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

Znaleziono wyników: 16

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:  berry fruit
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

Antioxidant activity of berry fruits and beverages

100%
Borowska J., Szajdek A.
Polish Journal of Natural Sciences
|
2003
|
tom 14
2

Comparative analysis of anthocyanin composition of juices obtained from selected species of berry fruits

75%
Stoj A., Malik A., Targonski Z.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 4
A qualitative and quantitative analysis of anthocyanins in juices of three varieties of strawberry (Senga, Ducat, Marmolada), raspberry (Beskid, Canby, Malling Seedling), black currant (Ben Lomond, Titania, Ojebyn) and red currant (Rondom, Jonker, Holenderska) picked in three following years: 1998, 1999 and 2000, was presented in this paper. An HPLC technique was applied using a Gilson chromatograph and a DAD detector. Prior to the chromatographic analysis, anthocyanins were purified on a mini-column Sep-Pak C18 Waters. It was indicated that within species the juices examined differed in the quantitative and qualitative composition of anthocyanins. Pelargonidin-3-glucoside and cyanidin-3-xylorutinoside were the main anthocyanins in strawberry and red currant juices, respectively, independently of variety. Those anthocyanins were not detected in raspberry and black currant juices, in which cyanidin-3-sophoroside as well as delphinidin-3-rutinoside and cyanidin-3-rutinoside were the main anthocyanins, respectively. Differences of anthocyanin composition of juices obtained from different berry fruits create the possibility of detecting the adulterations of expensive raspberry and black currant juices with cheap strawberry and red currant juices on the basis of anthocyanin analysis.
3

Use of amino acid analysis for estimation of berry juice authenticity

63%
Stoj A., Targonski Z.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
Free amino acid contents: aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, gamma-aminobutyric acid, histidine, lysine and arginine in juices of three strawberry varieties (‘Senga’, ‘Ducat’, ‘Marmolada’), raspberry (‘Beskid’, ‘Canby’, ‘Mailing Seedling’), black currant (‘Ben Lomond’, ‘Titania’, ‘Ojebyn’) and red currant (‘Rondom’, ‘Jonker’, ‘Holenderska’) were determined in this paper. Examinations were performed in three following years: 1998, 1999 and 2000, by use of HPLC method. Achieved amino acid contents were compared with standard values contained in Code of Practice. Significantly higher aspartic acid and glutamic acid concentrations of standard values published in Code of Practice were found in examined strawberry and black currant juices. Selected amino acids can be used for estimation of berry juices authenticity. Serine, valine and methionine can be the indicator of addition of strawberry juice to raspberry juice, aspartic acid and serine - addition of red currant juice to raspberry juice and aspartic acid and methionine - addition of strawberry juice to black currant juice. Adulteration of black currant juice with red currant juice cannot be detected on the base of amino acid contents
4

Use of anthocyanin analysis for detection of berry juice adulterations

63%
Stoj A., Targonski Z., Malik A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
Chromatographic profiles of anthocyanins in authentic and adulterated black currant and raspberry juices were compared in this paper. HPLC apparatus with DAD detector was used for separation of anthocyanins. Analysis of adulterated juices required optimization of elution conditions. Two types of eluents were applied at gradient: A - 4.5% formic acid and B - 100% acetonitrile. There was detected 30%, 20% and 10% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin-3-glucoside content. Cyanidin-3-xylorutinoside indicated the 30%, 20% and 10% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations.
5

Health risk analysis of pesticide residues in berry fruit from North-Eastern Poland

51%
Lozowicka B., Rutkowska E., Jankowska M., Kaczynski P., Hrynko I.
Journal of Fruit and Ornamental Plant Research
|
2012
|
tom 20
|
nr 1
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Potential parapharmaceuticals in the traditional Polish diet

51%
Naruszewicz M., Kozlowska-Wojciechowska M.
Journal of Physiology and Pharmacology. Supplement
|
2005
|
tom 56
|
nr 1
69-78
The basic parapharmaceuticals in the Polish diet include natural anti-oxidants - bioflavonoids found in berry fruit. They were proven to have the ability to regulate genetic transcription and increase the synthesis of nitric oxide which counteracts dysfunction of the vascular endothelium. They also display anti-oxidant action through the inhibiting effect on cyclooxygenase - COX-2, and increase the level of adiponectin. We have also more and more proof of the important biological role of short-chained fatty acids formed as a result of fermentation of fibre by probiotic bacteria. Through their effects on peroxisome proliferators activated receptors (PPAR), butyric and propionic acids may reduce the expression of adhesion molecules and exert anti-inflammatory action both in the gastrointestinal tract as well as systemically.
7

Ceny skupu owocow jagodowych i wisni w przetworstwie w 2000 r.

