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Search results for: ARTIFICIAL SWEETENER
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Peroxymonosulfate-assisted photocatalytic degradation of artificial sweeteners in water
PublicationIn the present study, peroxymonosulfate (PMS) activation was proposed for efficient photocatalytic degradation of aspartame, acesulfame, saccharin, and cyclamate - artificial sweeteners frequently present in wastewaters and surface waters worldwide. The TiO2 nanosheets with exposed {0 0 1} facets were synthesised using the fluorine-free lyophilisation technique as a green concept for the synthesis and used for the photodegradation...
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Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review
PublicationArtificial high-intensity sweeteners are more and more frequently used for food production. Food industry tends to highlight beneficial aspects of their use, such as tooth-friendliness, rising-up quality of life of those suffering from different forms of diabetes and possibility of weight control without sacrificing favorite unhealthy drinks or snacks. On the other hand some of the consumers are deeply concerned about safety of...
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Comparison of hydrophilic interaction and reversed phase liquid chromatography coupled with tandem mass spectrometry for the determination of eight artificial sweeteners and common steviol glycosides in popular beverages
PublicationHydrophilic interaction liquid chromatography (HILIC) coupled with tandem mass spectrometry (MS/MS) was used to separate artificial and natural sweeteners approved for use in European Union (EU). Among three tested HILIC columns (BlueOrchid PAL-HILIC, Ascentis Express Si and Acclaim™ Trinity™ P2) the last one was selected for the development of HILIC method due to the best results obtained with it. Early eluting and coeluting compounds...
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Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
PublicationThe method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and tandem mass spectrometry with electrospray ionisation (HPLC-ESI-MS/MS). To the best of...
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ENGINEERING APPLICATIONS OF ARTIFICIAL INTELLIGENCE
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Sztuczny sensor smaku a zmysł smaku
PublicationOmówiono 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.
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Characteristics of sweeteners used in foods and their effects on human health
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ARTIFICIAL LIFE
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ARTIFICIAL ORGANS
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Inteligencia Artificial
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Retention behaviour of some high-intensity sweeteners on different SPE sorbents
PublicationThe objective of this paper is to provide information about application of solid phase extraction (SPE) for isolation of nine high-intensity sweeteners (acesulfame-K, alitame, aspartame, cyclamate, dulcin, neotame, saccharin, sucralose and neohesperidin dihydrochalcone) from aqueous solutions. The influence of several types of LC-MS compatible buffers (different pH values and compositions) on their recovery has been studied and...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublicationFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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The content of high-intensity sweeteners in different categories of foods available on the Polish market
PublicationThe objective of this study was to measure the concentrations of nine high-intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin DC, neotame, saccharin and sucralose) in different categories of food available on the Polish market. Over 170 samples of different brands of beverages, yoghurts, fruit preparations, vegetable preserves and fish products were analysed using an analytical procedure based...
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New generation artificial larynx
PublicationCelem badań opisanych w pracy było opracowanie urządzeń nowej generacji dla osób laryngektomowanych. Typowa sztuczna krtań ma wiele wad. Najpoważniejszym problemem jest warkot generowany przez urządzenie. Zaproponowane zostały dwa rozwiązania majace na celu wyeliminowania tego problemu. Pierwsze skupia się na zmianach w konstrukcji sztucznej krtani. Opracowane urządzenie zostało dodatkowo wyposażone w cyfrowy procesor i wzmacniacz....
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Self-organization in artificial environment.
PublicationPrzedstawiono rezultaty eksperymentów symulacyjnych procesów samoorganizacji zachodzących w środowisku programowym modelowania indywiduowego systemów fizycznych. Środowisko to ukierunkowane jest na modelowanie systemów składających się z wielkiej liczby poruszajacych się i oddziałujących na siebie jednostek.
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Artificial Satellites, Journal of Planetary Geodesy
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Intelligenza Artificiale
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“ARTIFICIAL INTELLIGENCE – IN SEARCH FOR SYNERGY
EventsKonferencja poświęcona jest omówieniu stanu badań i zastosowań sztucznej inteligencji AI z wykorzystaniem technologii satelitarnych
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Artificial Neural Networks for Comparative Navigation
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Food analysis using artificial senses.
PublicationNowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring...
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Artificial Intelligence Aided Architectural Design
PublicationTools and methods used by architects always had an impact on the way building were designed. With the change in design methods and new approaches towards creation process, they became more than ever before crucial elements of the creation process. The automation of architects work has started with computational functions that were introduced to traditional computer-aided design tools. Nowadays architects tend to use specified tools...
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Artificial Life and Robotics
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Computers and Artificial Intelligence
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Artificial Intelligence and Law
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Journal of Artificial Intelligence
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Journal of Artificial Intelligence
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Progress in Artificial Intelligence
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APPLIED ARTIFICIAL INTELLIGENCE
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Radiology-Artificial Intelligence
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JOURNAL OF ARTIFICIAL ORGANS
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Frontiers in Artificial Intelligence
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Artificial Intelligence in Agriculture
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ARTIFICIAL INTELLIGENCE IN MEDICINE
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Determination of high-intensity sweeteners in beverages by high-performance liquid chromatography with mass spectrometry detection.
PublicationThe objective of the present study was to measure the concentration of nine high intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin dihydrochalcon, neotame, saccharin and sucralose) in different types of beverages available on the polish market. The proposed methodology reported here consists of a extraction with buffer composed of formic acid and N,N-diisopropylethylamine (pH 4.5) followed...
