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Technological suitability of Polish pea cultivars

100%

Sadowska J., Fornal J., Ostaszyk A.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 2

The evaluation of new pea varieties should include the technological suitability tests among which cookability and percentage of hard-to-cook (HTC) seeds, that highly affect cooking time, are of the greatest importance. Thus, the technological suitability of 32 pea cultivars and lines harvested in 1991-1992 was studied while determining the following parameters: size, sphericity, single seed weight, volume and hardness, and cookability, hydration capacity, percentage of HTC seeds and seed microstructure. The physical properties of seeds were found to depend on both the pea variety and crop year. Yet, even statistical analysis of the results did not allow to determine univocally what is the effect of different properties and microstructure on pea cookability. There were, however, strong correlations between hardness or hydration and cookability for seeds of particular varieties harvested in both crop years. The percentage of HTC seeds practically not imbibing water changed randomly, not being thus a variety character. Relatively small differences in the microstructure between the seeds with either good or bad hydration index and soft or hard seeds only partly explained the variation in the studied properties.

2

Results of meat quality assessment and technological suitability of four-breed fatteners in comparison with Polish Large White fatteners

100%

Grzeskowiak E., Borzuta K., Strzelecki J.

Annals of Animal Science. Supplement

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2003

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nr 1

3

Effect of feeding herb mixture on the composition, technological suitability and cytological and microbiological properties of cow's milk

84%

Kraszewski J., Grega T., Wawrzynski M.

Annals of Animal Science

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2007

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tom 07

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nr 1

4

Comparison of the nutritional value and technological suitability of milk of Holstein-Friesian cows from Poland and imported from Sweden and Germany

84%

Kuczynska B., Puppel K., Golebiewski M., Szewczuk M.

Acta Scientiarum Polonorum. Zootechnica

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2013

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tom 12

|

nr 3

The aim of this study was to determine the effect of the origin of Holstein-Friesian cows on the yield, concentration of protein fraction components and selected technological parameters of cow’s milk. The fifty Holstein-Friesian cows from Poland, Sweden and Germany were involved in the experiment. The analysis of milk, protein and fat yield showed advantage of cows from Poland over those imported from Sweden and Germany. On the other hand, the most advantageous protein/fat ratio was found in the milk of Swedish cows. The analysis of the selected technological parameters of milk including the country of origin of cows revealed that the milk from Polish cows was characterized by a higher content of casein, dry matter and solids-not-fat than imported cows. The highest concentration of β-lactoglobulin and bovine albumin serum was observed in the milk of Swedish cows, whereas the milk from Polish cows was characterized by the highest level of α-lactoalbumin, lactoferrin and lactoperoxidase. The results of this study show that only the introduction of animals with high genetic potential can bring financial benefits expected from the sale of raw milk. Origin of animals plays an important role in determining of whey protein fraction and technological usefulness of milk.

5

Seasonal variation in the quality parameters of milk from an extensive, small family farm

84%

Czyzak-Runowska G., Wojtowski J., Bielinska-Nowak S., Wojtczak J., Markiewicz-Keszycka M.

Acta Scientiarum Polonorum. Zootechnica

|

2020

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tom 19

|

nr 3

6

Przydatnosc nowo zarejestrowanych odmian ziemniaka do przetworstwa spozywczego

84%

Zgorska K., Frydecka-Mazurczyk A.

Ziemniak Polski

|

2002

|

nr 1

10-12

7

Pszenica jara do przetworstwa

84%

Kurzynska B.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2001

|

nr 03

14-15

8

Badanie przydatnosci szpinaku nowozelandzkiego do mrozenia

84%

Jaworska G., Slupski J.

Żywność Nauka Technologia Jakość

|

2001

|

tom 08

|

nr 2

92-102

Mrożonki ze szpinaku nowozelandzkiego wykonano z liści wraz z młodymi pędami, długości nie przekraczającej 15 cm. Materiał po blanszowaniu w wodzie i rozdrabnianiu na miazgę zawierał o 3-48% mniej analizowanych składników fizykochemicznych niż surowiec. Mrożenie w niewielkim stopniu wpłynęło na zawartość badanych składników. Większe zmiany zaobserwowano w trakcie zamrażalniczego składowania mrożonek. W całym procesie technologicznym największe ubytki, wahające się od 20 do 79%, dotyczyły składników mineralnych, azotanów, cukrów, kwasów ogółem oraz witaminy C. Jednocześnie obserwowano wzrost poziomu azotynów. Jakość sensoryczna wyrobu była dobra, zbliżona do szpinaku zwyczajnego.

