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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Use of selected metal ions for the separation of peptides isolated from thermally processed string beans

100%
Karas M., Baraniak B.
Journal of Elementology
|
2010
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tom 15
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nr 2
291-300
Recent years have witnessed growing interest in research on the structure and properties of proteins and peptides as physiologically active dietary components. The above has spurred a new interest in the isolation of animal, plant and microbiological peptides and investigation of their biological activity. The isolation and separation of protein and peptide mixture is not an easy procedure. Immobilised Metal Ion Affinity Chromatography (IMAC) is increasingly often used in this process. Affinity chromatography relies on the specific interactions between amino acids, their reactive groups in peptides and metal ions. The objective of this study was to determine whether copper and nickel ions can be used for the separation of peptides isolated from string beans than had been blanched and heated in a microwave oven. In this study, peptides extracted with 1% trichloroacetic acid (TCA) from string beans that had been blanched and heated in a microwave oven, were separated by chromatography on columns with copper and nickel ions immobilised through iminodiacetic acid (IDA). Peptide concentrations of the separated fractions were determined. Peptides found in string beans had similar affinity for metal ions in the Cu > Ni sequence, with selectivity in the Ni > Cu sequence. Microwave heating of string beans decreases the peptide content of extracts isolated with 1% TCA. The resulting changes are dependent on the duration of the process and the type of heating medium. Affinity chromatography with the use of metal ions immobilized to iminodiacetic acid (IDA)-Sephadex G-25 may be successfully used for the separation of peptides isolated from string beans.
2

Convective heat exchange in optopneumatic cell

84%
Kaljuzhnyj G., Kovalenko A., Lyshtvan E.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
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2010
|
tom 10A
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Risk assessment for infants exposed to furan from ready-to-eat thermally processed food products in Poland

84%
Minorczyk M., Goralczyk K., Strucinski P., Hernik A., Czaja K., Lyczewska M., Korcz W., Starski A., Ludwicki J. K.
Roczniki Państwowego Zakładu Higieny
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2012
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tom 63
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nr 4
Background. Thermal processes and long storage of food lead to reactions between reducing sugars and amino acids, or with ascorbic acid, carbohydrates or polyunsaturated fatty acids. As a result of these reactions, new compounds are created. One of these compounds having an adverse effect on human health is furan. Objective. The aim of this paper was to estimate the infants exposure to furan found in thermally processed jarred food products, as well as characterizing the risk by comparing the exposure to the reference dose (RfD) and calculating margins of exposure. Materials and methods. The material consisted of 301 samples of thermally processed food for infants taken from the Polish market in years 2008 – 2010. The samples included vegetable-meat, vegetables and fruit jarred meals for infants and young children in which the furan levels were analyzed by GC/MS technique. The exposure to furan has been assessed for the 3, 4, 6, 9 ,12 months old infants using different consumption scenarios. Results. The levels of furan ranged from <1 μg/kg (LOQ) to 166.9 μg/kg. The average furan concentration in all samples was 40.2 μg/kg. The estimated exposures, calculated with different nutrition scenarios, were in the range from 0.03 to 3.56 μg/kg bw/day and exceeded in some cases RfD set at level of 1 μg/kg bw/day. Margins of exposure (MOE) achieved values even below 300 for scenarios assuming higher consumption of vegetable and vegetable-meat products. Conclusions. The magnitude of exposure to furan present in ready-to-eat meals among Polish infants is similar to data reported previously in other European countries but slightly higher than indicated in the recent EFSA report. As for some cases the estimated intake exceeds the RfD, and MOE) values are much lower than 10000 indicating a potential health concern, it is necessary to continue monitoring of furan in jarred food and estimate of its intake by infants.
4
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Analysis of indication errors of the SI gas engine with a prechamber

84%
Jamrozik A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
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2011
|
tom 11
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The kinetics of the thermal decomposition of the willow wood (Salix viminalis L.) exposed to the torrefaction process

