Ograniczanie wyników

Czasopisma help

  1. 6 Roczniki Państwowego Zakładu Higieny

  2. 5 Acta Agrophysica

  3. 4 Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

  4. 3 Acta Microbiologica Polonica

  5. 3 Polish Journal of Food and Nutrition Sciences

Więcej...
Autorzy help

  1. 2 Banach J. K.

  2. 2 Borowski J.

  3. 2 Kuncewicz A.

  4. 2 Panfil-Kuncewicz H.

  5. 2 Podgorska E.

Więcej...
Lata help

  1. 1 2019

  2. 2 2018

  3. 1 2017

  4. 1 2015

  5. 1 2010

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

Znaleziono wyników: 33

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:  food storage
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

The food storage efficiency and the competition abilities in the black bees tested in Poland

100%
Paleolog J.
Journal of Apicultural Science
|
2002
|
tom 46
|
nr 2
2

Retrogradation of starches and maltodextrins of origin various

86%
Sobolewska-Zielinska J., Fortuna T.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 1
71-81
Background. The retrogradation which occurs during the processes food storage is an essential problem in food industry. In this study, the ability to retrogradate of native starches and maltodextrins of different botanical origin was analysed. Material and methods. The materials were starches of various botanical origin, including commercial samples: potato, tapioca, wheat, com, waxy com starches, and laboratory isolated samples: triticale and rice starches. The above starches were used as material for laboratory production of maltodextrins of medium dextrose equivalents (DE in the rangę fforn 8.27 to 12.75). Starches were analysed for amylose content, while the ratio of nonbranched/long-chain-branched to short-chain-branched fractions of maltodextrins was calculated from gel permeation chromatography data. The susceptibility to retrogradation of 2% starch pastes and 2% maltodextrin Solutions was evaluated according to turbidimetric method of Jacobson. Results. The greatest starch in turbidance of starch gels was observed within initial of the test. days. Initial retrogradation degree of cereal starches was higher than that of tuber and root starches. The waxy com starch was the least prone to retrogradate. The increase in turbidance of maltodextrin Solutions were minimal. Waxy com maltodextrin was not susceptible to retrogradation. Among other samples, the lowest susceptibility to retrogradation after 14 days was found for rice maltodextrin, while the highest for wheat and triticale maltodextrin. Conclusions. On the basis of this study, the retrogradation dependence on the kind of starches and the maltodextrins was established and the author stated that all the maltodextrins have a much less ability to retrogradation than the native starches.
3

Three new septate gregarines in Oryzaephilus mercator (F.), infesting different stored food items

72%
Ghose S., Gupta S. K., Haldar D. P.
Acta Protozoologica
|
1987
|
tom 26
|
nr 3
4

Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

72%
Stanislawczyk R., Rudy M., Gil M., Duma-Kocan P.
Medycyna Weterynaryjna
|
2019
|
tom 75
|
nr 04
The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Grupy redukujące a nietłuszczowe psucie się mleka w proszku

72%
Markuze Z.
Roczniki Państwowego Zakładu Higieny
|
1956
|
tom 07
|
nr 5
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Evaluation of food storage racks available on the Polish market in the hygienic context

72%
Grzesinska W., Tomaszewska M., Bilska B., Trafialek J., Dziadek M.
Roczniki Państwowego Zakładu Higieny
|
2018
|
tom 69
|
nr 1
Background. Providing safe food products to the consumer depends on the material and technology used and adherence to hygienic practices, throughout the production process. The degree of microbial contamination of a surface is an important indicator of equipment cleanliness and effectiveness of cleaning and disinfection. Used material, construction solutions and quality of the applied devices also have an effect on hygienic status. Objective. The objective of the present study was to evaluate the influence of the design and construction material of selected food storage racks, available on the Polish market, on their hygienic status. Material and methods. The study was based on determination of the capability of microbial growth on the surface of the racks and the effectiveness of their cleaning. Microbiological cleanliness on the surface of the racks was monitored by the contact plates which are able to estimate the total number of microorganisms. Examination of effectiveness of cleaning was conducted by the use of ATP bioluminescence method. Results. This experiment has proven a significant influence of adopted construction solutions on the hygienic status of the examined racks. Presence of antibacterial layer and a choice of the appropriate construction material characterized by a low surface roughness impedes the microbial growth and increases the effectiveness of cleaning. Conclusions. Design solutions have significant impact on the hygienic status of shelves. Selection of a suitable material for the construction of racks can greatly reduce the possibility of the development of microorganism, despite the low efficiency of the cleaning. The application of antimicrobial coatings inhibits microbial growth.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Integrated system for monitoring critical parameters of food storage

