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Wyniki wyszukiwania dla: FOOD WASTE FERMENTATION
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Key issues in modeling and optimization of lignocellulosic biomass fermentative conversion to gaseous biofuels
PublikacjaThe industrial-scale production of lignocellulosic-based biofuels from biomass is expected to benefit society and the environment. The main pathways of residues processing include advanced hydrolysis and fermentation, pyrolysis, gasification, chemical synthesis and biological processes. The products of such treatment are second generation biofuels. The degree of fermentation of organic substances depends primarily on their composition...
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Edible Lepidoptera as human foods – a comprehensive review
PublikacjaAs the global population continues to grow, traditional protein sources like meat and fish are becoming increasingly unsustainable due to their environmental impact. Edible insects, on the other hand, are highly nutritious, require minimal resources to produce, and emit significantly fewer greenhouse gases than traditional livestock. Lepidoptera, one of the most diverse insect orders, contains some popular edible species that have...
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Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia
PublikacjaSteam cooking is one of the most common preparations of Momordicacharantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordicacharantia were analysed and compared....
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Colloidal transport of lipid digesta in human and porcine small intestinal mucus
PublikacjaSmall intestinal mucus transport of food-derived particulates has not been extensively studied, despite mucus being a barrier nutrients need to cross before absorption. We used complex dispersions of digesta obtained from simulated, dynamic gastrointestinal digestion of yogurt to examine the penetrability of human and porcine mucus to the particles formed of lipolysis products. Quantitative, time-lapse confocal microscopy revealed...
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Porównanie technik oczyszczania ekstraktów z żywności zawierającej pestycydy chloroorganiczne oraz anality z grupy PCB = The comparison of techniques for the clean-up of food extracts containing organochlorine pesticides and polychlorinated biphenyls
PublikacjaW pracy przedstawiono wyniki badań dotyczących opracowania metody oczyszczania ekstraktów z żywności o zawartości tłuszczu od 10 do 13% opartej na technice ekstrakcji do fazy stałej przy jakościowym i ilościowym oznaczaniu związków chloroorganicznych. W tym celu porównano odzyski wybranych analitów chloroorganicznych w przypadku zastosowania różnych rozpuszczalników na etapie izolacji analitów z matrycy oraz w przypadku oczyszczania...
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Effects of liquid phase modification on the values of surface tension of trickling liquid
Dane BadawczeDataset presents the values of surface tension of trickling liquid sampled from three running biotrickling filters.
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The Analysis of Vodka: A Review Paper
PublikacjaVodka is the most popular alcoholic beverage in Poland, Russia and other Eastern European countries, made from ethyl alcohol of agricultural origin that has been produced via fermentation of potatoes, grains or other agricultural products. Despite distillation and multiple filtering, it is not possible to produce 100 % ethanol. The solution with a minimum ethanol content of 96 %, which is used to produce vodkas, also contains trace amounts...
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The bile salt content of human bile impacts on simulated intestinal proteolysis of β-lactoglobulin
PublikacjaThe gastrointestinal hydrolysis of food proteins has been portrayed in scientific literature to predominantly depend on the activity and specificity of proteolytic enzymes. Human bile has not been considered to facilitate proteolysis in the small intestine, but rather to assist in intestinal lipolysis. However, human bile can potentially influence proteins that are largely resistant to gastric digestion, and which are mainly hydrolysed...
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Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublikacjaFermented 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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SCIENTIFIC WORKS NATIONAL UNIVERSITY of FOOD TECHNOLOGIES SCIENTIFIC WORKS NATIONAL UNIVERSITY of FOOD TECHNOLOGIES [ Наукові праці Національного університету харчових технологій ]
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Biotechnology and Food Science
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FOOD REVIEWS INTERNATIONAL
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AGRICULTURAL AND FOOD SCIENCE
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Food Science & Nutrition
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FOOD AND BIOPRODUCTS PROCESSING
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FOOD SCIENCE AND BIOTECHNOLOGY
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FLAME ATOMIC ABSORPTION SPECTROMETRIC DETERMINATION OF TRACE AMOUNTS OF SILVER IN RADIOLOGICAL WASTE SAMPLES AFTER SOLID PHASE EXTRACTION USING MULTI-WALLED CARBON NANO-TUBES MODIFIED BY SODIUM DODECYL SULFATE
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Characterization of herbal teas containing lime flowers – Tiliae flos by HPTLC method with chemometric analysis
PublikacjaLinden trees are a source of food products called lime flowers (Tiliae flos), traditionally used in the form of infusion for the treatment of feverish colds and coughs. Lime flowers should include flowers of Tilia cordata Mill, T.x europaea L., and T. platyphyllos Scop. or a mixture of these. The aim of current research was to establish a fast, sensitive HPTLC (high-performance thin-layer chromatography) method that would allow...
