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Search results for: FOSD
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Health effects of food components
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COMPOSITION OF BIOACTIVE SECONDARY METABOLITES AND MUTAGENICITY OF SAMBUCUS NIGRA L. FRUIT AT DIFFERENT STAGES OF RIPENESS
PublicationThe relationship between the content of bioactive compounds and mutagenic activity of elderberry fruit at different stages of ripeness was investigated. Signifi cant differences in the antioxidant profi les (TLC, HPLC with post-column derivatization) and antioxidant activity (ABTS, DPPH, and FC tests) were observed for studied elderberry extracts. The more ripen the fruit at the time of harvest were, the higher the content of...
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Collective filter evaluation of an FSD filter-based resampling algorithm. [online] W: Online Symposium for Electronics Engineers. Techonline Bedford, Massachusetts, USA. [Dostęp: 15 stycznia**2002]. Dostępny w World Wide Web: http://www.techonline.com/community/ed_resource/feature_article/14917/[6 s. 5 rys.] Badanie algorytmu zmiany szybkości próbkowania realizowanego w oparciu o filtry FSD za pośrednictwem analizy filtru zbiorczego.
PublicationW pracy przedstawiono koncepcję filtru zbiorczego dla potrzeb oceny jakościalgorytmu zmiany szybkości próbkowania realizowanego w oparciu o filtry u-łamkowo-opóźniające (FSD). W przypadku takiego algorytmu przepróbkowania dowyznaczania każdej próbki wyjściowej potrzebny jest filtr FSD o innm opóź-nieniu ułamkowym. Z kolei jakość takiego filtru zależy właśnie od jego opóź-nienia, co stwarza problemy w ocenie jakości samego...
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Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure& Risk Assessment
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Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology
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Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
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FOOD SCIENCE AND TECHNOLOGY RESEARCH
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Food Packaging and Shelf Life
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Wojciech Wojnowski dr inż.
PeopleUkończył V Liceum Ogólnokształcące w Gdańsku w klasie o profilu matematyczno-fizycznym z wykładowym językiem angielskim. W 2009 roku rozpoczął studia na Wydziale Chemicznym PG na kierunku technologia chemiczna, uzyskując w 2012 roku tytuł inżyniera, a w 2013 tytuł magistra. W latach 2013–2015 studiował sinologię na Uniwersytecie w Nankinie dzięki uzyskaniu Stypendium Rządu ChRL. Po powrocie do Polski w 2015 roku rozpoczął studia...
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Marek Biziuk prof. dr hab. inż.
PeopleCURRICULUM VITAE Marek BIZIUK Born 1947 MSc 1969 GUT PhD 1977 GUT DSc 1994 GUT Professor 2001 Membership of scientific society - Gdansk Scientific Society - Romanian Society of Analytical Chemistry - Engineers and Techniques of...
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Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Open Research DataRheological characteristics of connective tissue protein solutions were made on the basis of viscosity measurement using a Brookfield viscometer using LV SC4 - 27 spindles and shear rate of 85 s-1 (Fig. 1). Solutions of protein hydrolysates with a concentration of 2% in 0.5M acetic acid were prepared.
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Biochemistry - Laboratory exercises - Nowy
e-Learning CoursesExerise 1. The ability to accumulate metal cations by edible mushrooms, comparison with edible plants Exercise 2. Measurement of activity of glutathione S-transferases - the detoxifying enzymes present in the cytosol of eukaryotic cells Exercise 3. Cell membranes permeability Exercise 4. Detection of mutagenic substances using Ames test Exercise 5. Gluten content in food products part 1. Exercise 6. Gluten content in food...
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Biochemistry - Laboratory exercises
e-Learning CoursesExerise 1. The ability to accumulate metal cations by edible mushrooms, comparison with edible plants Exercise 2. Measurement of activity of glutathione S-transferases - the detoxifying enzymes present in the cytosol of eukaryotic cells Exercise 3. Cell membranes permeability Exercise 4. Detection of mutagenic substances using Ames test Exercise 5. Gluten content in food products part 1. Exercise 6. Gluten content in food...
