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Wyniki wyszukiwania dla: food%20analysis
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International Journal of Gastronomy and Food Science
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International Food and Agribusiness Management Review
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The Journal of Microbiology, Biotechnology and Food Sciences
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Journal of Food Science and Technology-Ukraine
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European Journal of Food Research & Review
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Carpathian Journal of Food Science and Technology
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Recent patents on food, nutrition & agriculture
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AGRO FOOD INDUSTRY HI-TECH
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International Journal on Food System Dynamics
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Journal of Food Quality and Hazards Control
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Journal of Agricultural and Food Industrial Organization
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Innovative Food Science & Emerging Technologies
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Journal of International Food and Agribusiness Marketing
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INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
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Korean Journal of Food Science and Technology
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Current Research in Nutrition and Food Science
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European Food and Feed Law Review
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JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN
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Journal of Food Science and Technology (Iran)
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Journal of Food Science and Technology (China)
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Asian Journal of Dairy and Food Research
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IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH
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Urban Agriculture and Regional Food Systems
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Journal of Aquatic Food Product Technology
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International Journal of Sociology of Agriculture and Food
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Quantum and carbon dots conjugated molecularly imprinted polymers as advanced nanomaterials for selective recognition of analytes in environmental, food and biomedical applications
PublikacjaSamples with complex matrix analyzed during explanation of pathogenesis of various diseases and food or environmental monitoring request advanced analytical and instrumental devices. Among the materials used for described purposes, quantum (QDs) or carbon dots (CDs) layered by molecularly imprinted polymer (MIP) shells have gained widespread attention. Unique optical and physicochemical properties of QDs/CDs together with high...
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Mercury and Chlorinated Pesticides on the Highest Level of the Food Web as Exemplified by Herring from the Southern Baltic and African Penguins from the Zoo
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Exploring educational traditions and experiences of block residents engaging in urban food self-production: a case study of Urban Living Lab
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Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin
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Enterococci from ready-to-eat food - horizontal gene transfer of antibiotic resistance genes and genotypic characterization by PCR melting profile
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Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation
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Nanoparticle-assisted biohydrogen production from pretreated food industry wastewater sludge: Microbial community shifts in batch and continuous processes
PublikacjaBiohydrogen production from industrial waste has gained a significant attention as a sustainable energy source. In this study, the enrichment of biohydrogen production from pretreated dissolved air flotation (DAF) sludge, generated from food industry wastewater treatment plants, was investigated using SiO2@Cu-Ag dendrites cor- e–shell nanostructure (NS). The effect of NS on the changes of the microbial community and biohydrogen...
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Enhancing chain-elongating microbiomes: Sequential fungi-bacteria cooperation for efficient food waste upgrading using endogenous electron donors
PublikacjaThe upgrading of organic waste such as food waste (FW) into medium-chain carboxylates (MCC) is within a bio-based circular economy concept. An efficient chain elongation (CE) microbiome is difficult to obtain, which normally requires long-term acclimatization and an exogenous supplement of electron donor (ED, especially ethanol). In this study, the CE microbiome was rapidly shaped within 18 days and an efficient endogenous ethanol-based...
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A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
PublikacjaCurrently, ginger is one the most consumed plants when dealing with the treatments of various illnesses. So far, it is known that various biologically active molecules, such as gingerols, shogaols and zingerone, among others, are the main responsible for specific biological activities, opening a new window for its utilization as a nutraceutical in foods. In pioneering extraction processes, solvent extraction has been initially...
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Postępy Techniki Przetwórstwa Spożywczego
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Inżynieria Przetwórstwa Spożywczego Polish Journal of Food Engineering
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Maciej Wierzbowski dr inż.
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Food and Bioprocess Technology
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FOOD ADDITIVES AND CONTAMINANTS
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JOURNAL OF FOOD QUALITY
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JOURNAL OF MEDICINAL FOOD
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JOURNAL OF FOOD SAFETY
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Surface texture of pine wood beams after planing in industrial conditions
PublikacjaMeasuring the surface features of wooden components after planing is connected with the rising demands regarding to the quality of the painted window frames. In the paper the complex surface texture analysis especially identifying of surface damages using non-contact 3D measurement techniques for precise area measurement were presented.This enabled the study of irregular surface features with sufficient fidelity and resolution....
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THE AGRI-HOOD AND SLOW-SUBURB CONCEPT IN THE CONTEXT OF AN IN-BETWEEN CITY (ZWISCHENSTADT)
PublikacjaThe concept of an “in-between-city” (Zwischenstadt) interprets the urban sprawl in Europe as a new, evolving model of urban development, taking the form of urbanized landscapes, which does not correspond with the traditional understanding of urban design. The actual shape of an in-between-city reflects the today’s technology and economy generating new lifestyles: global trends coexist with the locality in a strong relation. The...
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Activated Carbon Produced by Pyrolysis of Waste Wood and Straw for PotentialWastewater Adsorption
PublikacjaPyrolysis of straw pellets and wood strips was performed in a fixed bed reactor. The chars, solid products of thermal degradation, were used as potential materials for activated carbon production. Chemical and physical activation processes were used to compare properties of the products. The chemical activation agent KOH was chosen and the physical activation was conducted with steam and carbon dioxide as oxidising gases. The eect...
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Sawing frozen wood with narrow kerf saws: Energy and quality effects.
PublikacjaOpór skrawania zależy podczas przecinania nie tylko od wilgotności drewna lecz również od jego temperatury. W pracy przedstawiono wyniki badań eksperymentalnych przecinania drewna sosnowego zmrożonego na pilarce ramowej wielopiłowej. Dla porównania wykonano również testy dla drewna o temperaturze pokojowej. Czynnikami badanymi były: moc skrawania, dokładność przecinania w postaci grubości elementów, a także chropowatość powierzchni....
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Initial studies on the influence of Aspergillus niger on the wood components of Populus sp.
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Genes involved in glucocorticoid receptor signalling affect susceptibility to mood disorders
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