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Solubilization of keratins and functional properties of their isolates and hydrolysates
PublikacjaThe keratinous wastes of the textile industry and poultry slaughterhouses may be used as sources of soluble keratins or hydrolysates. This review presents methods for processing raw keratin-based materials into bioproducts with functional and bioactive properties suitable for biomedical, cosmetic, food, and agricultural applications. Soluble keratin can be obtained by thermal treatment in some organic solvents, reduction, or oxidation...
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Macro-nutrients recovery from liquid waste as a sustainable resource for production of recovered mineral fertilizer: Uncovering alternative options to sustain global food security cost-effectively
PublikacjaGlobal food security, which has emerged as one of the sustainability challenges, impacts every country. As food cannot be generated without involving nutrients, research has intensified recently to recover unused nutrients from waste streams. As a finite resource, phosphorus (P) is largely wasted. This work critically reviews the technical applicability of various water technologies to recover macro-nutrients such as P, N, and...
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GM Crops & Food-Biotechnology in Agriculture and the Food Chain
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A fast and convenient method for analysis of collagen hydrolysis products Szybka i dogodna metoda analizy produktów hydrolizy kolagenu
PublikacjaPolypeptides produced by hydrolysis of collagen from minced animal hide and skin scraps were studied by mass spectrometry (MS) in conjunction with electrophoresis to det. their mol. mass. The degree of peptides ionisation was ca 50+. This allowed for observation of the large polypeptide chains with mass analyzers with a relatively low m/z range. The electrospray and atm. pressure photoionization techniques were used. The polypeptide...
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Salinity enhances high optically active L-lactate production from co-fermentation of food waste and waste activated sludge: Unveiling the response of microbial community shift and functional profiling
PublikacjaLactic acid (LA), a versatile platform molecule, can be fermented from organic wastes, such as food waste and waste activated sludge. In this study, an efficient approach using salt, a component of food waste as an additive, was proposed to increase LA production. The LA productivity was increased at 10 g NaCl/L and optical pure L-lactate was obtained at 30 g NaCl/L. The enhancement of LA was in accordance with the increased solubilization...
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Wojciech Wojnowski dr inż.
OsobyUkończył V Liceum Ogólnokształcące w Gdańsku w klasie o profilu matematyczno-fizycznym z wykładowym językiem angielskim. W 2009 roku rozpoczął studia na Wydziale Chemicznym PG na kierunku technologia chemiczna, uzyskując w 2012 roku tytuł inżyniera, a w 2013 tytuł magistra. W latach 2013–2015 studiował sinologię na Uniwersytecie w Nankinie dzięki uzyskaniu Stypendium Rządu ChRL. Po powrocie do Polski w 2015 roku rozpoczął studia...
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Novel analytical approach for real-time monitoring of volatile Maillard reaction products emitted from the sugar-amino acid model system using proton transfer reaction mass spectrometry
PublikacjaIn the presented research, volatile Maillard reaction products formation in the two sugar-amino acid model systems, namely glucoselysine and ribose-lysine model systems were investigated using proton transfer reaction mass spectrometry. Obtained data were supported by the reference method, i.e., UV/Vis spectrometry. A number of volatile organic compounds were selected based on the correlation of the effect of Maillard reaction...
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Solvent Impact on the Diversity of Products in the Reaction of Lithium Diphenylphosphide and a Ti(III) Complex Supported by a tBu2P–P(SiMe3) Ligand
PublikacjaWe present two important trends in the reactivity ofthe titanium complex [MeNacNacTi(Cl){η2-P(SiMe3)-PtBu2}](MeNacNac− = [Ar]NC(Me)CHC(Me)N[Ar]; Ar = 2,6-iPr2Ph)with nucleophilic reagents RLi (R = Ph2P,tBuO, (Me3Si)2N, andtBu2N) depending on the reaction medium. Reaction in nonpolarsolvent (toluene) leads to three main products: via an autoredoxprocess and nucleophilic substitution at the Ti-atom to afford theTi(IV) complex [MeNacNacTi(R){η2-P-PtBu2}]...
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Analytical procedures for the determination of fuel combustion products, anti-corrosive compounds, and de-icing compounds in airport runoff water samples
PublikacjaThe purpose of this study is to propose and evaluate new procedures for determination of fuel combustion products, anti-corrosive and de-icing compounds in runoff water samples collected from the airports located in different regions and characterized by different levels of the activity expressed by the number of flights and the number of passengers (per year). The most difficult step in the analytical procedure used for the determination...
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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 Quality and Safety
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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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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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Food and Waterborne Parasitology
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Ukrainian Food Journal
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Nutrition & Food Science
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Agriculture and Food Security
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Food Structure-Netherlands
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Food Protection Trends
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Agricultural and Food Economics
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Food Chemistry: X
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Cogent Food & Agriculture
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Food Science and Technology
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JOURNAL OF FOOD LIPIDS
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JOURNAL OF FOOD PROTECTION
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npj Science of Food
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Food Hydrocolloids for Health
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Applied Food Research
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Journal of Food Legumes
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Food Engineering Progress
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Photodegradation of single and mixture of parabens – Kinetic, by-products identification and cost-efficiency analysis
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Thermal behavior of the products of 2-chloro-2-propen-1-ol oligomerization
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Oxidation Products of 5-Methylcytosine are Decreased in Senescent Cells and Tissues of Progeroid Mice
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The exploitation of anticarcinogenic potential of white cabbage to improve nutritional value of meat products
PublikacjaBadania dotyczyły wykorzystania zalet składników kapusty białej w celu opracowania technologii wytwarzania wyrobów mięsnych wzbogaconych w związki przeciwrakotwórcze a zatem o poprawionej wartości żywieniowej. Wybór warzywa wynikał zarówno z środkowoeuropejskiej tradycji spożywania kapusty z daniami mięsnymi jak i badań modelowych wskazujących na technologiczne i zdrowotne zalety skojarzenia tego warzywa z mięsem.
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Reasons for changes in the value of unit pressure of compression products supporting external treatment
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The role of oat products in the prevention and therapy of type 2 diabetes, hypercholesterolemia and obesity
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)
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Green method of conversion of geraniol to value-added products in the presence of selected minerals
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