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Pressure homogenization in fruit-vegetable processing industry

100%

Komsta H., Popko R., Popko H., Hys L.

International Agrophysics

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1999

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tom 13

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nr 3

2

Sauerkraut juice is excellent source of glucobrassicin degradation products - potential anticancerogenic agents

86%

Ciska E., Honke J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Comparative analysis of anthocyanin composition of juices obtained from selected species of berry fruits

86%

Stoj A., Malik A., Targonski Z.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

A qualitative and quantitative analysis of anthocyanins in juices of three varieties of strawberry (Senga, Ducat, Marmolada), raspberry (Beskid, Canby, Malling Seedling), black currant (Ben Lomond, Titania, Ojebyn) and red currant (Rondom, Jonker, Holenderska) picked in three following years: 1998, 1999 and 2000, was presented in this paper. An HPLC technique was applied using a Gilson chromatograph and a DAD detector. Prior to the chromatographic analysis, anthocyanins were purified on a mini-column Sep-Pak C18 Waters. It was indicated that within species the juices examined differed in the quantitative and qualitative composition of anthocyanins. Pelargonidin-3-glucoside and cyanidin-3-xylorutinoside were the main anthocyanins in strawberry and red currant juices, respectively, independently of variety. Those anthocyanins were not detected in raspberry and black currant juices, in which cyanidin-3-sophoroside as well as delphinidin-3-rutinoside and cyanidin-3-rutinoside were the main anthocyanins, respectively. Differences of anthocyanin composition of juices obtained from different berry fruits create the possibility of detecting the adulterations of expensive raspberry and black currant juices with cheap strawberry and red currant juices on the basis of anthocyanin analysis.

4

Krajowa Unia Producentow Sokow i Napojow Bezalkoholowych swietowala 10-lecie dzialalnosci

72%

MJP

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 05

33

5

The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

72%

Nasilowska J., Sokolowska B., Fonberg-Broczek M.

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego

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2016

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tom 71

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nr 1

High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).

6

Changes of colour and non-enzymatic browning indexes of cloudy apple-berry juices upon storage

72%

Gliszczynska-Swiglo A., Pawlak-Lemanska K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

7

The influence of sterilization with EnbioJet microwave flow pasteurizer on composition and bioactivity of blueberry honeysuckle juice

72%

Kusznierewicz B., Piekarska A., Paszowska M., Matusik O., Poleska-Muchlado Z., Bartoszek A.

Polish Journal of Food and Nutrition Sciences

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2011

|

tom 61

|

nr Suppl.1

8

Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)

72%

Nwachukwu I. D., Asawalam E. F.

Journal of Plant Protection Research

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2014

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tom 54

|

nr 2

Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN) and a cultivar purchased from a supermarket in Germany (GAG). These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC) analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

9

Rheological and cosmetic properties of gels containing Aloe vera juice

72%

Kaminska M., Zielinski R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

|

nr 4

10

Pierwsze w nowym roku Posiedzenie Plenarne KUPSiNB

72%

Przemysł Fermentacyjny i Owocowo-Warzywny

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2001

|

tom 45

|

nr 02

34

11

Statistical determination of diagnostic, constant and dominant species of the higher vegetation units of Poland

72%

Kacki Z., Czarniecka M., Swacha G.

Monographiae Botanicae

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2013

|

tom 103

12

Chosen functional properties of protein concentrates obtained from topinambur [Helianthus tuberosus L.] juice

72%

Baraniak B., Mroz D.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 2 Suppl.

13

The effect of processing on the composition of sea buckthorn juice

72%

Seglina D., Karklina D., Ruisa S., Krasnova I.