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Emilia Irzmańska dr hab inż.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology
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JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
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[NCh, IMa] Health Effects of Food Components
e-Learning Courses{mlang pl} Dyscyplina: nauki chemiczne, inżynieria materiałowa Zajęcia fakultatywne dla doktorantów I i II roku Prowadzący: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Liczba godzin: 15 Forma zajęć: wykład {mlang} {mlang en} Discipline: chemical sciences, materials engineering Facultative course for 1st and 2nd-year PhD students Academic teachers: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Total hours...
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COLON, Large bowel, NOS - Female, 73 - Tissue image [6080730009643911]
Open Research DataThis is the histopathological image of COLON tissue sample obtained in Medical University Gdańsk and deposited in ZMDL-GUMED. The sample image was taken using: Pannoramic 250 3DHistech slide scanner (20x magnification) and saved to DICOM format.
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Areas of updraft air motion from WRF model simulations.
Open Research DataPresented dataset is a part of numerical modelling study focusing on the analysis of sea ice floes size distribution (FSD) influence on the horizontal and vertical structure of convection in the atmosphere. The total area and spatial arrangement of the updrafts indicates that the FSD affects the total moisture content and the values of area averaged...
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Factors Affecting the Rheological Properties of Foods
PublicationIn this chapter, engineering aspects concerning real body mechanics and the impact of respective food ingredients on said properties are presented together. Food is a complex matrix and each of macro and micro ingredients plays its role in the formation of rheologic properties, and minor changes in the basic ingredient structure may affect the change of these properties significantly. Basic analytic techniques are presented for...
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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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Analysis
PublicationNew food products and diverse formulations containing the regulated steviol glycoside(s) as well as Stevia extracts or Stevia leaves have been brought on the global market. The upcoming multitude of such food products, but also their falsification and adulteration, does have impact on food analysis. Robust high-throughput methods that cope with different food matrices are required for food control to ensure food safety. The analysis...
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Assessing Acute Toxicity of Selected Packages Internal Layers Extracts using Microtox®
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (food contact materials), there is much information on raw materials used for their production, as well as their physiochemical properties, types and parameters. Unfortunately, not much attention is given to the issues concerning migration of toxic substances from packaging and its actual influence on the...
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Analysis of the influence of polystyrene microplastics and their derivatives on the DNA of human colon epithelial cells HT29 with the comet assay
PublicationWe have been using plastic for almost a century and nowadays a lot of them circulates as pollutants in the environment and still defragmenting to micro and nanoscale. The exposition through the food chain and its precise impact on human health is still not clear. In our study, we tested real food packaging after contact with food products and real thermoinsulation and environmental samples of polystyrene in different model liquids,...
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Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
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New and Fast Analytical Techniques in Food Quality Analysis
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Adenocarcinoma, NOS - Male, 65 - Tissue image [6210730043064931]
Open Research DataThis is the histopathological image of COLON tissue sample obtained in Medical University Gdańsk and deposited in ZMDL-GUMED. The sample image was taken using: Pannoramic 250 3DHistech slide scanner (20x magnification) and saved to DICOM format.
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Bartosz Dawidowicz dr inż.
PeopleHe graduated from the Faculty of Mechanical Engineering at Gdańsk University of Technology MSc Eng. - Faculty of Mechanical Engineering, Gdansk University of Technology: specialization: Machines and Equipment of Food Industry (2000)PhD - Faculty of Mechanical Engineering, Gdansk University of Technology, discipline: construction and operation of machines, specialization: heat transfer (2008) Main areas of scientific activity related...
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Jacek Namieśnik prof. dr hab. inż.
