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Search results for: FOOD PROCESSING DEVICES
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Pervaporation in food processing
PublicationThis chapter is about pervaporation in food processing
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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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Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublicationIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublicationSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Low-temperature processing of thin-film electrolyte for electrochemical devices.
PublicationPrzygowanie filmów elektrolitu jest jednym z najbardziej istotnych procesów technologicznych wytworzenia urządzeń elektrochemicznych takich jak ogniwa paliwowe. Zmniejszenie grubości filmu jest powiązane ze zmniejszeniem rezystancji elektrolitu, co bardzo korzystnie wpływa na wydajność ogniw paliwowych. W pracy tej przedstawiono niskotemperaturową (<1000C) metodę wytwarzenia filmów elektrolitu z tlenku cyrkonu stabilizowanego itrem...
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Sources, properties and suitability of new thermostable enzymes in food processing
PublicationW niniejszym artykule przedstawiono przegląd badań wskazujących na przydatność rekombinantowej alfa-amylazy z Pyrococcus woesei i alfa glukozydazy z Thermus thermohilus do jednoetapowego wytwarzania syropów skrobiowych. Rekombinantowa beta-glikozydaza z Pyrococcus woesei może być natomiast stosowana do produkcji bezlaktozowych produktów z mleka i serwatki. Zachowanie aktywności w szerokim zakre-sie pH od 4,3 do 6,6 oraz duża termostabilność...
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Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments
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The Use of Effective Microorganisms as a Sustainable Alternative to Improve the Quality of Potatoes in Food Processing
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Journal of Food Processing & Technology
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Food Processing: Techniques and Technology
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Food Production Processing and Nutrition
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Photolysis for the Removal and Transformation of Pesticide Residues During Food Processing: A State-of-the-Art Minireview
PublicationPesticide residues are of great significant issue that exerted adverse effects on humans. There is a need for effective and non-toxic decontamination of pesticide residues during food processing. In this minireview, the recent advances in the degradation of pesticide residues by photolysis have been firstly described during food processing. The mechanisms of pesticide residues destruction by photolysis were discussed accordingly....
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Semantic technologies based method of collection, processing and sharing information along food chain
PublicationIn the paper the method of collecting, processing and sharing information along food chain is presented. Innovative features of that method result from advantages of data engineering based on semantic technologies. The source to build ontology are standards and regulations related to food production, and data collected in databases owned by food chain participants. It allows food chain information resources can be represented in...
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Cavitation-based technologies for pretreatment and processing of food wastes: Major applications and mechanisms – A review
PublicationConversion of food wastes to valuable products is an important topic for sustainable development. Feedstock hydrolysis is a stage strongly affecting the anaerobic digestion process, and resistance of food waste towards hydrolysis causes a decrease in product yield. Such as biomethane, biohydrogen, biohythane, VFAs, and lactic acids. Moreover, mass transfer is a serious limitation of transesterification for the production of biodiesel....
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Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
PublicationBackground Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes. Scope and approach Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products,...
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A universal IT system architecture for servicing, collecting, storing, processing and presenting data from wireless devices
PublicationIn the article we present a universal IT system architecture, which allows one to develop, based on mobile and multiplatform JAVA language, applications capable of working with many different wireless systems in an easy and effective way. Modular system architecture supports efficient data processing and enables convenient presentation of chosen parameters. Additionally, proposed IT system architecture provides easy adoption to...
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Technological Progress In Food Processing
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FOOD AND BIOPRODUCTS PROCESSING
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