Wyniki wyszukiwania

1

Changes in cellular fatty acid composition induced by phenol and catechol in Pseudomonas vesicularis and Pseudomonas stutzeri

100%

Mrozik A., Labuzek S., Piotrowska-Seget Z.

Biotechnologia

|

2004

|

nr 1

2

The characteristics of aroma compounds in raw krill [Euphausia superba Dana] and a krill precipitate

100%

Gajowiecki L.

Bulletin of the Sea Fisheries Institute

|

1997

|

nr 1

3

Isolation and characterisation of new Planococcus sp. strain able for aromatic hydrocarbons degradation

100%

Labuzek S., Hupert-Kocurek K. T., Skurnik M.

Acta Microbiologica Polonica

|

2003

|

tom 52

|

nr 4

4

Studies of levels of polycyclic aromatic hydrocarbons in soils subjected to anthropopressure in the city of Poznan

100%

Adamczewska M., Siepak J., Gramowska H.

Polish Journal of Environmental Studies

|

2000

|

tom 09

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nr 4

TLC, GC and HPLC methods were employed to determine the concentrations of 16 PAHs in the surface level of soils subjected to a differentiated level of anthropopressure from the Poznan municipal area. PAH pollution was confirmed, primarily local pollution of soils at car and bus wash sites and fuel pumping stations and garden sites located in communal garden plots situated on previously recultivated areas. Research on such a broad scale was undertaken for the first time as well as a discussion in consideration of legal norms in force in Poland and worldwide. A low PAH level in the soils of the Poznan municipal area is confirmed by their biodegradation combined with the surface soil layer.

5

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Effect of spray drying parameters on rosemary aroma microencapsulation

100%

Janiszewska E., Witrowa-Rajchert D.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 3[A]

Results of rosemary oil microcapsulation process are shown in the presented work. The microcapsulation process has taken place in a spray dryer. The core of the microcapsules was maltodextrin. The two mass concentrations of maltodextrin in emulsion, i.e. 25%and 30%, one spray disc speed, inlet air temperature of 200oC and three feed fluid fluxes were used. Efficiency of closing rosemary aroma in the capsule was estimated by the amount of aroma compounds in the initial emulsion, powders and emulsions received from the powder. The best aroma closure was received in the case of 30% carrier concentration and at the medium flux (64.2 mL/min). It was found that higher powders apparent density and lower bed porosity were responsible for quantity increase of the closed aroma compounds.

6

Catalytic degradation of polyethylene over mesoporous molecular sieve MCM-41 modified with heteropoly compounds

84%

Gaca P., Drzewiecka M., Kaleta W., Kozubek H., Nowinska K.

Polish Journal of Environmental Studies

|

2008

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tom 17

|

nr 1

25-31

Degradation of polyethylene was performed over MCM-41 molecular sieves modified with heteropoly acid H₃PW₁₂O₄₀ (HPW) and its caesium salt CsHPW₁₂O₄₀ (CsHPW). High silica zeolite ZSM-5 has also been used as degradation catalyst. The applied catalysts (HPW/MCM-41, CsHPW/MCM-41 and ZSM-5 zeolite) resulted in lowering of temperature of HDPE degradation when compared to the thermal pyrolysis as well as influenced the distribution of the products formed as a result of the cracking process. HPW/ MCM-41 use resulted in low amount of gas products and almost 80 wt.% of liquids while cracking over HZSM-5 produced gas hydrocarbons with selectivity about 50 wt.%. Liquid product obtained in the presence of HPW/MCM-41 comprised aliphatic hydrocarbons (olefins and paraffins) while cracking carried out over ZSM-5 zeolite resulted mainly in the formation of aromatic compounds.

7

The aroma profile of apples as influenced by 1-MCP

84%

Vidrih R., Hribar J., Zlatic E.

