Wyniki wyszukiwania - AGRO

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Cryoconservation of chicken blastodermal cells: Effects of slow freezing, vitrification, cryoprotectant type and thawing method during in vitro processing

100%

Sawicka D., Chojnacka-Puchta L., Brzezinska J., Lakota P., Bednarczyk M.

Folia Biologica

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2015

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tom 63

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nr 2

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Physical changes of vegetables during freezing by conventional and impingement methods

100%

Goral D., Kluza F.

Acta Agrophysica

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2006

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tom 07

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nr 1[132]

3

Changes in beef meat colour and tenderness after different cold storage and freezing periods

86%

Litwinczuk Z., Florek M., Ryszkowska-Siwko M.

Annals of Animal Science. Supplement

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2005

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nr 2

4

Effect of culinary and technological treatment on magnesium retention in fourteen species of vegetables

86%

Slupski J., Gebczynski P., Korus A., Lisiewska Z.

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

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2016

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tom 19

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nr 4

5

Comparison of building waste and fly ashes frost susceptibility

86%

Garlikowski D., Pawlowski A.

Electronic Journal of Polish Agricultural Universities. Series Civil Engineering

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2018

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tom 21

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nr 4

6

Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

86%

Gebczynski P.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

209-214

The content of antioxidative compounds was evaluated in frozen green asparagus produced with the traditional technology from the material blanched before freezing or with the modified technology from cooked asparagus. Compared with blanched asparagus, the product cooked before freezing contained more dry matter and polyphenols, similar amounts of beta-carotene, less carotenoids and vitamin C and its antioxidative activity was lower. During a 12-month storage at -20°C and -30°C a steady decrease in the level of the analysed constituents was observed in frozen products prepared for consumption. Compared with the raw material, asparagus prepared for consumption after the 12-month period of refrigerated storage contained 56–62% of vitamin C; 55–71% of polyphenols; 73–81% of beta-carotene; 74–89% of carotenoids while its antioxidative activity was reduced to 65–73%. In products obtained using the modified method the level of the analysed constituents was similar or a little higher than in the traditional products. Frozen products stored at -30°C were usually characterised with a higher content of analysed constituents and a higher level of the antioxidative activity in comparison with frozen asparagus stored at -20°C. Sensory quality of traditional frozen products slightly exceeded that of frozen products obtained using the modified method. The quality of products stored at -30°C was also better than that of products stored at -20°C.

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The effect of chilling and freezing of poultry meat in the presence of Campylobacter jejuni

86%

Selwet M., Galbas M., Borkowski A., Clapa T., Porzucek F.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2015

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tom 36

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Effect of solid phase wettability on water transport and retention in peat enriched soil affected by freezing-thawing

86%

Hajnos M., Bowanko G., Jozefaciuk G., Glowacki R.

International Agrophysics

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2002

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tom 16

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nr 2

9

Changes in physico-chemical properties of horsemeat during frozen storage

86%

Stanislawczyk R., Znamirowska A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2005

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tom 04

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nr 2

The objective of this paper was to determine the effect of cold-storage time (in frozen condition) on selected physical and chemical characteristics of horsemeat and fat. Samples of the longest dorsal muscle and nape fat from horse carcasses were tested. Two time periods of I and 3 months were applied as a comparative criterion for meat and fat. The research was performed on 26 carcasses of adult horses (8-10 years old). It has been shown that the frozen storage process causes darkening of meat color as well as reduces the meat capacity to bind and retain water. Moreover, the frozen storage improves the meat tenderness. With the time of cold storage the peroxide value and acid number were observed to rise as the evidence of oxidizing and hydrolytic processes taken place in horse fat.

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Function and regulation of Arabidopsis thaliana COR [cold-regulated] genes

86%

Thomashow M. F., Stockinger E. J., Jaglo-Ottosen K. R., Gilmour S. J., Zarka D. G.

Acta Physiologiae Plantarum

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1997

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tom 19

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nr 4

Like many plants, Arabidopsis thaliana increases in freezing tolerance in response to low non-freezing temperatures, a phenomenon known as cold acclimation. Associated with cold acclimation are a number of biochemical changes including the expression of COR (cold-regulated) genes. Here we summarize recent progress we have made in understanding the function and regulation of these genes. One significant finding regarding COR gene function is that constitutive expression of COR15a in transgenic Arabidopsis plants enhances the freezing tolerance of both chloroplasts and protoplasts. These results provide the first direct evidence for a COR gene having a role in freezing tolerance. The precise mechanism of COR15a action is not yet know, but current results indicate the gene has a role in stabilizing membranes against freeze-induced damage. In regards to COR gene regulation, we have isolated a cDNA for CBF1, the first identified transcriptional activator that binds to the CRT (C-repeat)/DRE (drought responsive element), a cold- and drought-responsive DNA regulatory element present in the promoters of COR genes. Our working hypothesis is that CBF1 binds to the CRT/DRE sequence and participates in the regulation of COR genes in response to low temperature and drought.

11

Effect of freezing, drying, and storing dried and frozen onions on its quercetin contents

86%

Horbowicz M.

Vegetable Crops Research Bulletin

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1999

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tom 51

12

Studies on the effect of freezing on structure of compacted soil

86%

Bryk M., Serzysko T., Slowinska-Jurkiewicz A.

Acta Agrophysica

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2002

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tom 73

13

The influence of freezing storage conditions of the aloes pulp on their biostatic activity for yeasts

72%

Steinka I., Kukulkowicz A.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

113-119

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Evaluation of selected Polish carrot cultivars for nutritive value and processing - a preliminary study

72%

Sekara A., Pohl A., Kalisz A., Grabowska A., Cebula S.

Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture

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2014

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tom 35

15

Search of methods of loses reduction in production of sweet corn kernels for processing purposes

72%

Szymanek M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2008

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tom 08a

16

Changes in the expression of three cold-regulated genes in "Elsanta" and "Selvik" strawberry (Fragaria × ananassa) plants exposed to freezing

72%

Badek B., Napiorkowska B., Masny A., Korbin M.

Journal of Horticultural Research

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2014

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tom 22

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nr 2

17

Modelling of the 2D convective heat exchange between subjected to freezing and to following defrosting logs and the surrounding environment

72%

Deliiski N., Brezin V., Tumbarkova N.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 86

18

Optimized methods for stabilization of microbal communities specializing in biodegradation of organic environmental contaminants

72%

Augustynowicz J., Kaszycki P., Kus M., Bialecka A., Koloczek H.

Polish Journal of Environmental Studies

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2008

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tom 17

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nr 5

655-664

The aim of this study was to optimize storage conditions of a microbial community used for degradation of petroleum-derived environmental contaminants. Microorganisms were either freeze-dried or directly frozen (-20°C) in the presence of four stabilizers: trehalose, sucrose, glycerol and DMSO. It was found that preincubation with trehalose and sucrose had a positive impact on cell viability for both tested storage techniques. Disaccharide-stabilized consortia were more biodiverse than control samples (untreated with any protectants) and they retained high xenobiotic biodegradation capabilities. The effect of glycerol and DMSO was unexpectedly poor, contradicting other findings on the protective action of these compounds on monocultures. Higher cell survival was achieved only upon short-term (7 days) freezing, whereas DMSO proved to be lethal in the case of freeze-dried communities. Taking into account practical and economic reasons, the use of sucrose rather than the more expensive trehalose appears as the most efficient method for microbial consortia biostabilization during long-term storage. The experimental work provides some important data concerning the problem of elaboration of improved methods for preserving robust microbial communities to be used in environmental biotechnology practice.

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