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Search results for: food waste fermentation
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Ground Tire Rubber Filled Flexible Polyurethane Foam—Effect of Waste Rubber Treatment on Composite Performance
PublicationThe application range of flexible polyurethane (PU) foams is comprehensive because of their versatility and flexibility in adjusting structure and performance. In addition to the investigations associated with further broadening of their potential properties, researchers are looking for new raw materials, beneficially originated from renewable resources or recycling. A great example of such a material is ground tire rubber (GTR)—the...
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''Warsztaty - EHDG''. Polagra-Food-2002.
PublicationPodczas warsztatów przedstawiono zalecenia znajdujące się w dyrektywach Unii Europejskiej na temat technicznych i technologicznych wymagań przy projektowaniu, konstruowaniu i wytwarzaniu urządzeń do produkcji i transportu żywności. W pracy omówiono szczegółowo zakres tematyczny wykładów i ćwiczeń przeznaczonych dla osób, które w polskich przedsiębiorstwach prywatnych lub państwowych, uczestniczą w realizacji wyposażenia technicznego...
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Mineral components in food - analytical implications
PublicationRozdział w całości poświęcony jest analizie próbek żywności pod kątem oznaczania w nich mikro i makroelementów. Przedstawione zostały metody przygotowania próbek oraz techniki wykorzystywane na etapie oznaczeń końcowych.
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The role of proteins in food. Chapter 6
PublicationStruktura i konformacja wpływają na biologiczne oraz funkcjonalne właściwości białek i na ich rolę w tworzeniu pożądanych cech produktów żywnościowych. Właściwości funkcjonalne to rozpuszczalność w środowisku wodnym o różnej sile jonowej, wodochłonność oraz zdolność żelowania, tworzenia błon, emulgowania lipidów i pienienia się. Białka mięsa, ryb, mleka, jaj, nasion roślin strączkowych, nasion zbóż oraz drobnoustrojów różnią się...
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Chapter 1. Food components and quality
PublicationGłówne składniki żywności to woda, białka, sacharydy, lipidy i związki mineralne. Składniki występujące na ogół w mniejszych ilościach to niebiałkowe związki azotowe, witaminy, barwniki, związki zapachowe i dodatki funkcjonalne. Jakościowy i ilościowy skład żywności zależy od gatunku i odmiany surowców oraz warunków ich uprawy, żywienia, zbioru, przechowywania i przetwarzania. Składniki żywności i ich przemiany wpływają na zapach,...
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Toxic components of food packaging materials
PublicationW rozdziale scharakteryzowano materiały wykorzystywane do produkcji opakowań do żywności i stosowane składniki dodatkowe, polepszające ich użytkowe właściwości oraz przeanalizowano możliwość migracji niektórych substancji toksycznych z tych opakowań do produktów żywnościowych.
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Clarification of 1,3-Propanediol Fermentation Broths by Using a Ceramic Fine UF Membrane
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Recycling of Waste Rubber by Thermo-Mechanical Treatment in a Twin-Screw Extruder
PublicationRecycling of waste tires is a significant issue considering both environmental and economic aspects. One of the leading recycling routes is the shredding of tires resulting in the generation of ground tire rubber. This material can be easily introduced into various polymer matrices as a filler, reducing the use of conventionally applied petroleum-based materials. In such cases, it is essential to ensure sufficient interfacial compatibility,...
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Valorization of waste cabbage leaves by postharvest photochemical treatments monitored with a non-destructive fluorescence-based sensor
PublicationThe biosynthesis of polyphenolic compounds in cabbage waste, outer green leaves of white head cabbage (Brassica oleracea L. var. capitata subvar. alba), was stimulated by postharvest irradiation with UVB lamps or sunlight. Both treatments boosted the content of kaempferol and quercetin glycosides, especially in the basal leaf zone, as determined by the HPLC analysis of leaf extracts and by a non-destructive optical sensor. The...
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Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging
PublicationThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle,...
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Mobility and biodegradability of an imidazolium based ionic liquid in soil and soil amended with waste sewage sludge
PublicationSorption on solids and biodegradation are main phenomena that can mitigate the pollution of soil and water by ionic liquids (ILs). ILs sorbed on soil particles become immobilized (temporarily or permanently) which prevents them from spreading into deeper layers of soil or groundwater but which also makes them less bioavailable. In this study we attempt to examine if amendment of soil with waste sludge has a potential to mitigate...
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Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators.
