Wyniki wyszukiwania

1

Physico-chemical properties of starch from Polish grasspea [Lathyrus sativus L.] varieties

100%

Korus J., Achremowicz B., Prokop B.

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

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2001

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tom 04

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nr 2

The grasspea breeding programme in Poland resulted in development of 2 official varieties of Polish grasspea: small seed form-Derek and large seed form-Krab. The present study was to characterise basic physico-chemical properties of starch from these varieties.

2

Functionality of starch in processed grass pea seeds

100%

Akalu G., Nair B. M.

Polish Journal of Food and Nutrition Sciences

|

1998

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tom 07

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nr 2 Suppl.

3

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Geometric properties of grasspea seeds and their mechanical loads

86%

Rybinski W., Szot B., Bocianowski J., Rusinek R.

International Agrophysics

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2011

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tom 25

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nr 3

4

Analysis of selected grasspea mutants by generalized linear model

86%

Bocianowski J., Bakinowska E., Rybinski W.

Colloquium Biometricum

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2008

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tom 38

5

Determination of an optimal isolation and culture conditions of grass pea protoplasts

86%

Piwowarczyk B., Pindel A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

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tom 96

|

nr 2

6

The effect of different pulse addtives to bread products

86%

Achremowicz B., Korus J., Curylo K.

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

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2000

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tom 03

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nr 2

The work on improving nutritional value of bread by addition pulses of legume plants was described. To white, wheat bread the whole as well as milled pulses of Lathyrus sativus (grass-pea), Cicer arietinum (chick-pea) and Lens culinaris (lentils) were added at different levels. The milled pulses decreased breads quality even at lower doses. Addition of 20% whole pulses of described above legume plants increased nutritional value of wheat breads and only slightly decreased its quality. According to opinion of consumers about healthy food, the improvers were not used in this work.

7

Effect of maturity degree of grass pea seeds [Lathyrus sativus L.] on the quality of canned products

86%

Kmiecik W., Lisiewska Z., Korus A.

Vegetable Crops Research Bulletin

|

2001

|

tom 55

8

Estimation of genetic variation of traits and physical properties of seeds for grass pea mutants [Lathyrus sativus L.]

86%

Rybinski W., Szot B., Pokora L.

International Agrophysics

|

2004

|

tom 18

|

nr 4

9

Effect of different processing techniques on the nutritive value of grass pea, Lathyrus sativus L., seed meal in compound diets for Indian major carp rohu, Labeo rohita (Hamilton), fingerlings

72%

Ramachandran S., Ray A. K.

Archives of Polish Fisheries

|

2008

|

tom 16

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nr 2

Six isonitrogenous (35% crude protein approximately) and isocaloric (16.73 kJ g-1 approximately) diets incorporating processed grass pea, Lathyrus sativus L., seed meal at a 30% level by weight into a fish meal – based control diet were fed to rohu, Labeo rohita (Hamilton) fingerlings (average initial body weight 3.18 ± 0.11 g) in triplicate treatments at the rate of 3% of body weight daily for 80 days, and fish performance was studied. Four processing methods, namely fermentation, extrusion, autoclaving, and germination, were employed prior to the incorporation of the grass pea seed meal into the diets. The fermentation of grass pea seed meal was effective in significantly reducing the anti-nutritional factors, tannins, phytic acid, and the neurotoxin beta-ODAP (beta-oxalyl-diaminopropionic acid). The extrusion of grass pea seed was effective in significantly reducing tannins, trypsin inhibitor, and the neurotoxin beta-ODAP. Autoclaving the grass pea seed meal resulted in the reduction of tannins but was not effective in reducing other anti-nutritional factors. The level of trypsin inhibitor was reduced to non-detectable limits in germinated grass pea seeds. The tannin content was also reduced considerably in the germinated grass pea seed meal. In terms of growth response, feed conversion ratio, and protein efficiency ratio, 30% fermented, extruded, and germinated grass pea seed meal incorporated diets resulted in significantly (P < 0.05) the best performance of rohu fingerlings. The apparent protein digestibility (APD) values obtained with processed grass pea seed meal were significantly higher as compared to those with raw seed meal incorporated diets (P < 0.05). The accumulation of carcass protein was comparatively higher in the groups of fish reared on diets containing 30% autoclaved, germinated, and extruded grass pea seed meal. The results of this study indicate that processing grass pea seed meal is effective in improving the nutritive value of L. sativus seed meal and that the processed grass pea seed meal can be incorporated into rohu diets up to a 30% level without any adverse effect.

