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Wyniki wyszukiwania dla: agro-food industry
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FOOD AND CHEMICAL TOXICOLOGY
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Higher Absorption of Vitamin C from Food than from Supplements by Breastfeeding Mothers at Early Stages of Lactation
PublikacjaThe aim of the present study was to determine the effect of vitamin C supply in the diet of lactating women on vitamin C concentra¬tions in human milk (n = 97) sampled at different stages of lactation. Vitamin C levels were measured by liquid chromatography. Dietary intake of vitamin C was determined based on 3-day food dairies kept by breastfeeding mothers. Maternal dietary intakes of vitamin C from natural sources on lactation...
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Trophic Transfer of Mercury in a Temperate Marine Food Web, Southern Baltic Sea
PublikacjaMercury (Hg) is considered to be one of the most dangerous global environmental pollutants. The toxicity and bioavailabilityof Hg depend on its chemical form, and the greatest hazard is posed by the organomercurial compounds. Hg is introduced into the human body primarily through the consumption of fish and seafood. Despite numerous studies on Hg in marine organisms, there is still a gap in the knowledge on Hg uptake and...
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Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry
PublikacjaKaffir lime (Citrus hystrix) is a popular citrus in Southeast Asia. Despite the growing interest in the peel of the fruit, the leaves are the most frequently used part of the fruit. The aim of the study was to determine the main by-products of the peel, such as pectins, minerals, essential oil, and bioactive compounds, and to evaluate the possibility of using them in various branches of industry. In the study of the essential oil...
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Conversion of Potato Industry Waste into Fodder Yeast Biomass
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Manager competency assessment model in the conditions of industry 4.0
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Practical Application of the Industry 4.0 Concept in a Steel Company
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Federated Learning in Healthcare Industry: Mammography Case Study
PublikacjaThe paper focuses on the role of federated learning in a healthcare environment. The experimental setup involved different healthcare providers, each with their datasets. A comparison was made between training a deep learning model using traditional methods, where all the data is stored in one place, and using federated learning, where the data is distributed among the workers. The experiment aimed to identify possible challenges...
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The concept of stream and system reliability on the example of the bakery industry
PublikacjaThis article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time...
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Mathematical models of process quality on the example of the bakery industry
PublikacjaThis article presents a new approach to quantitative dimensionless assessment of the efficiency and competitiveness of production processes. New concepts of process quality and relative product quality have been introduced. Process quality was expressed in vector and scalar. The process quality vector ono was expressed by the product of reliability by the vector from the sum of three components taking into account the composition...
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The influence of robotization on the reliability of the production process in the bakery industry
PublikacjaThis article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time...
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International Journal of Mathematics for Industry
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IEEJ Journal of Industry Applications
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Hungarian Journal of Industry and Chemistry
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Journal of Industry Competition & Trade
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Neftyanoe khozyaystvo - Oil Industry
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Pacific Journal of Mathematics for Industry
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Natural Gas Industry B
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IEEE INDUSTRY APPLICATIONS MAGAZINE
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IEEJ Transactions on Industry Applications
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The innovative exploitation of Brassica vegetables in the production of quality food for health. From lab bench to field and fork.
PublikacjaThe specific chemical composition of vegetables belonging to Brassicaceace , as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain. The ability of these plants to accumulate heavy metals may be utilised for phytoremediation of arable soils, but also as a vehicle to fortify foods in micronutriens such as selenium. The bioactive organosulfur compounds, especially glucosinolates...
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Simultaneous grouping and ranking with combination of SOM and TOPSIS for selection of preferable analytical procedure for furan determination in food
PublikacjaNovel methodology for grouping and ranking with application of self-organizing maps and multicriteria decision analysis is presented. The dataset consists of 22 objects that are analytical procedures applied to furan determination in food samples. They are described by 10 variables, referred to their analytical performance, environmental and economic aspects. Multivariate statistics analysis allows to limit the amount of input...
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Application of magnetic nanoparticles for magnetic solid-phase extraction in preparing biological, environmental and food samples
PublikacjaThe need to obtain meaningful results as the basis for determining the content of trace amounts of analytes has become the driving force behind the development of modern analytical techniques, including sample-preparation techniques, such as solid-phase extraction (SPE). Recently, great interest was aroused in the use of magnetic nanoparticles (MNPs) in SPE. These materials exhibit high selectivity, and, in small amounts, can provide...
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COMPUTERS IN INDUSTRY
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Mechanics & Industry
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Industry-level analysis of COVID-19’s impact in emerging markets – evidence from Pakistan
PublikacjaPurpose – The main purpose of this study is to evaluate COVID-19’s impact on the emerging stock markets. Design/methodology/approach – To evaluate the influence of COVID-19, this study uses a novel method of event study methodology to measure the impact of COVID-19 on emerging stock markets. The research’s sample includes a total of 79 firms from 26 industries that are included in the KSE-100 Index from the Pakistan Stock Exchange....
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Phytotherapy and food applications from Brassica genus
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Climate Changes in Southeastern Poland and Food Security
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Instrumental techniques used for assessment of food quality
PublikacjaW artykule scharakteryzowano dwie techniki instrumentalne stosowane w ocenie jakości produktów spożywczych, tj. chromatografię gazową w połączeniu z detekcją olfaktometryczną oraz nos elektroniczny. Opisano zasady działania obu technik oraz typowe procedury analityczne stosowane w ocenie zapachu. Ponadto, podano przykłady praktycznego zastosowania obu technik, włącznie z tymi, które wykorzystano w pracowni autorów.
