Interakcje składników żywności

• Autorzy: Kostyra H. , Kostyra E.

Warianty tytułu

EN

Interactions among food components

• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono stan badań dotyczący stosunków stabilnych izotopów węgla i azotu w różnych artykułach spożywczych (warzywach, owocach, mięsie, mleku), które były produkowane metodami tradycyjnymi i ekologicznymi. Miara ilości ciężkiego i lekkiego izotopu w próbce oznaczana jest jako wartość δ. Na wartość δ 15 N w warzywach i owocach ma wpływ między innymi rodzaj gleby, rodzaj nawożenia, poprzedni sposób użytkowania pola. Metody polegające na oznaczaniu wartości δ15 N lub δ13 C mogą być przydatne do odróżniania żywności ekologicznej i tradycyjnej, nie jest to jednak zasada, która dotyczy wszystkich produktów.

EN

In the paper, the current state of research is presented with reference to carbon and nitrogen stable isotopes ratios (δ) invarious food products (vegetables, fruits, meat, and milk) produced using conventional and organic farming methods. The δ value denotes an amount of heavy and light isotopes in a sample. The δ15 N value in vegetables and fruits is affected, among other thing, by a soil and fertigation type, as well as by a farming method used previously in the field. The methods consisting in the determination of δ 15N orδ13 C values can be a useful tool to distinguish between organic and conventional food products; though, this principle does not involve all food products.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2014
• Tom: 21
• Numer: 1
• Opis fizyczny: s.215-217,rys.

Twórcy

autor

Kostyra H.

• Instytut Rozrodu Zwierząt i Badań Żywności, Polska Akademia Nauk , Oddział Nauki o Żywności, ul.Tuwima 10, 10-747 Olsztyn

autor

Kostyra E.

• Wydział Nauk o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul.Oczapowskiego 7, 10-957 Olsztyn

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