Contents 12/2010

Okładka 12/2010 "Przemysł Spożywczy"

ECONOMY

  • 2 Food Consumption in Poland in 2000-2009 – Krystyna Świetlik
    • The paper is aimed at a description of main directions of changes in demand for food in Poland over the period of 2000-2009. Focusing on macroeconomic indicators of economic development (GDP, employment, unemployment rate, personal incomes, inflation rate, level of food prices) which have a considerable influence on food consumption trends their impact on food expenditure as well as on consumption in micro and macro scale was described.
      KEY WORDS: food consumption, demand for food, food expenditure
  • 8 Retail Trade of Foodstuffs – Edward Maleszyk
    • Process of transformation of Polish economy has caused many changes in its sectors, including also trade. The greatest transformations have been performed in the substantial and functional structure of trade what was manifested by the ongoing processes of concentration and integration. In respect of retail trade, they covered, first of all, the gradually distinguished network enterprises (in a form of capital concentration as well as groups if integrated enterprises), especially in the market of food products. In the present paper, the run of the discussed process in the years 1989 – 2009 was discussed; the main tendencies and conditions of development were highlighted. The perspectives for further development of network enterprises were outlined.
      KEY WORDS: trade in the conditions of transformation, concentration and integration of retail trade, enterprises with commercial networks
  • 12 Change of VAT Rates – The Related Problems – Radosław Maćkowski

FOOD – FEEDING

  • 14 Functional Bread – Why We Should Eat It? – Hanna Kowalska, Agata Marzec, Monika Janowicz, Malwina Mucha
    • Bread is an essential component of human diet. It contains all ingredients, necessary for life: carbohydrates, proteins, fats, vitamins, minerals and fiber. Dark bread from rye is particularly rich in the above mentioned components. There is a need to increase the awareness of consumers to replace, at least partially, consumption of white bread by dark one or eating white bread enriched with natural additives to improve the value of health and contribute to combat shortages of important components of daily diet. Due to a large variety of breads, the paper presents selected types of health benefits of bread such as produced by using starter cultures, crunchy, spelled, with the addition of sunflower seeds, fortified with calcium, fortified with grape seed extract and amaranthus seeds.
      KEY WORDS: functional bread, health benefits of bread, spelled bread, amaranthus seeds
  • 18 Coffee – Does It Harm or Help? – Regina Wierzejska
    • Coffee is one of the main sources of caffeine, which is a central nervous system stimulant. Influence of coffee on human health depends on the amount of drunk coffee and brewing method, health disorders and other health risk factors as well as on the habit of coffee drinking. Effects of long-term regular coffee consumption can be different from the effects of occasional consumption. Moderate daily coffee consumption (no more than 4 cups a day) by the healthy adults is not associated with adverse effects. Currently available evidence suggests that coffee consumption may prevent several chronic diseases including type 2 diabetes mellitus. Coffee is, therefore, a mixture of compounds that may have either beneficial or harmful effects.
      KEY WORDS: coffee, caffeine, health outcomes
  • 24 Parisian IPA and SIAL as a Innovation Barometer – Agnieszka Górecka
  • 26 Importance of Nuts in Human Nutrition – Ewa Flaczyk, Joanna Kobus-Cisowska
    • In the article, the content of fat protein, dietary fiber, vitamins (E, A, B1, B3, B9), minerals (K, Mg, Fe and Se) in nuts were described. The contents of indispensable polyunsaturated fatty acids (n-3 and n-6), monounsaturated acids, fiber, the selected vitamins, minerals, phenolic compounds, phytosteroles and melatonin were revealed. The influence of the mentioned components on human body was discussed.
      KEY WORDS: nuts, nutritive value, biological active substances
  • 31 Food Producers in Prestigious Group – Henryk Piekut

TECHNICS – TECHNOLOGY

  • 32 Microbiological Quality of Food in the European Union Countries Based on RASFF Notifications – Halina Ścieżyńska, Łukasz Mąka, Anna Grochowska, Kamila Pawłowska, Bożena Windyga, Kazimierz Karłowski
    • RASFF notifications about food microbiological quality in 2007-2009 were discussed. Following pathogens were most frequently notified in food category: Salmonella, Listeria monocytogenes and Escherichia coli. Frequency of presence of pathogenes in different kind of food was compared. Notifications about poultry meat and poultry meat products as well as meat and meat products (other than poultry) were the most frequently notified.
      KEY WORDS: RASFF, foodstuffs, microbiological contamination, pathogenic microorganisms
  • 35 Food Irradiation Treatment – Trends of Applications – Waldemar Dzwolak
    • In the article, some current data on quantity of irradiated food in the world in 2005 are presented, including some EU official data in 2005 and 2006. The paper summarizes applications of ionizing irradiation to food quality and food safety preservation. Some characteristics with many examples relating to application of irradiation treatment to inhibition of physiological processes in fruits and vegetables, elimination of food pests, elimination and/or reduction of pathogenic and food spoilage microorganisms are discussed. In the article, also some non-conventional applications of food irradiation are included, e.g. enhancement of dehydration rate during technological processes as well as reduction of allergenicity level of some food proteins and reduction of some hazardous chemicals formed in food products (N-nitrosamines and biogenic amines).
      KEY WORDS: food irradiation, ionizing irradiation, food pathogens, food quality, food allergens
  • 39 How to Estimate Pork Meat and Fat Content in the Products Covered with the Refunds of the European Union – Stanisław Tyszkiewicz
    • The European Union Authorities apply refunds supporting food export containing pork meat, in the frame of common meat market. Refunds concern the products obtained from pork meat and giblets with the participation of the raw material, exceeding 80%. Criterion of meat share capacity is based on analytical determination of fat and protein nitrogen content in the product with an approximate regard to correction of protein nitrogen contained in additional raw materials containing protein but being not pork meat or giblet. Obligatory regulations are not unambiguous and require more detailed interpretation, which is being presented in the following paper.
      KEY WORDS: export refunds to meat, pork meat, protein nitrogen content, fat content, moisture content, ash content

EVENTS

  • 42 Poland – Union – World
  • 44 Business Information