Wyniki wyszukiwania - AGRO

1

Influence of smoking process on polycyclic aromatic hydrocarbons' content in meat products

100%

Ciecierska M., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2007

|

tom 06

|

nr 4

The PAHs content in four groups of meat products industrially and traditionally smoked was determined. Methodology applied for the study included fat’s extraction, PAHs isolation using GPC and consequently qualitative-quantitative compound’s determination by HPLC-FLD/DAD. Mostly traditional method of smoking affected the higher total PAHs contamination. For all products smoked using both methods it was proved that internal parts had a significantly lower total PAHs contamination as well as each individual PAH content than exteriors of the same products. Irrespectively of smoking method applied, benso[a]pyrene’s content was much lower than maximum tolerable limit of 5 μg·kg-1, which was set for smoked meat products in Commision Regulation (EC) No. 208/2005

2

The technologies of targeted energy supply in food indutry

88%

Burdo O., Terziev S., Zykov A., Ruzhitskaja N.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2016

|

tom 18

|

nr 8

3

Predicting the stability of Advocaat type egg liqueurs on a base of selected evaluation indicators

88%

Tarko T.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

nr 1

Attempts to work out a test for predicting the stability of Advocaat egg liqueurs revealed that centrifuging method appeared to be the most efficient in their quick destabilization. Measurements of conductivity, lipid droplet diameter as well as imbalance of emulsion with MgS04 addition may also be used as auxiliary indicators for evaluating the predicted stability of alcoholic egg emulsions. Making several tests at the same time is a condition for evaluation of credible liqueur stability time.

4

Assessment of metabolic activity of single and mixed microorganism population assigned for potato wastewater biodegradation

88%

Lasik M., Nowak J., Kent C. A., Czarnecki Z.

Polish Journal of Environmental Studies

|

2002

|

tom 11

|

nr 6

An attempt was made to characterise thermophilic microflora isolated in an industrial plant utilising food industry waste. Initial estimation of environmental requirements of a mixed microorganism population was performed using the method measuring changes in electrical impedance by means of the BacTrac 4100 Automatic Microorganisms Growth Analyzer. Control of the dynamics of microorganism growth on broth media supplemented with sources of carbon, nitrogen and phosphorus and at various pH allowed initial assessment of their environmental requirements. The course of alterations in electrical impedance during culturing of both single isolates and mixed microorganism populations can be described by means of Gompertz’s curve characteristic for bacteria growth with a very high correlation coefficient. The mixed microorganism population and isolates obtained from it were also characterised from the point of view of their biodegradation potentials of wastewater obtained in the potato processing industry. Biodegradation processes carried out in conditions of shake flask cultures at a temperature of 55oC showed higher reducing potentials of chemical oxygen demand (COD) of a mixed bacteria culture. Single isolates were characterised by a distinctly inferior metabolic activity and lower biodegradation potentials of “ hot” potato wastewater.

5

Polagra-Food pod haslem Technologie Dobrego Smaku [1]

75%

map

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 10

3

6

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

The role of knowledge and technology in food safety at school catering services in Hungary

75%

Illes C. B., Toth A. J., Bittsanszky A.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2014

|

tom 16

|

nr 4

Providing the population with safe and good quality food is one of the most important objectives of every country. The outbreak and spread of foodborne diseases is independent of a country’s location or development level, and may occur everywhere. As most children spend their days at educational institutions, we shall focus on their food safety. Not only for their present state of health, but also because childhood nutrition and diet will basically determine their health in their adulthood and thus, influence the future economic and social performance of their society. This paper introduces background information about school catering in Hungary, based upon the results of an overall food safety survey. The results of our research showed that the food safety level of the different kitchen units is mostly determined by the level of food processing activities. The technical and technological level of the school kitchens did not significantly influence the food safety level of the kitchens. According to the results of our survey, improving the knowledge and the attitudes of employees in school kitchens is more important than technical and technological conditions.

7

Wspolczesna informacja naukowa i techniczna w dziedzinie technologii i nauki o zywnosci

75%

Rutkowski A.

Żywność Technologia Jakość

|

1997

|

tom 04

|

nr 1

92-94

8

Possible uses of fruit pomaces in food technology as a fortifying additive - a review

75%

Piasecka I., Gorska A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2020

|

tom 600

9

Indicators for scientific articles

75%

Lesiów T., Xiong Y., Chin K.

