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Search results for: food microstructure and texture
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Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement
PublicationThe capter revies two types of artificial olfaction instrumentation, i.e. gas-chromatography-olfactometry (GC-O) and chemical sensor technologies (electronic nose and tongue), combined with multivariate data processing methods as promising approaches for rapid analysis of food. The chapter also includes examples of specific applications for the detection of food flavour and volatile components.
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Effect of isovalent substitution on microstructure and phase transition of LaNb1−xMxO4 (M=Sb, V or Ta; x=0.05–0.3)
PublicationLaNb1−xMxO4 oxides with pentavalent elements of different ionic sizes (M=Sb, Ta and V, x=0.05–0.3) were synthesized by the solid state reaction method. Special interest was devoted to the antimony substituted lanthanum niobate which is a new material in this group. Rietveld analysis of the X-ray diffraction patterns was used to determine the influence of the material composition on unit cell parameters. On the basis of dilatometric...
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The Influence of Nano-Fe3O4 on the Microstructure and Mechanical Properties of Cementitious Composites
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Effect of microstructure on impact toughness of duplex and superduplex stainless steels
PublicationW artykule przedstawiono wpływ wyżarzania stali dupleks 2205 i superdupleks 2507 na przemiany strukturalne oraz udarność. Obróbkę cieplną przeprowadzono w zakresie temperatur 500-900C i w czasie 6 - 600 min. Określono i porównano podatność obu stali do zmian właściwości po wyżarzaniu
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Cavitation Erosion Resistance of Austenitic Microstructure Created byLaser Beam
PublicationPraca przedstawia własności kawitacyjne różnych mikfrostruktur austenitycznych tworzonych za pomocą wiązki lasera na stalach X5CrNi18-10 oraz C45. Stal X5CrNi18-10 była laserowo stopowana węglikiem TiC oraz stopowana Ni, Mn, Cr i Nb. Jako żródło mocy stosowany był laser CO2. Własności kawitacyjne oceniane były na stanowisku z wirującą tarczą. Badania ujawniły różną podatność struktury austenicycznej do odkształceń plastycznych...
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Efect of ageing on microstructure and impact properties of 9Cr-1Mo steel
PublicationBadano wpływ długotrwałego starzenia na mikrostrukturę i właściwości udarnościowe trzech przemysłowych wytopów stali typu 9Cr-1Mo. Wczesniejsze badania wykazały, że w stali 9Cr-1Mo starzonej w 550C przez 10 000 godzin występuje kruchość odpuszczania, a przy dłuższych czasach ekspozycji tworzy się krucha faza Lavesa (FeCr)2Mo na granicach ziaren. Powoduje to wzrost teperatury przejściowej kruchości oraz spadek energii łamania powyżej...
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Tuning of food wastes bioavailability as feedstock for bio-conversion processes by acoustic cavitation and SPC, SPS, or H2O2 as external oxidants
PublicationThe growing amount of food wastes makes them a suitable source for the generation of bioproducts through anaerobic digestion. Appropriate hydrolysis of the feedstock can enhance the efficiency of production of desired products. In this work, acoustic cavitation (AC) was employed as a pretreatment method to enhance hydrolysis stage by the modification of model (potato-based) food waste for increase in soluble chemical oxygen demand...
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Introduction of Methods to Reduce and Remove Patulin from Food Products
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Higher Absorption of Vitamin C from Food than from Supplements by Breastfeeding Mothers at Early Stages of Lactation
PublicationThe aim of the present study was to determine the effect of vitamin C supply in the diet of lactating women on vitamin C concentra¬tions in human milk (n = 97) sampled at different stages of lactation. Vitamin C levels were measured by liquid chromatography. Dietary intake of vitamin C was determined based on 3-day food dairies kept by breastfeeding mothers. Maternal dietary intakes of vitamin C from natural sources on lactation...
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Trophic Transfer of Mercury in a Temperate Marine Food Web, Southern Baltic Sea
PublicationMercury (Hg) is considered to be one of the most dangerous global environmental pollutants. The toxicity and bioavailabilityof Hg depend on its chemical form, and the greatest hazard is posed by the organomercurial compounds. Hg is introduced into the human body primarily through the consumption of fish and seafood. Despite numerous studies on Hg in marine organisms, there is still a gap in the knowledge on Hg uptake and...