84%
Walkowiak M., Bartkowiak M.
Drewno. Prace Naukowe. Doniesienia. Komunikaty
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2012
|
tom 55
|
nr 187
The aim of the study was to analyze the kinetic parameters (activation energy Ea, pre-exponential coefficient A, rate constant k) of thermolysis in torrefied and raw willow wood (Salix viminalis L.), as well as to determine the effect of thermal modification conditions on the kinetics of this process. Samples of raw and torrefied willow wood in a steam atmosphere were analysed. The samples were subjected to thermogravimetric analysis under isothermal conditions. Analyses were conducted in an atmosphere of helium at 270–330°C. TG and DTG curves were recorded. The thermal characteristics of the samples were based on thermogravimetric analysis under dynamic conditions at a temperature of up to 600°C. On the basis of the data obtained from the TGA analyses, the kinetic parameters were calculated and statistical and mathematical analyses of the results were performed.
6

Thermal deactivation of three way exhaust gascatalytic reactor

84%
Ambrozik A., Danilczyk W., Kruczynski S. W.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
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2004
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tom 04
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The effect of selected factors on sensory quality of pork

84%
Jaworska D., Przybylski W.
Żywność Nauka Technologia Jakość
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2014
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tom 21
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nr 5
This manuscript presents results of authors` research regarding selected factors influencing sensory pork quality. In the manuscript the role of breed, genes (RYR1T, RN-, CAST), slaughter weight as well as meatiness is comprised. Additionally, the role of intramuscular fat, ultimate pH and heat treatment on pork quality is discussed. It was stated that the optimization of the sensory aspects of the pork quality should not be limited to one aspect only but it should include the practical use of a number of dependent determinants. Obtaining high eating quality depends also on the quality of the raw material and the way of thermal processes (temperature, time, method of thermal process).
8

Chemical deactivation of a three way exhaust gas catalytic reactor using sulfur compounds

84%
Ambrozik A., Danilczyk W., Kruczynski S. W.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
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2003
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tom 03
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Postroenie optimizacionnojj zadachi teplovykh processov pri lazernom delenii ehmbriona

84%
Levkin A., Levkin D.
Motrol. Motoryzacja i Energetyka Rolnictwa
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2013
|
tom 15
|
nr 7
10

About thermodynamic coefficient estimation by low temperature treatment of sawn timbers

84%
Pinchewska O., Oliynik R., Spirochkin A.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
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2013
|
tom 81
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of parameters of thermal process on the properties of peanuts

84%
Kita A., Figiel A.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
|
nr 4[B]
12

Energia wokol nas

67%
Szargut J.
Academia. Magazyn Polskiej Akademii Nauk
|
2005
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nr 3
31-33
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Allergenicity of lupine proteins - a review

67%
Loza A., Lampart-Szczapa E.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 3
In Europe, the application of lupine seeds to produce food has increased significantly in recent years. Lupine (flour, seeds or dust) can induce different allergic responses. Consumption of lupine-fortified products may also provoke allergy syndromes. This article reviews the adverse reactions to lupine, after various contacts with this plant, including eating lupine products and seeds. It discusses cases which confirm properties of lupine protein as a primary allergen. It describes lupine protein cross-reactivity and the modifying effect of thermal processes on lupine protein.
14

Wpływ stopnia ubicia materiału w silosie na charakter procesów termicznych oraz jakość sianokiszonek z lucerny

59%
Kowalski Z. M., Kaminski J.
Acta Agraria et Silvestria. Series Zootechnica
|
1989
|
tom 28
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Trawienie enzymatyczne in vitro białka zwierzęcego. I. Badanie strawności różnych rodzajów mięs surowych a także poddanych procesom termicznym

51%
Krauze S., Oledzka R., Fundowicz A.
Roczniki Państwowego Zakładu Higieny
|
1970
|
tom 21
|
nr 1
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Wirusy jelitowe w wodzie i ściekach

51%
Dozanska W., Sikorowska C., Milkowska-Jankowska D.
Roczniki Państwowego Zakładu Higieny
|
1963
|
tom 14
|
nr 2
17

Zagrożenia mikrobiologiczne a system HACCP

34%
Sawicki W.
Problemy Jakości
|
2012
|
tom 44
|
nr 06
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