Wyniki wyszukiwania

1

Thermal degradation of sulphur containing aliphatic glucosinolates in broccoli sprouts

100%

Hanschen F. S., Platz S., Rohn S., Kroh L. W.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

2

Effect of germination time on the content of phenolic compounds and sensory quality of mung bean [Vigna radiata L.] sprouts

100%

Troszynska A., Wolejszo A., Narolewska O.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr 4

Seeds of mung bean (Vigma radiata L.) were germinated for 7 days in dark, and the sensory quality of their sprouts was compared using a descriptive sensory analysis and consumer testing. In the descriptive analysis a trained panel (n=9) rated the sprouts for appearance, odour, taste and texture. In the affective tests the panelists rated the sprouts for overall quality. Changes in the contents of total phenolics and tannins were monitored for 7 days of germination using spectrophotometric methods. The results proved that the time of germination had a significant effect on the sensory profiles of the samples. All analysed attributes differentiated statistically significantly the sensory profiles of the sprouts. The overall sensory quality of 3-day-old sprouts was essentially better than that of the other samples. A statistically significant correlation was found between the total phenolics and the overall quality (p=0.05), the total phenolics and bitterness (p=0.01), the total phenolic and astringency (p=0.05), proanthocyanidins and bitterness (p=0.01), astringency and the overall quality (p=0.05), as well as bitterness and the overall quality (p=0.05).

3

Effect of temperature and light [UV, IR] on flavonol content in radish and alfalfa sprouts

100%

Janicki B., Kupcewicz B., Napierala A., Madzielewska A.

Folia Biologica

|

2005

|

tom 53

|

nr Suppl.

4

Effect of heading summer sprouts on the growth and fruiting of apple trees

100%

Poniedzialek W., Gastol M., Bieniasz M.

Folia Horticulturae

|

2000

|

tom 12

|

nr 1

5

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Microwave irradiation enhances the germination rate of tartary buckwheat and content of some compounds in its sprouts

84%

Wang S., Wang J., Guo Y.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 3

Tartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The irradiated grains were germinated for 3, 5, and 7 days and harvested. The germination rate of the tartary buckwheat seeds and contents of some compounds in the sprouts were investigated. The results showed that the exposure to 600 W microwaves for 10 s resulted in the highest fi nal germination rate after 7 days of germination, which was 2 times that of the control. The exposure of seeds to 800 W for 30 s showed the lowest germination rate (approximately 10%), which decreased by 87% compared with the control (p<0.05). The exposure at 600 W for 30 s stimulated the total flavones content, reduced the sugar and soluble protein contents, and increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The highest free amino acid content (11 mg/g) was observed in 5-day sprouts exposed to 800 W for 10 s. Moreover, the microwave treatment had a positive effect on the catalase (CAT) and superoxide dismutase (SOD) activity.

6

Vitamins B1, B2, B6 in raw and processed buckwheat sprouts

84%

Ornatowska A., Penas E., Frias J., Vidal-Valverde C., Piskula M. K.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

7

Significance of stump-sprouting for the population size structure and spatial distribution patterns of endangered species, Magnolia cylindrica

84%

Li J., Wu Y., Wu T., Cao L., Chen J., Qiu Z., Zhang Y., Xu G., Zhang J., Liu P.

Polish Journal of Ecology

|

2017

|

tom 65

|

nr 2

Magnolia cylindrica Wils. is one of the third most-protected wild plants in China. To describe the size structure and dynamics of its population, field data were obtained from eight newly established sites, using a contiguous grid quadrate method in Jiulong Mountain of East China. The population size structure and spatial distribution pattern were discussed based on a theoretical distribution model and assembling intensity index. The population size structure showed a declining trend because of the lack of seedlings. The number of stump-sprouting, size class III (sapling trees) individuals was large enough to make up for the shortage of small seedlings and the complete regeneration of populations through sprouting. The distributions of M. cylindrica, both seedling populations (Group A) and overall populations (Group B), were mostly clumped. The spatial pattern intensities of the populations at different stages (mainly small trees, middle trees, and big trees) were higher for Group A than those for Group B. The two groups have the same tendency in that the pattern intensity declined from small trees to the larger ones. Group A and Group B differed in spatial pattern: small and middle trees were randomly distributed in seedling populations, but aggregated in overall populations. The populations of M. cylindrica (both group A and B) were characterized by the pattern scale between 16 to 32 m2, measured by Greig-Smith and Kershaw methods. These results suggest that sprouting should be seriously considered in population rehabilitation and forest tending management and the area of forest tending management should be close to the maximum intensity.

