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Search results for: PRESERVATIVES
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Katedra Chemii Analitycznej
Research PotentialZespół naukowo-badawczy z Katedry Chemii Analitycznej prowadzi badania podstawowe w zakresie: -opracowania nowych procedur analitycznych przeznaczonych do wykrywania, identyfikacji oraz oznaczenia szerokiego spectrum analitów w próbkach różnego typu materiałów charakteryzujących się złożonym a często także zmiennym składem matrycy, -budowy i badań charakterystyki analitycznej nowych typów elektronicznych nosów, -oszacowania wpływu...
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Search results for: PRESERVATIVES
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Lipophilicity data for some preservatives estimated by reversed-phase liquid chromatography and different copmutation methods
PublicationW pracy przedstawiono wyniki badań właściwości chromatograficznych wybranych 12 związków z grupy kopnserwantów. Lipofilowy charakter tych związków był oceniany na podtsawie różnych parametrów retencyjnych (log Kw, log K i inne. Zastosowano narzędzie chemometryczne do zbadania korelacji występujących pomiędzy tymi parametrami retencji chromatogfraficznej.
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Quality control of cheese samples for the presence of natamycin preservative – A natural deep eutectic solvent (NADES) based extraction coupled with HPLC
PublicationA new protocol for the determination of natamycin – an antifungal agent used as a food preservative - in cheese samples – is described. This new method is based on a natural deep eutectic solvent (NADES) green extraction procedure. High-performance liquid chromatography (HPLC) was used for detection and quantification. NADESs with different molar ratios were evaluated for efficient and selective extraction. NADES made of thymol...
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Determination of the total number of microorganisms in a model food product preserved by CS-2a and CS-2b.
Open Research DataThe dataset contains the results of determination of the total number of microorganisms in a model food product after the use of the innovative preservatives: CS-2a and CS-2b and control (K) after seven days of refrigerated storage of the product. The test was performed using the surface inoculation method.
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A literature survey of the influence of preform reheating and stretch blow moulding with hot mould process parameters on the properties of PET containers – part 2.
PublicationThe hot fill process is an inexpensive conventional filling technology for high-acidity products (pH < 4.5). It allows certain drinks (sensitive beverages such as fruit and vegetable juices, nectars, soft drinks, vitaminised water) to be stored at ambient temperature without the need for chemical preservatives. The primary feature of the bottles used in the hot fill process is their temperature stability, i.e. the ability to retain...
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A literature survey of the influence of preform reheating and stretch blow molding with hot mold process parameters on the properties of PET containers. Part I.
PublicationThe hot fill process is an inexpensive conventional filling technology for high-acidity products (pH < 4.5). It allows certain drinks (sensitive beverages such as fruit and vegetable juices, nectars, soft drinks, vitaminized water) to be stored at ambient temperature without the need for chemical preservatives. The primary feature of the bottles used in the hot fill process is their temperature stability, i.e. the ability to retain...