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  1. 7 Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

  2. 4 Motrol. Motoryzacja i Energetyka Rolnictwa

  3. 3 Acta Agrophysica

  4. 3 Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

  5. 3 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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  1. 2 Achremowicz B.

  2. 2 Bortkun O.

  3. 2 Czerniewicz M.

  4. 2 Galek R.

  5. 2 Kaczmarek J.

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  1. 1 2019

  2. 1 2015

  3. 3 2014

  4. 3 2013

  5. 2 2012

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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The technological properties of the pea seeds

100%
Rataj V., Jech J., Ponican J.
International Agrophysics
|
1994
|
tom 08
|
nr 2
2

The effect of high pressure on some technological properties of pork

88%
Korzeniowski W., Jankowska B., Kwiatkowska A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
1999
|
tom 02
|
nr 2
Pork meat (m. longissimus dorsi) was treated with high pressure of 100, 200, 300 and 400 MPa. The pressure was applied for 10 minutes at room temperature. The concentration of hydrogen ions increased by 0.2 units within the pressure range of 300 and 500 MPa. The application of 300 and 400 MPa resulted in the increase of drip loss and contributed to the decrease in free water content compared to the control sample. All tested pressures caused a decrease in added water and thermal drip. The changes of these parameters strengthened with the increase of pressure applied. Pressures between 100 and 200 MPa slightly brightened the meat color but significant changes of this parameter began at 300 MPa. The greatest increase in color brightness and the largest share of the denatured myoglobin were observed following the application of 400 MPa.
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Determination of wheat protein hydrophobicity as related to their technological properties

88%
Kaczkowski J.
Polish Journal of Food and Nutrition Sciences
|
1993
|
tom 02
|
nr 1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The role of biosurfactants in soil remediation

75%
Manko-Jurkowska D., Ostrowska-Ligeza E., Gorska A., Glowacka R.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2019
|
tom 596
5

Povyshenie ehffektivnosti raboty lemeshnykh plugov putem regulirovanija shiriny zakhvata korpusov

75%
Smil'skijj V., Sidorchuk A.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2014
|
tom 16
|
nr 4
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Osobennosti mekhaniko-tekhnologicheskikh svojjstv solomy rapsa vo vremja pressovanija

75%
Boyarchuk W., Chuchman W., Tatomyr A.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2013
|
tom 15
|
nr 4
7

The effect of sex on the technological and physico-chemical properties of ostrich meat

75%
Adamczak L., Brzezinski P.
Annals of Animal Science. Supplement
|
2005
|
nr 2
8

Technological properties of worts obtained from malts of naked barley grain

75%
Blazewicz J., Liszewski M., Zembold A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 1
The purpose of the research was to determine the effect of diversified nitrogen fertilization (0, 25 and 50 kg·ha-1) on selected properties of grains, malts and brewing worts. Brewing value of barley grain was determined by Molina-Cano method. It was stated that the higher doses of nitrogen caused an increase of yield, as a result of stronger productive tillering of plants. Significant growth of grain yield was obtained by the increasing of nitrogen fertilization from 25 to 50 kg·ha-1. Malts from naked barley grain were produced in the same way as malts of the Pilzen type. According to Molina-Cano method, the naked barley grain of Rastik cultivar was qualified as brewing, because of high malt extractivity. Laboratory worts were characterized by a high extract content, but not suitable viscosity, total attenuation and low soluble nitrogen content
9

Technological properties of wild boars meat

75%
Zmijewski T., Korzeniowski W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2001
|
tom 04
|
nr 2
Investigations were performed on meat originating from 22 carcasses of wild boars ripening in temperature 4 - 6°C during 12 days. During ripening process determinations of selected technological proprieties have been conducted. During long period of ripening low pH value which affected small changes of water holding ability and thermal drip was observed. Investigating tenderness of meat an essential improvement between 1st and 6th day of ripening was found. To summarize obtained results it can be concluded , that in spite of long ripening of wild boars carcasses only slight changes of technological properties of meat were observed.
10

Problems of specified quality polymer mixture preparation when utilizing waste in coextrusion equipment

63%
Dyadychev V., Tereshchenko T., Dyadychev A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2010
|
tom 10A
11

