Search results for: SWEET TASTE

• WASTE MANAGEMENT

  Journals

  ISSN: 0956-053X

• Sztuczny sensor smaku a zmysł smaku

  Publication

  • M. Szpakowska
  • E. Marjańska

  - CHEMIK nauka-technika-rynek - Year 2007

  Omówiono klasy smaku i działanie zmysłu smaku, który odgrywa ogromną rolę w ocenie jakości żywności metodami organoleptycznymi. Metody te nie są w pełni obiektywne, stąd poszukuje się sztucznego sensora smaku. Przedstawiono szereg rozwiązań prowadzących do opracowania sensora smaku na większą skalę. Omówiono wybrane potencjometryczne i woltamperometryczne sensory smaku, a także ich handlowe modele.

• Investigation of sweet substances of different molecular structure by potentiometric taste sensor with all solid state electrodes

  Publication

  • E. Marjańska
  • M. Szpakowska

  - Year 2014

  A five channel potentiometric taste sensor consisting of an array of All Solid State Electrodes (ASSESs) with different lipid-polymer membranes has been developed. The electrodes are constructed of glassy carbon discs with electrochemically deposited poly(3,4-ethylenedioxythiophene) (PEDOT) acting as ion to electron transducer. The outer layer of the electrode is lipid-polymer membrane. Lipid substances immobilized in PVC membranes...

• The Taste of Waste: The Edge of Eggshell Over Calcium Carbonate in Acrylonitrile Butadiene Rubber

  Publication

  • E. S. Bhagavatheswaran
  • A. Das
  • H. Rastin
  • H. Saeidi
  • S. H. Jafari
  • H. Vahabi
  • H. Khonakdar
  • K. Formela
  • M. Jouyandeh
  • P. Zarrintaj
  • M. Saeb

  - JOURNAL OF POLYMERS AND THE ENVIRONMENT - Year 2019

  Rubber technology experiences a new age by the use of biowaste or natural fillers. In this regard, taking properties of reinforcing agents from biowaste fillers remains as the challenging matter. Chicken eggshell (ES) biowaste has recently been introduced to substitute calcium carbonate (CaCO3) duo to its superior properties and low price. In this work, composites based on acrylonitrile butadiene rubber (NBR) reinforced with ES...

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• Waste printer ink as modifier for natural rubber/carbon black composites: No haste, use waste

  Publication

  • A. Hejna
  • P. Wiśniewska
  • D. Kowalkowska-Zedler
  • J. Korol
  • P. Kosmela
  • M. Marć
  • P. Ezzati
  • M. Szostak
  • M. Saeb

  - Sustainable Materials and Technologies - Year 2023

  From a sustainability perspective, achieving a greener future with a minimal carbon footprint requires maximizing waste materials' reuse. The four pillars of satisfying customer demands are processing, price, properties, and performance. Along with such a global policy, this work seeks to utilize waste printer ink (WPI) as a source of carbon in combination with low- and high-surface carbon black (LCB and HCB, respectively) additives...

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• QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING

  Publication

  • B. Sawicka
  • B. Krochmal-Marczak
  • D. Skiba
  • P. Pszczółkowski

  - RURAL DEVELOPMENT 2019 - Year 2020

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• Thinning Methods to Regulate Sweet Cherry Crops—A Review

  Publication

  • K. Rutkowski
  • G. Łysiak

  - Applied Sciences-Basel - Year 2022

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• Thinning as Method to Regulate Sweet Cherry Crops – a Review

  Publication

  • K. Rutkowski
  • G. Łysiak

  - Year 2021

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• Sweet surfactants I: Fatty acid esters of sucralose

  Publication

  • Ł. Tabisz
  • Z. Piotrowicz
  • M. Dąbrowska
  • A. Dobrowolska
  • K. Czaczyk
  • I. Nowak
  • B. Łęska
  • B. Leska

  - Food Chemistry - Year 2021

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• The phonon-mediated superconductivity in sheet

  Publication

  • E. Drzazga
  • R. Szczȩśniak
  • A. Duda

  - Physica B: Condensed Matter - Year 2014

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