10

Activity of selected components of antioxidant system in grass pea and yellow lupine protoplasts after enzymatic isolation

72%

Wiszniewska A., Piwowarczyk B.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

|

tom 96

|

nr 4

11

Activity of some elements of antioxidant system in legume protoplast after enzymatic isolation

72%

Wiszniewska A., Piwowarczyk B.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

|

tom 96

|

nr 1

12

Seed microstructure and genetic variation of characters in selected grass-pea mutants [Lathyrus sativus L.]

72%

Rybinski W., Blaszczak W., Fornal J.

International Agrophysics

|

2006

|

tom 20

|

nr 4

13

Effect of grass pea seeds in mixtures for growing-finishing pigs on fatty acid composition of backfat

72%

Winiarska-Mieczan A.

Annals of Animal Science. Supplement

|

2003

|

nr 2

14

Application of grasspea wholemeal in the technology of white bread production

58%

Kasprzak M., Rzedzicki Z.

Polish Journal of Food and Nutrition Sciences

|

2012

|

tom 62

|

nr 4

A study on the possibility of application of grasspea wholemeal for the modifi cation of the chemical composition, physical properties and sensory features of traditional white bread was performed. It was demonstrated that an increase in the share of the pulse material from 1.5% to 12% caused an increase in bread yield (130.7–136.3%). An improvement was also noted in the baking loss, from 15.01% to 9.11%, and in the total baking loss - from 16.56 to 12.23%. Increase in the level of the pulse component caused a decrease in bread volume from 100 g of fl our (from 505 to 359 cm3), and a decrease in bread crumb porosity (from 81 to 61%). Admixture of the pulse component caused only a slight decrease in the point score of the bread as compared to traditional wheat bread. The replacement of wheat fl our with grasspea wholemeal had a highly favourable effect on the chemical composition of the bread; the experimental bread produced with 12% of grasspea was characterised by protein content of 14.51% d.m. and total dietary fi bre content at the level of 8.75% d.m.

15

The influence of isolation stress on the (re)organization of cell walls in protoplasts of in vitro recalcitrant plants

58%

Wiszniewska A., Piwowarczyk B., Pindel A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2012

|

tom 93

|

nr 2

16

Influence of grass pea seeds in pig diets on the fatty acid composition and sensory attributes of pork

58%

Winiarska-Mieczan A.

Medycyna Weterynaryjna

|

2010

|

tom 66

|

nr 02

113-117

The objective of the study was to determine the effect of the amount of raw or extruded grass pea seeds as a substitute for soybean and rapeseed meals in the diet of pigs, as well as the effect on the fatty acid composition and sensory characteristics of pork meat. The experiment was carried out on 120 fatteners (Polish Landrace × Polish Large White) × Pietrain breeds, in 5 feeding groups. The animals were fed mixtures containing raw or extrusion-cooked grass pea (Lathyrus sativus L.) seeds, substituting soybean and rapeseed meal completely or partly. The fatty acid profile of the experimental diets and the meat samples was determined by gas chromatography. Sensory analysis of M. adductor and M. longissimus dorsi following the thermal processing (cooking and roasting) was performed according to Baryłko-Pikielna. A five-point scale was used for the sensory quality assessment, which included juiciness, tenderness, odour (intensity and desirability) and taste (intensity and desirability). Diets with a raw grass pea seeds as the only source of protein promoted an increase in the miristic acid level in the M. adductor and M. longissimus dorsi of the pigs. The use of diets containing raw or extruded grass pea seeds (50 or 100% of protein) resulted in a decrease (P ≤ 0.05) in the linoleic acid level in the adductor muscle. No effect of processing (i.e. raw or extrusion-cooked grass pea seeds) was recorded on the total saturated, monounsaturated and polyunsaturated fatty acids level in the studied tissues. No significant influence (P ≤ 0.05) of the experimental diets on the sensory characteristics of the adductor and longissimus dorsi muscles. Therefore, it may be concluded that raw or extrusion-cooked grass pea seeds do not negatively influence pork quality.

