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Department of Chemistry, Technology and Biotechnology of Food
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total: 32
Open Research Data
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Data used for article "Chemical composition and techno-functional properties of high-purity water-soluble keratein and its enzymatic hydrolysates"
Open Research DataThe dataset contains data regarding chicken feather keratin isolate (KI) obtained by reductive extraction with L-cysteine and its enzymatic hydrolysates produced by trypsin (KI-T), chymotrypsin (KI-C), pepsin (KI-P) and subtilisin (KI-S). The dataset includes data on the keratin extraction yield (% of feather solubilization), data from high-performance...
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The results of the assessment of the degree of deacetylation, antimicrobial activity and cytotoxicity of chitosan materials
Open Research DataDane prezentują wyniki pomiarowe stopnia deacetylacji 5 komerycjnych chitozanów, które przetwarzane dwiema metodami oceniono pod kątem aktywności przeciwdrobnoustrojowej i cytotoksyczności względem modelowej linii fibroblastów mysich L929. Ocenie porównawczej poddano materiały chitozanowe otrzymywane klasyczną metodą rozpuszczania w roztworze...
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The viscometric evaluation of the gelation rate the chitosan-metal oxide hydrogel systems.
Open Research DataThe dataset shows the change in the viscosity of a hydrogel medium over time. Viscometric measurement was used as a universal method for determining the cross-linking rate of chitosan hydrogel using metal oxides or other solutions with a negative net charge. The method was prepared as a method of predicting the kinetics of additive manufacturing using...
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The effect of zinc oxide concentration on dry matter content of chitosan gels in carbonic acid.
Open Research DataThe dataset contains results determining the effect of zinc oxide addition at different concentrations on the dry matter content of chitosan gels in carbonic acid after a specified time. Zinc oxide at concentrations of 0.5 and 1% was added as a powder to a 1% solution of chitosan in carbonic acid and then homogenized. Differences were observed in the...
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Determination the method of free alcohol fermented beverage production based on roasted raw materials.
Open Research DataData set presents the results of monosaccharides and ethyl alcohol determination in samples of fermented cereal drink with increased health value based on barley malt and roasting of rye, chicory and beetroot, and with the addition of hops. The HPLC method with RID detector was used for determinations
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Determination of changes in viscosity of high-fructose syrup stability of pectin hydrogels depending on the temperature (25-96 Celsius degrees).
Open Research DataThe rheological characteristics of the high-fructose syrup modified stability of pectin (added in a concentration 2% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 25-96 ° C. The data allowed selection of optimal conditions for the...
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Effect of Jerusalem artichoke addition on texture profile of bread
Open Research DataThe dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and...
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The effect of the flaxseed addition on the texture of wheat bread
Open Research DataThe dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive bread. Measurements were made immediately after baking and after 4 days. On the basis of data the following parameters were determined: hardness, elasticity,...
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research DataThe dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
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The effect of wax foundation addition to PCL filaments on mechanical properties.
Open Research DataThe dataset includes the effect of wax foundation addition on the basic mechanical properties of the filaments. PCL and wax foundation addition at 10 and 15% were used for extrusion. The mechanical properties of the resulting filaments were evaluated by a double compression test using an Instron model 5543 universal testing machine. Parameters such...
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The effect of raw material type on endotoxin content .
Open Research DataThe datasets contain the results of determining the effect of raw material type on endotoxin content as well as the effect of purification methods. The endotoxin concentration was determined using the PyroGene Recombinant Factor C Endpoint Fluorescent Assay. Beckmann-Kenko sodium alginate and Chemat sodium salt of alginic acid were used for the assays....
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The effect of chitosan concentration and molecular weight on endotoxin content
Open Research DataThe dataset includes results to determine the effect of chitosan concentration and molecular weight on endotoxin content as well as the effect of purification methods. The endotoxin concentration was determined using the PyroGene Recombinant Factor C Endpoint Fluorescent Assay. Chitosan 0.6% in 0.1M glycolic acid from Chemat LMW, MMW, and HMW were used...
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Test of the antimicrobial properties against E. coli of the innovative CS-2a preservative.
Open Research DataThe dataset contains the results of a single series of determinations of the antimicrobial properties against E. coli of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on chromogenic Coliform Agar) at specified intervals (0 min. [cs2a 0] and after 1 day-24 h of incubation [cs2a...
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Test of the antimicrobial properties against E. coli of the innovative CS-2b preservative.
Open Research DataThe dataset contains the results of a single series of determinations of the antimicrobial properties against E. coli of the innovative CS-2 b preservative in the solution of model fluids.During the test, the infected product is inoculated (on chromogenic Coliform Agar) at specified intervals (0 min. [cs2b 0] and after 1 day-24 h of incubation [cs2b...
