Wyniki wyszukiwania - AGRO

1

Roslinne kinazy bialkowe fosforylujace tyrozyne.

100%

Klimecka M., Trojanek J., Muszynska G.

Postępy Biochemii

|

2002

|

tom 48

|

nr 1

74-80

2

Ochrona bialka roslinnego przed rozkladem w zwaczu

88%

Michalak S., Potkanski A.

Roczniki Naukowe Zootechniki. Suplement

|

2000

|

nr 09

127-132

3

Bialko roslinne w zywieniu trzody

88%

Palusinski J.

Aktualności Rolnicze. Wojewódzki Ośrodek Doradztwa Rolniczego Barzkowice

|

1994

|

nr 03

12

4

Porównanie matod oznaczania l-lizyny w płynach pohodowlanych mutantów Brevibacterium lactofermentum

88%

Podgorska E., Bujak S., Kisielewska E.

Annales Universitatis Mariae Curie-Skłodowska. Sectio E. Agricultura

|

1983-1984

|

tom 38-39

5

Bialko lubinowe w zywieniu czlowieka

88%

Malewicka M.

Informacja Rolnicza - Aktualności

|

1994

|

nr 03

6-7

6

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Wpływ zróżnicowanego poziomu białka zwierzęcego i roślinnego w diecie na metabolizm zwierząt doświadczalnych

75%

Czarnowska- Misztal E., Kunachowicz H., Klys W.

Roczniki Państwowego Zakładu Higieny

|

1985

|

tom 36

|

nr 3

7

Bialko rodziny 14-3-3, wystepowanie i wlasciwosci.

75%

Wilczynski G., Markiewicz E., Kulma A., Szopa J.

Postępy Biologii Komórki

|

1998

|

tom 25

|

nr 1

9-32

8

Slodki lubin - niedoceniane zrodlo wartosciowego bialka

75%

Daniewski W., Nowicka G., Naruszewicz M.

Żywienie Człowieka i Metabolizm

|

2004

|

tom 31

|

nr 3

265-273

9

Ocena jakosci preparatow bialka ziemniaczanego otrzymanych w roznych warunkach technologicznych i ich przydatnosci w produkcji wyrobow ekstrudowanych

75%

Peksa A.

Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Rozprawy

|

2006

|

nr 238

1-101

10

Krajowe badania nad pozyskiwaniem i oceną preparatów białkowych

75%

Czajka J., Zalewski S.

Przegląd Gastronomiczny

|

1982

|

tom 36

|

nr 3

11

Biologically active peptides from plant and animal proteins

75%

Dziuba J., Minkiewicz P., Nalecz D.

Polish Journal of Food and Nutrition Sciences

|

1999

|

tom 08

|

nr 1

3-16

Products of proteolysis of food proteins may play a role of agents regulating different functions in the human organism. The peptides derived from plant-, meat- and egg proteins may decrease the blood pressure, act as opioid agonists and antagonists, cause contraction of smooth muscles, inhibit platelet aggregation and oxidation. The coeliac-toxic peptides are an example of peptides with a negative influence on the human organism. The activity of food-originated peptides has mainly been investigated in vitro. Information published so far refers to biologically active peptides obtained in laboratory scale. Their application as components of so called "functional foods" (specially designed foods with desired biological activity) can however be expected possible.

12

Performance of rohu, Labeo rohita [Hamilton], fingerlings maintained on alternate feeding of plant and animal protein based diets

75%

Saha A. K., Ray A. K.

Acta Ichthyologica et Piscatoria

|

1998

|

tom 28

|

nr 1

3-13

To understand the applicability of mixed feeding schedule in the fingerlings of the Indian major carp-rohu, Labeo rohita, an 80-day feeding experiment was conducted in the laboratory involving alternate feeding of plant and animal protein based diets with low and high levels of proteins, respectively. Feeding one day with soaked Leucaena (′subabul′/′ipil-ipil′) leaf meal based diet, followed by three days of animal protein (fish meal) based diet (feeding schedule 1S/3F) resulted in better performance of rohu in terms of live weight gain (%), SGR (%/day) and FCR as compared to those fed continuously with animal protein based diet (schedule F). Schedule 1S/3F also resulted in higher protein deposition in muscle and protein efficiency ratio. The results are expected to open up a new avenue to develop better feeding strategies with a view of reducing feed input cost by incorporating plant ingredients in the diets and by taking advantage of the existing natural variations in daily digestibility of protein.