17

Inclusion of extruded grass pea, Lathyrus sativus seed meal in compound diets for rohu, Labeo rohita [Hamilton, 1822] fingerlings

58%

Ramachandran S., Ray A. K.

Acta Ichthyologica et Piscatoria

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2004

|

tom 34

|

nr 2

Background. Grass pea, Lathyrus sativus is a widely available grain legume that contains a variety of anti-nutritional factors (ANFs). The aim of the present study was to determine the effects of feeding rohu, Labeo rohita, fingerlings with diets containing raw or extruded grass pea seed meal on growth, feed utilization efficiency, and carcass composition. Materials and Methods. Extrusion of finely ground grass pea seeds was performed in a twin-screw extruder at 130oC and 400 rpm. Six isonitrogenous (35% crude protein approximately) and isocaloric (16 547.7 J ּ g-1) diets were formulated incorporating raw and extruded grass pea seed meal at 20, 30, and 40% levels by weight into a fish meal based control diet. The diets were fed to rohu fingerlings in triplicate treatments at the rate of 3% of body weight for 60 days and fish performance in terms of growth, apparent protein digestibility (APD), and carcass composition was studied. Results. Extrusion of grass pea seed meal was effective in significantly reducing the ANFs, such as tannins (77%), trypsin inhibitor (below detection limit), and β-ODAP (46.09%). Phytic acid and nutrient components were not affected by extrusion. In terms of growth response, FCR and PER, 40% extruded grass pea meal incorporated diet resulted in significantly (P < 0.05) the best performance of rohu fingerlings. The APD values obtained for extruded seed meal incorporated diets were significantly higher in comparison to those for non-extruded ones. The carcass protein and lipid contents increased over the initial value in all dietary treatments with no significant differences in fish fed diets containing extruded grass pea seed meal. Conclusion. Extrusion is an effective treatment to reduce/eliminate the ANFs in legumes. Improved growth, feed utilization efficiencies, and APD in rohu fingerlings indicate that extrusion processing is also effective in improving the nutritional characteristics of grass pea.

18

Effect of dietary supplementation with grass pea [Lathyrus sativus L.] and evening primrose seeds [Oenothera biennis L.] on biomechanical parameters of the limb bones in guinea pigs

58%

Sadurska A., Studzinski T., Sliwa E., Grela E. R.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

|

1998

|

tom 16

Ograniczanie wyników

Physico-chemical properties of starch from Polish grasspea [Lathyrus sativus L.] varieties

Functionality of starch in processed grass pea seeds

Geometric properties of grasspea seeds and their mechanical loads

Analysis of selected grasspea mutants by generalized linear model

Determination of an optimal isolation and culture conditions of grass pea protoplasts

The effect of different pulse addtives to bread products

Effect of maturity degree of grass pea seeds [Lathyrus sativus L.] on the quality of canned products

Estimation of genetic variation of traits and physical properties of seeds for grass pea mutants [Lathyrus sativus L.]

Effect of different processing techniques on the nutritive value of grass pea, Lathyrus sativus L., seed meal in compound diets for Indian major carp rohu, Labeo rohita (Hamilton), fingerlings

Activity of selected components of antioxidant system in grass pea and yellow lupine protoplasts after enzymatic isolation

Activity of some elements of antioxidant system in legume protoplast after enzymatic isolation

Seed microstructure and genetic variation of characters in selected grass-pea mutants [Lathyrus sativus L.]

Effect of grass pea seeds in mixtures for growing-finishing pigs on fatty acid composition of backfat

Application of grasspea wholemeal in the technology of white bread production

The influence of isolation stress on the (re)organization of cell walls in protoplasts of in vitro recalcitrant plants

Influence of grass pea seeds in pig diets on the fatty acid composition and sensory attributes of pork

Inclusion of extruded grass pea, Lathyrus sativus seed meal in compound diets for rohu, Labeo rohita [Hamilton, 1822] fingerlings

Effect of dietary supplementation with grass pea [Lathyrus sativus L.] and evening primrose seeds [Oenothera biennis L.] on biomechanical parameters of the limb bones in guinea pigs