8

Antioxidant capacity and its components of cruciferous sprouts

84%

Zielinski H., Piskula M. K., Michalska A., Kozlowska H.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3

315-321

This paper describes the antioxidant capacity of cruciferous sprouts and its components in the course of germination under light conditions. The content of soluble proteins (SP), reduced glutathione (GSH), L-ascorbic acid (AH2), tocopherols (a-T, b-T, g-T, d-T) and total phenolic compounds (TPC), and finally Trolox equivalent antioxidant capacity (TEAC) of the seeds and sprouts were determined in this respect. The results obtained were used for calculating the contribution of these compounds to total antioxidant capacity (TAC) of seeds and sprouts. The TAC of the samples was calculated as the sum of TEAC obtained by ABTS test (formed by TPC and AH2 presence) plus sum of the antioxidant capacities provided by tocopherols, soluble proteins and GSH. The percentage contribution of TPC was corrected by the content of AH2 due to the overestimated TPC values determined by Folin-Ciocalteu (FC) reagent, and a simple correction method is shown. Both corrected TPC and AH2 contribution was above 99%, 83% and 59% in radish, small radish and rapeseeds and about 97%, 73% and 71% in 5-day sprouts, respectively. The contribution of SP, GSH and T (a-T, b-T, g-T, d-T) in forming the antioxidant screen of the seeds and sprouts was of a minor importance since it did not exceed 6% in the seeds and approximately 2% in the sprouts collected after the fourth day of germination. This study indicates TPC and AH2 to be the most important antioxidants in cruciferous sprouts.

9

Estimation of the total phenolic compounds in juniper sprouts [Juniperus communis L., Cupressaceae] from different places at the Kujawsko-Pomorskie province

84%

Modnicki D., Labedzka J.

Herba Polonica

|

2009

|

tom 55

|

nr 3

127-132

Common juniper (Juniperus communis L.) is the well-known and valuable medicinal plant. Juniper berry is used as a herbal medicine mainly due to its essential oil with diuretic, antiinflammatory, choleretic and cholagogue activities. Some other substances, as polyphenols, are present in juniper berries and other parts of this plant. The aim of this study was to estimate total polyphenols content in common juniper sprouts (leaves) originating from different places at the kujawsko-pomorskie province. The total polyphenols content was carried out by means of spectroscopic method with Folin-Ciocalteu reagent and shown as pyrogallol equivalents. The obtained results ranged in limits from 2.40±0.23% to 3.43±0.17%.

10

The evaluation of drying kinetics and water activity of radish sprouts processed by different drying methods

84%

Dadan M., Wasilewska K., Nowacka M., Wiktor A., Barba F. J., Koubaa M., Roohinejad S., Matys A., Witrowa-Rajchert D.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2019

|

tom 598

11

Prolongirovannye ehffekty opticheskogo izluchenija krasnogo diapazona v period prorastanija semjan

84%

Pankova O., Fesenko A., Bezpalko V., Lisichenko N., Golovan L., Romanova T.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2015

|

tom 17

|

nr 7

12

The effect of buckwheat (Fagopyrum esculentum Moench) sprouts and groats addition to high fat diet on biochemical and antioxidant parameters of plasma in rats

84%

Chlopicka J., Francik R., Berkoz M., Krosniak M., Krason M., Kryczyk J.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

13

The impact of different drying methods on quality of radish sprouts

84%

Wiktor A., Wasilewska K., Barba F. J., Dadan M., Koubaa M., Roohinejad S., Nowacka M., Witrowa-Rajchert D.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2019

|

tom 597

14

Relation between the sensory quality of pea sprouts [Pisum sativum L.] and contents of their phenolics and nitrogenous compounds

84%

Troszynska A., Wolejszo A., Narolewska O., Ostaszyk A.

Polish Journal of Food and Nutrition Sciences

|

2008

|

tom 58

|

nr 2

15

Incidence and pathogenicity of Fusarium spp. on faba bean

84%

Zakrzewska E., Oleksiak A.

Hodowla Roślin, Aklimatyzacja i Nasiennictwo

|

1993

|

tom 37

|

nr 3

16

Initial research of starch content in Tilia cordata and Fraxinus excelsior sprouts exposed to long-lasting stress in construction areas

67%

Suchocka M.

Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture

|

2007

|

tom 28

17

Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

67%

Wolejszo A., Szymkiewicz A., Troszynska A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

415-420

The objective of the study was to compare parallel immunoreactive properties and sensory characteristics of lentil (Lens culinaris) and mung bean (Vigma radiata L.) sprouts. The seeds were germinated with and without light at 20°C up to 3 days. The changes in immunoreactivity of the sprouts were determined by competitive ELISA method using rabbit polyclonal antisera to lentil and mung bean proteins. The sensory quality of samples was evaluated by quantitative descriptive analysis (QDA). In QDA a trained panel (n=9) rated the sprouts for odour, taste and texture. The results indicated that the effects of germination on the immunoreactive properties of sprouts with cotyledons depended on the type of legumes. The presence or absence of light during the germination process did not affect the results achieved. The removal of the cotyledons almost completely reduced immunoreactivity of samples (97% for lentil and 99% for mung bean). The effects of germination on the sensory profile of sprouts were found to depend on the type of legumes but as far as the sprouts of mung bean are concerned also on the processing conditions. The QDA demonstrated significant differences between the sprouts for the following attributes: bitterness (p<0.001), “pea-pod” taste (p<0.01), flourness (p<0.001) and juiciness (p<0.01).

