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Search results for: BEVERAGES
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Algorytmy przetwarzania widm Ramana w procesie detekcji substancji chemicznych
PublicationRozprawa przedstawia szczegółowo algorytmy, jakie są stosowane podczas przetwarzania widm Ramana, rejestrowanych przenośnym spektrometrem o skończonej rozdzielczości. Pracę podzielono na osiem rozdziałów. W pierwszym określono cel i tezy pracy. Rozdział drugi opisuje podstawowe pojęcia dotyczące zjawiska Ramana oraz zasady budowy urządzeń do pomiarów widm Ramana. W rozdziale trzecim scharakteryzowano błędy występujące podczas pomiarów...
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An overview of fermentation in the food industry - looking back from a new perspective
PublicationFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
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The effect of social media communication on consumer perceptions of brands
PublicationResearchers and brand managers have limited understanding of the effects social media communication has on how consumers perceive brands. We investigated 504 Facebook users in order to observe the impact of firm-created and user-generated (UG) social media communication on brand equity (BE), brand attitude (BA) and purchase intention (PI) by using a standardized online survey throughout Poland. To test the conceptual model, we...
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Capillary Electrophoresis in determination of short - chain carboxylic acids in aqueous samples
PublicationAnalysis of pollution is extremely important especially in areas directly adjacent tothe residential district. Studies show that short- chain carboxylic acids are a group ofcompounds widespread around sewage treatment plants, landfills, livestock farms. The mostcommon techniques for determination of short - chain carboxylic acids are chromatographictechniques, especially gas chromatography, whose main limitation is that only volatilemonocarboxylic...
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A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods
PublicationIndustries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed...
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Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka
PublicationThe possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four...
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More than just a beer – Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites
PublicationBeer is among the most popular beverages in the world, with the production distributed uniformly between the biggest continents, so the utilization of brewing by-products is essential on a global scale. Among their potential recipients, the plastics industry offers extensive range of potential products. Herein, the presented study investigated the application of currently underutilized solid brewing by-products (brewers' spent...
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Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy
PublicationThe capability of a phthalocyanine-based voltammetric electronic tongue to analyze strong alcoholic beverages has been evaluated and compared with the performance of spectroscopic techniques coupled to chemometrics. Nalewka Polish liqueurs prepared from five apple varieties have been used as a model of strong liqueurs. Principal Component Analysis has demonstrated that the best discrimination between liqueurs prepared from different...
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The impact of brand communication on brand equity through Facebook
PublicationPurpose The purpose of this study is to fill the gap in the discussion of the ways in which firm-created and user-generated social media brand communication impacts consumer-based brand equity metrics through Facebook. Design/methodology/approach We evaluated 302 data sets that were generated through a standardized online-survey to investigate the impact of firm-created and user-generated social media brand communication on brand...
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Dietary behaviour and physical activity policies in Europe: learnings from the Policy Evaluation Network (PEN)
PublicationThe European Policy Evaluation Network (PEN), initiated in autumn 2018, aimed at advancing the evidence base for public policies impacting dietary behaviour, physical activity and sedentary behaviours in Europe. This is needed because non-communicable diseases—the leading cause of global mortality—are substantially caused by physical inactivity and unhealthy dietary behaviours, which in turn are driven by upstream factors that...
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Discrepancies in determination of biogenic amines in beer samples by reversed phase and hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry
PublicationBiogenic amines (BAs) are nitrogenous organic bases occurring mainly in fermented food and beverages as a result of free amino acids bacterial decarboxylation. The reversed phase liquid chromatography (RPLC) and hydrophilic interaction liquid chromatography (HILIC) based methods were compared in terms of usefulness for determination of BAs in beer samples. Analysis of BAs with the use of RPLC method were carried out after their...
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Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features
PublicationThe combination of sensory and instrumental analysis was applied for quality assurance of selected tonic waters. The Quantitative Descriptive Analysis (QDA) in terms of fourteen sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, bitter aftertaste) of selected tonic waters was performed by sensory experts....
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Diverse roles, advantages and importance of deep eutectic solvents application in solid and liquid-phase microextraction techniques – A review
PublicationDeep eutectic solvents (DESs) are an emerging class of promising green solvents used as an alternative to traditional organic solvents in various scientific fields. The high biodegradability, biocompatibility, eco-friendliness, tunable properties, and presence of active groups in DESs make them the preferred solvent in a variety of solid- and liquid-phase microextraction techniques. Aside from these benefits, the use of DESs in...
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Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection
PublicationAn analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame (NEO), saccharin (SAC) and sucralose (SCL) in a variety of food samples (i.e. beverages,...
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A method for the production of D-tagatose using a recombinant Pichia pastoris strain secreting beta-D-galactosidase from Arthrobacter chlorophenolicus and a recombinant L-arabinose isomerase from Arthrobacter sp. 22c
PublicationD-Tagatose is a natural monosaccharide which can be used as a low-calorie sugar substitute in food, beverages and pharmaceutical products. It is also currently being tested as an anti-diabetic and obesity control drug. D-Tagatose is a rare sugar, but it can be manufactured by the chemical or enzymatic isomerization of D-galactose obtained by a beta-D-galactosidase-catalyzed hydrolysis of milk sugar lactose and the separation of...