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FOOD AND CHEMICAL TOXICOLOGY
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Selection of Methods of Surface Texture Characterisation for Reduction of the Frequency-Based Errors in the Measurement and Data Analysis Processes
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Microstructure and mechanical properties of a dissimilar metal welded joint of Inconel 617 and P92 steel with Inconel 82 buttering layer for AUSC boiler application
PublicationThe application of the novel dissimilar metal welded (DMW) joint, utilizing Inconel 617 and P92 steel, was showcased in the advanced ultra-supercritical (AUSC) boiler. The work has been performed to investigate the effect of Inconel 82 (ERNiCr-3) buttering layer on microstructure and mechanical properties (high-temperature tensile strength, impact strength and microhardness) of gas tungsten arc welded (GTAW) dissimilar joint between...
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Simultaneous grouping and ranking with combination of SOM and TOPSIS for selection of preferable analytical procedure for furan determination in food
PublicationNovel methodology for grouping and ranking with application of self-organizing maps and multicriteria decision analysis is presented. The dataset consists of 22 objects that are analytical procedures applied to furan determination in food samples. They are described by 10 variables, referred to their analytical performance, environmental and economic aspects. Multivariate statistics analysis allows to limit the amount of input...
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The innovative exploitation of Brassica vegetables in the production of quality food for health. From lab bench to field and fork.
PublicationThe specific chemical composition of vegetables belonging to Brassicaceace , as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain. The ability of these plants to accumulate heavy metals may be utilised for phytoremediation of arable soils, but also as a vehicle to fortify foods in micronutriens such as selenium. The bioactive organosulfur compounds, especially glucosinolates...
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Study on Microstructure-Property Relationship of Inconel 617 Alloy/304L SS Steel Dissimilar Welds Joint
PublicationWelding of Inconel 617 (IN617) alloy and austenitic 304L SS steel has been attempted using the autogenous Laser Beam Welding (LBW) process. Characterization of dissimilar weldments was performed on either side of the fusion boundaries. The metallographic results showed that the inhomogeneous microstructure formation for weld metal contained columnar and cellular dendrites near the interface, whilst the columnar, cellular and equiaxed...
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Application of magnetic nanoparticles for magnetic solid-phase extraction in preparing biological, environmental and food samples
PublicationThe need to obtain meaningful results as the basis for determining the content of trace amounts of analytes has become the driving force behind the development of modern analytical techniques, including sample-preparation techniques, such as solid-phase extraction (SPE). Recently, great interest was aroused in the use of magnetic nanoparticles (MNPs) in SPE. These materials exhibit high selectivity, and, in small amounts, can provide...
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Knowledge and knowledge management in agro-food systems
PublicationArtykuł prezentuje zmiany, które się dokonały w systemach rolno-spożywczych, postrzeganych jako złożone sieci wzajemnie na siebie oddziałujących graczy. W artykule opisano również wyzwania, jakim te systemy muszą sprostać. Ponadto, zaprezentowano koncepcję zarządzania wiedzą i jej zastosowanie w systemach rolno-spożywczych.
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Phytotherapy and food applications from Brassica genus
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Climate Changes in Southeastern Poland and Food Security
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[Chapter] 2. Thermostable enzymes in food processing
PublicationW rozdziale przedstawiono charakterystykę termostabilnych hydrolaz glikozydów, izomeraz, transferaz,lipaz i enzymów proteolitycznych w przetwórstwie rozmaitych surowców źywnościowych. Podano przyczyny termostabilności tych enzymów oraz wymieniono korzyści wynikające z ich stosowania.
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Instrumental techniques used for assessment of food quality
PublicationW artykule scharakteryzowano dwie techniki instrumentalne stosowane w ocenie jakości produktów spożywczych, tj. chromatografię gazową w połączeniu z detekcją olfaktometryczną oraz nos elektroniczny. Opisano zasady działania obu technik oraz typowe procedury analityczne stosowane w ocenie zapachu. Ponadto, podano przykłady praktycznego zastosowania obu technik, włącznie z tymi, które wykorzystano w pracowni autorów.
