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Is Dialdehyde Chitosan a Good Substance to Modify Physicochemical Properties of Biopolymeric Materials?
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Content of selenium in selected food products on the markets of north-western Poland
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A review of theoretical and practical aspects of solid-phase microextraction in food analysis.
PublikacjaSPME (mikroekstrakcja do fazy stacjonarnej) to szybka, nowoczesna technika przygotowania próbki do analizy. W niniejszej pracy dokonano przeglądu zastosowania techniki SPME do badania zanieczyszczeń żywności i analizy jej naturalnych składników. Praca zawiera również krótki teoretyczny opis zasad działania techniki SPME.
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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air
PublikacjaSensory analysis is applied in many areas of daily life. It is used to carry out the sensory evaluation of foodstuffs or other products and to evaluate the properties of odors present in the environment. The authors attempt to summarize the knowledge on the classification and application of sensory analysis methods to evaluate the odor nuisance of air, which allows the identification of sensory impressions and determination of...
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Feasibility Study for Food Intake Tasks Recognition Based on Smart Glasses
PublikacjaIn this exploratory study 13 adult test subjects have performed different food intake tasks while wearing a three axis accelerometer mounted at a temple of glasses. Two different algorithms for task recognition have been applied and compared. The retrospective data processing leads to better task recognition results when the frequency range of 50 Hz to 100 Hz is analysed within accelerometer signal recordings. A straightforward...
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An overview of fermentation in the food industry - looking back from a new perspective
PublikacjaFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
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The Effect of Steaming Beech, Birch and Maple Woods on Qualitative Indicators of the Surface
PublikacjaThis work presents the effect of steaming beech, birch and maple woods on the resulting quality of the milled wood surface. The steaming process of the studied woods results in a targeted change in the color of the wood, which changes from the original light white-gray color to fine reddishbrown to dark brown color shades that are more or less saturated depending on the temperature of the saturated water steam. The color changes...
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Mangiferin: A comprehensive review on its extraction, purification and uses in food systems
PublikacjaWith the target of fabricating healthier products, food manufacturing companies look for natural-based nutraceuticals that can potentially improve the physicochemical properties of food systems while being nutritive to the consumer and providing additional health benefits (biological activities). In this regard, Mangiferin joins all these requirements as a potential nutraceutical, which is typically contained in Mangifera indica...
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Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublikacjaThe rapid growth of the human population leads to a big concern about the food y and demand worldwide. However, due to the reduction in global arable land area, humans need to find alternative food sources to fulfil their needs. Consequently, edible insects have been identified as a promising solution to ameliorate food security and increase global nutrition. Among more than 2,100 identified edible insect species, dragonflies and...
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Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review
PublikacjaToday, society has been more aware of healthy food products and related items containing bioactive compounds, which potentially contribute to human health. Unfortunately, the long-term stability and bioactivity of biologically active compounds against environmental factors compromise their target and effective action. In this way, lab-designed vehicles, such as nanoparticles and nanofibers, provide enough properties for their preservation...
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Trust in Electronic Word-of-Mouth (eWOM): the concept and the most important determinants
PublikacjaeWOM and trust in it is now the most important factor in determining buyers' purchasing behavior. Familiarity with the determinants of trust establishes the formation of appropriate marketing activities. However, the growing number of new forms of eWOM and its increasingly complex and multidimensional nature have created a lot of confusion. The article aims to organize the concepts related to trust in eWOM, to indicate the most...
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Beyond quid pro quo: good soldiers and characteristics of their helping behaviours
PublikacjaPurpose – Good soldiers are people who engage in citizenship behaviours “to do good” instead of “to look good”. The purpose of this article is to explore the motivations behind and the specific characteristics of behaviours of the good soldiers in the context of work using social exchange theory (SET) as a theoretical framework. Design/methodology/approach – 47 dyadic interviews with 94 individuals from three organisations...
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Ionic liquids in extraction techniques: Determination of pesticides in food and environmental samples
PublikacjaThe intensive use of pesticides in agricultural practices has promoted the appearance of environmentaland public health problems. Due to that, scientists face challenges with developing simple, fast, sensitive,selective, and low-cost methods dedicated to determining pesticide residues in food and environmentalsamples. Following thefifth principle of Green Analytical Chemistry, chemists are searching for greeneralternatives for...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublikacjaFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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The innovative exploitation of Brassica vegetables in the health quality food production chain
PublikacjaIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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The innovative Exploitation of Brassica Vegetables in the Health Quality Food Production Chain
PublikacjaIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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Good sleep and exhausting work-efforts, burnout and insomnia in nursing profession
PublikacjaThe role of insomnia in burnout syndrome among nurses - empirical study
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Concept of 'Good Urban Governance' and Its Application in Sustainable Urban Planning
PublikacjaContemporary urban theory and practice in the post-industrial era is increasingly often turning towards an approach based on sustainable development. That concept bearing the traits of a paradigm has grown on the ground of broad quest for an alternative to the existing development model of the industrial civilisation. It has gained wide social acceptance and is the basis for many development and environmental programmes at the...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublikacjaThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublikacjaBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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The green waterfront of a city. Where are the limits of good planning? Gdansk case
PublikacjaThe aim of the article is to present the role of green public areas of waterfronts in shaping the image of cities, and the threats to such landscape which may be caused by wrong planning decisions. The case study of Gdansk sea-shore area in Poland is presented as an example to illustrate the values and potential of the waterfront landscape which can be easily destroyed by inadequate spatial development. Some theoretical studies...
