Wyniki wyszukiwania

1

Characterization of cell wall pectins by vibrational spectroscopy

100%

Boeriu C., Stolle-Smits T., Van Dijk C.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

2

Effect of pectins on the microstructure and quality of typical Spanish fresh cheese: Burgos cheese

88%

Hernando I., Perez-Munuera I., Lluch M. A.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

3

The effect of increasing concentration of carbon dioxide in controlled atmosphere storage of plums cv. Wegierka Zwykla [Prunus domestica L.]. I. Firmness of plums

88%

Ben J., Gaweda M.

Acta Physiologiae Plantarum

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1992

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tom 14

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nr 3

4

Probing the structural origins and mechanism of the bioactivity of food polysaccharides

75%

Morris V. 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

5

Effect of sucrose, L-ascorbic acid and pectin on the quality of frozen strawberries

75%

Kmiecik W., Jaworska G., Lisiewska Z.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2000

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tom 03

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nr 2

The aim of the work was to determine the effect of sugar, pectin, and L-ascorbic acid added to strawberries on the selected physico-chemicaI and organoleptic traits of the frozen product. Powdered sugar at a dose of 10 g per 100 g of fruit or as the 60% syrup was used without any other substance or with an addition of pectin or ascorbic acid. The pectin preparation in a 1,5% solution at a dose of 10 g per 100 g of fruit was used with or without the ascorbic acid.

6

Do pectins participate in the regulation of the postpollination elevation of calcium level in the transmitting tract of the pistil style in Petunia hybrida Hort.?

75%

Lenartowska M., Bednarska E.

Acta Biologica Cracoviensia. Series Botanica et Zoologia. Supplement

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1997

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tom 39

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nr 1

7

Immunocytochemical localization of pectins in the maturing anther of Allium cepa L.

75%

Golaszewska B., Bednarska E.

Folia Histochemica et Cytobiologica

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1999

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tom 37

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nr 3

8

Pattern of pectin distribution in pollen tube cell wall

75%

Banas M.

Acta Biologica Cracoviensia. Series Botanica et Zoologia. Supplement

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1997

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tom 39

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nr 1

9

Effect of diet with added pectin on rats given sodium nitrite

63%

Wawrzyniak A.

Polish Journal of Food and Nutrition Sciences

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2000

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tom 09/50

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nr 1

The effect of pectin on lowering the sodium nitrite intoxication was studied. It was found statistically significant reduction in the concentration of blood methemoglobin and blood plasma nitrite ions in rats intoxicated with sodium nitrite and fed diets with 5 and 10% pectin. These indices did not further change upon the increase of diet proportion of pectin to 15%.

10

The effect of composition of hydrocolloids on properties of gluten-free bread

63%

Gambus H., Sikora M., Ziobro R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 3

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.

11

Calcium ion presence as a trait of receptivity in tenuinucellar ovules of Galanthus nivalis L.

63%

Chudzik B., Sniezko R.

Acta Biologica Cracoviensia. Series Botanica

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2003

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tom 45

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nr 1

In Galanthus nivalis during the progamic phase, both the embryo sac and somatic cells of the ovule change their ultrastructure and physiology, as observed by light, fluorescence, and electron microscopy. Fresh ovules from buds, opening flowers, and from cross-pollinated flowers were stained in toto to detect pectins, acidic polysaccharides, proteins, lipids, callose, free calcium ions and membrane-bound calcium. These substances were found only in the micropylar part of fertile ovules. All stainings were negative in sterile ovules. In EM, the somatic cells in the micropylar part of the ovule were observed to develop secretion activity. Their exudates passed to the intercellular spaces, mainly to the micropylar canal. The amount of the exudate increased after pollination. Free or loosely bound calcium ions were present in extracellular regions of the micropylar part of fertile ovules. The substances detected in the micropylar exudate of fertile ovules are suggested to support and direct pollen tube growth to the embryo sac.

12

In vitro studies of the effect of dietary fibre on the level of sodium nitrite in gastric juice

63%

Wawrzyniak A.

Polish Journal of Food and Nutrition Sciences

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1999

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tom 08

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nr 4

In the present work it was evaluated to what degree the selected fractions of dietary fibre, i.e. cellulose, lignin and high-methylated pectins with the metyla- tion degree of 56 or 73%, influence the determination of sodium nitrite added to in vitro gastric juice with the pH from 2.0 to 3.5. High-methylated pectin was the fraction of dietary fibre which was found to decrease the amount of sodium nitrite. Cellulose and lignin did not lower the content of sodium nitrite in the conditions of gastric juice.

13

Effect of pectin and alpha-amylase on the microstructure and staling of bread

63%

Yaseen A. A. E., Shouk A. A., Sadowska J., Fornal J., Jelinski T.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 4

Apple pectin and α-amylase (Termamyl) were used as anti-staling agents of pan bread. Additions of pectin and a-amylase were 0.5, 1.0, 1.5, 2.0% and 0.3, 0.6, 1.0, 1.5 KNU, respectively. Breads were stored at room temperature for 6 days. Baking quality, alkaline water retention capacity, texture properties, porosity, and microstructure of bread crumb were studied. Loaf volume and specific loaf volume of bread were improved upon low level treatments of pectin and a-amylase. Addition of both pectin and α-amylase resulted in weakened crumb structure and porosity inreasing. It could be observed that the control bread had the lowest values of alkaline water retention capacity (AWRC), being 232, 190 and 175%, respectively, at 1, 3 and 6 day of storage. Addition of pectin and α -amylase always caused noticeable increase in the AWRC values. It was proved that during storage crumb hardness increased, but elasticity, cohesiveness, guminess, volume recovery coefficient, and porosity decreased for all examined breads. The values of texture parameters for the treated breads have never exceeded those for control bread, except 6-day-stored bread with 2.0% pectin. Microscopic analysis of crumb macro- and microstructure revealed remarkable differences in control and treated, fresh and stored breads and supported well obtained quality data. The results showed that apple pectin and α-amylase were effective in softening of bread crumb and reducing staling rate. It is found that apple pectin and α-amylase can be effectively used to improve baking quality and retarded staling of bread up to 1.5% and 0.6 KNU, respectively.