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The role of lipids in food quality. [Chapter] 9
PublicationZawartość lipidów zależy od gatunku i stanu dojrzałości surowców żywnościowych, a ich stabilność od interakcji z innymi składnikami oraz od warunków obróbki i składowania. Przemiany lipidów wpływają na barwę wielu surowców i produktów żywnościowych, szczególnie mięsa, ryb i bezkręgowców morskich a także na ich zapach. Lipidy uczestniczą w tworzeniu reologicznych właściwości produktów mięsnych i rybnych, emulsji, wyrobów piekarskich...
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Knowledge and knowledge management in agro-food systems
PublicationW artykule przedstawiono zagadnienia związane z zarządzaniem wiedzą w systemach rolno-spożywczych, a także możliwości zastosowania tej koncepcji w rozwoju zrównoważonym.
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Chlorophylls and their Derivatives Used in Food Industry and Medicine
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Phycobilins and Phycobiliproteins Used in Food Industry and Medicine
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Chemical, biological and functional aspects of food lipids
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Stabilizing lactate production through repeated batch fermentation of food waste and waste activated sludge
PublicationBio-valorization of organic waste streams, such as food waste and waste activated sludge, to lactic acid (LA) has recently drawn much attention. It offers an opportunity for resource recovery, alleviates environmental issues and potentially turns a profit. In this study, both stable and high LA yield (0.72 ± 0.15 g/g total chemical oxygen demand) and productivity rate (0.53 g/L•h) were obtained through repeated batch fermentation....
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JOURNAL OF TEXTURE STUDIES
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The emissions of monoaromatic hydrocarbons from small polymeric toys placed in chocolate food products
PublicationThe article presents findings on the emissions of selected monoaromatic hydrocarbons from children's toys placed in chocolate food products. The emission test system involved the application of a new type of microscale stationary emission chamber, μ-CTE™ 250. In order to determine the type of the applied polymer in the manufacture of the tested toys, Fourier transform infrared spectroscopy and thermogravimetric analysis coupled...
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Synthesis, microstructure and electrical properties of nanocrystalline calcium doped lanthanum orthoniobate
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Obstructive sleep apnea and heart rate asymmetry microstructure during sleep
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Effect of Glass Powder on the Cement Hydration, Microstructure and Mechanical Properties of Mortar
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Effects of the preheating laser treatment on microstructure and corrosion resistance of Ti6Al4V bioalloy
PublicationThe laser remelting of the Ti6Al4V alloy was made on specimens pre-heated at elevated temperatures. The laser treatment effected in change of microstructures of surface layers and an appearance of blisters and numerous cracks. The corrosion tests demonstrated the decrease in corrosion resistance for each preheating temperature. The observed effects were attributed to negative influence of excessive compressive stresses with no...
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Microstructure and wear of cast aluminium alloy with laser modified surface layer
Publicationprzedstawiono wyniki badań zużycia przez tarcie przetopionego laserowo stopuAlSi13MgCuNi w warunkach tribologicznych. Wykazano, iż zużycie i współczyn-nik tarcia są zależne od parametrów obróbki laserowej w warunkach kriogeni-cznych.
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Fabrication, microstructure and properties of Al-Si -Fe-Cu in situ composites.
PublicationW poszukiwaniu tanich kompozytów na bazie stopów Al powstała koncepcja otrzymywania kompozytów in situ o osnowie stopu Al-Si w reakcji ciekłego stopu Al-Si (Al-Si11, Al-Si25) z proszkiem Fe. Powstałe wydzielenia np. iglastego AlFe4Si w stopie AlSi25 o niezbyt wysokiej twardości (rys.2) stanowią skuteczne wzmocnienie stopu pod względem twardości, sztywności i wytrzymałości na ściskanie jak też obniżonej ścieralności. Jednak znaczny...
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Influence of microstructure on properties of 18Cr-10Ni-Ti stainless steel products.
PublicationBadano wpływ mikrostruktury na właściwości mechaniczne i odporność korozyjną wyrobów ze stali austenitycznej 18Cr-10Ni-Ti po przesycaniu z temperatury 1050 C. Wykazano, że węgliki TiC w ziarnach i na granicach ziaren/bliźniaków powodują znaczne obniżenie wydłużenia stali. Węgliki TiC na granicach ziaren/bliźniaków obniżają odporność na korozję międzykrystaliczną i sprzyjają powstawaniu uszkodzeń korozyjnych podczas hutniczej operacji...
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Influence of heat transformations on microstructure and properties of some wrought aluminium alloys.