9

Analysis of chemical composition and technological suitability of raw milk in Poland

84%

Jurczak M. E.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

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2003

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tom 06

|

nr 1

The following parameters of bulk raw milk, destined for processing were determined: percentage content of fat, protein, milk solids, quantity of fat and protein units and quality class of each batch of raw milk according to PN. The analysis included the results of monthly tests of raw milk for 2002. The mean values of chemical components of bulk milk and of the calculated indices of technological suitability of raw milk: for butter and cheese production, were estimated. The obtained results allowed determination of an average chemical composition of raw milk, specific of the central Poland and its technological suitability, depending on feeding season, size of deliveries and quality class of the purchased raw milk. The co-relationships between the examined properties were determined.

10

Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations

84%

Kielczewska K., Kruk A., Czerniewicz M., Haponiuk E.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

The effect of high-pressure (100 MPa) homogenization on some properties of the emulsion phase and colloidal phase of milk standardized to 2% fat or 4% fat were determined in the study. High-pressure homogenization caused a decrease in the size of fat globules and an increase in the level of protein compounds bound to the milk fat fraction, dependent upon the fat content of milk. The process resulted in an increase in the amount of ultracentrifuged sediment, in the level of sedimenting plasma proteins not bound to the milk fat fraction, and in the solubility of calcium salts and phosphorus salts, as well as a decrease in their levels in the colloidal form, related to the fat content of milk. High-pressure homogenization led to slight changes in active acidity and conductivity (increase), as well as to a substantial decrease in heat stability (max. 42.4%) and a shorter rennet coagulation time (max. 34.5%), directly proportional to fat concentration in milk.

11

Effect of herb feeding on cow performance, milk nutritive value and technological suitability of milk for processing

84%

Kraszewski J., Wawrzynczak S., Wawrzynski M.

Annals of Animal Science

|

2002

|

tom 02

|

nr 1

12

Perspektywiczne odmiany jadalne i do przetworstwa spozywczego w swietle doswiadczen PDO

67%

Kamasa J.

Ziemniak Polski

|

2002

|

nr 3

10-15

13

Przydatnosc krajowych odmian slodkiej papryki gruntowej do produkcji mrozonek i marynat

67%

Lisiewska Z., Kmiecik W., Jaworska J.

Roczniki Państwowego Zakładu Higieny

|

1994

|

tom 45

|

nr 4

311-320

Wykonano mrożonki i marynaty z 8 odmian papryki wykorzystując surowiec nie blanszowany i blanszowany. Określono skład chemiczny surowca, surowca po blanszowaniu i wyrobów gotowych po 6 miesiącach składowania, ponadto produkty finalne oceniono pod względem organoleptycznym.

14

Przydatnosc nasion ledzwianu siewnego do mrozenia i sterylizacji

67%

Korus A.

Żywność Nauka Technologia Jakość

|

2002

|

tom 09

|

nr 1

79-87

Nasiona lędźwianu siewnego odmian Derek i Krab, o zawartości suchej masy na poziomie około 33%, wykorzystano do produkcji mrożonek i konserw sterylizowanych. W surowcu świeżym i blanszowanym oraz produktach finalnych po 6 miesiącach przechowywania oznaczono zawartość: suchej masy, cukrów prostych i cukrów ogółem, skrobi, błonnika pokarmowego, azotu ogółem i azotu białkowego, składników popiołu, kwasów ogółem oraz poziom kwasowości czynnej (pH). Nasiona obu odmian charakteryzowały zbliżoną zawartością analizowanych składników, za wyjątkiem cukrów i skrobi. Blanszowanie nasion obniżyło poziom cukrów i składników popiołu. Konserwowanie i przechowywanie produktów oraz obróbka kulinarna mrożonki spowodowały ubytki wszystkich badanych składników. Stwierdzono, że ugorowane mrożonki, w porównaniu z konserwami sterylizowanymi, były zasobniejsze we wszystkie analizowane składniki. W ocenie sensorycznej, ugotowane mrożonki i konserwy sterylizowane z odmiany Krab uzyskały wyższe noty w porównaniu z odmianą Derek.