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublikacjaThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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Bacterial cellulose vs. bacterial cellulose nanocrystals as stabilizer agents for O/W pickering emulsions
PublikacjaThe growing interest in Pickering emulsions in functional food systems resulted in the need to find suitable stabilizers for them. The work considers the use of bacterial cellulose for this purpose, and its aim was to compare the properties of disintegrated bacterial cellulose, before and after freeze-drying, and its nanocrystals obtained using H2SO4 under variable of time and concentration conditions. The structure of nanocrystals...
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Co-gasification of waste biomass-low grade coal mix using downdraft gasifier coupled with dual-fuel engine system: Multi-objective optimization with hybrid approach using RSM and Grey Wolf Optimizer
PublikacjaThe looming global crisis over increasing greenhouse gases and rapid depletion of fossil fuels are the motivation factors for researchers to search for alternative fuels. There is a need for more sustainable and less polluting fuels for internal combustion engines. Biomass offers significant potential as a feed material for gasification to produce gaseous fuel. It is carbon neutral, versatile, and abundant on earth. The present...
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Scientific Study and Research-Chemistry and Chemical Engineering Biotechnology Food Industry
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
PublikacjaWe used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed...
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Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review
PublikacjaBackground According to the current need of manufacturing healthier products, food companies are seeking specific biomolecules that may offer additional added value (i.e., biological activities) to the new food formulations. Capsaicin, as the pungent ingredient of chili peppers, has become so far one of the target biomolecules explored since the 1950s. There is evidence demonstrating that capsaicin exhibits important biological...
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Interaction of human serum albumin with volatiles and polyphenols from some berries
PublikacjaHeadspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC GCeTOFMS) identified 19 and quantified 6 monoterpenes in gooseberries, blueberries and cranberries. As a protein model human serum albumin (HSA) was used in interaction with terpenes. Specific binding of terpenes to HSA under the physiological conditions was a result of the formation...
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Kombucha from alternative raw materials – The review
PublikacjaNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
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Material Flow Analysis in a cooked mussel processing industry
PublikacjaGalicia (NW Spain) is an ideal environment for mussel culture owing to its excellent natural conditions. It is the first Spanish and European mussel producer and the second worldwide after China. More than 50% of the mussel collected in Galicia is used in the processing industry, which produces different products, as cooked mussel that is canned, frozen or used in the food industry. In this paper a methodology based on Life Cycle...
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Microorganisms in the air within the Gdańsk-Szadółki landfill and adjacent area in 2016
Dane BadawczeThe data collection contains the results of microbiological examination of air samples collected at Gdańsk Szadółki Landfill (Poland). The Gdańsk Szadółki Landfill is one of the biggest of facilities of this type in the country. It occupies an area of 75 hectares and serves around 500 thousand of local residents. The landfill receives around 250 million...
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Determination of 3-MCPD and 2-MCPD esters in edible oils, fish oils and lipid fractions of margarines available on Polish market
Publikacja3-monochloropropane-1,2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) are intensively investigated food contaminants, which recently emerged as a serious problem within the discovery of high levels of their fatty acid esters in lipid samples. In order to monitor the concentrations of mentioned toxicants in edible oils and fats, several analytical methods have been developed so far. This paper presents the screening research...
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Quality control of cheese samples for the presence of natamycin preservative – A natural deep eutectic solvent (NADES) based extraction coupled with HPLC
PublikacjaA new protocol for the determination of natamycin – an antifungal agent used as a food preservative - in cheese samples – is described. This new method is based on a natural deep eutectic solvent (NADES) green extraction procedure. High-performance liquid chromatography (HPLC) was used for detection and quantification. NADESs with different molar ratios were evaluated for efficient and selective extraction. NADES made of thymol...
