Ograniczanie wyników

Czasopisma help

  1. 11 Polish Journal of Food and Nutrition Sciences

  2. 4 Żywność Nauka Technologia Jakość

  3. 3 Natural Sciences

  4. 2 Acta Academiae Agriculturae ac Technicae Olstenensis. Oeconomica

  5. 2 Acta Scientiarum Polonorum. Biotechnologia

Więcej...
Autorzy help

  1. 5 Szpendowski J.

  2. 4 Mleko S.

  3. 3 Cichosz G.

  4. 3 Klobukowski J.

  5. 3 Targonski Z.

Więcej...
Lata help

  1. 1 2019

  2. 3 2017

  3. 1 2014

  4. 1 2013

  5. 2 2012

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

Znaleziono wyników: 40

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  whey
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

100%
Gustaw W., Skrzypczak K., Radzki W.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2019
|
tom 599
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Rezul'taty issledovanijj metanovojj fermentacii mnogokomponentnogo substrata

100%
Dubrovina O.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2013
|
tom 15
|
nr 3
Рекомендации по биотехнологии сбраживания сложных субстратов на основе отходов животноводства и перерабатывающей отрасли ограничены и не служат основой для разработки биотехнологического оборудования. Исследования биотехнологического процесса ферментации многокомпонентных субстратов имеют методические особенности. В сравнении исследованы одно- и двухкомпонентный субстраты на основе куриного помета, а также установлен верхний предел количества нового субстрата. Разведение куриного помета сывороткой позволяет повысить количество сбраживаемого сухого вещества без снижения стабильности реализации биотехнологического процесса.
3

Volatile fatty acids [VFA] concentration in wastewater from different sections of dairy industry

100%
Janczukowicz W., Debowski M., Zielinski M., Pesta J.
Electronic Journal of Polish Agricultural Universities. Series Environmental Development
|
2007
|
tom 10
|
nr 1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Wpływ emulsji tłuszczowej na właściwości optyczne filmów serwatkowych

100%
Galus S., Lenart A.
Acta Agrophysica
|
2012
|
tom 19
|
nr 1
Barwa oraz nieprzezroczystość to dwa parametry bardzo istotne opisujące właściwości optyczne filmów jadalnych. Celem pracy było zbadanie wpływu emulsji tłuszczowej na właściwości optyczne filmów serwatkowych wytworzonych z 10% roztworów wodnych izolatu białek serwatkowych i 50% glicerolu jako plastyfikatora względem masy białka. Roztwory ogrzewano w łaźni wodnej z wytrząsaniem 50 obr∙min-1 w temperaturze 80ºC przez 30 min. 10% emulsję oleju rzepakowego w wodzie dodawano do mieszanin powłokotwórczych w ilościach 10, 20, 30 i 40%. W pracy zmierzono barwę w systemie L*a*b* z zastosowaniem wyróżników barwy (bez-względna różnica barwy, nasycenie barwy, indeks nasycenia) oraz nieprzezroczystość przy długości fali 600 nm. Modyfikacja składu surowcowego filmów serwatkowych dodatkiem emulsji tłuszczowej spowodowała ich matowość i brak transparentności. Zaobserwowano zmianę barwy oraz zwiększanie nieprzezroczystości filmów modyfikowanych dodatkiem emulsji tłuszczowej.
5

Evaluation of emulsification properties of alpha-lactalbumin by computer image analysis

100%
Leman J., Dolgan T., Kubiak A.
Natural Sciences
|
2001
|
tom 09
6

Whey-based beverages

84%
Skryplonek K., Jasinska M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2017
|
tom 20
|
nr 4
7

Effect of constant magnetic field (CMF) with various values of magnetic induction on effectiveness of dairy wastewater treatment under anaerobic conditions