72%
Kramer E., Szewczyk R., Rzeplinska K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
101-106
Automated generation of information relevant to safety and quality issues of foods and their storage processes is one of the recent, fundamental problems of European agriculture and food industry. Moreover demand for such information result from legislation such as on European food and feed hygiene or Common Agricultural Policy as well as from global trading such as on requirements for food safety management systems (ISO 22000 incl. HACCP). This paper presents an approach for the development of a robust, cost-effective and user-friendly system for integrated monitoring of food production and storage parameters on the example of post harvest storage of grain. Integration of measuring equipment with multi-modal data transmission (such as GSM/GPRS, low power radio as well as satellite) as well as with industrial standard SCADA data processing stations gives possibility of real-time monitoring of food production and storage process. For ensuring availability of relevant information throughout the food chain, the implementation of interface standards such as agroXML is discussed. The approach would provide possibility for verifying food storage quality and reducing risk for citizens. Key elements for an integrated system’s approach, including concepts of novel sensors, are described in this paper. Moreover general guidelines for best practices of its application are presented.
8

Properties of acetylated starch obtained from SO2-treated starch milk

72%
Golachowski A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 1
The number of linkages to acetyl groups decreased with the increasing contents of SO2 in starch milk. Acetylation degree affected pasting temperatures and viscosities of the pastes obtained from acetylated starch. The changes in potato starch properties observed during acetylation by acetic anhydride at alkaline pH resulted not only from linkages to acetyl groups, but also from ion exchange.
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of storage conditions on changes in the quality of family-size ice-cream

72%
Palka A., Palich P.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The aim of this work is to specify the physical and chemical changes of vanilla ice-cream made by two manufacturers within a 9 month storage period under varying temperature conditions (-14°C; -22°C, changes initiated every 48 h), constant temperature of -18°C and constant temperature of -30°C. The evaluation of the ice-cream quality during storage was conducted based on the following commodity tests: indication of flakiness, potential acidity, active acidity, content of dry substance and melting. The physical and chemical changes depended on the type of ice-cream and storage temperature, the most dynamic changes occurred with ice-cream stored at varying temperatures (-14; -22°C). Among the tested qualities the most significant changes were reported in the case of flakiness. Evaluation of physical and chemical properties changed more dynamically in the case of ice-cream made by manufacturer Y. Of the storage conditions tested here, the most advisable temperature in terms of ice-cream quality was -30°C.
10

Wplyw jadalnej powloki pullulanowej na ograniczenie zmian sensorycznych i fizykochemicznych zachodzacych w orzechach laskowych podczas ich przechowywania

58%
Chlebowska-Smigiel A., Gniewosz M.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
420-425
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Określenie stopnia psucia się ciast kruchych w czasie ich przechowywania

58%
Szczepanski L., Graczyk J., Marczuk H.
Roczniki Państwowego Zakładu Higieny
|
1962
|
tom 13
|
nr 1
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Zmiany frakcji tluszczowej w przechowywanych produktach przekaskowych