Journal of Fruit and Ornamental Plant Research

|

2011

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tom 19

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nr 1

Treatment with 1-methylcyclopropene (1-MCP), an ethylene inhibitor, considerably prolongs the storage and shelf life of apples, and diminishes the occurrence of some physiological diseases, such as scald. Various fruit quality parameters define fruit acceptance by consumers, while some also determine the storability of fruits, including firmness, acidity and internal ethylene concentration. The aroma of apples is regarded as one of the most important quality parameters. Many factors influence the aroma profile, with ethylene having a key role in the biosynthesis of flavour compounds. 1-MCP is an inhibitor of ethylene synthesis and is now widely used. We tested apples of the three main cultivars grown in Slovenia ('Idared', 'Jonagold' and 'Golden Delicious') following their treatment with 1 ^l l-1 1-MCP at +1 °C, with 6 months of storage under standard ultra-low oxygen storage conditions (1.2% O2, 1.5% CO2). The fruits were analysed for firmness and ground colour, with headspace analyses of the aroma compounds, before and after storage. Compared with the control fruits, 1 -MCP-treated apples had significantly improved firmness and colour parameters (L*, a*, b*), but showed strong inhibition of total aroma production. Among the aroma compounds, the esters were most severely suppressed by the treatment with 1 - MCP, with the exception of 2-methylethyl acetate. In general, 1-MCP positively affected most of the quality parameters (fruit firmness, ground colour, acidity), but greatly suppressed the synthesis of the aroma volatiles.

8

Molecular modeling of singlet-oxygen binding to anthraquinones in relation to the peroxidating activity of antitumor anthraquinone drugs

84%

Liwo A., Jeziorek D., Ossowski T., Dyl D., Tempczyk A., Tarasiuk J., Nowacka M., Borowski E., Woznicki W.

Acta Biochimica Polonica

|

1995

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tom 42

|

nr 4

Anthraquinone derivatives are important anti-cancer drugs possessing, however, undesirable peroxidating and, in consequence, cardiotoxic properties. This results from the mediation by these compounds of the one-electron reduction processes of the oxygen molecule, which produces the highly toxic superoxide anion radical and other active oxygen species. This article summarizes the results of our studies on the molecular aspects of the mechanism of anthraquinone-mediated peroxidation which were carried out using enzymatic-assay, electrochemical, and quantum-mechanical methods.

9

The occurrence of chlorophenols, chlorocatechols and chlorinated methoxyphenols in drinking water of the largest cities in Poland

84%

Michalowicz J.

Polish Journal of Environmental Studies

|

2005

|

tom 14

|

nr 3

The purpose of this work was to determine the occurrence of phenol, chlorophenols, chlorocatechols and chlorinated methoxyphenols in the drinking water of the Polish cities of Łódź (Lodz), Warszawa (Warsaw), Poznań and Wrocław. The compounds were adsorbed on octadecyl (C18) layer in a Baker-Separex system and eluted with methylene chloride, then analyzed using the methods of gas chromatography and mass spectrometry. In samples, chlorophenols, 4-chlorocatechol, chloroguaiacols, chlorosyringols and 5,6- dichlorovaniline were detected. Higher concentrations and number of chlorophenols and their chlorinated derivatives were noted in summer. Among the most toxic compounds, 2,4,5-trichlorophenol in drinking water of Warszawa (summer and winter) and Łódź (winter) and tetrachlorophenol in water of Wrocław (summer) were noted. Their concentrations were above the admissible standards of the EU and the US EPA. In some cases the concentrations of chloroguaiacols and 5,6-dichlorovanillin also were significant.

10

Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants

84%

Abe F., Horikoshi K.

Cellular and Molecular Biology Letters

|

2005

|

tom 10

|

nr 3

11

4-furanyl and 4-thiophenylbutan-2-one oximes

84%

Bonikowski R., Balawejder M., Sikora M., Kula J.

Zeszyty Naukowe. Politechnika Łódzka. Chemia Spożywcza i Biotechnologia

|

2007

|

tom 71

12

Controlled freeze physics methodology for extra virgin olive oil (EVOO) stabilization

67%

Giannakopoulos E., Zisimopoulos D., Georgiou C., Argyropoulou K., Salahas G.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2013

|

tom 94

|

nr 2

13

Wlasciwosci, produkcja i zastosowanie cyklodekstryn

67%

Achremowicz B., Korus J.