13

Skład aminokwasowy oraz jakość białka ziarna żółto- i brązowoplewkowych form owsa siewnego (Avena sativa)

75%

Witkowicz R., Pisulewska E., Kidacka A., Mickowska B.

Żywność Nauka Technologia Jakość

|

2016

|

tom 23

|

nr 4

14

Studia nad optymalizacja procesu wyodrebniania frakcji bialkowych chloroplastycznych i cytoplazmatycznych z zielonych czesci roslin uprawnych

75%

Baraniak B.

Rozprawy Naukowe. Akademia Rolnicza w Lublinie

|

1994

|

tom 168

57

15

Europa chce wykorzystywać więcej własnego białka roślinnego

75%

Stancelewska D.

Tygodnik Poradnik Rolniczy

|

2018

|

nr 51-52

16

Effect of high pressure on solubility and digestibility of legume proteins

75%

Klepacka M., Porzucek H., Piecyk M., Salanski P.

Polish Journal of Food and Nutrition Sciences

|

1997

|

tom 06

|

nr 2

41-50

Proteins of bean, lupin, and pea were treated by high hydrostatic pressure of 200, 300, 400, 600 and 700 MPa. The pressure-induced changes were compared to those caused by temperature. The solubility of proteins pressured at 200 MPa decreased compared to control samples. It was increasing with the increase of pressure, reaching its maxima at 300 MPa for pea and at 600 MPa for bean and lupin, after which the solubility decreased. IR spectra of Amide I showed the highest differences for the bean protein pressured at 600 MPa. The ratios of band intensities of Amide I or Amide II to the band at 1450 cm-1 showed different tendency of changes in pressure- and heat-treated proteins. Pressure-induced protein digestibilities were higher only for bean proteins, being probably dependent on the degradation of 40 and 60 kDa protein fractions. The trypsin-resistant high molecular weight fractions were formed in heat-treated proteins.

17

Lubin jako potencjalny surowiec bialkowy w produkcji zywnosci

75%

Lampart-Szczapa E.

Roczniki Akademii Rolniczej w Poznaniu. Rozprawy Naukowe

|

1998

|

tom 279

1-104

18

Bialko ziemniaczane - charakterystyka i wlasciwosci

75%

Peksa A.

Postępy Nauk Rolniczych

|

2003

|

tom 50

|

nr 5

79-94

Potato contains about 0, 7-1,3% pure, coagulating protein. It is characterized by biological value higher than the most of vegetable proteins and comparable to proteins of animal origin. Because of high lysine content, potato protein may be a valuable supplement to the cereal products poor in this aminoacid. Fractions of globular, water and salt solutions soluble potato protein make about 75% of total potato nitrogen. They are characteristic for potato only and defined as a tuberin or patatin of 45,000 Mw. Potato protein is characterized by excellent emulsion and foaming properties and water absorption ability. Chemical composition and functional properties of the protein isolated from potato are closely dependent on applied method of protein coagulation including mainly the parameters such as the temperature, pH, time, the presence of compounds like salts or polyelectrolytes and also on drying conditions. The technology used in processing industry causes protein denaturation too far advanced what results in poor rehydratation of the product. Recent research works are focused on the influence of potato protein molecular structure, environmental and technological factors, on functional properties of obtained protein preparations, particularly those connected with protein solubility and its hydrophobic properties. The knowledge of mentioned relations should make easier not only predicting the functional properties of protein preparations but also understanding their potential role in food products and - consequently - to increase their effectiveness as the food components.

19

Natywna podjednostka TBP pszenicznego bialka TF IID

75%

Dullin P.

Roczniki Akademii Rolniczej w Poznaniu. Rozprawy Naukowe

|

2003

|

nr 340

1-97

20

Optymalizacja parametrow obrobki sruty rzepakowej w tosterze pod katem zachowania maksymalnej ilosci lizyny dostepnej

75%

Minkowski K.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

|

1995-1996

|

tom 32-33

193-202

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