Journal of Fruit and Ornamental Plant Research

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2006

|

tom 14

|

nr Suppl.2

14

Use of amino acid analysis for estimation of berry juice authenticity

72%

Stoj A., Targonski Z.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

|

nr 1

Free amino acid contents: aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, gamma-aminobutyric acid, histidine, lysine and arginine in juices of three strawberry varieties (‘Senga’, ‘Ducat’, ‘Marmolada’), raspberry (‘Beskid’, ‘Canby’, ‘Mailing Seedling’), black currant (‘Ben Lomond’, ‘Titania’, ‘Ojebyn’) and red currant (‘Rondom’, ‘Jonker’, ‘Holenderska’) were determined in this paper. Examinations were performed in three following years: 1998, 1999 and 2000, by use of HPLC method. Achieved amino acid contents were compared with standard values contained in Code of Practice. Significantly higher aspartic acid and glutamic acid concentrations of standard values published in Code of Practice were found in examined strawberry and black currant juices. Selected amino acids can be used for estimation of berry juices authenticity. Serine, valine and methionine can be the indicator of addition of strawberry juice to raspberry juice, aspartic acid and serine - addition of red currant juice to raspberry juice and aspartic acid and methionine - addition of strawberry juice to black currant juice. Adulteration of black currant juice with red currant juice cannot be detected on the base of amino acid contents

15

Safety of fresh fruits and juices available on the Polish market as determined by heavy metal residues

72%

Krejpcio Z., Sionkowski S., Bartela J.

Polish Journal of Environmental Studies

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2005

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tom 14

|

nr 6

The content of Pb, Cd, Cu and Zn in fresh fruit and juices was determined using atomic absorption spectrometry (AAS) to determine the safety of some food available in the Polish market. It was found that most fruit samples (90.4%) contained low levels of heavy metals. However, the remaining 9.6% had increased heavy metal contents (Pb 2.2%, Cd 4.4%, Cu, 1.5%, Zn 1.5%). Most fruit juice sample (88%) met the national standard criteria, but 12% exceeded the permissible limits for Pb and Cd (3% and 9%, respectively). The results contained in this paper were presented in the 14th IGWT Symposium, Beijing, China, August 23-29, 2004.

16

The nitrate intake with food of animal and plant origin

72%

Smiechowska M.

Acta Poloniae Toxicologica

|

2001

|

tom 09

|

nr 1

17

Comparison of bacterial and yeast ethanol fermentation yield from Jerusalem artichoke [Helianthus tuberosus L.] tuberus pulp and juices

72%

Szambelan K., Nowak J., Chrapkowska K. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2004

|

tom 03

|

nr 1

The fermentation of Jerusalem artichoke (Helianthus tuberosus L.) tubers and juices using various microorganisms: the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a yeast with inulinase activity was investigated. Jerusalem artichoke carbohydrates in mashed tubers and juices were acid and enzymatic hydrolysed before fermentation by the bacterium and a distillery yeast. Although enzymatic hydrolysis with an inulinase gave less reducing sugars it was significantly more efficient in fermentation process. The ethanol yield after enzymatic hydrolysis (expressed as % theoretical yield) was 78.3-90.0% and 72.4-84.2% for the bacterium and yeasts respectively in tubers as well as 78.3-88.1% and 74.4-82.2% for the bacterium and yeasts in juices. The yield was 2.0-9.2% higher than after acid hydrolysis. The yeast with an active inulinase yielded better when juices were used for fermentation than on mashed tubers.

18

Inhibition of proteolytic activity in alfalfa leaf extracts

72%

Baraniak B.

Acta Biochimica Polonica

|

1993

|

tom 40

|

nr 1

19

Application of extraction for the production of juice from black currant fruits

72%

Nesterowicz J., Zadernowski R., Pierzynowska-Korniak G., Zander L.

Natural Sciences

|

1999

|

tom 03

20

Use of anthocyanin analysis for detection of berry juice adulterations

72%

Stoj A., Targonski Z., Malik A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

nr 1

Chromatographic profiles of anthocyanins in authentic and adulterated black currant and raspberry juices were compared in this paper. HPLC apparatus with DAD detector was used for separation of anthocyanins. Analysis of adulterated juices required optimization of elution conditions. Two types of eluents were applied at gradient: A - 4.5% formic acid and B - 100% acetonitrile. There was detected 30%, 20% and 10% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin-3-glucoside content. Cyanidin-3-xylorutinoside indicated the 30%, 20% and 10% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations.

Ograniczanie wyników

Pressure homogenization in fruit-vegetable processing industry

Sauerkraut juice is excellent source of glucobrassicin degradation products - potential anticancerogenic agents

Comparative analysis of anthocyanin composition of juices obtained from selected species of berry fruits

Krajowa Unia Producentow Sokow i Napojow Bezalkoholowych swietowala 10-lecie dzialalnosci