PeopleScientific discipline: chemistryRector in 2016-2019 He was born on 10 December, 1949 in Mogilno. He graduated in 1972 at the Faculty of Chemistry at Gdańsk University of Technology, obtaining a master's degree in chemical engineering. In 1972 he started working at Gdańsk University of Technology, where in 1978 he defended his doctoral thesis and in 1985 he completed his habilitation. He was appointed an associate professor in 1991...
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Evolution of Animats Following a Moving Target in an Artificial Ecosystem
PublicationMany biological animals, even microscopically small, are able to track moving sources of food. In this paper, we investigate the emergence of such behavior in artificial animals (animats) in a 2-dimensional simulated liquid environment. These "predators" are controlled by evolving artificial gene regulatory networks encoded in linear genomes. The fate of the predators is determined only by their ability to gather food and reproduce—no...
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Analysis of volatile fraction of hybrid fruit pulp using Proton Transfer Reaction - Time-Of-Flight Mass Spectrometry
PublicationFruits and vegetables are important ingredients in human diet. Because of this, it is very important to know their exact composition and to control their quality. Based on the aroma of food products, it is possible to pre-evaluate their quality and freshness. The aim of this work was to characterize the volatile fraction of the hybrid fruit ‘sweetie’ using the modern analytical device PTR-TOFMS. Hybrid fruit samples are human-made...
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Electronic noses in classification and quality control of edible oils: A review
PublicationThe growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic...
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Evolving gene regulatory networks controlling foraging strategies of prey and predators in an artificial ecosystem
PublicationCo-evolution of predators and prey is an example of an evolutionary arms race, leading in nature to selective pressures in positive feedback. We introduce here an artificial life ecosystem in which such positive feedback can emerge. This ecosystem consists of a 2-dimensional liquid environment and animats controlled by evolving artificial gene regulatory networks encoded in linear genomes. The genes in the genome encode chemical...
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Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,30-diindolylmethene in human breast epithelial cell lines
PublicationThe aim of this study was to evaluate the effect of white cabbage and sauerkraut juices of different origin and indole-3-carbinol (I3C) and diindolylmethane (DIM) on expression of CYP19 gene encoding aromatase, the key enzyme of estrogen synthesis.Remarkable differences in the effect on CYP19 transcript and protein level were found between the cab- bage juices (in 2.5-25 mL/L concentrations) and indoles (in 2.5-50 lM doses) in...
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NEW AND FAST ANALYTICAL TECHNIQUES IN FOOD QUALITY ANALYSIS 2024
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On robust FSO network dimensioning
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new analogues of agmatine with higher activity to imidazoline receptors
PublicationOpracowano syntezę nowych pochodnych imidazoliny, będących kompilacją struktury agmatyny i imidazoliny w wyniku zaprojektowanej przez nas drogi syntezy. Kluczowymi substratami w syntezie były pochodne 1,2,4 -triaminobutanu, otrzymane z chronionego kwasu glutaminowego. Otrzymane nowe pochodne imidazoliny wykazywały zróżnicowane powinowactwo do receptorów imidazolinowych I1, I2 oraz do receptorów alfa -adrenergicznych.
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Barbara Kusznierewicz dr hab. inż.
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Rengel Cane Sia Doctoral Candidate
PeopleI’m Rengel, born and raised in the Philippines. As an undergraduate I did kinetic modeling on Copper-catalyzed atom transfer radical addition (ATRA). Then I was inspired to do both theoretical and experimental studies, which led me to propose my master’s thesis on Synthesis, Computational, Electrochemical, and Photoconductivity Studies on Naphthalene and its derivatives. This led to a master’s degree in Chemistry in the Mindanao...
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Application of gas chromatography to evaluate the quality of rapeseed oil
PublicationTwo-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different...
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Fibrillar aggregates in powdered milk
PublicationThis research paper addresses the hypothesis that powdered milk may contain amyloid fibrils. Amyloids are fibrillar aggregates of proteins. Up to this time, research on the presence of amyloids in food products are scarce. To check the hypothesis we performed thioflavin T fluorescence assay, X-ray powder diffraction, atomic force microscopy and fluorescence microscopy imaging. Our preliminary results show that commercially available...
