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Wyniki wyszukiwania dla: agro-food industry
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Challenges facing management practice in the light of Industry 4.0: The example of Poland
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Collusion and bid rigging in the construction industry: case studies from Poland
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The Conjugated Triangle Method CTM of the detection of inconsistent bids in the construction industry
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Immersive Technologies that Aid Additive Manufacturing Processes in CBRN Defence Industry
PublikacjaTesting unique devices or their counterparts for CBRN (C-chemical, B-biological, R-radiological, N-nuclear) defense relies on additive manufacturing processes. Immersive technologies aid additive manufacturing. Their use not only helps understand the manufacturing processes, but also improves the design and quality of the products. This article aims to propose an approach to testing CBRN reconnaissance hand-held products developed...
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Monitoring of essential and toxic elements in multi-ingredient food supplements produced in European Union
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The relationship between phytochemical composition and biological activities of differently pigmented varieties of berry fruits; Comparison between embedded in food matrix and isolated anthocyanins.
PublikacjaThe aim of this research was to correlate the composition of phenolic compounds and bioactivities (antioxidant, cytotoxic, antigenotoxic, and influence on selected enzymatic activities) exhibited by extracts from differently pigmented raspberry (yellow and red), grape (white and red), mulberry (white and black), and currant (white, red, and black) varieties. It was presumed that phytocomplexes of the same species will be similar...
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IEEE TRANSACTIONS ON INDUSTRY APPLICATIONS
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CyTA-Journal of Food
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JOURNAL OF FOOD ENGINEERING
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Future of Food-Journal on Food Agriculture and Society
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Chemical Industry & Chemical Engineering Quarterly
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Xiandai Huagong/Modern Chemical Industry
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Tianranqi Gongye/Natural Gas Industry
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APPLIED STOCHASTIC MODELS IN BUSINESS AND INDUSTRY
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INTERNATIONAL JOURNAL OF SERVICE INDUSTRY MANAGEMENT
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Visual Computing for Industry Biomedicine and Art
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Chapter 14. Physical and chemical interaction of componenets in food systems
PublikacjaBiałka, lipidy, sacharydy, składniki mineralne, woda i inne związki występują w żywności w postaci roztworów i różnych mikrostruktur - kropelek, globulek, kryształów, włókienek i błon. Reaktywne grupy funkcyjne tych składników wchodzą w warunkach przechowywania i obróbki, szczególnie po zniszczeniu oryginalnych struktur, w interakcje wpływające na barwę, zapach, smak i reologiczne właściwości żywności. W technologii żywności wykorzystuje...
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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Correction to: Essential and toxic elements in commercial microalgal food supplements
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The microbiome and its impact on food allergy and atopic dermatitis in children
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Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications
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Military Food Supply Chain during the COVID-19 Pandemic
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An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals
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Food nowadays – local or global? Traditional or innovative? Conference monograph
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
PublikacjaIn this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...
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Food microstructure systems modelling regarding interaction and contact phenomena.
PublikacjaPrzedstawiono wybrane fragmenty teorii modelowania w strukturach rozproszonych mikrostruktury żywności, w których zostały uwzględnione wzajemne oddziaływania cząstek oraz występujące zjawiska kontaktowe. Do oszacowania tych oddziaływań wykorzystano zmodyfikowany przez autora model Buczkowskiego i Kleibera.
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Corrigendum to “Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity” [Food Chem. 196 (2016) 355–358]
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Qualitative analysis of phospholipids and their oxidised derivatives – used techniques and examples of their applications related to lipidomic research and food analysis
PublikacjaPhospholipids (PLs) are important biomolecules that not only constitute structural building blocks and scaffolds of cell and organelle membranes, but also play a vital role in cell biochemistry and physiology. Moreover, dietary exogenous PLs are characterized by high nutritional value and other beneficial health effects, which are confirmed by numerous epidemiological studies. For this reason, PLs are of high interest in lipidomics...
