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  1. 4 Polish Journal of Natural Sciences. Supplement

  2. 3 Acta Scientiarum Polonorum. Technologia Alimentaria

  3. 3 Polish Journal of Food and Nutrition Sciences

  4. 2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  5. 2 Polish Food

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  1. 3 Bilska A.

  2. 2 Grela E. R.

  3. 2 Krysztofiak K.

  4. 2 Uchman W.

  5. 1 Abulude F. O.

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  1. 2 2014

  2. 1 2013

  3. 2 2011

  4. 1 2010

  5. 2 2008

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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Optimizacija sostava betona dlja tekhnologicheskojj linii "Tehnsiland"

100%
Dmitriev A.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2014
|
tom 16
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nr 5
2

Influence of herbal mixtures and zeolite additives to diets for sows on performance and milk composition

84%
Grela E. R., Panayiotou P. P., Matras J.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
307-313
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Calorimetric study of changes induced by preservatives in liquid egg products

84%
Nemeth C., Horvath K., Drobecz A., Friedrich L., Pasztor-Huszar K., Balla C.
Polish Journal of Food and Nutrition Sciences
|
2010
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tom 60
|
nr 4
In our tests we aimed to study the effects of additives normally used in liquid egg products on the calorimetric properties of liquid egg samples. Raw liquid egg white (pH=8.9±0.1), liquid egg yolk (pH=6.5±0.2) and whole liquid egg (pH=7.1±0.2) broken up in industrial conditions were used in our measurements. Sodium benzoate and potassium sorbate were added to the samples to achieve solutions of 0.1, 0.3 and 0.5 g/L concentrations. We used citric acid to prepare liquid egg products with various pH value (5.5, 5.0 and 4.5). The calorimetric tests were performed with MicroDSC III device. Liquid egg samples were heated up from 20°C to 95°C generally with a heating rate of 1.5°C/min. Sample weights were 500 mg±0.1 mg and water was used as reference solution. Evaluation was performed by Seftsoft2000 software, a component of the device. Our measurements have shown significant changes in calorimetric parameters of liquid egg samples by decreasing the pH value to 5.0. In addition to the reduced enthalpy due to acidification of samples, a decrease in denaturation temperature was also observed in the egg white. While the native egg white started to precipitate at 60°C, at pH 5.0 the denaturation was already started at 54.5°C. When sodium benzoate and potassium sorbate were added to liquid egg products a significant change of the tested calorimetric values was only found in the liquid egg samples containing the preservative at the concentration of 0.5 g/L.
4

The effect of selected technological additives on improvement of shelf life of ground meat

84%
Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
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tom 07
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nr 2
51-61
The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.
5

Effects of different ensiling additives on the quality of late-harvested maize silage

84%
Purwin C., Pysera B., Laniewska-Trokenheim L., Antoszkiewicz Z.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
135-140
6

Usefulness of various biological additions for ensiling green fodder of alfalfa

84%
Dorszewski P., Grabowicz M., Mikolajczak J., Pilat J., Szterk P., Sucharska I., Simko M.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
45-51
7

Nutritional profiling of wheat germ oil for the value added baked products; correlation with lipid profile management

84%
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
8

The effect of additives on palatability, voluntary intake and digestibility of lucerne and whole-crop oat silages

84%
Borowiec F., Zajac T., Kowalski Z. M., Micek P., Marcinski M.
Journal of Animal and Feed Sciences. Supplement
|
2001
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tom 10
|
nr 2
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of some additives on the water binding ability and consistency of the model product containing PSE meat

84%
Olkiewicz M., Klossowska B. M.
Acta Agrophysica
|
2002
|
tom 77
10

The effects of wilting and additives on silage quality, protein degradation in the silo and in the rumen, and dairy cattle productivity

84%
Gasior R., Brzoska F.
Roczniki Naukowe Zootechniki
|
2000
|
tom 27
|
nr 4
11

Mineral composition, shelf-life and sensory attributes of fortified 'kunuzaki' beverage

84%
Abulude F. O., Ogunkoya M. O., Oni V. A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
‘Kunuzaki’ is one of the nourishing and non-alcoholic beverages consumed in Nigeria. The processing involved washing of the grain (millet or maize or sorghum), parboiling, grinding, sieving, cooking, cooling and storage after production. In this work, the sample was fortified with vitamin C, calcium, iron, flavour and preservations. The control and fortified samples were subjected to mineral determination and organoleptic tests using standard methods. The shelf-life span of the samples was examined. From the results, the samples fortified with calcium and iron produced the highest calcium (64.8-73.5 mgkg'1) and Fe (8.1-9.2 mg kg1) values. The sample fortified with citric acid had the longest span (14 days) when stored at an ambient temperature. The best overall result was obtained in sample that contained all the additives.
12