58%
Kita A., Aniolowski K., Wlodarczyk E.
Żywność Nauka Technologia Jakość
|
2003
|
tom 10
|
nr 2
87-96
Celem pracy było zbadanie wpływu zmian frakcji tłuszczowej przechowywanych produktów przekąskowych na ich jakość sensoryczną. Dwa rodzaje czipsów i chrupek pobrano z linii technologicznych zakładów produkcyjnych bezpośrednio po wyprodukowaniu. W materiale badawczym zaraz po wyprodukowaniu oraz co dwa tygodnie podczas 24-tygodniowego przechowywania oznaczano: zawartość tłuszczu, skład kwasów tłuszczowych, zawartość i skład frakcji polarnej tłuszczu, charakterystyczne liczby tłuszczowe - LK i liczbę Lea. W produktach oznaczano wilgotność oraz cechy sensoryczne wg 5- punktowej skali ocen. Stwierdzono, że podczas przechowywania nastąpiły nieznaczne zmiany w składzie kwasów tłuszczowych frakcji tłuszczowej trzech z czterech przechowywanych produktów. Obniżenie zawartości kwasów wielonienasyconych (linolowego i linolenowego) związane było ze zmianami oksydacyjnymi tłuszczu - wzrost wartości liczby Lea. Największe zmiany oksydacyjne stwierdzono we frakcji tłuszczowej chrupek orzechowych, a najmniejsze - czipsów smażonych w oleju palmowym. Wszystkie produkty w początkowym okresie przechowywania charakteryzowały się podobną zawartością frakcji polarnej tłuszczu. Podczas przechowywania zawartość frakcji polarnej wzrastała - najbardziej w produktach smażonych w oleju sojowym, a najmniej w oleju palmowym. W składzie frakcji polarnej niezależnie od rodzaju tłuszczu dominowały utlenione triacyloglicerole. Analiza zmian frakcji tłuszczowej w przechowywanych produktach przekąskowych pozwala uchwycić moment powstawania niekorzystnych cech sensorycznych produktów oraz częściowo wyjaśnić ich przyczynę.
13

Techniques and technologies ensuring food safety

58%
Zywica R., Smoczynski S. S., Banach J. K., Modzelewska-Kapitula M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 4
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Z badań nad populacją szczurów na terenie miasta Torunia

58%
Brodniewicz A., Lewicki C., Szuber T.
Roczniki Państwowego Zakładu Higieny
|
1963
|
tom 14
|
nr 1
15

Zmiany właściwości elektrycznych mleka pasteryzowanego w czasie przechowywania i możliwości ich praktycznego wykorzystania

58%
Zywica R., Budny J., Banach J. K.
Acta Agrophysica
|
2001
|
tom 58
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture

58%
Chudy S., Pikul J., Rudzinska M., Makowska A.
Acta Agrophysica
|
2015
|
tom 22
|
nr 1
The aim of this work was to obtain a new spray-dried milk-egg mixture and to compare its physicochemical properties with the properties of whole milk powder and egg powder. The powders prepared were packaged in bags under air and vacuum and stored for 24 months. During storage all of the properties assayed (lightness, hydroxymethylfurfural, Maillard browning intensity, thiobarbituric acid reactive substances, solubility index, pH) deteriorated. The addition of milk to egg before drying improved the solubility of egg powder. Solubility of milk powder was higher than 2 cm3 in the twelfth month of storage. For this reason the powders retained their best qualities till the sixth month of storage. The kind of packaging had an influence on the quality of the products (vacuum packaging delayed the deterioration of powders).
17

Effect of Penicillium expansum culture conditions on patulin production

58%
Podgorska E.
Acta Microbiologica Polonica
|
1992
|
tom 41
|
nr 1-2
18

Ethanol fermentation on glucose-xylose mixture by Co-cultivation of restricted glucose catabolite repressed mutants of Pichia stipitis with respiratory deficient mutants of Saccharomyces cerevisiae

58%
Kordowska-Wiater M., Targonski Z.
Acta Microbiologica Polonica
|
2002
|
tom 51
|
nr 4
19

Biological protection of barley grain and its influence on selected features of malt

58%
Dziuba E., Foszczynska B.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 4
The influence oľ 4 strains of Geotrichum candidum yeasts, used as starter cultures in the process of steeping of Rudzik and Maresi barley grain, on basic biotechnological qualities of malts was researched. The comparative sample was malt obtained from grain disinfected with the use of formalin. It has been observed that Rudzik grain was more susceptible to the influence of G. candidum starter cultures. In samples of this variety the starter cultures brought about higher extract yields of malts, higher protein modification and darker worts. From among the strains which were used, G. candidum 1 significantly influenced the qualities of malts rising their diastatic power and extract content, improving the dynamics of wort filtration and reducing its viscosity.
20

The effect of cooling and heating of milk on the size, composition and functional properties of casein micelles

51%
Panfil-Kuncewicz H., Kuncewicz A.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1994
|
nr 26
29-36
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.