15

Comparison of the physico-chemical and processing properties of ewe's and cow's milk

67%

Kolczak T., Kisza J., Wszolek M., Krawontka J.

Acta Agraria et Silvestria. Series Zootechnica

|

1993

|

tom 31

45-54

16

Wartosc technologiczna odmian ziemniaka do przerobu w krochmalniach i przetworstwie spozywczym

67%

Lisinska G.

Ziemniak Polski

|

2006

|

tom 16

|

nr 3

28-31

17

Fizyczne i chemiczne cechy ziarna kukurydzy jako wskazniki wartosci przemialowej i przydatnosci do produkcji chrupek

67%

Michalski T.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

|

2004

|

nr 231

425-435

18

Ocena translokacyjnych rodow zyta ozimego pod wzgledem ich przydatnosci do wypieku chleba

67%

Ceglinska A., Gruszecka D., Gradzielewska A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2007

|

tom 517

|

nr 2

811-818

Paper presents the estimation of the usefulness of translocational winter rye strains to milling and baking. Experimental material included 19 translocational winter rye strains obtained as a result of crossing Secale cereale L. Amilo cultivar with a wild species Dasypyrum villosum (L.) P. Candargy (2n = VV = 14), originated from Crimea in Ukraine. Rye cultivars Motto, Warko and Amilo were the standards. Harvested grain was milled in laboratory Quadrumat Senior mill. The α-amylase activity of the flour was determined. Three phase method was used to baking bread. The process of baking and the quality of bread were evaluated. Milling properties of examined strains did not show statistically significant differences from the standard rye cultivars Motto, Warko and Amilo. The falling number of flour above 200 s indicated low α-amylase activity and testified the sprouting resistant of examined strains. Good baking value of the flour from translocational winter rye strains confirmed that it may become a raw material to baking bread.

19

Influence of transport on selected quality factors of rabbit meat

67%

Skladanowska-Baryza J., Ludwiczak A., Sikora L., Bykowska M., Stanisz M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

|

2018

|

tom 57[3]

20

Preliminary studies on the quality and usability of wheat in early stages of kernel maturity

67%

Lysak J., Fornal L., Gambus H., Gruchala L., Panasik M., Pior H.

Polish Journal of Food and Nutrition Sciences

|

1996

|

tom 05

|

nr 4

Anticipating the wide possibilities of different applications of immature cereal grain, the examination of the samples of winter wheat grain, collected in 6 stages from flowering to wax maturity was carried out in 1993. It was found that the degree of the kernel's fulfillment and its biochemical state (mainly the state of carbohydrate and protein complexes) in 30-40 days after flowering was the most suitable for utilisation of immature grain in various applications.

Ograniczanie wyników

Technological suitability of Polish pea cultivars

Results of meat quality assessment and technological suitability of four-breed fatteners in comparison with Polish Large White fatteners

Effect of feeding herb mixture on the composition, technological suitability and cytological and microbiological properties of cow's milk

Comparison of the nutritional value and technological suitability of milk of Holstein-Friesian cows from Poland and imported from Sweden and Germany

Seasonal variation in the quality parameters of milk from an extensive, small family farm

Przydatnosc nowo zarejestrowanych odmian ziemniaka do przetworstwa spozywczego

Pszenica jara do przetworstwa

Badanie przydatnosci szpinaku nowozelandzkiego do mrozenia

Analysis of chemical composition and technological suitability of raw milk in Poland

Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations

Effect of herb feeding on cow performance, milk nutritive value and technological suitability of milk for processing

Perspektywiczne odmiany jadalne i do przetworstwa spozywczego w swietle doswiadczen PDO

Przydatnosc krajowych odmian slodkiej papryki gruntowej do produkcji mrozonek i marynat

Przydatnosc nasion ledzwianu siewnego do mrozenia i sterylizacji

Comparison of the physico-chemical and processing properties of ewe's and cow's milk

Wartosc technologiczna odmian ziemniaka do przerobu w krochmalniach i przetworstwie spozywczym

Fizyczne i chemiczne cechy ziarna kukurydzy jako wskazniki wartosci przemialowej i przydatnosci do produkcji chrupek

Ocena translokacyjnych rodow zyta ozimego pod wzgledem ich przydatnosci do wypieku chleba

Influence of transport on selected quality factors of rabbit meat

Preliminary studies on the quality and usability of wheat in early stages of kernel maturity