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Wyniki wyszukiwania dla: preservative
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INFLUENCE OF PRESERVATIVE ON THE TENSILE STRENGTH OF THE TISSUE OF PORCINE CIRCULATORY SYSTEM
PublikacjaCurrently one of the leading causes of death worldwide is heart diseases which include calcification of heart valves and vascular aneurysm. There are many biomaterials that can substitute pathologically altered tissue, however, none of them is as perfect as native tissue. Currently, scientists are looking for new biomaterials that can be successfully implanted without exposing the patient to reoperation. Each material introduced...
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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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Test of the antimicrobial properties against Staphylococcus aureus of the innovative CS-2a preservative.
Dane BadawczeThe dataset contains the results of a single series of determinations of the antimicrobial properties against Staphylococcus aureus of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on Baird-Parker Agar) at specified intervals (0 min. and after 1 day-24 h of incubation ). This...
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Test of the antimicrobial properties against E. coli of the innovative CS-2a preservative.
Dane BadawczeThe dataset contains the results of a single series of determinations of the antimicrobial properties against E. coli of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on chromogenic Coliform Agar) at specified intervals (0 min. [cs2a 0] and after 1 day-24 h of incubation [cs2a...
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Test of the antimicrobial properties against E. coli of the innovative CS-2b preservative.
Dane BadawczeThe dataset contains the results of a single series of determinations of the antimicrobial properties against E. coli of the innovative CS-2 b preservative in the solution of model fluids.During the test, the infected product is inoculated (on chromogenic Coliform Agar) at specified intervals (0 min. [cs2b 0] and after 1 day-24 h of incubation [cs2b...
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Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2a preservative.
Dane BadawczeThe dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2a 0] and after 1 day-24 h of incubation...
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Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2b preservative.
Dane BadawczeThe dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2 b preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2b 0] and after 1 day-24 h of incubation...
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Lipophilicity data for some preservatives estimated by reversed-phase liquid chromatography and different copmutation methods
PublikacjaW pracy przedstawiono wyniki badań właściwości chromatograficznych wybranych 12 związków z grupy kopnserwantów. Lipofilowy charakter tych związków był oceniany na podtsawie różnych parametrów retencyjnych (log Kw, log K i inne. Zastosowano narzędzie chemometryczne do zbadania korelacji występujących pomiędzy tymi parametrami retencji chromatogfraficznej.
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Smoking: Traditional
PublikacjaSmoking, drying, and salting belong to the oldest methods of food preservation. Meat hung by the fire was preserved by a combination of drying and smoking. Often the raw material was first pickled in brine. In different regions of the world various procedures have been developed, best suited for treating meats and fish for specific purposes. Smoking extended the shelf life and imparted very desirable, new sensory properties to...
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The Effect of Full-Cell Impregnation of Pine Wood (Pinus sylvestris L.) on Changes in Electrical Resistance and on the Accuracy of Moisture Content Measurement Using Resistance Meters
PublikacjaThe impact of the full-cell impregnation of pine wood was investigated with respect to changes in electrical resistance and the accuracy of moisture content measurement. This study compared the resistance of impregnated and untreated pine timber harvested from the northern part of Poland (Pomeranian region). The wood was impregnated by the vacuum-pressure method. The preservative (TANALITH E 3475) and coloring (TANATONE 3950) agents...
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Principles of smoking
PublikacjaTreatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor....
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Polylysine for Skin Regeneration: A Review of Recent Advances and Perspectives
PublikacjaThere have been several attempts to find promising biomaterials for skin regeneration, among which polylysine (a homopolypeptide) has shown benefits in the regeneration and treatment of skin disorders. This class of biomaterials has shown exceptional abilities due to their macromolecular structure. Polylysine-based biomaterials can not only be used as tissue engineering scaffolds for skin regeneration, but also as drug carriers...
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Pyrolysis and Torrefaction—Thermal Treatment of Creosote-Impregnated Railroad Ties as a Method of Utilization
PublikacjaA fundamental issue of waste management and the rail transport industry is the problem of utilizing used railroad ties. Wooden railroad ties are treated with a preservative, usually creosote. Due to their high toxicity, railroad ties are considered hazardous waste and must be utilized under various directives. It is proposed to utilize the troublesome waste by using the pyrolysis and torrefaction process. The research proves that...
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Efficient production of Staphylococcus simulans lysostaphin in a benchtop bioreactor by recombinant Escherichia coli.
PublikacjaLysostaphin is an enzyme with bactericidal activity against Staphylococcus aureus and other staphylococcal species. In spite of many advantages and promising results of preliminary research, the enzyme is still not widely used in medicine, veterinary or as a food preservative. One of the most important factors limiting application of the enzyme in clinical or technological practice is the high costs of its production. In the present...
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Determination of Surfactants in Environmental Samples. Part III. Non-Ionic Compounds
PublikacjaNon-ionic surface active agents are a diverse group of chemicals which have an uncharged polar head and a non-polar tail. They have different properties due to amphiphilic structure of their molecules. Commercial available non-ionic surfactants consist of the broadest spectrum of compounds in comparison with other types of such agents. Typically, non-ionic compounds found applications in households and industry during formulation...
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Determination of the total number of microorganisms in a model food product preserved by CS-2a and CS-2b.
Dane BadawczeThe dataset contains the results of determination of the total number of microorganisms in a model food product after the use of the innovative preservatives: CS-2a and CS-2b and control (K) after seven days of refrigerated storage of the product. The test was performed using the surface inoculation method.