84%
Zielinski M., Debowski M., Krzemieniewski M., Dudek M., Grala A.
Polish Journal of Environmental Studies
|
2014
|
tom 23
|
nr 1
This study was undertaken in order to determine the effects of the constant magnetic field (CMF) on the effectiveness of dairy wastewater treatment under anaerobic conditions. It demonstrated that increasing the value of the magnetic flux in the analyzed range resulted in an increasing effectiveness of the fermentation process. Magnets with induction of 0.38 [T] elicited significant changes in the analyzed parameters of methane fermentation. The magnetic field (MF) was observed to positively affect the sedimentation process of anaerobic sludge, reduced COD concentration in the effluent, and biogas production rate. In the most effective variant, the content of suspended matter in the treated wastewaters was reduced by 26.1% and the effectiveness of COD removal increased by 14.0%, compared to the variant without the application of the physical factor. Magnetic induction of 0.431 caused significant changes in the analyzed parameters of the methane fermentation process.
8

Reduction of milk allergenicity using new synthesized Cu(II) complex as artificial protease

84%
Divsalar A., Saboury A. A., Mansouri-Torshizi H.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Whey administration modulates spatial memory in a water maze

84%
Blecharz-Klin K., Piechal A., Joniec I., Zobel A., Pyrzanowska J., Widy-Tyszkiewicz E.
Journal of Pre-Clinical and Clinical Research
|
2011
|
tom 05
|
nr 1
10

Porownanie hodowli okresowych Trichoderma reesei M-7 na podlozu z czysta laktoza i surowa serwatka

84%
Wesolowska-Trojanowska M., Targonski Z., Udeh K.
Acta Scientiarum Polonorum. Biotechnologia
|
2005
|
tom 04
|
nr 1-2
21-32
11

Bioavailability of calcium and phosphorus from curd cheese by-products

84%
Klobukowski J., Szpendowski J., Wilczewska J.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
67-73
12

Application of NIR spectroscopy for sport supplements identification

84%
Wojcicki K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 3
13

Utilization of UF-permeate for production of beta-galactosidase by lactic acid bacteria

84%
Murad H. A., Refaea R. I., Aly E. M.
Polish Journal of Microbiology
|
2011
|
tom 60
|
nr 2
Four lactobacilli strains (Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacilus casei and Lactobacillus reuteri) were grown in MRS broth and three lactococci strains (Streptococcus thermophilus, Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. lactis biovar. diacetilactis) were grown in M17 broth. L. reuteri and S. thermophilus were chosen on the basis of the best mean β-galactosidase activity of 10.44 and 10.01 U/ml respectively, for further studies on permeate-based medium. The maximum production of β-galactosidase by L. reuteri was achieved at lactose concentration of 6%, initial pH 5.0–7.5, ammonium phosphate as nitrogen source at a concentration of 0.66 g N/L and incubation temperature at 30°C/24 hrs to give 6.31 U/ml. While in case of S. thermophilus, maximum β-galactosidase production was achieved at 10% lactose concentration of permeate medium, supplemented with phosphate buffer ratio of 0.5:0.5 (KH2PO4:K2HPO4, g/L), at initial pH 6.0–6.5, ammonium phosphate (0.66g N/L ) as nitrogen source and incubation temperature 35°C for 24 hrs to give 7.85 U/ml.
14

Milk components in whey preparations - characteristics and utilisation

84%
Smietana Z., Soral-Smietana M.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
Neutralised whey obtained after lactic fermentation and acidic coagulation of milk proteins carried out during tvarog (white cheese) production was concentrated selectively 3 times by means of membrane nanofiltration. The aim of this research was to identifiy properties obtained in this way in the industrial liquid whey preparation of milk components (WPMC) and utilisation of its natural water phase as a component of wheat dough. The main principles were that the use of the whey preparation will limit the amount of the technological water as a result of inclusion of this whey water phase and that the elimination or reduction of salt added during wheat dough formation will be possible. It was established that the acceptance of a slight salty taste in bakery products (rolls or bread) is possible by the addition of WPMC using both types of wheat flour (type 500 or type 750) except for the technological salt in the dough formation process. Wheat products with WPMC had a tendency to form the crumb characterised with small porosity and diminished volume. It was clearly noticed that incorporation of lactose doubled the content of disaccharides in crumb of experimental products. That phenomenon affords the opportunity for lactose supply as a substrate for the intestinal microflora both for children and adults. The participation of WPMC preparation, with the exception of technological salt, influenced changes in the proportion of individual elements, especially the proportion between sodium and potassium which accounted for 1:4, compared to the control sample where it was 3:1. The content of calcium and magnesium, whose active transport in a human body may proceed with hydrolysed lactose, could be increased significantly. This afforded the possibility for obtaining low-sodium products, being attractive special or prophylaxis food to be used in obesity, heart diseases, hypertension and as the support of the intestinal ecosystem.
15