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Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2a preservative.
Open Research DataThe dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2a 0] and after 1 day-24 h of incubation...
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Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2b preservative.
Open Research DataThe dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2 b preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2b 0] and after 1 day-24 h of incubation...
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Determination of changes in viscosity of pectin gel depending on shear rate (1.1 to 55 s-1).
Open Research DataThe rheological characteristic of pectin gel (with concetration 0,45% m/m, in three independent repetition of sample) was made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 25 spindle and shear rates from 1.1 to 55 s-1.The data allowed to characterize the used hydrogel preparations and assess their functional...
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The effect of changes in the concentration of hydroxypropylcellulose on the rheological stability of pectin hydrogels.
Open Research DataThe rheological characteristics of the pectin hydrogel modified by hydroxypropylcellulose (added in a concetration range from 0.1 to 0.55% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 19-96 ° C.The data allowed selection of optimal...
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Determination of changes in viscosity of pectin gel depending on shear rate (1.7 to 85 s-1).
Open Research DataThe rheological characteristic of pectin gel (with concetration 0,25% m/m, in two independent repetitions) wasmade on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 27 spindle and shear rates from 1.7 to 85 s-1, in temperature of 25 C degee .The data allowed to characterize the used hydrogel preparations and assess...
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Influence of the presence of rhamnolipids and ionic cross-linking conditions on the mechanical properties of alginate hydrogels.
Open Research DataThe dataset contains the results of determination the effect of rhamnolipids concentration, calcium chloride concentration and ionic cross-linking time on the mechanical properties of alginate hydrogels prepared by immersing the alginate mixture limited by the dialysis membrane in an appropriate cross-linking solution containing calcium ions. The mechanical...
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Determination of changes in viscosity of poly(acrylic acid) PAA solutions depending on shear rate.
Open Research DataThe rheological characteristics of poly(acrylic acid) PAA solutions were based on viscosity measurements using a Brookfield viscometer, using LV SC4 - 27 spindles and shear rates from 1,7 to 39 s-1 (Fig. 1). PAA solutions with were prepared in water. The data allowed to characterize the used PAA and assess their functional parameters as rheology modifying...
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Determination of changes in viscosity of refined oil depending on the temperature (19-96 Celsius degrees).
Open Research DataThe rheological characteristics of the refined oil were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 18 spindle and a shear rate of 52.8 s-1 in from temperature 19-96 °C.
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Determination of changes in viscosity of hydrogel depending on shear rate (6.6 to 330 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 18 spindle and shear rates from 6.6 to 330 s-1.
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Determination of changes in viscosity of hydrogel depending on shear rate (1.7 to 34 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 27 spindle and shear rates from 1.7 to 34 s-1.
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Determination of changes in viscosity of hydrogel depending on shear rate (1.1 to 55 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 25 spindle and shear rates from 1.1 to 55 s-1.
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A novel method for drop in drop edible oils encapsulation with chitosan using a coaxial technique
Open Research DataThe dataset present a novel one step method for oil encapsulation. In this coaxial system the oil constitutes the core of the capsule, while the chitosan solution is the polymer shell surrounding the core to provide separation of the core from the external environment. In comparison to other encapsulation methods, the presented technique is much simpler...
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Evaluation of antimicrobial properties of thermomelt adhesives modified with zinc compounds
Open Research DataThe dataset contains the results of microbiological tests of thermomelt adhesives modified with zinc compounds, whose activity was assessed for their ability to reduce the number of Escherichia coli and Staphylococcus aureus strain, representing the Gram (-) and Gram (+) bacteria, respectively. The evaluation of antimicrobial properties of samples were...
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Sensory analysis of confectionery products.
Open Research DataThe data set presents the results of the sensory analysis of confectionery products, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method was used to evaluate...
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Sensory analysis of bread samples with the addition of beetroot
Open Research DataThe data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method...
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Determination of the content of saccharides and ethanol in samples of fermented beverages
Open Research DataThe data set presents the results of measurements of the content of mono- and disaccharides: glucose, maltose, fructose and ethanol in samples of beverages fermented by high performance liquid chromatography (HPLC-RID).
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The effect of roasting beetroot and chicory on the anti-oxidative activity of their extracts
Open Research DataThe eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase...
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The influence of the type of composition of PVA-chitosan blends on stability at elevated temperature
Open Research DataThe dataset shows the results of a visual evaluation of chitosan and polyvinyl alcohol composites. The composites were prepared by combining chitosan water solutions, dissolved in selected acids, and polyvinyl alcohol solution, freeze drying, and heating at 150°C dry composites. The results confirm that the chitosan / PVA composites, in which the first...