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Changes in textural properties of fruit-vegetable juices with thickening agent addition

100%

Sobczak P., Kalbarczyk J., Kusinska E., Zukiewicz-Koc W.

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]

157-160

The purpose of the presented study was to evaluate selected textural properties of gels produced from fruit and vegetable juices after application of chosen thickening agents. The following substances were applied as gelating agents: xanthan gum with carob flour at the amount of 1% (E415+E410); xanthan gum with carob flour at the amount of 2%; gelatin at the amount of 1% (E441); and gelatin at the amount of 2%. Juice was poured into a beaker (0.5 L capacity) and placed in a water bath. When the temperature of juice reached 80°C, it was transferred to 300-mL beaker and a thickening agent was added, and then, the sample was stirred using an electric stirrer. The following juices were subjected to tests: beet, apple, carrot, and multivegetable. Achieving a good quality gel is possible on the basis of vegetable juice and plants hydrocolloids. It is required to elaborate a proper recipe by studying the possibility of using different thickening agents, different proportions of the agents and their mutual correlation. It is not possible to obtain one universal agent for gelling all juices.

2

Changes in the properties of membranes and lipoxygenase activity in the roots of Pisum sativum L. in response to the action of hydroxycinnamic acids

86%

Gmerek J., Politycka B.

Acta Physiologiae Plantarum

|

2007

|

tom 29

|

nr 1 Suppl.

3

Changes in technical properties of pine wood derived from resintapped stands

86%

Glowacki S., Paschalis P.

Folia Forestalia Polonica. Series A . Forestry

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1991

|

tom 33

4

Analysis of the effect of technological processing on changes in antioxidant properties of cocoa processed products

86%

Kowalska J., Sidorczuk A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

96-99

Antioxidant properties were studied by determining the ability to deactivate stable two chromogen radicals – 1.1-dipheny-2-picrylhydrazyl (DPPH.), [2.2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS•+) as well as inhibition of reactions that yield peroxides in emulsions of linoleic acid and chelation of iron. The study demonstrated the influence of technological processing on changes in antioxidant properties of cocoa processed products. Cocoa beans were characterised by the highest whereas cocoa butter by the lowest content of polyphenols. This study demonstrated that the products under investigation exhibited antioxidant properties in relation to ABTS•+ and DPPH•. Extracts were more effective in scavenging ABTS•+ than DPPH•. Extracts from cocoa beans, cocoa mass as well as dark chocolate were characterised by very high capacity (at 100% level) to inhibit the formation of peroxides in emulsion systems. Dilution of extracts had an impact on the antioxidant properties of the products under investigation. Correlations were found between the total content of polyphenols in cocoa products and the ability of extracts to scavenge ABTS•+ and DPPH• as well as to chelate iron and inhibit peroxide production in emulsion systems.

5

Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

86%

Popoola T. O., Kolapo A., Afolabi O.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

|

nr 3

Soybean daddawa is a popular condiment made by fermenting dehulled seeds of soybean (Glycine max); it is commonly used in soups in the soybean growing areas of Nigeria. Soybean daddawa prepared using three different processing methods (traditionally fermented seeds, seeds fermented with salt (NaCl) and seeds fermented with starter cultures) was evaluated for biochemical changes in ambient storage conditions. The fermented product was assessed for pH, titratable acid, peroxide, free fatty acids, antioxidant capacities as well as water and fat absorption capacities as indices of deterioration. pH of stored samples increased in the alkaline range, titratable acidity of samples also increased with storage. Peroxide values of samples increased significantly from 3.87 meq/kg on first day of storage to 30.73 meq/kg in two weeks on naturally fermented soy daddawa samples. Values obtained for FFA also increased with storage period, while, antioxidant capacity, water and fat absorption capacities decreased drastically with storage. Although, the values obtained for the parameters monitored differed with the methods of processing, the differences were not significant (p > 0.05) however; values obtained at the start of the experiment and after 14 days of storage differed significantly. Most of the biochemical changes in monitored functional properties of the samples became noticeable on the 4th and 6th day of storage. The results are discussed with reference to food safety and shelf-life of the product.

6

Analysis of changes in physical properties of hulled wheat grain caused by moistening

72%

Panasiewicz M.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 2[A]

137-140

The paper presents the range of changes in moisture content and compressive force necessary to crushing hulled wheat grain, soaked in water solutions of selected food additives. Absorption capacity and changes in the mechanical strength of the grain were determined, as affected by the time and temperature of soaking in three food additive solutions. The objective of studies was to evaluate the possibilities of modifying selected organoleptic features of wheat grain and possible use of the raw material prepared in such a way in other food products. Investigation results and their analysis have shown a close relationship between moistening conditions and the extent of changes in selected physical properties (moisture content, compressive strength) of the wheat grains. It was found that the grain moistened in natural juice of red beet absorbed water less intensively (in comparison to other solutions) the levels of final moisture.

7

Change of physical properties of biodegradable waste during decomposition

72%

Stejskal B.