Fuel efficiency of waste wood

63%
Lis W., Tabert M., Popyk W.
Intercathedra
|
2014
|
tom 30
|
nr 1
Wood has been considered as a source of biomass and valuable technological material of beneficial ecological properties.
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Właściwości technologiczne surowca buraczanego produkowanego w zmodyfikowanej technologii nawożenia

63%
Bzowska-Bakalarz M., Banach M.
Acta Agrophysica
|
2009
|
tom 14
|
nr 1[170]
W pracy przedstawiono ocenę wpływu modyfikacji systemu nawożenia buraków cukrowych na zawartość sacharozy, technologiczny plon cukru, współczynnik alkaliczności i teoretyczny wydatek cukru. Doświadczenie prowadzono w dwu etapach (dwu latach) w trzech gospodarstwach. Uzyskano lepsze właściwości technologiczne na obszarze o zmodyfikowanym nawożeniu (niższe dawki azotu, nawożenie mikroelementami, dobór dawek nawozów oparty na analizach gleby). Największy, istotny wpływ na badane parametry miały warunki meteorologiczne ale zarejestrowano także istotny wpływ odmiany i poziomu technologicznego uprawy buraków.
13

Macromineral concentration and technological properties of poultry meat depending on slaughter age of broiler chickens of uniform body weight

63%
Poltowicz K., Doktor J.
Animal Science Papers and Reports
|
2013
|
tom 31
|
nr 3
The aim of the study was to determine the effect of slaughter age of broiler chickens on macromineral levels of breast and leg muscles and their association with meat quality. Used were fast-growing Hybro chickens kept on litter and fed the uniform diet. Ten chickens weighing 2 kg each were selected for slaughter at 35, 38 and 42 day of life. Breast and leg muscles were evaluated for pH,colour (CIELAB), water-holding capacity, drip loss, cooking loss, shear force, as well as for Na,Ca, K, P and Mg content. The birds’ age had an effect on the Na and K content of breast muscles and on the K, P and Mg content of leg muscles. No significant differences were found in most physicochemical characteristics of breast meat except pH which was the lowest in the oldest birds and cooking loss which was the highest in the youngest birds. No relationship between the level of individual minerals and meat quality traits was identified in breast muscles. In leg muscles Mg level correlated positively with pH15min and drip loss, P level with pH15min, and potassium level with waterholding capacity. Breast muscles turned out to be a richer source of K, Mg and P and leg muscles contained more Na.
14

Initial studies on the effect of pig feeding system and linseed oil supplementation on technological properties and texture of meat

63%
Wiecek J., Florowski T., Dasiewicz K., Kosinska M., Skomial J.
Annals of Animal Science. Supplement
|
2005
|
nr 2
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Production of copper powder from electrolysis waste products

63%
Ryabicheva L., Nikitin Y., Belyanskaya I.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2012
|
tom 12
|
nr 4
16

Issledovanie i obosnovanie teoreticheskojj modeli processa briketirovanija solomy v pelety

63%
Bojarchuk W., Chuchman V.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2014
|
tom 16
|
nr 4
17
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Metodika i rezul'taty issledovanijj razmerno – massovykh kharakteristik semennykh plodov bakhchevykh kul'tur (arbuz, dynja)

63%
Gorbenko E., Gorbenko N., Kim N.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2015
|
tom 17
|
nr 2
18

Ethanol-induced changes in proteins and some mineral compounds of milk

63%
Czerniewicz M., Kruk A., Kielczewska K.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
The ethanol-influenced changes in proteins and some mineral compounds of milk were examined. Despite apparent phasing (induction and post-induction phases), the ethanol coagulation of milk was found to be a continuous process, lasting until 75% of proteins was coagulated and about 20% of proteins was changed into proteozo-peptone and non-protein nitrogen. It was shown that as2-casein and ß-lactoglobulin were more resistant to alcohol than heating. The solubility of mineral compounds of milk was found to decrease upon the alcohol addition and the Ca/P weight ratio was indicative of variability in the form of salts being precipitated.
19

The effect of gamma-radiation of wheat grain on the chemical and technological properties of grain and flour

63%
Klockiewicz-Kaminska E., Warchalewski J. R., Gralik J.
Food Science and Technology. Scientific Papers of Agricultural University of Poznan
|
2000
|
tom 04
20

The research on biochemical composition, culinary values and usability for processing of pumpkin family vegetables

63%
Danilcenko H.
Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo
|
2000
|
tom 31
|
nr 2
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