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Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
PublicationUnderstanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive...
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Enhancing the bioconversion rate and end products of black soldier fly (BSF) treatment – A comprehensive review
PublicationFood security remains a pressing concern in the face of an increasing world population and environmental challenges. As climate change, biodiversity loss, and water scarcity continue to impact agricultural productivity, traditional livestock farming faces limitations in meeting the growing global demand for meat and dairy products. In this context, black soldier fly larvae (BSFL) have emerged as a promising alternative for sustainable...
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Zmiany w systemach jakości BRC dedykowanych producentom żywności
PublicationW artykule przedstawiono zmiany wprowadzone w najnowszych wersjach standardu BRC Food wersja 7 i BRC/IoP wersja 5. Na podstawie danych zamieszczonych w ogólnodostępnym katalogu „BRC Global Standards Directory” dokonano oceny stopnia certyfikacji polskich przedsiębiorstw wg standardu BRC Food. Przeprowadzono analizę liczby akredytowanych jednostek certyfikujących w Polsce z uwzględnieniem stopnia ich wydajności.
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Systemy zarządzania i ich certyfikacja w przedsiębiorstwach spożywczych
PublicationW opracowaniu ukazano rolę obligatoryjnych systemów jakości odpowiedzialnych za bezpieczeństwo żywności z punktu widzenia przedsiębiorcy. W pracy omówiono wybrane systemy (GMP/GHP, HACCP) oraz certyfikację systemu HACCP obowiązującą normą ISO 22000. Przedstawiono również liczbę certyfikacji Systemu Zarządzania Bezpieczeństwem Żywności – Wymagania dla organizacji w całym łańcuchu żywnościowym w latach 2007-2011 w Polsce i na świecie,...
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Technologie wytwarzania żywności funkcjonalnej. Metodyki badania jej składu. Kierunki rozwojowe- cz. I
PublicationObserwuje się rozwój technologii produkcji żywności w kierunku wzmocnienia funkcji jej składników, które wspomagają system odpornościowy, przyczyniają się do zapobiegania rozwoju chorób sercowo-naczyniowych czy dolegliwości żołądkowych. Można stwierdzić, że nastąpił coraz bardziej zauważalny postęp w dziedzinie nanotechnologii, której metody są przydatne w procesach produkcji żywności bezpiecznej, o dłuższym terminie przydatności...
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Two-dimensional gas chromatography – principles and application in fruits analysis
PublicationTwo-dimensional gas chromatography is a rapidly developing analytical technique. One of the major uses of this technique is its use for food analysis. The paper presents the principle of operation and history of this analytical technique. The specification of the two-dimensional gas chromatography technique has been discussed. The principles of separation of ingredients and application of the method, particularly in the analysis...
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Recent Applications of 1D GC-MS and 2D GC-MS in Foodomics Studies
PublicationGas chromatography coupled with mass spectrometry and food chemistry have been tightly linked since the 1960s. This setup is also an integral part of the omics studies when it comes to low mass metabolites. Therefore, the marriage of GC-MS and foodomics is obvious. Two-dimensional gas chromatography coupled with mass spectrometry fits perfectly within the latest trends in foodomics, since it is tailored for holistic food analysis....
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Thermal Energy Development in Magnetohydrodynamic Flow Utilizing Titanium Dioxide, Copper Oxide and Aluminum Oxide Nanoparticles: Thermal Dispersion and Heat Generating Formularization
PublicationThe main aim of this article heat transfer in thermal engineering deals with the production, use, transformation, and transfer of thermal energy. Engineering and industrial fields including food packaging, the production of food additives, electronic cooling, microturbines, etc. heavily rely on heat transmission. Due to its intriguing potential in industries like the production of polymers, paper, crystal glass, etc., scientists...