Background COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 600,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. Scope and approach Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focuses on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. Key findings and conclusions There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly, be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.

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This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.

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The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables. © 2018 Society of Chemical Industry.

Our results indicate that sous-vide method can be an advantageous technique of processing broccoli destined only for direct consumption.

Abstract:Research to evaluate the role of the soil algae in the initiation of pedogenesis in sandy areas and to establish the mineral, chemical and organic composition of soil-algal crusts was done. The investigations area is located in southern Poland in a landscape of drift sand (Bledowska Desert) formed as a result of medieval deforestation related to Ag, Pb and Fe mining activities. Fifteen species of algae (Cyanophyta, Chlorophyta and Heterokontophyta) were identified. In the soil-algal crusts, Corg contents ranged from 0.35-2.23%, Pavail from 9-34 mg · kg -1 and Nt was variable. In investigated area the ground on which soil algae developed was acidic (pH 4.4-5.7 in KCl). Among mineral components in the crust, phases rich in Fe and K dominated , respectively) and elevated concentrations of Zn, Mn and Pb occurred. Soil-crust organic matter includes aliphatic and aromatic compounds, carbohydrate derivatives, phenols, furan and pyrene structures. N compounds have significant contribution in composition of soil-algal crusts -the algae are main source of organic matter in this stage of soil formation. It could accelerate the regeneration of disturbed ecological systems.