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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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The impact of lipophilicity on environmental processes, drug delivery and bioavailability of food components
PublikacjaLipophilic properties of the compound allow to predict its fate in living organisms and to propose the models of chemicals transport and accumulation in the ecosystem. Lipophilicity is also useful as the characteristic of chemicals in respect to their optimal attributes for specific biological and non-biological tasks. The lipophilicity descriptors define the potency of endo- and xenobiotics to metabolic transformations and their...
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Application of modern sample-preparation techniques to the determination of chloropropanols in food samples
PublikacjaChloropropanols are heat-induced food toxicants that recently caused concern among industrial and scientific experts. World and European organizations related to food safety asked researchers to investigate mitigation strategies regarding these contaminants. The essential objective of this project was development of fast analytical methods enabling reliable determination and quantification of 3-monochloropropane-1,2-diol, 2-monochloropropane-1,3-diol...
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Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis
PublikacjaThe development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC...
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A standardised static in vitro digestion method suitable for food – an international consensus
PublikacjaSimulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building...
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The effect of full-cell impregnation of pine wood (Pinus Sylvestris L.) on the fine dust content during sawing on a frame sawing machine
PublikacjaIn this paper the results of the analysis of the effect of the impregnation treatment of pine wood on the granularity of sawdust from the sawing process on the frame sawing machine PRW 15M are presented. Granulometric analyses of chips from impregnated and unimpregnated pine wood implies that the impregnation of pine wood does not affect the size and structure of the sawdust produced. A major ≈ 95% share of the formed chips is...
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Effect of process parameters on food waste conversion - dataset 1
Dane BadawczeData obtained during studies (food waste pretreatment and conversion), describing the effect of process parameters (sonocavitation) on food waste conversion.
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GM Crops & Food-Biotechnology in Agriculture and the Food Chain
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Metoda prognozowania mocy skrawania przy przecinaniu piłami polskiego drewna sosnowego z uwzględnieniem wiązkości materiału obrabianego
PublikacjaW pracy zostały przedstawione wartości właściwości materiałowych tj.: wiązkość R oraz naprężenia tnące w strefie skrawania τy, dla drewna sosnowego (Pinus sylvestris L.). Badane próbki drewna pochodziły z czterech Krain Przyrodniczo - Leśnych Polski: Bałtyckiej Krainy Przyrodniczo - Leśnej (kraina A), Karpackiej Krainy Przyrodniczo - Leśnej (kraina B), Małopolskiej Krainy Przyrodniczo - Leśnej (kraina C) oraz Wielkopolsko - Pomorskiej...
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Experimental research of circular saw blade tooth axial run-out influence on cutting effects
PublikacjaW pracy przedstawiono metodę pomiaru i wyniki badań doświadczalnych wpływu bicia osiowego ostrzy piły tarczowej na efekty przecinania
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Washboarding during cutting on frame sawing machines II. Experimental study of the saw blade behaviour
PublikacjaPraca jest swego rodzaju suplementem do referatu przedstawianego na 15th Inernational Wood Machining Seminar w Los Angeles, CA, USA. Opisano uzyskane wyniki badań doświadczalnych prowadzonych w oparciu o plan badań Hartley`a.Czynnikami badanymi były: naprężenia napinające brzeszczotu piły, częstotliwość skoków ramy piłowej oraz wysokość cięcia przedmiotu obrabianego. Czynnikami wynikowymi były: wysokość sfalowania powierzchni oraz...
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British Food Journal
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Food Science and Technology
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FOOD AND AGRICULTURAL IMMUNOLOGY
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Food and Energy Security
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FOOD AND NUTRITION BULLETIN
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FOOD REVIEWS INTERNATIONAL
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Food Quality and Safety
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AGRICULTURAL AND FOOD SCIENCE
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Food Engineering Reviews
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FOOD QUALITY AND PREFERENCE
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Food and Environmental Virology
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Applied Food Biotechnology
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Food and Bioprocess Technology
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ECOLOGY OF FOOD AND NUTRITION
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AIMS Agriculture and Food
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Food & Nutrition Research
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FOOD TECHNOL-CHICAGO
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