14

Immunocytochemiczna lokalizacja epitopów pektyn i proteoglikanów AGP w regenerujących tkankach buraka cukrowego (Beta vulgaris L.)

51%

Tomaszewska-Sowa M.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2011

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nr 259

15

The effects of pectin and rye on amino acid ileal digestibility, threonine metabolism, nitrogen retention, and morphology of the small intestine in young pigs

51%

Swiech E., Tusnio A., Taciak M., Boryczka M., Buraczewska L.

Journal of Animal and Feed Sciences

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2012

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tom 21

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nr 1

The effects of supplementing cereal-based diets with 0, 40, or 80 g of pectin (P) or 270 g of rye (R) per kg on ileal digestibility of protein and amino acids (AA), and digesta viscosity in pigs of 20 kg body weight (BW), and on growth performance, nitrogen balance, small intestinal morphology, and threonine metabolism parameters in pigs of 15 kg BW were assessed. Digesta viscosity was increased more by 80 g than by 40 g P or by R. Ileal digestibility of AA and nitrogen retention were negatively affected by P, whereas growth performance was decreased by R. The effect of the supplements on intestinal morphology was variable, except for the increase in myenteron thickness by P and crypt depth by R. The number of goblet cells containing acidic mucins was decreased by 40 g P in crypts in the mid-jejunum and by 40 g P and R in villi in the ileum. Fasting and postprandial plasma levels of free threonine and of threonine dehydrogenase activity in the liver and pancreas were not affected. In conclusion, feeding P or R negatively affects ileal AA digestibility and provokes irregular changes of small intestinal morphology. These effects cannot be attributed to the increase of digesta viscosity as the main factor.

16

Enzymatic liquefaction of apple pomace

51%

Piatka D., Wilkowska A., Pogorzelski E.

Zeszyty Naukowe. Politechnika Łódzka. Chemia Spożywcza i Biotechnologia

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2010

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tom 74

17

Wpływ silniejszego wyżęcia wysłodków na jakość wody wysłodkowej

51%

Hangyal K., Gryllus E.

Gazeta Cukrownicza

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1988

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tom 96

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nr 02

18

Enzymatic hydrolysis of potato pulp

51%

Lesiecki M., Bialas W., Lewandowicz G.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2012

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tom 11

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nr 1

Background. Potato pulp constitutes a complicated system of four types of polysaccharides: cellulose, hemicellulose, pectin and starch. Its composition makes it a potential and attractive raw material for the production of the second generation bioethanol. The aim of this research project was to assess the usefulness of commer- cial enzymatic preparations for the hydrolysis of potato pulp and to evaluate the effectiveness of hydrolysates obtained in this way as raw materials for ethanol fermentation. Material and methods. Sterilised potato pulp was subjected to hydrolysis with commercial enzymatic preparations. The effectiveness of the preparations declared as active towards only one fraction of potato pulp (separate amylase, pectinase and cellulase activity) and mixtures of these preparations was analysed. The monomers content in hydrolysates was determined using HPLC method. Results. The application of amylolytic enzymes for potato pulp hydrolysis resulted in the release of only 18% of raw material with glucose as the dominant (77%) constituent of the formed product. In addition, 16% galactose was also determined in it. The hydrolysis of the cellulose fraction yielded up to 35% raw material and the main constituents of the obtained hydrolysate were glucose (46%) and arabinose (40%). Simultaneous application of amylolytic, cellulolytic and pectinolytic enzymes tumed out to be the most effective way of carrying out the process as its efficiency in this case reached 90%. The obtained hydrolysate contained 63% glucose, 25% arabinose and 12% other simple substances. Conclusion. The application of commercial enzymatic preparations made it possible to perform potato pulp hydrolysis with 90% effectiveness. This was achieved by the application of a complex of amylolytic, cellulolytic and pectinolytic enzymes and the hydrolysate obtained in this way contained, primarily, glucose making it a viable substrate for ethanol fermentation.

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Manipulation with the expression of genes of lignin and pectin synthesis pathways for optimal ratio of biopolymers of flax cell wall

51%

Korzun U., Czuj T., Skala J., Mierziak J., Dzialo M., Szopa-Skorkowski J.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

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tom 96

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nr 1

20

Temporal and spatial distribution of pectin and arabinogalactan epitopes during androgenesis from wheat anther callus

51%

Konieczny R., Swierczynska J., Czaplicki A. Z., Bohdanowicz J.

Acta Biologica Cracoviensia. Series Botanica. Supplement

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2005

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tom 47

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nr 1

Ograniczanie wyników

Characterization of cell wall pectins by vibrational spectroscopy

Effect of pectins on the microstructure and quality of typical Spanish fresh cheese: Burgos cheese

The effect of increasing concentration of carbon dioxide in controlled atmosphere storage of plums cv. Wegierka Zwykla [Prunus domestica L.]. I. Firmness of plums

Probing the structural origins and mechanism of the bioactivity of food polysaccharides

Effect of sucrose, L-ascorbic acid and pectin on the quality of frozen strawberries

Do pectins participate in the regulation of the postpollination elevation of calcium level in the transmitting tract of the pistil style in Petunia hybrida Hort.?

Immunocytochemical localization of pectins in the maturing anther of Allium cepa L.

Pattern of pectin distribution in pollen tube cell wall