Wyniki wyszukiwania

1

Characteristics of natural yoghourt containing inulin

100%

Klebukowska L., Dajnowiec F., Zander L., Kornacki K.

Polish Journal of Natural Sciences

|

2002

|

tom 11

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Non-linear rheological method for describing compaction processes

88%

Sitkei G.

International Agrophysics

|

1994

|

tom 08

|

nr 1

3

The influence of moderate-intensity physical effort on peripheral blood in adults with Down syndrome - a pilot study

75%

Aleksander-Szymanowicz P., Marchewka A., Dabrowski Z., Teleglow A., Bac A., Glodzik J.

Journal of Physiology and Pharmacology

|

2014

|

tom 65

|

nr 5

4

Heavy medium transport

75%

Khan A. R., Pirie R. L., Richardson J. F.

Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Melioracja

|

1988

|

nr 31

5

Effect of temperature on rheological properties of cosmetic creams

75%

Maciejewska P., Zielinski R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2009

|

nr 2

82-88

6

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

75%

Szabo A. S.

International Agrophysics

|

1999

|

tom 13

|

nr 4

7

Flow behaviour of goat's milk yoghurts and bioyoghurts

75%

Domagala J., Juszczak L.

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

|

2004

|

tom 07

|

nr 2

Flow behaviour of yoghurts and bioyoghurts produced from goats unconcentrated milk at using different starter cultures was compared. Four starter cultures were applied to the production of yoghurts and four to the production of bioyoghurts too. Rheological properties were examined using rotary viscometer Rheotest 2 with controlled shear rate in coaxial cylinders system. Flow curves of yoghurts and bioyoghurts were assigned and described by Ostwald de Waele, Herschel-Bulkley and Casson models. An apparent viscosity was counted for shear rate 3 s-1. Generally, higher viscosity of yoghurts in comparison to bioyoghurts was stated. The yoghurts were generally characterised by higher value of consistency coefficient K and yield stress than bioyoghurts. The yoghurts have shown likewise higher deviation from Newtonian flow (lower values of exponent n) than bioyoghurts.

8

Rheological investigation of agricultural and food-industrial products

75%

Bajusz-Kabok K., Kispeter J., Zahonyi-Racs P., Kiss L. I.

International Agrophysics

|

1994

|

tom 08

|

nr 4

9

Effect of fat substitutes on physico-chemical characteristics and rheological properties of meat product

75%

Makala H.

Acta Agrophysica

|

2002

|

tom 77

10

Preliminary research on the effect of lime addition on the rheology of sludge

63%

Malczewska B.

Infrastruktura i Ekologia Terenów Wiejskich

|

2011

|

nr 11

Samples of excess sludge from wastewater treatment plants were investigated in order to determine the dependence of rheological parameters of sewage sludge on lime addition. Hydration of the sludge is one of its main features which determine sludge management and waste disposal cost. The rheological behavior of sludge is a key characteristic, since it determines the treatment processes. This research has evaluated the use of rheological properties for characterization and control of sludge and lime mixture flow behaviour. A laboratory investigation was conducted using rotating coaxial cylinder and several different gravimetric oncentrations of the investigated sludge. In order to describe the rheological characteristics, the 3-parameter Herschel-Bulkley model was applied. Rheological characterization is of great importance in sludge management, both in terms of biomass dewatering and stabilizing properties, and in terms of design parameters for sludge handling operations.

11

Viscoelastic properties of plasma fibrin clots are similar in patients on rivaroxaban and vitamin K antagonists

63%

Kopytek M., Zabczyk M., Natorska J., Siudut J., Malinowski K. P., Ptaszek P., Glajcar A., Goralczyk T., Undas A.

Journal of Physiology and Pharmacology

|

2019

|

tom 70

|

nr 1

12

Carrageenan as a functional additive in the production of cheese and cheese-like products

63%

Blaszak B., Gozdecka G., Shyichuk A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2018

|

tom 17

|

nr 2

13

Production and application of lysozyme-gum Arabic conjugate in mayonnaise as a natural preservative and emulsifier

63%

Hashemi M. M., Aminlari M., Forouzan M. M., Moghimi E., Tavana M., Shekarforoush S., Mohammadifar M. A.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 1

Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifi er is essential. Interestingly, the Lyz-GA conjugate exhibited improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifi er. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12. The observation proved that conjugations of Lyz with GA increased the spectrum of its application in food products with improved antibacterial activity. Surprisingly, investigation of emulsion stability and rheological properties confi rmed the improved emulsifi cation role of Lyz-GA conjugate with a higher elasticity in the mayonnaise. Mayonnaise including conjugates showed a linear rheological response and shear-thinning behavior. Sensory analysis of the mayonnaise with Lyz-GA conjugate was completely consistent with the commercial one. Taken together, our results suggest that conjugation of Lyz with GA made possible the application of a natural preservative and emulsifi er in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties

14

Determination of pressure loss during flow of visco-plastic mixtures in horizontal pipelines in the laminar flow zone

63%

Kempinski J.

Electronic Journal of Polish Agricultural Universities. Series Environmental Development

|

2006

|

tom 09

|

nr 2

The paper shows a method of determination of pressure loss during flow of the visco-plastic mixtures in pipelines on the basis of dimensionless criterion λ(Regen). In order to describe their rheological characters, the 3-parameter generalized Herschel-Bulkley and Vočadlo models were applied. Possible applications of simplified formulas for calculation of the generalized Reynolds number for both considered rheological models were analyzed. The analysis give a range of relative error for assumption that yield stress τo in the laminar flow zone has been omitted in calculations.

15

Effect of changes in composition and physical properties of fatty phase on rheological characteristics of butter-like products

63%

Staniewski B., Chmura M., Paczkowska K.

Natural Sciences

|

1999

|

tom 03

16

Production and rheological characteristics profile of processed cheese analogues with addition of whey protein polymers

63%

Glibowski P., Mleko S., Gustaw W., Janas P.

Polish Journal of Natural Sciences

|

2002

|

tom 11

17

Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose

63%

Rezler R., Poliszko S., Dolata W., Piotrowska E.

Acta Agrophysica

|

2003

|

tom 02

|

nr 2[96]

18

The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels

63%

Gustaw W., Targonski Z., Glibowski P., Mleko S., Pikus S.

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

|

2003

|

tom 06

|

nr 2

Whey protein isolate (WPI) xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture of WPI (10%) xanthan gum mixed gels reached a maximum (17.9 kPa) at pH 7 and 0.3% addition of polysaccharide. TEM and SAXS methods, used to examine microstructure of mixed gels showed phase separation in WPI xanthan gum mixed systems.

19

Methods for improving computing methods for the evaluation of rheological properties of fruit

63%

Zana J., Fekete A., Laszlo P., Zsivanovits G., Kovari A.

International Agrophysics

|

1999

|

tom 13

|

nr 4

20

Significance of the investigation of physical properties of plant raw material for food industry

63%

Szot B., Stepniewski A.

International Agrophysics

|

1999

|

tom 13

|

nr 4

Ograniczanie wyników

Characteristics of natural yoghourt containing inulin

Non-linear rheological method for describing compaction processes

The influence of moderate-intensity physical effort on peripheral blood in adults with Down syndrome - a pilot study

Heavy medium transport

Effect of temperature on rheological properties of cosmetic creams

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

Flow behaviour of goat's milk yoghurts and bioyoghurts

Rheological investigation of agricultural and food-industrial products