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Ministry points: Help
| Year | Points | List |
|---|---|---|
| Year 2024 | 140 | Ministry scored journals list 2024 |
| Year | Points | List |
|---|---|---|
| 2024 | 140 | Ministry scored journals list 2024 |
| 2023 | 140 | Ministry Scored Journals List |
| 2022 | 140 | Ministry Scored Journals List 2019-2022 |
| 2021 | 140 | Ministry Scored Journals List 2019-2022 |
| 2020 | 140 | Ministry Scored Journals List 2019-2022 |
| 2019 | 140 | Ministry Scored Journals List 2019-2022 |
| 2018 | 45 | A |
| 2017 | 45 | A |
| 2016 | 45 | A |
| 2015 | 45 | A |
| 2014 | 45 | A |
| 2013 | 40 | A |
| 2012 | 40 | A |
| 2011 | 40 | A |
| 2010 | 32 | A |
Model:
Points CiteScore:
| Year | Points |
|---|---|
| Year 2022 | 19.3 |
| Year | Points |
|---|---|
| 2022 | 19.3 |
| 2021 | 15.3 |
| 2020 | 12.2 |
| 2019 | 10.6 |
| 2018 | 9.4 |
| 2017 | 8.6 |
| 2016 | 7.3 |
| 2015 | 7 |
| 2014 | 7.4 |
| 2013 | 6.5 |
| 2012 | 6.5 |
| 2011 | 5.7 |
Impact Factor:
Sherpa Romeo:
Papers published in journal
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total: 11
Catalog Journals
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Isolation and some properties of collagen from the backbone of Baltic cod(Gadus morhua)
PublicationOssein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 C for24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin(4 mg/g ossein)...
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Bacterial cellulose vs. bacterial cellulose nanocrystals as stabilizer agents for O/W pickering emulsions
PublicationThe growing interest in Pickering emulsions in functional food systems resulted in the need to find suitable stabilizers for them. The work considers the use of bacterial cellulose for this purpose, and its aim was to compare the properties of disintegrated bacterial cellulose, before and after freeze-drying, and its nanocrystals obtained using H2SO4 under variable of time and concentration conditions. The structure of nanocrystals...
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The influence of hydrophobic substances on water vapor permeability of fish gelatin films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)
PublicationFolie z niemodyfikowanej, a także usieciowanej enzymatycznie (transglutaminazą) lub chemicznie (EDC) żelatyny rybnej wykazują nadmierną przepuszczalność pary wodnej. Polepszenie właściwości barierowych w stosunku do wody uzyskano poprzez wprowadzenie w struktury folii substancji hydrofobowych. Dodatek oleju z amarantusa lub wosku pszczelego spowodował zmniejszenie WVP folii o ok. 20-90% w zależności od stężenia tych substancji...
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Interaction of human serum albumin with volatiles and polyphenols from some berries
PublicationHeadspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC GCeTOFMS) identified 19 and quantified 6 monoterpenes in gooseberries, blueberries and cranberries. As a protein model human serum albumin (HSA) was used in interaction with terpenes. Specific binding of terpenes to HSA under the physiological conditions was a result of the formation...
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Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring
PublicationWe investigated the resistance of individual constituent casein epitopes (αS1-, αS2-, β- and κ-CN) in food-grademilk protein sodium caseinate (NaCN) to simulated human gastro-duodenal digestion. The influence of NaCNadsorption to the surface of oil-in-water emulsion droplets and the effect of crosslinking of the protein withenzyme transglutaminase (TG) on the proteolysis were studied by indirect ELISA. TG crosslinking renderedfragments...
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Formation of carboxymethyl cellulose–casein complexes by electrosynthesis
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints
PublicationEffective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for enzyme-substrate complex and the limiting factors for the desired modification. In this respect, we analyzed the susceptibility of bovine β-lactoglobulin (BLG) to enzymatic cross-linking by Trichoderma reesei tyrosinase (TrTyr) and transglutaminase (TG). Changes in BLG molecular...
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Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films
PublicationBadano wpływ sieciowania żelatyny przy użyciu transglutaminazy (TG) lub EDC na rozpuszczalność oraz mechaniczne i barierowe właściwości wytworzonych folii. Rozpuszczalność sieciowanych enzymatycznie folii w buforach o pH 3 i 6 obniżyła się ze 100% do 30%, a folii modyfikowanych TG w obecności ditiotreitolu lub cysteiny, odpowiednio, do 5 i 15%. Rozpuszczalność folii modyfikowanych EDC wynosiła 10%. Sieciowanie enzymatyczne nie...
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Sodium alginate decreases the permeability of intestinal mucus
PublicationIn the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction...
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Apple pectin complexes with whey protein isolate
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Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids
Publication
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