Graz˙yna Budryn, Ewa Nebesny FENOLOKWASY – ICH WŁAS ...

CONTENS
G. B u d r y n, E. N e b e s n y: Phenolic acids – their properties, occurrence in plant materials,
absorption and metabolism . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
H. G r a j e t a: The effect of foodstuffs on the absorption of iron . . . . . . . . . . . . . . . . . . . .
A. Lebiedzińs k a, M. M a r s z a l l, J. S p e r r a, P. S z e f e r: Assessment of contents of
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vitamin N, and B6 in some sorts of bread fortified with extract from grape seeds . . . . .
E. B a r t k o w i a k - F l u d r a, A. J a s i ń ska-Ste˛pni a k, M. G o g o l e w s k i, B. D e l b o w -
s k i: Changes in the reducing power and free-radical scavenging ability during storage of
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selected cold-pressed vegetable oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
U. S k o l i m o w s k a, J. S k o l i m o w s k i, A. W e˛ d z i s z: Effect of complex ethoxyquinquercetin
on the stability of oenothera paradoxa oil . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
J. R u t k o w s k a, A. Z˙ b i k o w s k a: The oxidative changes in liquid margarines during baking
and after deep-frozen storage of sponge cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
A. R z e p e c k a - S t o j k o, A. K u r e k - G ó r e c k a, W. K o s i a r s k i, M. W a r d a s: Assessment
of the proces of deterioration of antioxidant-enriched edible oils during heating of
peptide-rich products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
W. K o l a n o w s k i, W. M ó wińska: The assessment of nutritional quality of omega-3 long
chain polyunsaturated fatty acid formulations available on polish pharmaceutical market 155
D. S k r a j n o w s k a: Human milk: advantages and risks to the infant . . . . . . . . . . . . . . . . 165
M. M i c h a l s k a, J. K o ł o d z i e j s k a: The effect of calcium and magnesium dietary supplements
on the viscosity of non-cross-link fibrin . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173
A. D o r o s z, J. Ł u k a s i a k, W. N y k a, G. K o z e r a, B. K a r a s z e w s k i: Analysing
elements in human hair to monitor magnesium supplementation therapy . . . . . . . . . . . . 179
M. K w o c z e k, E. H a ć, P. S z e f e r: Arsenic in seafood . . . . . . . . . . . . . . . . . . . . . . . .
R. A m a r o w i c z: HPLC analysis of anthocyanidins after hydrolysis of proanthocyanidins
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found in extracts from buckwheat and buckwheat groats . . . . . . . . . . . . . . . . . . . . . . .
L. R o d z e w i c z, I. Z a w a d z k a: Liquid chromatography – mass spectrometry used to
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determine chloramphenicol residues in animal products . . . . . . . . . . . . . . . . . . . . . . . . 197