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Search results for: FERMENTED POLLEN
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Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
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Fermented vegetable products
PublicationRozdział opisuje wpływ różnych czynników na jakość fermentowanych produktów warzywnych, kiszonej kapusty, kiszonych ogórków, kimchi i oliwek.
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Polhem
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Polen Konst
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Characteristics and biochemical composition of kombucha – fermented tea
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Meat and fermented meat products as a source of bioactive peptides
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The application of ultrafiltration for separation of glycerol solution fermented by bacteria
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Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublicationFermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials
PublicationThe principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study....
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Fouling of nanofiltration membranes used for separation of fermented glycerol solutions
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Health-promoting potential and microbial composition of fermented drink tepache
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Kszysztof Wróblewski : Danzig / Polen
PublicationKatalog prac artystów, którzy otrzymali stypendium artystyczne miasta Bremy w latach 2003-2008.Katalog liczy 80 stron i zawiera teksty krytyczne w języku niemieckim i angielskim, noty biograficzne w języku niemieckim, 6 reprodukcji czarno-białych oraz 44 reprodukcje kolorowe (praca autora s.28 i 29).
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Wasseversorgung und Abwasserbeseitigung in Polen.
PublicationCharakterystyka polskich unormowań prawnych w zakresie funkcjonowania publicznych wodociągów i kanalizacji. Nowe rozwiązania, braki i zagrożenia.
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Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen
PublicationThis study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries. Slightly lower activity was observed against Gram-negative bacteria compared to Gram-positive staphylococci. BB extracts exhibited higher inhibitory potential with...
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Convivium. Germanistisches Jahrbuch Polen
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Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace
PublicationFruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...
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Effect of polyvalent bacterial lysate on the clinical course of pollen allergic rhinitis in children
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Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread
PublicationThe main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates. Three out of ten strains—PY2.3 (isolated from pollen), BP20.15 and BB10.1 (both isolated from bee bread)—were found to be possible...
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Roller burnishing
PublicationThe paper shows the process of roller burnishing as a method of finishing machine components. Based on own research the author presents the effects of the roller burnishing process to increase the hardness and residual stress as well as the wear and fatigue strength of burnishing components.
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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
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Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
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Polem!ca
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Stadtentwicklung in Polen: Aktuelle Trends und Herausforderungen
PublicationArtykuł dotyczy aktualnych przemian przestrzeni polskich miast ze szczególnym uwzględnieniem procesów rozwoju urbanistycznego i ich lokalnej specyfiki.
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Organisatorische Probleme des Niederschlagwasser – Management in Polen
PublicationIn Polen dominiert in der Kanalisation das Trennsystem. Nur im Zentrum größerer Städte herrscht hauptsächlich das Mischsystem vor. Bezüglich Niederschlagswasser gibt es in Polen keine Festlegungen. Es gibt keine Definition der Verantwortlichkeiten für die Niederschlagswasserentsorgung sowie deren Finanzierung. Trotz Änderungen im Gesetz über die öffentliche Wasserver-und Abwasserentsorgung wurde dieses Problem bislang nicht...
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Fermented juices as reducing and capping agents for the biosynthesis of size-defined spherical gold nanoparticles
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
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Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
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Grinding of cemented carbides with planetary kinematics
PublicationW pracy przeprowadzono wyniki badań szlifowania z wykorzystaniem nowoczesnej szlifierki planetarnej DLM 505 HS. Zastosowano jednolite narzędzie wykonane z ziarna diamentowego D107. W artykule wyprowadzono podstawowe równania ruchu w układzie planetarnym. Przedstawiono również wartości parametrów chropowatości, ubytku materiałowego i płasko-równoległości po szlifowaniu przedmiotów wykonanych z węglików spiekanych - HF10, D10x8 mm.
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Investigation of the antimicrobial potential and microbiota of bee pollen and bee bread derived from Polish apiaries
PublicationThe phenomenon of resistance of microorganisms to antibiotics is becoming one of the greatest challenges of modern medicine. At the same time, the number of new antibiotics introduced into clinical practice is decreasing. This creates the need to search for new, effective, non-antibiotic methods of combating and preventing infectious diseases. Over the last two decades, there has been renewed interest in the antimicrobial potential...
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
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Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
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Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle
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ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
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Application of Barkhausen method to determine internal stresses in cold-rolled and hot-rolled sheets
PublicationThe paper presents investigations on internal stress distribution in plane hot—or cold-rolled sheets dedicated for the cold-formed profiles. The motivation of the research is a new profile design whose bending technology, incorporating a longitudinal welded joint and hot-dip galvanization after bending and welding introduces additional internal stresses. In order to identify the entirety of stresses in the process of sheet production...
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Multivariable optimization of ultrasound-assisted solvent extraction of bee pollen prior to its element analysis by FAAS
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Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread
PublicationBee pollen (BP) and bee bread (BB) have attracted great attention due to their biological activities including antibacterial activity. However, the mechanism of antibacterial activity is largely unknown. Therefore, we aimed to characterise the antibacterial effect of BP and BB aqueous extracts against bacterial pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Enterococcus faecalis)...
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Determination of the content of saccharides and ethanol in samples of fermented beverages
Open Research DataThe data set presents the results of measurements of the content of mono- and disaccharides: glucose, maltose, fructose and ethanol in samples of beverages fermented by high performance liquid chromatography (HPLC-RID).
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
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The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
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Dissecting anomalies in Islamic stocks: Integrated or segmented pricing?
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In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates
PublicationBacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active...
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Identification and characterization of tetracycline resistance in Lactococcus lactis isolated from Polish raw milk and fermented artisanal products
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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
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POLFEL - Free Electron Laser in Poland
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Simulations CAE of wood pellet machine
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