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1

Application of high-performance liquid chromatography on-line with ultraviolet-visible spectroscopy in food science

100%
Minkiewicz P., Dziuba J., Darewicz M., Nalecz D.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the present review was to describe the application of diode-array detectors for the identification of HPLC-separated chemical compounds on the basis of their UV/Vis spectra. Diode-array detectors serve to identify compounds containing conjugated double bonds, especially aromatic compounds, and to evaluate their purity. This group of compounds includes: peptides and proteins (in that case aromatic amino acid residues are chromophores), anthocyanins and other flavonoids, other phenolic compounds, carotenoids and other dyes. The most simple strategy of interpreting UV/Vis spectra is to determine the location of absorbance maximum in zero order spectra (such a strategy is usually applied in dye analysis). The absorbance ratio at different wavelengths was used to identify and investigate structural changes in proteins and peptides. Chemometrical analysis of zero order spectra provides a basis for evaluating peak purity and choosing the background spectrum. Derivatives of spectra may be characterised via determination of convexity intervals, location of minima of second derivative, calculation of amplitudes of second and third derivatives or similarity indices between derivatives of individual spectra. The possibilities offered by UV/Vis spectroscopy cover, among others, discrimination between spectra of proteins with different contents of aromatic amino acids (mainly tyrosine and tryptophan), as well as discrimination between spectra of anthocyanins containing the same chromophore but different glycosidic moieties.
2

The knowledge of food science female students of diet supplementation with folic acid

86%
Czarnowska M., Nowotka A., Jakubowska D., Gujska E., Michalak J.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2015
|
nr 4
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Food physics as an important part of food science and applied physics

86%
Szabo A. S.
International Agrophysics
|
1999
|
tom 13
|
nr 4
4

Engineering softwares used in the food engineering education

86%
Onal A., Otles S.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2007
|
tom 01
|
nr 4
5

An introduction to chemometrics for food science

86%
Tyszkiewicz J., Tyszkiewicz S.
Polish Journal of Food and Nutrition Sciences
|
2004
|
tom 13/54
|
nr Spec.Issue 1
6

Foodomics: new omics for new foods

72%
Ibanez E., Herrero M., Garcia-Canas V., Simo C., Cifuentes A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Trends in the European system of higher education and development of high technology in the field of food science

72%
Trziszka T., Chrzanowska J.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
135-141
Selected points of view on European system of education in relation to Food Science and the new possibilities of knowledge and technology transfer are presented in the article. The transfer of knowledge generated through research to the system of education and its use in innovation processes is described. The authors present the multidisciplinarity and specificity of food industry and the problems in the transfer of knowledge from universities to the developing industry. Moreover, the Bologna process, perspectives of internationalisation in education and the possibilities of the development of innovation processes and competitiveness are discussed. Excellence centres and technology parks are presented as important elements in the development of innovation and transfer of knowledge from higher education institutions to industry. The academic community of Wroclaw is presented as an example of a new model of multidisciplinary cooperation.
8

Linking plant sciences and food sciences: quantitative genetic analyses of glucosinolate degradation during food processing in Brassica oleracea

72%
Hennig K., Verkerk R., Dekker M., Bonnema G.
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

Wheat flour proteins: composition, structure and functionality in breadmaking

72%
Bushuk W.
Polish Journal of Food and Nutrition Sciences
|
1993
|
tom 02
|
nr 4
10

Comparison of microstructure of vitreous and mealy kernels of hard and soft wheat

72%
Sadowska J., Jelinski T., Fornal J.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
The differences and similarities of endosperm microstructure in different places of vitreous and mealy kernels of wheat of different origin and hardness were evaluated. Kernels of seven T. durum and five T. aestivum cultivars of different origin, protein content, and mechanical resistance were investigated. Five points on the kernel cross-section surface were selected for endosperm microstructure observation with scanning electron microscope JEOL 5200. Digital image analysis (DIA) was used for quantification of endosperm micro structure by transformation of the microscopic pictures and measuring the area and number of transformed image elements. Type of wheat (T. durum and T. aestivum), type of kernel (vitreous and mealy) and sampling place on the cross-section surface influenced the endosperm microstructure statistically significantly. Despite high standard deviations within the data set for single kernel (from 5 to 25%), differences in vitreous and mealy kernels of particular wheat cultivars were evidently clear. Despite differences between vitreous and mealy kernels, types of wheat were very well classified in discriminant analysis. It should be said, however, that the differences in microstructure of mealy and vitreous kernels within the cultivar are smaller than those in the microstructure of different wheat types i.e. T. durum and T. aestivum.
11

Advanced statistical methods as a new tool for data analysis in food and nutrition science

58%
Darewicz M., Dziuba J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 1
17-25
The paper presents a review of literature databases, paying special attention to the use of advanced statistical method as a tool for data analysis in food and nutrition science. Two bibliographic databases, i.e. CAB and FSTA, were searched thoroughly in the study. A dynamic increase in the number of publications based on artificial intelligence studies was observed. A large body of investigations is devoted to the problems of food quality assurance and food authenticity control.
12

Probiotic, reduced-fat and enriched dairy products

58%
Pluta A., Ziarno M.
Polish Food
|
2008
|
nr 3
47-49
13

Department of Dairy Technology

44%
Pijanowski E., Dluzewski M.
Przegląd Mleczarski
|
1966
|
tom 15
|
nr 07-08
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