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Wyniki wyszukiwania dla: IMMUNOGLOBULIN FOLD
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Thermal Instability of Gold Thin Films
PublikacjaThe disintegration of a continuous metallic thin film leads to the formation of isolated islands, which can be used for the preparation of plasmonic structures. The transformation mechanism is driven by a thermally accelerated diffusion that leads to the minimalization of surface free energy in the system. In this paper, we report the results of our study on the disintegration of gold thin film and the formation of nanoislands...
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TOXICOLOGICAL ASSESSMENT OF FOOD PACKAGES EXTRACTS
PublikacjaIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (Food Contact Materials – FCM) there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters...
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Microcapsules and their applications in pharmaceutical and food industry.
PublikacjaMicroencapsulation is a process in which tiny particles or droplets are surrounded by a coating or embedded in a homogeneous or heterogeneous matrix, to generate small capsules in size range from a few to few thousand micrometers. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called shell, coating, wall material, or membrane. It has found application in...
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Food analysis using artificial senses.
PublikacjaNowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring...
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Profesor Mieczysław Feld (1924-2012)
PublikacjaPrzedstawiono dokonania naukowe, dydaktyczne i organizacyjne profesora dr. inż. Mieczysława Felda, profesora zwyczajnego Politechniki Gdańskiej, wieloletniego Dyrektora Instytutu Technologii Budowy Maszyn na Wydziale Mechanicznym
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"Food Oxidants and Antioxidants" Book review
PublikacjaThe book is the 14th title in the CRC series Chemical and Functional Properties of Food Components, edited since 2001 by Zdzisław E. Sikorski. The editor of the book, a professor in the University of Łódź and member of the Polish Academy of Sciences, is an internationally recognized authority in biochemistry and biophysics of reactive oxygen species. In Poland Grzegorz Bartosz has a reputation as the author of his most interesting...
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Gold nanoparticles for cancer radiotherapy: a review
PublikacjaRadiotherapy is currently used in around 50% of cancer treatments and relies on the deposition of energy directly into tumour tissue. Although it is generally effective, some of the deposited energy can adversely affect healthy tissue outside the tumour volume, especially in the case of photon radiation (gamma and X-rays). Improved radiotherapy outcomes can be achieved by employing ion beams due to the characteristic energy deposition...
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Scarabaeidae as human food – A comprehensive review
PublikacjaRising global population and sustainable protein demand have sparked interest in unique food sources. Entomophagy, or insect consumption, presents a solution and Scarab beetles, part of the Scarabaeidae family, offer a novel food option. The comprehensive review underscores their potential as human food, with strong nutrition, low environmental impact, and the ability to ease strain on conventional agriculture. Nutritional analysis...
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Green adsorbents and solvents in food analysis
PublikacjaGreen analytical chemistry aims to minimize the negative impact of analytical procedures on the environment and human health. This can be achieved through the use of non-toxic and environmentally friendly reagents. Classical green solvents include water, ethanol, acetone, and supercritical fluids. Water has been used for the extraction of water-soluble compounds (sugars, amino acids). Ethanol and acetone have been used for the...
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Polish experience with cold in-place recycling
PublikacjaDeep cold in-place recycling using cement and asphalt emulsion has been used for reconstruction of existing roads since the beginning of the 1990s. This paper describes the first Polish requirements for mineral-cement-emulsion mixtures. As requirements stated for the strength of the mineral-cement-emulsion mixtures were quite high, most of the mixtures were designed using high amount of cement and aggregate added for the improvement...
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Dold sequences, periodic points, and dynamics
PublikacjaIn this survey we describe how the so-called Dold congruence arises in topology, and how it relates to periodic point counting in dynamical systems.
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Toxic components of food packaging materials
PublikacjaW rozdziale scharakteryzowano materiały wykorzystywane do produkcji opakowań do żywności i stosowane składniki dodatkowe, polepszające ich użytkowe właściwości oraz przeanalizowano możliwość migracji niektórych substancji toksycznych z tych opakowań do produktów żywnościowych.