Nauki Inżynierskie i Technologie

|

2019

|

nr 4(35)

10

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

75%

Jezewska-Zychowicz M., Krolak M.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 4

The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives. The questionnaire survey was carried out in 2013 within 1000 Polish consumers. Selection criteria of the sample took into account representativeness of the population due to province, then the choice had quota character by gender, education and size of residence place. The questionnaire consisted of questions on Food Technology Neophobia Scale (FTNS), motives of food choice (health, quality, and hedonic value) and intention to eat bread, pasta and biscuits fortified with fibre. The frequency analysis, cross tables and cluster analysis were used to analyse data. Relationships between parameters were assessed by calculating Pearson correlation coefficients using SPPS, version 21.0. The neophilic attitudes towards new food technologies (12.6% of participants) were represented by more women and people in the 26-35 age group. More neophobic (16.1%) were male, worse educated and older respondents. Only 18.4% of participants were in cluster "wanting to eat". More of them were people with neophilic attitudes. Among "not wanting to eat" (24.5%) there were more men, worse educated respondents, and representing neophobic attitudes. There were statistically significant correlations between perceived motives of food choice and declared intentions to eat cereal products fortified with fibre, except perceived pleasure from eating pasta. The willingness to eat cereal products fortified with fibre was significantly determined by attitudes towards new food technologies, health, quality and pleasure as motives of food choice, but also by socio-demographic profile.

11

Effects of infrared treatment on rice proteins

75%

Basman A., Fevzioglu M.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

12

Effect of gum arabic and modified starch on stability of beverage emulsions

75%

Dluzewska E., Panasiewicz M., Leszczynski K.

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

|

2004

|

tom 07

|

nr 2

The aim of this study was to evaluate the effect of various emulsifiers on stability of flavour emulsion being applied to production of soft drinks. Two preparations of gum arabic and hydrophobically modified starch have been applied to emulsify and stabilize the emulsion. The stability was determined by: the ringing test, centrifugal method and by determining the particle size of dispersed phase. In comparison with emulsions stabilized by single preparations, the improvement of emulsion stability was achieved by using together two preparations of gum arabic or modified starch and Valspray A in proportion 2:1. Higher degree of emulsion opacity was achieved by using mixture of gums arabic than by using the modified starch. Such higher opacity allows to obtain beverages with a typical cloudiness for natural juices.

13

Chitin immobilization of pectinolytic enzymes used for apple juice depectinization

75%

Komorowska A., Trzcinska M., Sieliwanowicz B.

Polish Journal of Food and Nutrition Sciences

|

1993

|

tom 02

|

nr 1

14

The effect of kernel moisture content on energy consumption in the process of processing wheat to flour

75%

Janus P., Rywotycki R., Domagala A.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

|

2000

|

tom 04

15

Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking

75%

Wianecki M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2007

|

tom 06

|

nr 4

Applicability of selected marine and freshwater fish and squid for snack food manufacture by indirect extrusion cooking was evaluated. Formulations consisting of various cereals and meat were extruded with a 20-DN single-screw laboratory extruder (Brabender, Germany). Meat of lean fish showed better extrusion characteristics than that of fat fish, fresh fish being superior in this respect to frozen fish. Washing of the fish meat was found to enhance meat utility in extrusion cooking. Myofibrilar proteins of cod proved most useful protein fraction to extrusion.

16

Changes in physico-chemical properties of horsemeat during frozen storage

75%

Stanislawczyk R., Znamirowska A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2005

|

tom 04

|

nr 2

The objective of this paper was to determine the effect of cold-storage time (in frozen condition) on selected physical and chemical characteristics of horsemeat and fat. Samples of the longest dorsal muscle and nape fat from horse carcasses were tested. Two time periods of I and 3 months were applied as a comparative criterion for meat and fat. The research was performed on 26 carcasses of adult horses (8-10 years old). It has been shown that the frozen storage process causes darkening of meat color as well as reduces the meat capacity to bind and retain water. Moreover, the frozen storage improves the meat tenderness. With the time of cold storage the peroxide value and acid number were observed to rise as the evidence of oxidizing and hydrolytic processes taken place in horse fat.

17

Engineering softwares used in the food engineering education

75%

Onal A., Otles S.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

|

2007

|

tom 01

|

nr 4

18

Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics

75%

Cais-Sokolinska D., Michalski M. M., Pikul J.

Bulletin of the Veterinary Institute in Puławy

|

2004

|

tom 48

|

nr 4

19

Influence of selected additives on colour stability of alcoholic egg liqueurs

75%

Tarko T., Tuszynski T.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

nr 1

Addition of anti-oxidative agents into the liqueurs (particularly 0.1% tocopherol) contributes to the reduction of compounds responsible for the product’s colour (mainly carotenoids) determined by spectrophotometric means. However, applied modification does not completely inhibit the Advocaate’s browning during storage. Components formed during non-enzymatic browning, as a result of Maillard’s reaction, are the reason of liqueur’s negative colour change. An emulsion prepared from sodium soap, plant oil, distilled water and methyl orange may be a proper standard of egg liqueur colour

20

Effect of coating treatments on the extension of the shelf-life of minimally processed cucumber

75%

Zhang M., Xiao G., Luo G., Peng J., Salokhe V. M.

International Agrophysics

|

2004

|

tom 18

|

nr 1

Ograniczanie wyników