Ferulic acid (FA) is a naturally occurring phenolic antioxidant that is widely used in the food, pharmaceutical, and cosmetic industries due to its low toxicity. Its derivatives also find numerous industrial applications and may have even higher biological activity than ferulic acid. In this study, the effect of the addition of FA and its derivatives—including vanillic acid (VA), dihydroferulic acid (DHFA), and 4-vinylguaiacol (4-VG)—on the oxidative stability of cold-pressed flaxseed oil and the degradation of bioactive compounds during oxidation was investigated. The results showed that FA and its derivatives affected the oxidative stability of flaxseed oil, but their antioxidant activity depended on the concentration (25–200 mg/100 g oil) and temperature of treatment (60–110 °C). Based on Rancimat test results, flaxseed oil oxidative stability predicted at 20 °C increased linearly with ferulic acid concentration, while its derivatives effectively prolonged the induction time at lower concentrations (50–100 mg/100 g oil). The addition of phenolic antioxidants (80 mg/100 g) generally showed a protective effect against polyunsaturated fatty acids (DHFA and 4-VG), sterols (4-VG), tocols (DHFA), squalene, and carotenoids (FA). The exception was VA, which increased the degradation of most bioactive compounds. It is believed that adding properly composed mixtures of FA and its derivatives (DHFA and 4-VG) can extend the shelf life of flaxseed oil and provide nutritional benefits.

The aim of this study was to evaluate the quality of innovative quinoa pasta by assessing its culinary qualities. The products were compared with traditional wheat pasta. Four innovative products containing Chenopodium quinoa, available on the Polish market, were selected for the study. The culinary properties were determined by evaluating the weight gain factor, loss of dry matter during cooking, and an organoleptic evaluation and colour of pasta before and after cooking. The study showed that the culinary quality of the innovative products varied and depended on the raw material composition. A correlation was found between pasta properties and the proportion of quinoa and wheat flour in the products and the nutrient content. Pasta with a higher proportion of quinoa was characterized by good cooking properties.

The European beech (Fagus sylvatica L.) is a tree species common throughout Europe, with the eastern boundary of its range extending across Poland. Samples were collected in several microhabitats of beech stands (e.g., leaf litter, rotting wood, moss growing on tree stumps) in the Wronie Forest Reserve. The aim of this study was to determine the effect of microhabitat conditions found in beech forests on the diversity of mite assemblages and their species richness. The collected samples comprised a total of 144 identified species (78 species of Oribatida, 66 species of Mesostigmata), represented by 74,433 mite individuals (71,124 Oribatida and 3309 Mesostigmata). All the analyzed microhabitats varied in terms of their mite assemblages. The highest number of species was identified in moss on beech stumps (72 species—53 Oribatida and 19 Mesostigmata) and in samples collected from beech litter (68 species—48 Oribatida and 20 Mesostigmata). The most numerously represented species in the analyzed material was Parachipteria willmanni, which was classified to superdominants in moss on beech stumps and moss on beech trunks (0.5 and 2.0 m), which were the most similar microhabitats. In contrast, mite assemblages in rotting wood and marsh litter differed greatly.

Badanie przeprowadzono na obszarze gminy Koronowo. Przyjęto, że teren ten może cechować się urozmaiconą strukturą elementów naturalnych i kulturowych, a te z kolei mogą zadecydować o atrakcyjności obszaru pod kątem turystycznym. Celem pracy było określenie potencjału elementów przyrodniczych i kulturowych, który pozwoliłby na opracowanie koncepcji nowego szlaku turystycznego. Prace badawcze oparto na sprawdzonej metodzie bonitacji punktowej, pozwalającej na wydzielenie obszarów o wysokim znaczeniu atrakcyjności wizualnej. Metodę tę poddano kontroli. Sprawdzono, czy na podstawie danych z lotniczego skaningu laserowego (ALS) możliwe jest opracowanie modeli terenowych opartych na chmurze punktów pomiarowych o wyznaczonych współrzędnych XYZ, które potwierdzałyby wyniki klasycznej waloryzacji krajobrazu. Ocena przyrodnicza wykazała atrakcyjność krajobrazową, urozmaiconą rzeźbę terenu, obecność terenów zalesionych i zakrzewionych oraz liczne akweny wodne. Zidentyfikowano 32 obiekty kulturowe, w tym ruiny średniowiecznego zamku. Bardzo dobrze wypadła analiza elementów wspierających rozwój turystyki, charakteryzująca się zróżnicowaną siecią szlaków komunikacyjnych i bogatą ofertą noclegową. Możliwe było wytyczenie nowego szlaku turystycznego.