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Artificial Neural Network for Multiprocessor Tasks Scheduling
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Application of Artificial Intelligence by Poland’s Public Administration
PublicationThis chapter presents an overview and analysis of artificial intelligence-driven solutions created and implemented by or with the support of Poland’s central public administration (PA). After discussing governance of AI-related issues, we analyze a set of examples of AI innovation to map the actors and their relations within the ecosystem, describe the field where innovation in AI for PA occurs, and highlight the potentialities...
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Artificial Intelligence and Computational Issues in Engineering Applications
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Radiomics and artificial intelligence in lung cancer screening
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Applying artificial intelligence for cellular networks optimization
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Comparative study of learning methods for artificial network
PublicationW artykule przedstawiono wyniki badań porównawczych metod uczenia sieci neuronowych takich jak: metoda propagacji wstecznej błędów, rekurencyjna metoda najmniejszych kwadratów, metoda Zangwill'a, metoda algorytmów ewolucyjnych. Celem tych badań jest dobieranie najefektywniejszej metody uczenia do projektowania adaptacyjnego neuronowego regulatora napięcia generatora synchronicznego.metody uczenia, sieć neuronowa, neuronowy regulator...
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Artificial Intelligence for Wireless Avionics Intra-Communications
PublicationThis chapter presents a summary of the description and preliminary results of the use case related to the implementation of artificial intelligence tools in the emerging technology called wireless avionics intra-communications (WAICs). WAICs aims to replace some of the cable buses of modern aircraft. This replacement of infrastructure leads to: (1) complexity reduction of future airplanes, (2) creation of innovative services where...
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Artificial Intelligence in the Diagnosis of Onychomycosis—Literature Review
PublicationOnychomycosis is a common fungal nail infection that is difficult to diagnose due to its similarity to other nail conditions. Accurate identification is essential for effective treatment. The current gold standard methods include microscopic examination with potassium hydroxide, fungal cultures, and Periodic acid-Schiff biopsy staining. These conventional techniques, however, suffer from high turnover times, variable sensitivity,...
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Environmental degradation of titanium alloy in artificial saliva
PublicationThe titanium and its alloys are potentially prone to hydrogen embrittlement, including those proposed for dental implants. The research has been aimed to assess a susceptibility to environment-enhanced degradation of the Ti-13Zr-13Nb alloy in artificial saliva with or without hydrofluoric acid, subject or not to cathodic polarisation. The results have shown that even if artificial saliva is safe environment, both cathodic polarization...
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Evolution of chemotaxis in single-cell artificial organisms
PublicationThe model of a liquid two-dimensional environment, which is based on physics of diffusion, allows us to simulate the diffusion of morphogenes. Artificial organisms move using a chemotaxis reacting to concentration difference. Organisms are controlled by a gene regulatory network coded in a linear genome and reproduce by division. We made a lot of experiments presenting organisms’ behaviour in various environment conditions. We...
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Integration of natural and artificial intelligence in production systems
PublicationIntegration processes play an increasingly important role in modern economy, and seriously co-decide about the effectiveness of the company. Integration phase occurs in the system life cycle by preceding the final stages of its implementation and activation. In turn, used in software engineering (SE) iteration-evolutionary models, such as spiral model make that the integration activities can occur in varying degrees in all phases...
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Ship Resistance Prediction with Artificial Neural Networks
PublicationThe paper is dedicated to a new method of ship’s resistance prediction using Artificial Neural Network (ANN). In the initial stage selected ships parameters are prepared to be used as a training and validation sets. Next step is to verify several network structures and to determine parameters with the highest influence on the result resistance. Finally, other parameters expected to impact the resistance are proposed. The research utilizes...
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PRINCIPLES OF ARTIFICIAL INTELLIGENCE APPLICATION IN CONTROL OF THE ENTERPRISE
PublicationThe implementation of the tasks of evaluating historical financial information, the control or audit of business activities are based primarily on professional judgments about the object of study of a professional accountant or auditor. Their findings are drawn on the basis of the study of documents, the use of audit evidence, risk assessment, etc. There is always a probability (and rather high) that professional judgment will...
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Approximation task decomposition for artificial neural network.
PublicationW pracy przedstawiono wpływ dekompozycji zadania na czasochłonność projektowania oraz dokładność i szybkość obliczeń sztucznej sieci neuronowej wykorzystanej do rozwiązania rzeczywistego problemu technicznego, którego matematyczny model był znany. Celem obliczeń prowadzonych przez sieć neuronową było określenie wartości współczynnika przepływu m na podstawie znajomości wartości: przewodności dźwiękowej C i średnicy przewodu d (a...
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Sensory Characteristics of Tonic Waters with Various Sweetening Substances vs Young Consumers' Opinion
PublicationThe attitude of young consumers towards food products containing low calorie sweeteners was analyzed as well as consumers’ awareness to the medical recommendations regarding artificial sweeteners. The questionnaire was carried out within the group of 97 respondents at the age of 21 – 30. Strongly negative attitude towards consumption of food products containing low calorie sweeteners was declared by almost half of respondents....
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Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection
PublicationAn analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame (NEO), saccharin (SAC) and sucralose (SCL) in a variety of food samples (i.e. beverages,...