PublicationOmówiono wpływ spawania na podatność do korozji naprężeniowej stopów Al-Mg i Al-Zn-Mg stwierdzając, że wzrost zawartości cynku wywołuje wzrost właściwości mechanicznych i spadek odporności na korozję naprężeniową. Wykazano, że obróbka cieplna złożona z retrogresji i powtórnego starzenia w przypadku stopów Al-Zn-Mg nie powoduje szczególnych zmian odporności na korozję naprężeniową, co pozostaje w związku z niewielką zmianą struktur...
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Relation between steel microstructure and its properties in inert and aggressive environments
PublicationBadano stale 26H2MF i 34HNM poddane różnej obróbce cieplnej. Mikrostruktury stali zmieniały sie od martenzytu i bainitu do odpuszczonego martenzytu i sorbitu. Obserwowano spadek energii zniszczenia, wydłużenia i przewżenia w próbie rozciągania z małą prędkością i równoczesnej polaryzacji katodowej do 100 mA/cm2. Degradacji towarzyszyła zmiana przełomu z ciągliwego na kruchy łupliwy i quasiłupliwy.
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The impact of interactions between polyphenolic antioxidants on the redox-related chemical and biological properties of their mixtures – the extension of food synergy concept.
PublicationThe results of studies indicate that chemopreventive efficiency of isolated phytochemicals is lower than that of polyphenol-rich foods. This discrepancy has been ascribed to the food synergy concept that assumes additive or even synergistic influence of different food ingredients on human health. The results presented in the dissertation made it possible to propose an alternative and innovative explanation of these observations. The...
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Enterococci isolated from plant-derived food - Analysis of antibiotic resistance and the occurrence of resistance genes
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Leveraging food waste for electricity: A low-carbon approach in energy sector for mitigating climate change and achieving net zero emission in Hong Kong (China)
PublicationIn recent years, food waste has been a global concern that contributes to climate change. To deal with the rising impacts of climate change, in Hong Kong, food waste is converted into electricity in the framework of low-carbon approach. This work provides an overview of the conversion of food waste into electricity to achieve carbon neutrality. The production of methane and electricity from waste-to-energy (WTE) conversion are...
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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of Salmonella enterica Strains Isolated from Food Chain Links
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Wire Arc Additive Manufactured Mild Steel and Austenitic Stainless Steel Components: Microstructure, Mechanical Properties and Residual Stresses
PublicationWire arc additive manufacturing (WAAM) is an additive manufacturing process based on the arc welding process in which wire is melted by an electric arc and deposited layer by layer. Due to the cost and rate benefits over powder-based additive manufacturing technologies and other alternative heat sources such as laser and electron beams, the process is currently receiving much attention in the industrial production sector. The gas...
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The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese
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Influence of Storage Time and Temperature on the Toxicity, Endocrine Potential, and Migration of Epoxy Resin Precursors in Extracts of Food Packaging Materials
PublicationThe aim of the present study was to establish a standard methodology for the extraction of epoxy resin precursors from several types of food packages (cans, multi-layered composite material, and cups) with selected simulation media (distilled water, 5% ethanol, 3% dimethyl sulfoxide, 5% acetic acid, artificial saliva) at different extraction times and temperatures (factors). Biological analyses were conducted to determine the acute...
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Quantum and carbon dots conjugated molecularly imprinted polymers as advanced nanomaterials for selective recognition of analytes in environmental, food and biomedical applications
PublicationSamples with complex matrix analyzed during explanation of pathogenesis of various diseases and food or environmental monitoring request advanced analytical and instrumental devices. Among the materials used for described purposes, quantum (QDs) or carbon dots (CDs) layered by molecularly imprinted polymer (MIP) shells have gained widespread attention. Unique optical and physicochemical properties of QDs/CDs together with high...
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
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Mechanical Properties, Microstructure and Surface Quality of Polypropylene Green Composites as a Function of Sunflower Husk Waste Filler Particle Size and Content
PublicationAgricultural waste is a still untapped source of materials that can, in case of proper utilization, significantly improve the sustainability of polymers and their composites. In this work, polymer composites based on isotactic polypropylene were produced incorporating ground sunflower husk in the amount of 10 wt% and 20 wt%. The work’s main objective is to evaluate how preliminary fractioning of this agricultural waste filler affects...
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Food and Foodways
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