Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food industry due to its positive effect on human health. They function as secondary antioxidants in the food, with ability for significant reduction of the oxygen. Their provitamin role is also very important. Human body has no ability to synthesize them, so those compounds should be taken through diet. Carotenoids are widespread in plants, but they could be found in poultry, eggs and fish, as well. The most common carotenoids in the food include β-carotene, lycopene, lutein, zeaxanthin and astaxanthin.

The influence of the addition of barley flour on indicators of bread from a mixture of white wheat and rye flour was tested. It has been found that the ratio of 30% white wheat and 70% rye flour is suitable for a control sample to which barley flour is added, because at this ratio there are high values of the conductivity indicators, Total dissolved solids, Oxidation-reduction potential, and the pH is neutral. It has been shown that the 30% added barley flour to a mixture of wheat and rye flour has no significant influence on the appearance and color of the bread and improves its organoleptic characteristics. The results of the study show that good results are obtained in studies based on VIS spectral data because the major part of the properties tested for flour, dough and bread are visible properties that can be analyzed in the visible spectrum of the reflected light. Spectral indexes obtained in the 620 nm range were found to be a suitable tool for the analysis of rye-wheat bread with added barley flour.

In the article an analysis of yoghurt with the addition of the bio-active substances bee honey and bee pollen was made. The possibilities for predicting the active acidity of the dairy product by amplitude of ultrasonic signal during storage have been explored. An experimental setup consisting of an ultrasound system, an oscilloscope and a personal computer with ultrasound processing software has been used. The results obtained show that ultrasound characteristics are a suitable tool for yoghurt storage analysis. They implement HACCP recommendations for the use of non-contact measurement methods because they meet the requirement of hygienic measurement standards as they do not affect the structure and composition of yogurt when measured.

Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food industry due to its positive effect on human health. They function as secondary antioxidants in the food, with ability for significant reduction of the oxygen. Their provitamin role is also very important. Human body has no ability to synthesize them, so those compounds should be taken through diet. Carotenoids are widespread in plants, but they could be found in poultry, eggs and fish, as well. The most common carotenoids in the food include β-carotene, lycopene, lutein, zeaxanthin and astaxanthin.