18

Porazenie kielkow ziemniaka przez Phytophthora infestans [Mont.] de Bary

67%

Weber Z., Liu P., Hylak B., Nowacka K.

Progress in Plant Protection

|

1998

|

tom 38

|

nr 1

50-55

19

Zarodki, kielki, otreby, kasze - ziarna zycia

67%

Filipek M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2001

|

nr 02

22-23

20

Metody otrzymywania kiełków – od upraw domowych do produkcji przemysłowej

67%

Szulc J., Gozdecka G., Czaczyk K.

Żywność Nauka Technologia Jakość

|

2017

|

tom 24

|

nr 3

Kiełki znane były już w starożytności, jednak na nowo zostały odkryte w XIX w., kiedy wegetarianizm zaczął zyskiwać na znaczeniu i świadomie oraz celowo, nie tylko z pobudek religijnych, konsumenci wyłączali lub ograniczali mięso w diecie. Dzięki m.in. walorom odżywczym kiełków przewiduje się, że ich udział w rynku żywności będzie coraz większy. Bogaty skład chemiczny i stosunkowo łatwa technologia produkcji powodują, że kiełki stają się pożądanym produktem. Dodatkowym atutem kiełków jest ich całoroczna dostępność na rynku w przeciwieństwie do warzyw i owoców, które występują sezonowo. Wraz ze wzrostem popularności kiełków pojawiły się także liczne metody i sposoby ich otrzymywania. W pracy przedstawiono i scharakteryzowano metody otrzymywania kiełków, zarówno na małą skalę, jak również na skalę przemysłową. Wśród przedstawionych metod produkcji kiełków wymieniono metodę słoikową, która jest najstarsza, a zarazem najprostsza. W warunkach domowych często wykorzystuje się kiełkownice składające się z perforowanych tac ułożonych jedna na drugiej, które okresowo przemywa się wodą. Na większą skalę stosuje się metodę zbiornikową, szafy klimatyczne czy kiełkowniki bębnowe. Obok metod opisano także rozwiązania spotykane w produkcji kiełków, jak automatyczne urządzenia do kiełkowania w postaci maszyny vendingowej. W urządzeniu można produkować kiełki w miejscu ich sprzedaży, a jego obsługa jest nieskomplikowana i ogranicza się do zaopatrywania urządzenia w nasiona na kiełki.

Ograniczanie wyników

Thermal degradation of sulphur containing aliphatic glucosinolates in broccoli sprouts

Effect of germination time on the content of phenolic compounds and sensory quality of mung bean [Vigna radiata L.] sprouts

Effect of temperature and light [UV, IR] on flavonol content in radish and alfalfa sprouts

Effect of heading summer sprouts on the growth and fruiting of apple trees

Microwave irradiation enhances the germination rate of tartary buckwheat and content of some compounds in its sprouts

Vitamins B1, B2, B6 in raw and processed buckwheat sprouts

Significance of stump-sprouting for the population size structure and spatial distribution patterns of endangered species, Magnolia cylindrica

Antioxidant capacity and its components of cruciferous sprouts

Estimation of the total phenolic compounds in juniper sprouts [Juniperus communis L., Cupressaceae] from different places at the Kujawsko-Pomorskie province

The evaluation of drying kinetics and water activity of radish sprouts processed by different drying methods

Prolongirovannye ehffekty opticheskogo izluchenija krasnogo diapazona v period prorastanija semjan

The effect of buckwheat (Fagopyrum esculentum Moench) sprouts and groats addition to high fat diet on biochemical and antioxidant parameters of plasma in rats

The impact of different drying methods on quality of radish sprouts

Relation between the sensory quality of pea sprouts [Pisum sativum L.] and contents of their phenolics and nitrogenous compounds

Incidence and pathogenicity of Fusarium spp. on faba bean

Initial research of starch content in Tilia cordata and Fraxinus excelsior sprouts exposed to long-lasting stress in construction areas

Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

Porazenie kielkow ziemniaka przez Phytophthora infestans [Mont.] de Bary

Zarodki, kielki, otreby, kasze - ziarna zycia

Metody otrzymywania kiełków – od upraw domowych do produkcji przemysłowej