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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The assessment of influence of different nitrogen compounds and time on germination of Lupinus angustifolius seeds and chemical composition of final products

100%
Kasprowicz-Potocka M., Walachowska E., Zaworska A., Frankiewicz A.
Acta Societatis Botanicorum Poloniae
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2013
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tom 82
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nr 3
The aim of the research was to determine changes in the chemical composition in lupin seeds during seed germination in a solution containing selected nitrogen compounds. Blue lupin seeds of the Neptun cultivar were germinated for 3 or 4 days in darkness, at 24°C in 1% solutions containing the following nitrogen compounds: urea, nitric acid, ammonium sulphate, methionine or yeast extract. The control consisted of seeds germinated in water. The presence of all nitrogen sources has resulted in a poorer growth of the sprouts as compared to seeds germinated in water. There was a significant increase in the true protein content as well as a significant decrease in the content of crude ash and alkaloids in the germinated seeds. The seeds germinated for 4 days had significantly higher total protein content and significantly lower content of nitrogen-free extract compounds and oligosaccharides as compared to the seeds germinated for 3 days. A significant influence of the nitrogen source on the concentration of some amino acids was found. Cystine was found to be absent in seeds germinated in the nitric acid solution, while there occurred a twofold increase in the cystine content and a fivefold increase in the methionine content in seeds germinated in the aqueous solution of methionine and an 50% increase in the cystine concentration was observed in seeds germinated in the yeast extract and ammonium sulphate solution. Methionine and cystine were the limiting amino acids in all the samples, accept of seeds germinated in the methionine solution were it was valine. Aqueous solutions of ammonium sulphate and yeast extract were found to have the most advantageous influence on the chemical composition of lupin germination products.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Influence of selected structure parameters of a pellet mill on the quality of the final product

100%
Obidzinski S.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 2[A]
121-124
The paper presents factors affecting the pressure agglomeration process of plant material and the quality of the received product as well as the test results of selected apparatus and process parameters on the density and kinetic durability of the received pellets. The tests were conducted in a technical scale on a SS-2 test stand whose basic component is a pellet mill with a ring working system.
3

Obosnovanije optimal'nogo rezhima sterilizacii mjasnykh pashtetov

100%
Kucijj V., Janovich V., Gurich A., Ljubin N.
Motrol. Motoryzacja i Energetyka Rolnictwa
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2016
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tom 18
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nr 8
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Contents of nitrites and nitrates during the production cycles of Edam cheese

100%
Korenekova B., Kottferova J., Korenek M.
Bulletin of the Veterinary Institute in Puławy
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1999
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tom 43
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nr 1
The aim of our study was to observe the contents of nitrates and nitrites during the six stages of manufacture of Edam cheese. Samples were taken of raw milk, of pasteurized milk, of milk with nitrates added, of pressed cheese curd, of whey, of ripening cheese and the final product. The samples were drawn from a commercial operation in cheese factory in the eastern part of Slovakia. The mean natura NaNO₂ content in raw and pasteurized milk was 0.10 and 0.13 mg/kg, respectively. The mean natural NaNO₃ content in raw and pasteurized milk was 0.60 and 0.66 mg/kg, respectively. In milk with nitrate added the mean content was 96.58 mg/kg NaNO₃; the maximum value being 105.54 mg/kg NaNO₃. After pressing, the mean value of nitrate was found to be 15.45 mg/kg NaNO₃. A considerable quantity of nitrates passed into the whey, where the mean nitrate content was 76.58 mg/kg NaNO₃. The final product had a markedly decreased content of nitrates (1.69 mg/kg NaNO₃) and nitrites (0.61 mg/kg NaNO₂) when compared with the values in cheese during maturation (7.92 mg/kg NaNO₃ and 1.69 mg/kg NaNO₂).
5

The effect of the share of PSE meat on physical changes in cooked hams

80%
Pyrcz J., Kowalski R., Danyluk B., Bilska A., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2009
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tom 12
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nr 1
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The effect of ProBio Original TM (EM-Farming TM) on the composting process of biodegradable waste; its influence on final product quality and quantity

80%
Hlisnikovsky L.
Infrastruktura i Ekologia Terenów Wiejskich
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2011
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nr 11
The aim of this experiment was to establish the effect of the ProBio OriginalTM preparation (hereinafter "preparation") on the composting process of biologically degradable waste in garden composters. The first stage of research was focused on the effect of different concentrations of the preparation onto the composting process in garden composters. Monitored parameters were the effect of the preparation on the course of temperatures during the composting process, material volume decrease and effect on the quality of the composted material. The input raw material was freshly cut grass provided by Centrální kompostárna (Central Composting Plant) Brno, a.s. The experiment was carried out in five garden composters (290 L) for a period of 13 weeks. Three composters were enriched with the preparation at different concentrations, two of them were reference composters. During the experiment, the course of the composting process was monitored (temperature, loss in material volume) as well as the compost quality (C/N ratio, nutrients, heavy metals).During the experiment, a positive influence was observed of the preparation on the course of temperature in the composters. The enriched composters reached in the mineralization phase the thermophilic temperature ranges for a period of two weeks. The rate of composted material volume reduction in the composters with the preparation was higher than that in the reference composters. Moreover, a positive effect of the preparation was observed on the compost quality. As compared with composts from the reference composters, Ca and Mg concentrations in the resulting compost from the enriched composters were higher. The effect of the preparation on the concentration of other nutrients was not demonstrated.
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