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Smartphones as tools for equitable food quality assessment
PublikacjaBackground: The ubiquity of smartphones equipped with an array of sophisticated sensors, ample processing power, network connectivity and a convenient interface makes them a promising tool for non-invasive, portable food quality assessment. Combined with the recent developments in the areas of IoT, deep learning algorithms and cloud computing, they present an opportunity for advancing wide-spread, equitable and sustainable food...
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Nilpotent singularities and chaos: Tritrophic food chains
PublikacjaLocal bifurcation theory is used to prove the existence of chaotic dynamics in two well-known models of tritrophic food chains. To the best of our knowledge, the simplest technique to guarantee the emergence of strange attractors in a given family of vector fields consists of finding a 3-dimensional nilpotent singularity of codimension 3 and verifying some generic algebraic conditions. We provide the essential background regarding...
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Chlorophylls and their Derivatives Used in Food Industry and Medicine
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Phycobilins and Phycobiliproteins Used in Food Industry and Medicine
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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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Knowledge and knowledge management in agro-food systems
PublikacjaArtykuł prezentuje zmiany, które się dokonały w systemach rolno-spożywczych, postrzeganych jako złożone sieci wzajemnie na siebie oddziałujących graczy. W artykule opisano również wyzwania, jakim te systemy muszą sprostać. Ponadto, zaprezentowano koncepcję zarządzania wiedzą i jej zastosowanie w systemach rolno-spożywczych.
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Workplace Survey of Cold Protective Glove Aging
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The Use of Bacteriophages in Animal Health and Food Protection
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Aromagrams - aromatic profiles in the appreciation of food quality
PublikacjaW ostatnich latach obserwuje się coraz powszechniejsze stosowanie analizy instrumentalnej do oceny jakości organoleptycznej produktów spożywczych. Nowe podejście polega na tworzeniu profili zapachowych, swego rodzaju "aromagramów" charakterystycznych dla danego produktu. Do najczęściej stosowanych technik pozwalających na tworzenie i rozpoznawanie "aromagramów" należą techniki chromatograficzne, w szczególności chromatografia gazowa...
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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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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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Knowledge and knowledge management in agro-food systems
PublikacjaW artykule przedstawiono zagadnienia związane z zarządzaniem wiedzą w systemach rolno-spożywczych, a także możliwości zastosowania tej koncepcji w rozwoju zrównoważonym.
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Thick film Lisicon sensor with gold electrodes.
PublikacjaW pracy przedstawiono preparatykę i badania czujnika gazowego na bazie litowego jonoprzewodzącego elektrolitu stałego. Czujnik został przygotowany w technologii grubowarstwowej. Jego zasada działania polega na pomiarze prądu elektrycznego w czasie liniowych zmian napięcia. Charakterystyki prądowo-napięciowe czujnika mają unikalny kształt, zależny od rodzaju gazu oraz jego koncentracji. Pomiary wykonano w mieszaninach dwutlenku...
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Stability of an Innovative Cold-Formed GEB Section
PublikacjaThis paper is focused on the numerical analysis and experimental test of stability of the cold-formed profile with an innovative GEB cross-section. For the shell model of the axially compressed member, the linear buckling analysis and the nonlinear static analysis were carried out. In the numerical research, the buckling load and the limit load for variable section heights were obtained. Some of the results were compared with the...
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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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Cold-adapted bacterial lipolytic enzymes and their applications
PublikacjaLipolytic enzymes, esterases and lipases catalyze the hydrolysis and transesterification of fatty acid esters. This class of enzymes is the most important group of biocatalysts for biotechnological applications. From this perspective, coldactive lipolytic enzymes from cold adapted bacteria display attractive properties for some industrial purposes, including high catalytic activity at low temperatures and low thermostability. To...
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Chemical, biological and functional aspects of food lipids
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3-MCPD: A worldwide problem of food chemistry
Publikacja3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
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DEFORMATIONS OF INNOVATIVE COLD-FORMED GEB SECTIONS
PublikacjaPermanent urban growth of the world of today world implies demanding challenges for the steel construction industry. Nowadays, one of the most important issues is the cost optimization of steel structures. Since the weight of building materials is a major component of the total cost, engineers and designers try to reduce structural weight, without compromising durability and sustainability of a steel structure. Therefore, light...
