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

Znaleziono wyników: 4

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

Wyszukiwano:
w słowach kluczowych:  polymerization degree
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
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Comparison of methods for determining the content and polymerization of proanthocyanidins and catechins

100%
Oszmianski J., Bourzeix M.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 2
The methods with vanillin (V), Folin-Ciocalteau (FC) or dimethyla- minocinnamaldehyde (DC) reagent and spectometric method at 280 nm (A) for determining the content of proanthocyanidins and catechins and their polymerization degree were compared. The (+) catechin, (-)epicatechin and their dimer and trimer standards, and grape wine, wine concentrate and powdered wine were examined. The DC reagent appeared most sensitive in the catechin and proanthocyanidin analysis with the molar absorption values for catechins being 55-fold higher than for the FC reagent In the proanthocyanidin analysis with the DC reagent the use of catechin standard curve is not recommended for the determination of proanthocyanidin content because the concentrations of 0.5 g/L for dimers and 0.3 g/L for trimers were obtained instead of 1 g/L in model solutions. Hie V/DC value approximated most closely the real values of proanthocyanidin polymerization.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The influence of heat treatment on the physico-chemical properties of pinewood (Pinus sylvestris L.)

84%
Zawadzki J., Gawron J., Antczak A., Klosinska T., Radomski A.
Drewno. Prace Naukowe. Doniesienia. Komunikaty
|
2016
|
tom 59
|
nr 196
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of environment, temperature and time of the thermal modification of ash wood (Fraxinus excelsior L.) on the cellulose weight average degree of polymerization

67%
Gawron J.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2021
|
tom 116
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of fructans with different degrees of polymerization on bacterial enzymes activity, lipid profile and antioxidant status in rats

67%
Zary-Sikorska E., Juskiewicz J.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 2
The aim of the study was to compare the effect of two types of fructans characterised by a different degree of polymerization (long-chain inulin and short-chain fructooligosaccharides [FOS]), added as single dietary components on the activity of selected bacterial enzymes in the faeces and the caecal digesta, the antioxidant status and the serum lipid profile in laboratory rats. Twenty four male Wistar rats were randomly divided into three groups and for 4 weeks were fed a control casein and two experimental diets supplemented with fructooligosaccharides and inulin at a level of 7.5% of diet (C, FOS and IN groups, respectively). The inulin addition caused a significant decrease in faecal pH value throughout the study (pH measurements were taken after day 7, 14, 21 and 28 of feeding), whereas the FOS-diet significantly decreased pH of fresh faeces only after 3 weeks of the study (p<0.05 vs. the control). Both experimental diets beneficially diminished the activity of faecal β-glucosidase and β-glucuronidase as compared to the control animals. The decreased activity of bacterial β-glucosidase and increased activity of β-galactosidase in the caecal digesta was noted only in the case of dietary FOS. The lowest concentrations of TBARS in the liver, kidneys and serum were observed in the IN group (p<0.05 vs. the control), however the FOS diet also effectively reduced concentration of TBARS in the liver tissue and the serum. The dietary inulin significantly decreased the serum glucose level and increased the percentage of HDL-cholesterol in total cholesterol (vs. C and FOS groups). The results obtained demonstrate that the consumption of diet supplemented with inulin seems to be more health promoting and elicits more beneficial changes in microflora activity, lipid metabolism and antioxidant status in rats than that enriched with short-chain fructooligosaccharides.
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.