    • Problems of water consumption in food processing industry have been discussed. It has been emphasized that the necessity of fulfilling quality requirements for technological water is as important as demand for its recycling and recovery. Literature data regarding water consumption for processing of raw materials in various branches of food industry are given as examples illustrating great requirements for water delivery during processing and possibilities of its recovery. Actions leading to reduction of water consumption per production unit are presented and discussed.
      KEY WORDS: water quality, unit water consumption, water recovery, water recycling
  • 32 Food Spices – Characteristics and Properties – Halina Makała
    • The article presents the distribution and characteristics of the spices used for both food processing and catering, and in terms of their antioxidative, antibacterial, and coloring properties. The state of micro-biological methods for decontamination of spices and seasoning of raw materials was discussed. The factors shaping the aroma of spices and durability of sensory impressions were presented.
      KEY WORDS: spices, characteristics, properties,  microbiology, decontamination

EVENTS

  • 36 Food Safety and Quality
  • 38 Unusual Jubilee of Prof. dr Antoni Rutkowski – Stanisław Gwiazda
  • 40 Information on Labeling of Foodstuffs – What and for Who?
  • 41 This year’s Polagra and Taropak Savouring a Hope – Agnieszka Górecka