Infrastruktura i Ekologia Terenów Wiejskich

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2012

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nr 1/IV

The article mentions results from changes of physical properties of composted material during the composting process. Composting conditions in compost pile were simulated in five vessels with volume of 90 m3 under home conditions. Composted material was variously modified (mixing and turning, moistening, adding fresh material) during the composting process. Temperature and oxygen concentration inside vessels were measured, as well as reduction in volume of compost material during time, pH and electric conductivity of selected compost. It appeared that the temperature of the compost material in small volume in the compost pile was lower than the requirement for hygienization of the composted material. The temperature higher than 50°C was measured only sporadically and already during the first week of the experiment temperatures inside the vessels corresponded with outside temperatures. Oxygen concentration in all vessels was sufficient to ensure the aerobic process during the entire period of the experiment. The lowest measured oxygen concentration was higher than 10 %. These low values were measured only during the first week of the experiment, during the following weeks the oxygen concentrations exceeded 15% only with small exceptions. Reduction in volume of the composted material highly depended on whether the compost material was mixed and turned during the course of the composting process. Mixed and turned composted material was reducing its volume significantly, quicker than the composted material not being mixed and turned. The effect of moistening on the composted material was not proved. Measured pH values and electric conductivity (EC) values of the compost material from selected vessel K2 (composted material being mixed and turned, moistened, fresh compost material was not added) showed values fully corresponding with a quality well-matured compost. The average pH value was 7.76 with a standard deviation of 0.04 and the average EC value was 1.79 mS.cm-1 with a standard deviation of 0.27.

8

Influence of study method on description of pear texture properties

72%

Nadulski R.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 2[A]

115-120

The aim of study was to evaluate the influence of testing method on a range of pear texture properties changes as well as to find the variability range for mechanical properties during cool storage of selected pear varieties fruits. Fruits of four pear varieties were tested. Fruit texture properties tests were performed by means of skin puncture, flesh penetrometric and flesh double compress (TPA) tests. Penetrometers with cylinder tips of 4-11 mm diameter were applied for fruit skin puncture test. Two cylinder penetrometers of 8 and 11 mm diameters ended with plano-conical, bowl-shaped and semi-sphere tips were used for flesh mechanical properties tests. Statistically significant changes of all analysed mechanical properties occurred during long-term pear storage, namely at the beginning of the process. The range of changes varies for particular quantities depending on variety traits of tested fruits. The decrease of all parameters values (except for deformation at skin puncture test) was observed during fruit storage and the course of changes was described by means of exponential equations. The tests allowed for evaluating different methods as well as finding mechanical parameters of pear texture at various storage stages. It was proved that pear texture properties depended on their variety traits. On the basis of the study it can be concluded that only application of several strength tests makes it possible to get information on pear fruit state during storage. It was found that proper selection of testing method is necessary to find differences between varieties.

9

The change of properties of aspen wood by mechanical treatment – by pressing

72%

Gaborik J., Dudas J.

Electronic Journal of Polish Agricultural Universities. Series Wood Technology

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2006

|

tom 09

|

nr 3

10

Termicznie modyfikowane forniry dla celów dekoracyjnych

72%

W.O.

Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

|

2011

|

tom 52

|

nr 1-2

11

Changes in the biochemical properties of soil in the outer dumping ground of a sulphur minefield resulting from land reclamation

72%

Bielinska E. J.

Zeszyty Naukowe Uniwersytetu Zielonogórskiego. Inżynieria Środowiska

|

2004

|

nr 12[131]

12

Changes in soil properties in arable layer under pressure of tractor outfit wheels

72%

Powalka M.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

|

2007

|

nr 51 Agric.Forest Eng.

13-17

13

Dynamics of change of soil physical properties and growth of plants on compacted soils

72%

Kuht J., Nugis E., Reintam E., Trukmann K., Raats V., Edesi L.

Annual Review of Agricultural Engineering

|

2006

|

tom 05

14

Changes in the properties of the eroded loess soils cultivated since the 18th century

72%

Klimowicz Z., Chodorowski J., Debicki R., Melke J.

Polish Journal of Soil Science

|

2006

|

tom 39

|

nr 1

The studies were carried out within a catena of loess soils of the West Roztocze region. These are typical grey-brown podzolic soils (Haplic Luvisols) in various stages of erosion and deluvial soil (Eutric Fluvisol). Research shows the great variation in the morphology and the physical-chemical properties of the soils. Differences observed included the content of humus, range of soil reaction, depth of decalcification, hydrolytic acidity, and the content of exchangeable cations. The reasons for such a differentiation lie in various forms of economic human influence on the surface formations of the lithosphere, including the soil cover, occurring both now and in the past.