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The content of high-intensity sweeteners in different categories of foods available on the Polish market
PublikacjaThe 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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Scanning Electrone Microscope images of biochar produced from straw and wood chips
Dane BadawczeThis dataset contains scanning electron microscope images of two types of biochars derived from waste plant biomass: straw and wood chips. Imaging was performed using a scanning electron microscope, FEI Quanta FEG250. with a SE-ETD detector (secondary electron – Everhart-Thornley detector), using 20 kV accelerating voltage.
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Ewa Klugmann-Radziemska prof. dr hab.
OsobyEwa Klugmann-Radziemska ukończyła studia wyższe na kierunku fizyka na Uniwersytecie Gdańskim. Od roku 1996 związana jest z Politechniką Gdańską, kiedy to rozpoczęła studia doktoranckie. Obecnie jest profesorem na Wydziale Chemicznym Politechniki Gdańskiej, od roku 2006 kierownikiem Katedry Konwersji i Magazynowania Energii. W latach 2008–2016 pełniła funkcję Prodziekana ds. współpracy i rozwoju, w latach 2016-2019 była Pełnomocnikiem...
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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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The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut
PublikacjaThe key elements responsible for the quality of food are the technologies used toprocess raw materials and preserve obtained products. The aim of this paper wasto investigate the effect of package type (bags made from low density polyethylene[PE-LD] and the metallized polyethylene terephthalate [PET met/PE foil]) onselected quality parameters of the chilled stored red sauerkraut. Vegetables wereanalyzed before packaging and after...
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FOOD SCIENCE AND TECHNOLOGY RESEARCH
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Hydrogen Production from Energy Poplar Preceded by MEA Pre-Treatment and Enzymatic Hydrolysis
PublikacjaThe need to pre-treat lignocellulosic biomass prior to dark fermentation results primarily from the composition of lignocellulose because lignin hinders the processing of hard wood towards useful products. Hence, in this work a two-step approach for the pre-treatment of energy poplar, including alkaline pre-treatment and enzymatic saccharification followed by fermentation has been studied. Monoethanolamine (MEA) was used as the...
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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
PublikacjaBee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial,...
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Sugar matters: sugar moieties as reactivity-tuning factors in quercetin O-glycosides
PublikacjaQuercetin, one of the most abundant flavonoids in plant-based foods, commonly occurs in nature in various glycosylated forms. There is still a less explored aspect regarding the cause of its glycosides diversity, depending on the sugars moiety attached. This work focuses on four widespread quercetin glycosides—hyperoside, isoquercitrin, quercitrin and rutin—by testing property-tuning capacity of different sugar moieties and thus...
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Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Dane BadawczeRheological 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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Evaluation of the suitability of electronic nose based on fast GC for distinguishing between the plum spirits of different geographical origins
PublikacjaPlum spirits are obtained exclusively via the alcoholic fermentation and distillation of meaty plums or must composed of plums, with or without stones. The European countries such as Poland, the Slovak Republic, the Czech Republic, Bulgaria and Romania are the leading producers of this alcoholic beverage. Information about the authentication of plum spirits produced in different countries can be found in the published literature....
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Current advances in membrane processing of wines: A comprehensive review
PublikacjaBackground Membrane-based operations, especially pressure-driven membrane operations, are today well-established procedures for various applications in the wine industry thanks to their intrinsic properties and undoubted advantages over traditional methods. Emerging membrane processes, such as pervaporation, electrodialysis and osmotic distillation, forward osmosis, membrane contactors, offer new and interesting perspectives to...
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Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
PublikacjaCoffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological...
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Contribution of landfill fires to air pollution – An assessment methodology
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Progress in used tyres management in the european union: a review
PublikacjaThe dynamic increase in the manufacture of rubber products, particularly those used in the automobile industry, is responsible for a vast amount of wastes, mostly in the form of used tyres, of which more than 17 million tonnes are produced globally each year. The widely differing chemical compositions and the cross-linked structures of rubber in tyres are the prime reason why they are highly resistant to biodegradation, photochemical...
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More than just a beer – Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites
PublikacjaBeer is among the most popular beverages in the world, with the production distributed uniformly between the biggest continents, so the utilization of brewing by-products is essential on a global scale. Among their potential recipients, the plastics industry offers extensive range of potential products. Herein, the presented study investigated the application of currently underutilized solid brewing by-products (brewers' spent...
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Biochemistry - Laboratory exercises - Nowy
Kursy OnlineExerise 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
Kursy OnlineExerise 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...