Żywność Technologia Jakość

|

1996

|

nr 3

14-27

14

Influence of pectolytic enzymes and selected yeast strains on the chemical composition of blackberry wines

67%

Tomic A., Zulj M. M., Andabaka Z., Tomaz I., Jakobovic S., Jeromel A.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 3

The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine, and to defi ne the Influence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (Lallzyme OE and Lallzyme EX-V) on the chemical composition and quality of the wine. Blackberry wines were produced in fi ve variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V, and Control without the addition of selected yeasts and enzymes. All blackberry wine variants were defi ned by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19 to 37 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B2 which was the predominant flavan-3-ol compound, ranged from 103 to 117 mg/L, and there were no signifi cant differences between individual wine variants in the experiment. Rutin is the predominant compound in the fl avonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 134 to 229 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a signifi cant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in Control.

15

Emission of volatile organic compounds from cross section of pine wood (Pinus sylvestris L.)

67%

Czajka M., Fabisiak E.

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

|

2012

|

tom 77

Emission of volatile organic compounds from cross section of pine wood (Pinus sylvestris L.). The level of emission of volatile organic compounds from heartwood and sapwood part of pine wood was determined. The tests were performed according to the chamber method based on the requirements of ISO 16000 standards. Air from the chamber was sampled after 3, 7 and 14 days. Within the whole test period the heartwood sample emitted several times higher amounts of volatile organic compounds than the sapwood sample. In both cases the composition of the analysed air was dominated by terpenes.

16

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O

67%

Wojtowicz E., Zawirska-Wojtasiak R., Przygonski K.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

The study analysed volatile aromatic compounds of marjoram (Origanum majorana L.), steam sterilized using a method developed and implemented at the Institute of Agricultural and Food Biotechnology in Warsaw, at the Division of Food Concentrates in Poznań (Poland). Contents of aromatic compounds were determined in production tests of marjoram before and after sterilization. Fourteen aromatic compounds of marjoram were identified and assayed. Using olfactometry it was found that the dominant aroma both before and after sterilization was the aroma defined as balsamic, whose equivalent is cis-sabinene hydrate, in spite of the fact that linalol was a quantitatively dominant compound. After sterilization cis-sabinene hydrate still remained the main odorant, although the intensity of its aroma decreased. It was found that the process of marjoram sterilization resulted in losses of total volatiles, amounting to approx. 49%, with individual compounds being lost to varying degrees. Sensory analysis showed significant changes in the aroma of marjoram before and after sterilization in most of the analysed production batches. Results suggest that the analysis of contents of the main odorant, cis-sabinene hydrate, may be a criterion in assessing changes in the aroma of sterilized marjoram and the assessment of the sterilization process.

17

Intensification of the synthesis of flavour compounds in yogurt by milk enrichment with their precursors

67%

Baranowska M.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

The aim of the present study was to test the possibility of enhancing the synthesis of flavor compounds with a traditional yogurt culture and a culture containing microflora composed of: S. thermophilus : L. delbrueckii ssp. bulgaricus : Bifidobacterium (TBB yogurt) and Str. thermophilus : L. acidophilus : Bifidobacterium (TAB yogurt). Milk was enriched with lactose (10 g/L), glucose (0.7 g/L), sodium proteinate (25 g/L), sodium citrate (3 g/L), a mixture of citric acid (1 g/L) and sodium citrate (3 g/L), and threonine (1 and 3 g/L). The following determinations were made in fresh yogurts (ripened for 24 h) and yogurts stored for 7 and 14 days: active acidity, lactic acid – according to Lunder, acetaldehyde, diacetyl, acetoin, ethanol, and volatile free fatty acids by gas chromatography. All products were evaluated organoleptically. It was found that from among the substances whose effects on the synthesis of flavor compounds were studied in this experiment particular attention should be paid to threonine. The addition of this amino acid significantly affected the rate of acetaldehyde formation (an increase by 10.24-22.56 mg/L) in all kinds of yogurt. The modification of milk composition had a profound influence on the levels (increase or decrease) of all flavor compounds in yogurt samples, as well as on their sensoric attractiveness.