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Application of Internet of Thing and Cyber Physical System in Industry 4.0 Smart Manufacturing
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EIGHT OLD CULTIVARS OF APPLE TREES – AN EVALUATION OF THEIR POTENTIAL FOR USE BY THE PROCESSING INDUSTRY
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Thermal stability and degradation of selected poly(alkyl methacrylates) used in the polymer industry
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A Taxonomy of Model-Based Testing for Embedded Systems from Multiple Industry Domains
PublikacjaThis chapter provides a taxonomy of Model-Based Testing (MBT) based on the approaches that are presented throughout this book as well as in the related literature. The techniques for testing are categorized using a number of dimensions to familiarize the reader with the terminology used throughout the chapters that follow. In this chapter, after a brief introduction, a general definition of MBT and related work on available MBT...
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Photonics applications in astronomy, communications, industry, and high energy physics experiments 2014
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Restructuring of the Coal Mining Industry and the Challenges of Energy Transition in Poland (1990–2020)
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Impact of Industry 4.0 Technologies for Advancement of Supply Chain Management (SCM) Sustainability
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Project Management Cycle in the Construction Industry Augmented by Collaborative Innovation Network Software
PublikacjaProject management is a very broad concept that has in recent times is growing rapidly. Management is especially complex in the construction sector, among the other sectors, due to the high uncertainty of workmanship and complexity of construction projects. Proper project management skills are an important factor in the success of projects, leading to reduced costs and shorten the time of investment. Nevertheless, most of the projects...
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Analysis of the Possibilities of Applying 3D Print Methods for the Needs of Ship-Building Industry
PublikacjaArticle presents the analysis of applying additive and hybrid manufacturing methods and its impact on dynamic stiffness of prepared samples. Dynamic analysis of the handle bracket specimens consisted in plotting the resonance curves and using these curves to estimate the dynamic stiffness of elements produced with additive manufacturing technology. Authors focused especially on 3D print in Fused Deposiotion Modeling/Fused Filament...
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Comparison of efficiency of different sorbents used during clean-up of extracts for determination of polychlorinated biphenyls and pesticide residues in low-fat food
PublikacjaOkreślono przydatność i zakres zastosowania kolumienek sorpcyjnych zawierających złoża różnych sorbentów wykorzystywanych do oczyszczania ekstraktów z żywności o zawartości do 20 % tłuszczu z wykorzystaniem techniki ekstrakcji do fazy stałej (SPE). Udowodniono, że zastosowanie kolumienek sorpcyjnych zawierających złoże żelu krzemionkowego modyfikowanego fazą aminopropylową, tlenku glinu bądź krzemianu magnezu do oczyszczania ekstraktów...
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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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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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Nutritional status and food choices among first year medical students
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Modeling of chromatographic lipophilicity of food synthetic dyes estimated on different columns
PublikacjaBadano parametry retencyjne wybranych syntetycznych barwników żywności z wykorzystaniem techniki RP-HPLC z wykorzystaniem kolumn z chemicznie modyfikowanym wypełnieniem typu C-8, C-16, C-18 oraz CN.Uzyskane wyniki mogą być podstawą do stwierdzenia, że badane związki charakteryzują się podobnymi parametrami retencyjnymi w stosunku do kolumn z fazą stacjonarną typu C-8, C-16 oraz C-18.
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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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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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Content of selenium in selected food products on the markets of north-western Poland
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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
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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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A novel approach to enhance high optically active L-lactate production from food waste by landfill leachate
PublikacjaThe recycling of food waste (FW) through anaerobic fermentation into lactic acid (LA), with two isomers L-LA and D-LA, aligns with the principles of a bio-based circular economy. However, FW fermentation is often limited by competing pathways, acidification inhibition, and trace metals deficiency. This study investigates the introduction of landfill leachate, containing buffering agents (ammonia) and trace metals, into FW fermentation....
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Overcoming carboxylic acid inhibition by granular consortia in high-load liquefied food waste fermentation for efficient lactate accumulation
PublikacjaGranular sludge, a self-aggregating spherical biofilm, possesses better stability compared to flocculent sludge under extreme conditions. This study compared the ability of anaerobic granular sludge (AnGS) and flocculent waste activated sludge (WAS) to convert food waste (FW) into highly-valuable optically active lactic acid (LA), a central and versatile intermediate platform molecule. Different loadings (30–60 g volatile suspended...