Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 10

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Stan pszczelarstwa polskiego

100%
Seczyk L.
Serwis Informacji Rolniczych. Ośrodek Doradztwa Rolniczego w Piotrkowie Trybunalskim
|
1998
|
nr 06
19-21
2

Zespoly producentow pszczelarskich forma organizacji rynku miodu

100%
Seczyk L.
Pszczelarz Polski
|
1999
|
nr 1
12
3

Kontrola jakosci miodu pszczelego przeprowadzona przez Panstwowa Inspekcja Sanitarna

63%
Seczyk L., Garczarczyk J.
Pszczelarstwo
|
1995
|
tom 46
|
nr 03
11
4

Nowe wyzwania

63%
Seczyk L.
Pszczelarz Polski
|
1995
|
tom 06
|
nr 4
3-5
5

Nadzieje i zagrozenia w 1998 roku

63%
Seczyk L.
Pszczelarz Polski
|
1998
|
nr 1
3-4
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa,L.) fruits

51%
Olesinska K., Sugier D., Seczyk L.
Agronomy Science
|
2019
|
tom 74
|
nr 1
7

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum Mill.) leaves in the light of protein - phenolics interactions

51%
Seczyk L., Swieca M., Gawlik-Dziki U.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2015
|
tom 14
|
nr 1
Background. Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of protein- phenolic interactions. Material and methods. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin- -Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Results. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Conclusion. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.
8

Znaczenie pszczol dla rolniczych upraw

50%
Seczyk L.
Pszczelarz Polski
|
1999
|
nr 6
22-25
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus gg – screening studies

45%
Swieca M., Seczyk L., Gawlik-Dziki U., Kordowska-Wiater M., Pytka M.
Żywność Nauka Technologia Jakość
|
2017
|
tom 24
|
nr 4
Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and Mung) germinated effectively at a temperature between 25 ÷ 35 ºC. And the lentil sprouted most effectively at 25 ºC. In the case of soy-bean and lentil, the temperature of 35 ºC caused the germination efficiency to decrease. The growth of Lb. rhamnosus GG was reported only in the case of the lentil and soy-bean sprouts obtained from the seeds imbibed in an inoculum and germinated at 25 ºC. The count of probiotic bacteria was 3.1×10⁶ and 7.18×10⁶ CFU per grams of fresh mass, respectively. The sprouts obtained from the bean seeds analyzed did not provide any conditions for probiotic bacteria to survive and grow. The best carrier for the probiotic bacteria studied were the soy-bean sprouts; in their case, after inoculation of seeds and using a suspension of probiotic bacteria, the sprouts obtained at 25 ºC had the best quality parameters.
10

Na polmetku

38%
Seczyk L.
Pszczelarz Polski
|
1995
|
tom 06
|
nr 3
3
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.