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Search results for: FOOD FLAVOUR ANALYSIS
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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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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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Chemical, biological and functional aspects of food lipids
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A novel approach to enhance high optically active L-lactate production from food waste by landfill leachate
PublicationThe recycling of food waste (FW) through anaerobic fermentation into lactic acid (LA), with two isomers L-LA and D-LA, aligns with the principles of a bio-based circular economy. However, FW fermentation is often limited by competing pathways, acidification inhibition, and trace metals deficiency. This study investigates the introduction of landfill leachate, containing buffering agents (ammonia) and trace metals, into FW fermentation....
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The Analysis of Vodka: A Review Paper
PublicationVodka is the most popular alcoholic beverage in Poland, Russia and other Eastern European countries, made from ethyl alcohol of agricultural origin that has been produced via fermentation of potatoes, grains or other agricultural products. Despite distillation and multiple filtering, it is not possible to produce 100 % ethanol. The solution with a minimum ethanol content of 96 %, which is used to produce vodkas, also contains trace amounts...
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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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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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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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Foundations of Capital Markets Analysis 2022
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E-marketing and trend analysis - 2023
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Business Process Analysis and Optimization 2022
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Business Process Analysis and Optimization 2023
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Methods of quantitative analysis (team project)
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E-marketing and trend analysis - 2022
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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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Katarzyna Kubiszewska dr
PeopleKatarzyna Kubiszewska has taught finance and banking at the Department of Finance since 2008. In his scientific work, he is interested in the transformation of banking systems in the Central and Eastern European region, but also in the financing of the cultural sector. The publications concern the field of social sciences in the discipline of economics and finance. Since 2019, he has been collaborating with journals such as Economic...
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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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Food and Foodways
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Food & History
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FOOD BIOTECHNOLOGY
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NAHRUNG-FOOD
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Food Biophysics
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Food Security
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FOOD MICROBIOLOGY
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FOOD AUSTRALIA
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Food Webs
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Food Frontiers
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Food Research
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Nature Food
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Food Ethics
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Karolina Sobieraj mgr inż.
PeopleMSc. Karolina Sobieraj graduated in 2018 in the field of Renewable Energy Sources and Waste Management in the specialization of Waste Management, with a scholarship from the Minister of Science and Higher Education for students for outstanding scientific achievements in the 2017/2018 academic year. From October 2019, she started studies at the UPWr Doctoral School in the discipline of environmental engineering, mining and energy....
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Analysis of cell cycle distribution
Open Research DataThe dataset comprehensively details the distribution of A549, H226, and H460 cell lines in various cell cycle phases following treatment with the IC90 concentration of selected anthraquinones. The analysis was performed using the Flowing Software 2.
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Essential and toxic elements in commercial microalgal food supplements
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Quantification of polybrominated diphenyl ethers (PBDEs) in food. A review
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Berry seed oils as potential cardioprotective food supplements
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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POLISH CONSUMERS’ AWARENESS AND KNOWLEDGE ABOUT FUNCTIONAL FOOD
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Advances in Electronic Noses and Tongues for Food Authenticity Testing
PublicationBRAK
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Study on population dynamics for triple-linked food chain using a simulation-based approach
PublicationThe procedures based on simulation have become a feasible testing method that does not require investing valuable resources to create a concrete prototype, especially with the increasing computational power of computers. Thus, design changes can be adopted and design errors can be fixed before it is too late. Simulation turns to be a cheap, safe and often more acceptable from an ethical perspective. In our work we summarize the...
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Nanoparticle-assisted biohydrogen production from pretreated food industry wastewater sludge: Microbial community shifts in batch and continuous processes
PublicationBiohydrogen production from industrial waste has gained a significant attention as a sustainable energy source. In this study, the enrichment of biohydrogen production from pretreated dissolved air flotation (DAF) sludge, generated from food industry wastewater treatment plants, was investigated using SiO2@Cu-Ag dendrites cor- e–shell nanostructure (NS). The effect of NS on the changes of the microbial community and biohydrogen...
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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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Sieve analysis of natural and magnetite aggregate
Open Research DataSieve analysis of natural river sand and magnetite aggregate used for concrete production
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Music Analysis
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ASYMPTOTIC ANALYSIS
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Linguistic Analysis
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Bayesian Analysis
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Decision Analysis
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Analysis (Germany)
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Strategic Analysis
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