51%
Smolenski T., Stepka G.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2001
|
tom 45
|
nr 02
28-29
Przedstawiono analizę cen skupu owoców jagodowych do przetwórstwa: truskawek, porzeczek czarnych i czerwonych, malin, agrestu, wiśni i jagód leśnych, porównując dane z 1999 r. Okazało się, że 2000 r. był opłacalny dla producentów czarnych porzeczek, malin i zbieraczy jagód leśnych. Spadek cen zanotowano w przypadku truskawek, agrestu, wiśni i czerwonych porzeczek
8

Economics of organic apple and strawberry production in Poland in the years 2007-2009

51%
Brzozowski P., Zmarlicki K.
Journal of Fruit and Ornamental Plant Research
|
2010
|
tom 18
|
nr 2
255-264
In Poland about 32 thousand hectares of orchards and berry fruit are managed or­ganically and the sale of organic fruit is constantly growing. The objective of this research was the evaluation of production costs and profitability of organic apple and strawberry production. The research was carried out on nineteen commercial fruit farms with conventional and organic production. In the case of apples, the cost of production per hectare was higher using the conventional system; with strawberries it was opposite. Costs of weed control and soil cultivation proved to be higher in the organic system for both investigated species. The conventional production of apples turned out to be far more profitable than the organic one. In the case of strawberries it was opposite - the organic production gave more net income than the conventional one.
9

Phenolic compounds in berry extracts

51%
Kotarska K., Wieczorek D., Wybieralska K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 2
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Chemical composition of berries of induced allotetraploid forms Ribes nigrum L. x Grossularia reclinata Mill

51%
Buchenkov I., Lemiasheuski V., Chernetskaya A.
Baltic Coastal Zone. Journal of Ecology and Protection of the Coastline
|
2020
|
tom 24
11

Vegetables and fruit market in Poland

51%
Krzyzanowska Z.
Polish Food
|
1998
|
nr 3
12

Production of vegetables and fruit in Poland - 1999 and prospects for 2000

51%
Krzyzanowska Z.
Polish Food
|
2000
|
nr 1
13

Spotkanie producentow owocow jagodowych

45%
JB
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2003
|
tom 47
|
nr 05
17
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Metody wykrywania zafalszowan sokow z owocow jagodowych

45%
Stoj A., Targonski Z., Malik A.
Żywność Nauka Technologia Jakość
|
2001
|
tom 08
|
nr 1
26-36
W artykule przedstawiono metody określania autentyczności soków z owoców jagodowych. Soki owocowe mają charakterystyczny skład chemiczny pozwalający na ich identyfikację. Do oznaczania składu chemicznego soków stosuje się metody chromatograficzne, enzymatyczne, SIRA-MS, SNIF-NMR. Podstawowym sposobem wykrywania zafałszowań soków jest porównywanie ich składu chemicznego z ustalonymi wartościami standardowymi.
15

Skladniki dietetyczne i substancje bioaktywne w owocach aronii, borowki czernicy i porzeczki czarnej

32%
Borowska E. J., Szajdek A.
Bromatologia i Chemia Toksykologiczna
|
2005
|
tom 38
|
nr Supl.
181-184
Materiał badawczy stanowiły owoce aronii, borówki czernicy i porzeczki czarnej o dojrzałości konsumpcyjnej. W owocach scharakteryzowano składniki dietetyczne - błonnik detergentowy kwaśny (ADF) i pektyny, składniki bioaktywne - związki fenolowe ogółem i antocyjany. Określono ponadto aktywność wiązania rodnika syntetycznego α,α-difenyl-ß-pikrylhydrazylowego (DPPH) i rodników hydroksylowych (OH) przez wyciągi metanolowe z owoców.
16

Soki owocowe o wysokiej aktywnosci biologicznej

32%
Oszmianski J.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2007
|
tom 51
|
nr 04
12-14
Epidemiological studies have indicated that fruits, vegetables and their products as juices consumption is associated with reduced risk of chronic diseases. Juices are besides fruits and vegetable suitable food products in term of ingestion of health protective phytochemicals.. They are good source of biological active compounds especially of polyphenols with anioxidants activity, free radical scavengers and metal chelators; they exhibit various physiological activities including anti-inflamatory, antiallergic, anticarcinogenic and antiarthritic activities. Berry fruit juices are one of the richest source of natural antioxidants, must be drinking in lager quantities, they are very important for the maintenance of health and prevention of disease. For increasing bioactive compounds in apple products it is necessary to improvement of clear apple juice processing and production or cloudy apple juice without clarification.
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.