15

The changes of antioxidant properties in highbush blueberries [Vaccinium corymbosum L.] during freezing and long-term frozen storage

72%

Scibisz I., Mitek M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2007

|

tom 06

|

nr 4

The aim of this work was to investigate the effect of freezing and long-term frozen storage on total phenolic, total anthocyanin contents and antioxidant activity of highbush blueberries (Vaccinium corymbosum L.). In addition, a HPLC method was developed for the determination of individual anthocyanins and chlorogenic acid contents. Blueberries were frozen at –18°C and –35°C and were stored at these temperature conditions for six months. Derivatives of malvidin and delphinidin accounted for 61% and 22% of total anthocyanin contents in fruit, respectively. Measurements of the antioxidant activity and bioactive compounds contents of blueberries showed there were no significant differences between fresh and frozen fruits. Also, at the end of frozen storage period, antioxidant activity remained significantly unchanged compared with the values measured just after the freezing process

16

Permanent changes to structure and properties of beech and ash wood after its hydrothermal plasticization. Part I. Changes in selected properties

58%

Kudela J.

Folia Forestalia Polonica. Series B - Drzewnictwo

|

2009

|

tom 40

17

Dynamics of cutting power during sawing with circular saw blades as an effect of wood properties changes in the cross section

58%

Orlowski K. A., Ochrymiuk T.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

|

2013

|

tom 83

18

Changes in soil physical-mechanical properties in the period of sugar beet vegetation under various cultivation systems

58%

Bulinski J., Niemczyk H.

Annals of Warsaw Agricultural University. Agriculture

|

2003

|

nr 44 Agric.Eng.

3-10

19

Zmiany wlasciwosci bulw ziemniaka wynikajace z czynnikow agrotechnicznych

58%

Krzysztofiak B., Nawara P.

Acta Agrophysica

|

2003

|

tom 02

|

nr 4[98]

777-786

20

Zmiany właściwości filtracyjnych geowłókniny po 22 latach eksploatacji w drenażu zapory ziemnej

58%

Miszkowska A., Koda E., Krzywosz Z., Krol P., Boruc N.

Acta Scientiarum Polonorum. Architectura

|

2016

|

tom 15

|

nr 3

Zapora ziemna w Białobrzegach jest jedną z ośmiu zapór bocznych Zalewu Zegrzyńskiego. Początkowo była ona odwadniana drenażem rurowym ze studzienkami kontrolnymi i odprowadzeniami do rowu przyzaporowego. Trudne warunki hydrogeologiczne posadowienia budowli (pod warstwą piasków drobnych z domieszką gruntów organicznych występują żwiry) spowodowały jednak rozwinięcie procesu sufozji i przebić hydraulicznych w warstwie piasków. Po remoncie zapory, wykonanym w połowie lat 90. XX wieku, zabezpieczenie dna rowu połączono z drenażem kamiennym wykonanym w otulinie igłowanej geowłókniny z włókien polipropylenowych (PP) i poliestrowych (PET), zlokalizowanym w podstawie skarpy odpowietrznej. Geowłóknina zastosowana jako filtr ochraniający drenaż jest szczególnie narażona na zjawisko kolmatacji mechanicznej oraz chemicznej. Proces kolmatacji, zmniejszając wodoprzepuszczalność materiałów, znacznie ogranicza skuteczność działania filtrów syntetycznych i w konsekwencji również drenażu. W artykule przedstawiono wyniki badań wodoprzepuszczalności geowłókniny wbudowanej w drenaż zapory ziemnej Białobrzegi po 22 latach eksploatacji. W celu określenia zmian właściwości filtracyjnych badanych materiałów otrzymane wyniki porównano z uzyskanymi wcześniej parametrami geowłókniny czystej (fabrycznie nowej) oraz dla próbek po okresie siedmioletniej eksploatacji.

Ograniczanie wyników

Changes in textural properties of fruit-vegetable juices with thickening agent addition

Changes in the properties of membranes and lipoxygenase activity in the roots of Pisum sativum L. in response to the action of hydroxycinnamic acids

Changes in technical properties of pine wood derived from resintapped stands

Analysis of the effect of technological processing on changes in antioxidant properties of cocoa processed products

Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

Analysis of changes in physical properties of hulled wheat grain caused by moistening

Change of physical properties of biodegradable waste during decomposition

Influence of study method on description of pear texture properties

The change of properties of aspen wood by mechanical treatment – by pressing

Termicznie modyfikowane forniry dla celów dekoracyjnych

Changes in the biochemical properties of soil in the outer dumping ground of a sulphur minefield resulting from land reclamation

Changes in soil properties in arable layer under pressure of tractor outfit wheels

Dynamics of change of soil physical properties and growth of plants on compacted soils

Changes in the properties of the eroded loess soils cultivated since the 18th century

The changes of antioxidant properties in highbush blueberries [Vaccinium corymbosum L.] during freezing and long-term frozen storage

Permanent changes to structure and properties of beech and ash wood after its hydrothermal plasticization. Part I. Changes in selected properties

Dynamics of cutting power during sawing with circular saw blades as an effect of wood properties changes in the cross section

Changes in soil physical-mechanical properties in the period of sugar beet vegetation under various cultivation systems

Zmiany wlasciwosci bulw ziemniaka wynikajace z czynnikow agrotechnicznych

Zmiany właściwości filtracyjnych geowłókniny po 22 latach eksploatacji w drenażu zapory ziemnej