Wyniki wyszukiwania - AGRO

1

Theoretical studies on sugar and protein kinases: structural and mutational variability

100%

Kuska J., Leluk J.

Cellular and Molecular Biology Letters

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2003

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tom 08

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nr 2A

2

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Effect of sonication on the crystallization of honeys

88%

Stasiak D. M., Dolatowski Z. J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

Investigations were carried out into the effect of sonication of bee honeys on the course of their crystallization during storage. Use was made of ultrasounds with a frequency of 40 kHz and intensity of ca. 2 W/cm2. Analyses were carried out for physicochemical characteristics of honeys, including: viscosity, texture, conductance and crystallization degree. After 30-min sonication, an increase in viscosity by ca. 30 mPa.s and a reduction in conductance by 0.6 mS/cm were observed in the solution examined. Analyses of the texture (hardness) of honey subjected to the sonication process demonstrated an initial increase of hardness and then its stabilization and even a slight decrease, as compared to the control samples. The degree of crystallization was proportional to the exposure time to ultrasound treatment. The biggest crystals were observed in the non-sonicated samples. Sonication modified the crystallization process of the examined sugar solutions to a significant extent. Observations of the solutions after the sonication demonstrated the formation of a high number of crystals in the whole volume of the sample, whereas the non-sonicated solutions were observed to crystallize unevenly forming large crystals. It was shown that the ultrasound treatment modified the course of recrystallization and, as a result, texture of the recrystallized honeys by decreasing their hardness.

3

Sugars and chloroplast movements: interaction between sugars and light signalling pathway

88%

Banas A. K., Gabrys H.

Polish Journal of Natural Sciences. Supplement

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2003

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tom 01

4

Changes in sugar consumption in the Polish households in the years 1980-1997

75%

Borowska A.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

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1999

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tom 21

5

Model studies on the volatiles generated in model mixtures of lipid oxidation products, amino acids, and sugars

75%

Adams A., Kitryte V., Bouckaert C., Debel I., De Kimpe D.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

6

Comparative studies of sugar and protein kinases: genetic relationships and consensus sequences

75%

Zdyb A., Leluk J.

Cellular and Molecular Biology Letters

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2003

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tom 08

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nr 2A

7

Spectroscopic studies on the protective effect of a specific sugar on concanavalin A at acidic, neutral and alkaline pH

75%

Khan R. H., Naeem A., Baig M. A.

Cellular and Molecular Biology Letters

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2005

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tom 10

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nr 1

8

Contribution to the understanding of the phenomenon of cement honey

75%

Szczesna T., Rybak-Chmielewska H., Skubida P.

Journal of Apicultural Science

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2003

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tom 47

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nr 2

9

Changes in quality of red beet cultivars with growing time

75%

Michalik B., Zukowska E., Sleczek S.

Folia Horticulturae

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1995

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tom 07

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nr 1

10

Content of trehalose in tissues of Ascaris suum

75%

Zoltowska K., Dmitryjuk M., Slowi E.

Wiadomości Parazytologiczne

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1998

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tom 44

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nr 3

11

Changes in water content, sugars and invertase activity in developing seeds of Hibiscus esculentum

75%

Thaker V.

Acta Physiologiae Plantarum

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1999

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tom 21

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nr 2

Seeds of Hibiscus esculentum were analyzed for growth, in terms of fresh and dry weights, cell size, water content, reducing and non-reducing sugars and acid invertase activity. On the basis of growth analysis seed development is divided into four distinct phases of a) cell division, d) cell elongation, c) dry matter accumulation and, d) maturation. A close parallel with water content and cell size was observed. A peak level of reducing sugars was observed during the rapid elongation growth. The role of invertase in hydrolyzing sugars and its regulation of sink development is discussed.