18

The effect of liophilization on the aroma components in the fruit bodies of edible mushrooms

67%

Kalbarczyk J., Widenska A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

|

2000

|

tom 03

|

nr 2

The qualitative and quantitative evaluation of the content of volatile aroma compounds in the fruit bodies of two species of edible mushrooms: oyster (Pleurotus ostreatus) and nameko (Pholiota nameko) was performed by gas chromatography coupled with mass spectrophotometry. Both examined species of fungi differed from each other in the amounts of the main volatile substances. The most important components determining the aroma of these mushrooms were octen-1,3-ol and octanal. It was also shown that the retention of these substances was effected by the method of sample preparation for the analyses and the method of liophilization. The sublimatic drying enabled the retention of 50% of aroma compounds in oyster fruit bodies and 39.2% in nameko fruitbodies. Freezing of fruit bodies after harvesting enabled the retention of 63.5% of aroma compounds in oyster fruit bodies and 75% in nameko fruitbodies.

19

The use of denitrifying bacteria for wastewater purification

67%

Blaszczyk M., Krogulska B., Plenkiewicz J., Mycielski R.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1996

|

tom 44

|

nr 3-4

20

Modulation of FAD-dependent monooxygenase activity from aromatic compounds-degrading Stenotrophomonas maltophilia strain KB2

59%

Wojcieszynska D., Gren I., Hupert-Kocurek K., Guzik U.

Acta Biochimica Polonica

|

2011

|

tom 58

|

nr 3

The purpose of this study was purification and characterization of phenol monooxygenase from Stenotrophomonas maltophilia strain KB2, enzyme that catabolises phenol and its derivatives through the initial hydroxylation to catechols. The enzyme requires NADH and FAD as a cofactors for activity, catalyses hydroxylation of a wide range of monocyclic phenols, aromatic acids and dihydroxylated derivatives of benzene except for catechol. High activity of this monooxygenase was observed in cell extract of strain KB2 grown on phenol, 2-methylphenol, 3-metylphenol or 4-methylphenol. Ionic surfactants as well as cytochrome P450 inhibitors or 1,4-dioxane, acetone and n-butyl acetate inhibited the enzyme activity, while non-ionic surfactants, chloroethane, ethylbenzene, ethyl acetate, cyclohexane, and benzene enhanced it. These results indicate that the phenol monooxygenase from Stenotrophomonas maltophilia strain KB2 holds great potential for bioremediation.

Ograniczanie wyników

Changes in cellular fatty acid composition induced by phenol and catechol in Pseudomonas vesicularis and Pseudomonas stutzeri

The characteristics of aroma compounds in raw krill [Euphausia superba Dana] and a krill precipitate

Isolation and characterisation of new Planococcus sp. strain able for aromatic hydrocarbons degradation

Studies of levels of polycyclic aromatic hydrocarbons in soils subjected to anthropopressure in the city of Poznan

Effect of spray drying parameters on rosemary aroma microencapsulation

Catalytic degradation of polyethylene over mesoporous molecular sieve MCM-41 modified with heteropoly compounds

The aroma profile of apples as influenced by 1-MCP

Molecular modeling of singlet-oxygen binding to anthraquinones in relation to the peroxidating activity of antitumor anthraquinone drugs

The occurrence of chlorophenols, chlorocatechols and chlorinated methoxyphenols in drinking water of the largest cities in Poland

Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants

4-furanyl and 4-thiophenylbutan-2-one oximes

Controlled freeze physics methodology for extra virgin olive oil (EVOO) stabilization

Wlasciwosci, produkcja i zastosowanie cyklodekstryn

Influence of pectolytic enzymes and selected yeast strains on the chemical composition of blackberry wines

Emission of volatile organic compounds from cross section of pine wood (Pinus sylvestris L.)

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O

Intensification of the synthesis of flavour compounds in yogurt by milk enrichment with their precursors

The effect of liophilization on the aroma components in the fruit bodies of edible mushrooms

The use of denitrifying bacteria for wastewater purification

Modulation of FAD-dependent monooxygenase activity from aromatic compounds-degrading Stenotrophomonas maltophilia strain KB2