Changes in some physicochemical and functional properties of whey protein concentrate and sodium caseinate during storage

84%
Szpendowski J., Panfil-Kuncewicz H., Staniewski B.
Natural Sciences
|
2001
|
tom 09
16

Growth of enterotoxigenic Staphylococcus aureus type A and its potentially toxin production in salted cheese whey

84%
Sharaf O. M., El-Dairouty R. K., Effat B. A.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
Growth of Staphylococcus aureus strain No 743 and its production of entero- toxin A (ent. A), thermonuclease (TNase) and ß-hemolysin were studied in cheese whey containing zero, 5, 10, 15, and 20% salt during incubation at 37°C for 48 h. Results revealed that the concentration of salt less than 10% promotes S. aureus growth and production of ent. A, TNase and ß-hemolysin. In the presence of high concentrations of salt (15-20%), growth was inhibited and ent. A production was incompletely repressed, while TNase and ß-hemolysin activities were completely inhibited. It is concluded that using unsalted or salted cheese whey containing S. aureus in preparing any other kind of food related commodity is dangerous. Furthermore, TNase and ß-hemolysis tests are unreliable as indicators for tracing enterotoxin A in dairy products containing more than 10% salt.
17

Utilisation of whey for bio-converting agricultural lignocellulosic wastes by fungi

84%
Lewandowska M., Bednarski W.
Natural Sciences
|
1999
|
tom 03
18

The impact of the modified method of using KNO3 on the formation of volatile N-nitrosamines in Gouda cheese

84%
Stasiuk E., Przybylowski P.
Bromatologia i Chemia Toksykologiczna
|
2006
|
tom 39
|
nr 1
19

Characteristics of nitrogen compounds and nutritive value of whey and permeate obtained in the production of cottage cheeses

84%
Szpendowski J., Klobukowski J., Cichosz G., Staniewski B.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The study was aimed at determining the effect of calcium chloride addition, temperature of milk pasteurization and a separation technique of milk components (centrifugation and ultrafiltration) on the content of nitrogen compounds and nutritive value of protein of whey and permeate obtained in the production process of cottage cheeses. Whey obtained after acid coagulation of milk supplemented with calcium chloride at a dose of 0.04% and pasteurised at a temperature of 90oC/ 15 s, was characterised by statistically significantly lower (at α=0.05) contents of total nitrogen compounds, cysteine-cystine, leucine and lysine, compared to the whey obtained from milk pasteurized at 75oC/ 15 s (with the addition of calcium chloride). Electrophoresis on polyacrylamide gel (Urea-PAGE) demonstrated reduced concentrations of β-lactoglobulin and α-lactalbumin in nitrogen compounds of whey as a result of their interaction with casein upon high pasteurisation of milk enriched with calcium ions. Due to the lower content of protein nitrogen compounds and essential amino acids compared to whey, including the limiting amino acid – leucine, the permeate was characterised by a lower nutritive value of protein expressed by values of chemical score (CS) and essential amino acid index (EAAI).
20
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of lactose content in culture medium on the course of propionic fermentation

84%
Kujawski M., Rymaszewski J., Cichosz G., Laniewska-Moroz L.
Polish Journal of Food and Nutrition Sciences
|
1992
|
tom 01
|
nr 3
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 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.