12

Sugar and sugar beet production in Hungary and Poland in the years 1995-2014

63%

Artyszak A., Pozsar B., Michalska-Klimczak B., Wyszynski Z.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2016

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tom 18

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nr 3

The work contains a comparison of the changes at the sugar market in Hungary and in Poland in the years 1995-2014. Sugar beet crop area in Hungary has decreased by 87% and in Poland by 48%, while beet root harvest dropped by 25% in Hungary, but remained unchanged in Poland. Sugar beet production was abandoned – either by choice or necessity – by 62% of farmers in Hungary (in the years 2000-2014) and by 87% in Poland (1995-2014). In the 20 year period sugar beet production shrunk in Hungary by 73% and in Poland it grew by 29%. Between 1995 and 2008 11 out of 12 sugar factories in Hungary were closed, while in Poland out of 76 factories, 19 remained operational through that period and 18 remained a year after. Sugar exports in 2013 grew compared to 1995 by 15 times in Hungary, but by 253 times in Poland. Sugar imports in Hungary grew 105 times, in Poland it dropped by 40%. Lifting of sugar production quotas in the EU in 2017 can result in complete abandoning of sugar production in Hungary and its further growth in Poland. Hungary has nevertheless been strengthening their position as the leading producer of isoglucose in the EU.

13

Pre- and postharvest nutritional value and storage ability of scallop squash cultivars

63%

Balbierz A., Kolota E.

Journal of Horticultural Research

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2015

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tom 23

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nr 2

14

Sporządzanie wspólnej cukrzycy zarodowej dla cukru białego 1 oraz 2 według metody Süddeutsche Zucker AG

63%

Schiweck H., Nunir M.

Gazeta Cukrownicza

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1988

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tom 96

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nr 06

15

Natural sweeteners in a human diet

63%

Grembecka M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 3

Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet taste with sucrose, which is commonly known as table sugar. However, there are many sweet substances that food manufacturers add to food products because none of them is ideal for all applications. Besides sucrose there are also other sugars such as glucose and fructose that originate both from natural sources such as fruits and honey or from added sugars. Among sweeteners there are also compounds which have a sweet taste and contain no calories or those which sweetness is so intense so can be used at very low concentrations, thus, their impact on the total caloric value of the product is negligible. They can be classified due to their origin (natural or synthetic agents), the technological function (sweeteners and fillers), texture (powders and syrups), and nutritional value (caloric and non-caloric). Natural sweetening substances include carbohydrates, sugar alcohols, thaumatin and stevia. Besides providing well tasting foods, they might have an impact on products’ texture, color, preservation and caloric value. Sugar alcohols, which belong to carbohydrates, are both natural sugar substitutes and food additives. They are becoming more and more popular among consumers mainly due to their lower caloric values and glycemic indexes as well as anticariogenic effects. Sugar alcohols are often combined with other sweeteners to enhance food products’ sweetness. Stevia, which is 200 times sweeter than sucrose, is a non caloric substance whereas thaumatin, a sweet protein, provides 4 kcal/g but characterizes with sweetness about 2000 times higher than sucrose (on a weight basis).

16

Ultrafiltration as a method to obtain sugar reduced cloudy juices a research on juice’s properties

63%

Baranska A., Kot A., Samborska K.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2020

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tom 600

17

Wiadomości ICUMSA

63%

Player M. R.

Gazeta Cukrownicza

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1988

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tom 96

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nr 01

18

Some nutritional constituents in bulbs of selected Allium cultivars

63%

Leja M., Kołton A., Kaminska I., Wyzgolik G., Matuszak W.

Folia Horticulturae

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2008

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tom 20

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nr 2

19

Próby energooszczędnego zwiększenia ilości cukru uzyskiwanego z buraków w procesie ekstrakcji krajanki

63%

Vukov K., Sipos I.

Gazeta Cukrownicza

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1988

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tom 96

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nr 01

20

Effect of the sowing direction on the yielding of sugar and fodder beet

63%

Szmigiel A., Kolodziejczyk M.

Electronic Journal of Polish Agricultural Universities. Series Agronomy

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2009

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tom 12

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nr 2

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