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Chemical, biological and functional aspects of food lipids
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[Chapter] 2. Thermostable enzymes in food processing
PublikacjaW rozdziale przedstawiono charakterystykę termostabilnych hydrolaz glikozydów, izomeraz, transferaz,lipaz i enzymów proteolitycznych w przetwórstwie rozmaitych surowców źywnościowych. Podano przyczyny termostabilności tych enzymów oraz wymieniono korzyści wynikające z ich stosowania.
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The role of lipids in food quality. [Chapter] 9
PublikacjaZawartość lipidów zależy od gatunku i stanu dojrzałości surowców żywnościowych, a ich stabilność od interakcji z innymi składnikami oraz od warunków obróbki i składowania. Przemiany lipidów wpływają na barwę wielu surowców i produktów żywnościowych, szczególnie mięsa, ryb i bezkręgowców morskich a także na ich zapach. Lipidy uczestniczą w tworzeniu reologicznych właściwości produktów mięsnych i rybnych, emulsji, wyrobów piekarskich...
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Stabilizing lactate production through repeated batch fermentation of food waste and waste activated sludge
PublikacjaBio-valorization of organic waste streams, such as food waste and waste activated sludge, to lactic acid (LA) has recently drawn much attention. It offers an opportunity for resource recovery, alleviates environmental issues and potentially turns a profit. In this study, both stable and high LA yield (0.72 ± 0.15 g/g total chemical oxygen demand) and productivity rate (0.53 g/L•h) were obtained through repeated batch fermentation....
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Implementation of an Interdisciplinary Educational Path Within "Glassworks in Pomerania Region, Crafts and Industry" Project
PublikacjaTeaching practical skills for work in field during academic lessons for students of geodesy and cartography and students of archaeology is crucial to prepare young students of the profession to participate in apprenticeships, professional realizations excavations and carry out their geodetic services. Another aspect of teaching of future archaeologists and surveyors working with them, is the ability to mutual understanding between...
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The emissions of monoaromatic hydrocarbons from small polymeric toys placed in chocolate food products
PublikacjaThe article presents findings on the emissions of selected monoaromatic hydrocarbons from children's toys placed in chocolate food products. The emission test system involved the application of a new type of microscale stationary emission chamber, μ-CTE™ 250. In order to determine the type of the applied polymer in the manufacture of the tested toys, Fourier transform infrared spectroscopy and thermogravimetric analysis coupled...
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The impact of interactions between polyphenolic antioxidants on the redox-related chemical and biological properties of their mixtures – the extension of food synergy concept.
PublikacjaThe results of studies indicate that chemopreventive efficiency of isolated phytochemicals is lower than that of polyphenol-rich foods. This discrepancy has been ascribed to the food synergy concept that assumes additive or even synergistic influence of different food ingredients on human health. The results presented in the dissertation made it possible to propose an alternative and innovative explanation of these observations. The...
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WATER LUBRICATED MAIN SHAFT BEAR INGS WITH THREE LAYER BUSH – MODERN SOLUTION FOR MARINE INDUSTRY
PublikacjaWater lubricated sliding bearings are increasingly popular in marine and hydro power industry. Such popularity is partly due to their simple construction which also means a relatively affordable price. Properly designed and installed water lubricated bearings may well last for over a decade. During the last decade their traditional range has been expanded with new, modern products like three layer bearing bush. The work presents...
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Enterococci isolated from plant-derived food - Analysis of antibiotic resistance and the occurrence of resistance genes
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Smart Virtual Product Development (SVPD) System to Support Product Inspection Planning in Industry 4.0
PublikacjaThis paper presents the idea of supporting product inspection planning process during the early stages of product life cycle for the experts working on product development. Aim of this research is to assist a collaborative product development process by using Smart Virtual Product Development (SVPD) system, which is based on Set of Experience Knowledge Structure (SOEKS) and Decisional DNA (DDNA). The proposed system is developed...
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Leveraging food waste for electricity: A low-carbon approach in energy sector for mitigating climate change and achieving net zero emission in Hong Kong (China)
PublikacjaIn recent years, food waste has been a global concern that contributes to climate change. To deal with the rising impacts of climate change, in Hong Kong, food waste is converted into electricity in the framework of low-carbon approach. This work provides an overview of the conversion of food waste into electricity to achieve carbon neutrality. The production of methane and electricity from waste-to-energy (WTE) conversion are...
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Influence of Storage Time and Temperature on the Toxicity, Endocrine Potential, and Migration of Epoxy Resin Precursors in Extracts of Food Packaging Materials
PublikacjaThe aim of the present study was to establish a standard methodology for the extraction of epoxy resin precursors from several types of food packages (cans, multi-layered composite material, and cups) with selected simulation media (distilled water, 5% ethanol, 3% dimethyl sulfoxide, 5% acetic acid, artificial saliva) at different extraction times and temperatures (factors). Biological analyses were conducted to determine the acute...
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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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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
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Food & History
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Food Ethics
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Food and Foodways
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FOOD BIOTECHNOLOGY
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NAHRUNG-FOOD
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Food Biophysics
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Food Security
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