FT-NIR spectrophotometric analysis of paper, made of cellulose sulfate bleached deciduous pulp, with starch and resinous glue additives, subjected to mycological biodegradation

67%
Modzelewska I., Sandak A., Sandak J., Jaszczur A.
Acta Scientiarum Polonorum. Silvarum Colendarum Ratio et Industria Lignaria
|
2011
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tom 10
|
nr 1
In the work, an attempt was made to evaluate quickness of mycological biodegradation of paper products, with various percentage content of cationized starch and resinous glue, with help of FT-NIR spectrophotometry analysis. As a biotic factor - Ch. globosum axenic culture and mixture of microfimgi: A. niger, T. viride, P. funiculosum were used. As a criterion of biodégradation, one assumed resistance to overgrowth of samples' surface by test mycelium, and determined self-breaking, having completed mycological test on the 2nd, 4th, 7th, 10th and 14th day of observation. For the needs of research, one selected cellulose sulfate bleached deciduous pulp from which, together with the above listed pulp additives, sheets of paper were created, everything in laboratory conditions. Starch and resinous glue additives as packing of deciduous pulp caused an increase of susceptibility to overgrowth by test fungi, in comparison to samples without any additives. Paper products infected by Ch. globosum microfungus, generally showed bigger tendency towards biodégradation. Usage of FT-NIR spectroscopy allowed to analyse the complex process of degradation of ligno-cellulose material. Changes in the case of peak intensity of degraded waste paper pulps, were mainly noticed in the case of functional groups of cellulose C-H (4280 cm"1), C-H2 (4404 cm"1), and O-H groups (range 4620-4890 cm"'). Simultaneous usage of several independent methods of degradation degree evaluation, enabled objective interpretation of results, and the carried analyses mutually support the obtained research results.
13

Optimization of the composition of a mixture of selected additives in the production of raw sausages

67%
Bilska A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2007
|
tom 10
|
nr 1
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Stabilizacja oleju rzepakowego za pomoca kolagenowych hydrolizatow bialkowych

67%
Flaczyk E., Korczak J., Gorecka D.
Rośliny Oleiste - Oilseed Crops
|
2003
|
tom 24
|
nr 1
67-76
15

The effect of selected additives on redox changes in vacuum stored Slaska type sausage

67%
Bilska A., Krysztofiak K., Grzesiak J., Timm W., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2007
|
tom 10
|
nr 4
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of prebiotic additives to carrot juice on the survivability of Lactobacillus and Bifidobacterium bacteria

67%
Goderska K., Czarnecka M., Czarnecki Z.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4
427-432
The study is an attempt to apply Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20215 bacteria, of properties earlier characterised by the authors, to carrot juice with the addition of prebiotic preparations, oat gruel and homogenised banana fruit. The best survivability of the Lactobacillus acidophilus DSM 20079 bacteria up to the 28th day of refrigerated storage was obtained in the carrot juice with the addition of oat gruel. However, the product obtained in this way, even though it fulfilled the requirements expected from probiotic products, obtained the lowest score of sensory assessment. Sensoric evaluation of the Lactobacillus acidophilus containing juice has shown that addition of homogenised banana to the juice beneficially contributed to its flavor and aroma. The number of the live bacterial cells of the Bifidobacterium bifidum DSM 20215 strain in the carrot juice supplemented with the prebiotic preparations exceeded the level of 106 cfu/mL of juice during the entire storage period.
17
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Diacetyl exposure as a pneumotoxic factor: a review

67%
Starek-Swiechowicz B., Starek A.
Roczniki Państwowego Zakładu Higieny
|
2014
|
tom 65
|
nr 2
ABSTRACT Diacetyl (2,3-butanedione) is a natural ingredient in foodstuffs which is not generally regarded health risk to consumers. Nevertheless, when manufactured for use as a synthetic flavouring/additive in processed foods (e.g. microwave popcorn), it poses a human health threat at the workplace. Its pneumotoxic action consists of inflammation, obstruction and restriction in the distal respiratory tract. One of the factors causing bronchiolitis obliterans is also recognised to be diacetyl. The scientific literature mostly describes human exposure to diacetyl in factory settings where functional disorders and structural changes of the respiratory system have been recorded, particularly bronchiolitis obliterans. Moreover, differential diagnosis shows pathological changes in the distal respiratory tract and in the pneumotoxic actions of diacetyl.
18

Probiotic, reduced-fat and enriched dairy products

67%
Pluta A., Ziarno M.
Polish Food
|
2008
|
nr 3
47-49
19

Evaluation of nutritional value of selected drinks offered by different food manufacturers, based on the information provided by the producer

67%
Gacek M., Fraczek B., Mazur-Kurach P.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 2
20

Influence of garlic and mannan oligosaccharides added to diets for growing pigs on the weight of some organs and the fatty acid composition of some tissues

67%
Grela E. R., Semeniuk V.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
315-320
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