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On local buckling of cold-formed channel members
PublikacjaThe paper deals with local buckling of the compressed flanges of cold-formed thin-walled channel beams subjected to pure bending or axially compressed columns. Arbitrarily shaped flanges of open cross-sections and the web-flange interactions are taken into account. Buckling deformation of a beam flange is described by displacement related to torsion of the flange about the line of its connection with the web. Total potential energy...
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Buckling Analysis of Cold Formed Silo Column
PublikacjaThe paper is devoted to stability analysis of different models of steel cold formed silo column. The steel cylindrical silos are often composed of corrugated walls and vertical open-sectional columns uniformly placed along the silo circumference. Both the whole 3D silo, a simplified model consisting of one column with a part of the silo walls, and a single column resting on elastic foundation provided by the silo walls were analyzed....
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Buckling analysis of cold formed steel column
PublikacjaW pracy przedstawiono analizę słupa zimnogiętego o przekroju otwartym. Przeprowadzono analizy statyczne liniowe i nieliniowe. Analizowano wpływ podłoża sprężystego oraz sztywność połączenia dwóch sąsiednich słupów.
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Generalized Dold sequences on partially-ordered sets
PublikacjaDold sequences constitute an important class of integer sequences that play an important role in combinatorics, number theory, topology and dynamical systems. We generalize the notion of Dold sequence for the case of partially ordered sets and describe their properties. In particular we give two alternative descriptions of generalized Dold sequences: by some class of elementary sequences as well as by different...
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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of Salmonella enterica Strains Isolated from Food Chain Links
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Determination of (S)-warfarin using an activated screen printed gold electrode modified with gold nanoparticles and an enantioselective molecularly imprinted polymer
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Innovative Cold-formed GEB Section under Bending
PublikacjaThis paper is concerned with the numerical bending capacity study of the innovative cold-formed GEB sections. Both linear buckling analysis and non-linear static analysis incorporating geometric and material nonlinearity were carried out employing a shell structural model. The magnitudes of buckling load and limit load with respect to GEB section depth and thickness were obtained. The opened cold-formed section was tested assuming...
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INFOGEST static in vitro simulation of gastrointestinal food digestion
PublikacjaDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus...
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Birch sap concentrate as a potential modern food product
PublikacjaThis paper presents birch sap concentrate obtained by the reverse osmosis method. It is characterized by sweet taste, high content of minerals and no risk to consumers in terms of content of heavy metals standardized in the European Union food legislation. This beverage has all the features of a modern food product, i.e. it has an attractive taste, is obtained using new technology, meets the clean label requirements and can be...
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COLD CRACKING OF S460N STEEL WELDED IN WATER ENVIRONMENT
PublikacjaThis paper shows results of weldability testing of fine-grained high -strength low- alloy S460N steel welded in water environment by covered electrodes. The tests were carried out by using the CTS test specimens with fillet welds. Four specimens were welded under water and one specimen in air. Welded joints were subjected to non-destructive visual and penetration tests. The accepted joints were then subjected to macroscopic and...
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Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review
PublikacjaNanotechnology with bionanomaterials have tremendous potential to enhance and utilize for nutrient and bioactive absorption, drug delivery systems, pharmaceutical, and nutraceutical field through various applications. Cellulose nanomaterials are green materials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made...
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Essential and toxic elements in commercial microalgal food supplements
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Environmentally-Safe Cold Recycling of Asphalt Pavements in Poland
PublikacjaArtykuł przedstawia metodę recyklingu na zimno z zastosowaniem jednoczesnego dodatku cementu portlandzkiego i emulsji asfaltowej. Metoda przydatna do rehabilitacji zniszczonych nawierzchni drogowych. Warstwy po recyklingu charakteryzują się sztywnością i podatnością. Przedstawiono wyniki badań laboratoryjnych i terenowych.
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Quantification of polybrominated diphenyl ethers (PBDEs) in food. A review
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The effect of exposure to cold on dexterity and temperature of the skin and hands
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Berry seed oils as potential cardioprotective food supplements
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Food safety of potato processed in the aspect of acrylamide risk
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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