PublicationNowadays all kind of food additives, and among them acidity regulators, have become necessary components of most food products. Their role is lengthening shelf-life, improving the sensory properties and protecting food products from microbial contaminations. However, despite advantages, there are also some undesirable effects of use of food additives that have raised public concern recently. Therefore, food industry considers the...
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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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Conversion of waste biomass to designed and tailored activated chars with valuable properties for adsorption and electrochemical applications
PublicationWaste biomass, a renewable energy source, is inexpensive material that has great potential in sorp-tion and electrochemical application. The selected waste materials (corncobs, coconut shells, wal-nuts, and pistachio husks) allow to close the production cycle and enable material recycling, which are important aspects in the hierarchy of waste management. The proposed methodology for pro-duction and activation of biochars can be...
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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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Active carbons from waste biochars
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FOOD AND CHEMICAL TOXICOLOGY
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Experimental investigation of performance and emission characteristics of a miniature gas turbine supplied by blends of kerosene and waste tyre pyrolysis oil
PublicationFossil fuels are non-renewable sources of energy that could be depleted in the near future, giving rise to amajor energy crisis. Scientists from all over the world are working on new technologies to produce fuelnot only from renewable sources but also from waste. This article is concerned with: (i) waste tyremanagement by means of the pyrolysis process, (ii) investigation of physico-chemical parameters ofwaste tyre pyrolysis oil...
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Journal of Hazardous Toxic and Radioactive Waste
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Journal of Solid Waste Technology and Management
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International Journal of Environment and Waste Management
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Journal of Material Cycles and Waste Management
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The Application of Cellulose Acetate Membranes for Separation of Fermentation Broths by the Reverse Osmosis: A Feasibility Study
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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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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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Chitin nanowhiskers from shrimp shell waste as green filler in acrylonitrile-butadiene rubber: Processing and performance properties
PublicationIn this work, chitin nanowhiskers with high crystallinity index were obtained from shrimp shells waste using acid hydrolysis method and then comprehensively characterized. Subsequently, the impact of chitin nanowhisker content on processing and performance of acrylonitrile-butadiene rubber based nanocomposites was evaluated. The results showed that the addition of chitin nanowhiskers increased tensile strength and tear strength...
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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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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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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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Chemical, biological and functional aspects of food lipids
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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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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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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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Phytotherapy and food applications from Brassica genus
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Climate Changes in Southeastern Poland and Food Security
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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 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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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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Biochemical assays of intensified methane content in biogas from low-temperature processing of waste activated sludge
PublicationAnaerobic digestion (AD) is implemented as an important ‘waste to energy’ approach for converting organic-rich byproducts such as sewage sludge into biogas and nutrient-rich digestate. Sewage sludge consists of primary sludge and waste activated sludge (WAS), and low biodegradability of WAS limits methane production. This study presents the influence of the low-temperature pretreatment (LT-PT) of WAS on the efficiency of AD. Different...
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Rotational molding of polylactide (PLA) composites filled with copper slag as a waste filler from metallurgical industry
PublicationThe research work carried out so far indicates the ever wider possibilities and demand for shaping composite products in the rotational molding technology. This trend was the main reason to use waste-based filler from the metallurgical process as a filler for manufacturing polylactide (PLA)-based remolded composites. Copper slag (CS) was introduced in the single-step processing method to PLA matrix at 5, 10, 20, and 35 wt%. The...
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From ashes to porous hierarchical nanocarbon electrode: Upcycling secondary waste materials through self-catalytic chemical vapour deposition
PublicationMetal and metal oxide particles are abundant in various ash-based wastes. Utilizing these as catalyst sources for the fabrication of carbon nanomaterials could present a valuable approach to reduce our reliance on non-renewable and costly catalyst sources, thereby facilitating large-scale nanomaterial production. In this context, secondary waste materials (SWMs) are by-products resulting from the (complete or partial) combustion...
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Enterococci isolated from plant-derived food - Analysis of antibiotic resistance and the occurrence of resistance genes
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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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Utilisation of waste heat from the power plant by use of the ORC aided with bleed steam and extra source of heat
PublicationUtilization of waste heat recovered from the exhaust gases of the power generation unit by means of ORC (organic Rankine cycles) installation is considered. The waste heat is available in the form of a stream of hot water having temperature of 90 stC in the amount of 200 MWt. To increase evaporation temperaturę of ORC working fluid the heat of steam from the extraction points from the low-pressure part of steam turbine is used....
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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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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...