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Wyniki wyszukiwania dla: FOOD COLORANT
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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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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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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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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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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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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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Methods for determining pesticides and polychlorinated biphenyls in food samples-problems and challenges
PublikacjaW związku z koniecznością oznaczania szeregu zanieczyszczeń w próbkach środowiskowych i biologicznych, doszło do rozwoju licznych technik i metod analitycznych. Pomimo tych osiągnięć przed analityką nadal stoją liczne wyzwania. Jednym z nich jest oznaczanie pozostałości pestycydów i PCB w próbkach żywności. Najbardziej zaawansowane metody analityczne składają się z wielu etapów, co przekłada się, przede wszystkim, na duże nakłady...
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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
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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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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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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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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 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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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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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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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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Impact of high temperature drying process on beech wood containing tension wood
PublikacjaThe technology of high temperature drying has a great inuence on dimensional and selected physical changes in tension wood. Article is focused on the measurement properties such as moisture content, color changes and longitudinal warping. The quality of beech wood is determined based on structure and properties of wood, frequency of defects in wood material. The tension wood is considered as an important wood defect causing negative...
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The complexity of the T-coloring problem for graphs with small degree
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Some results on a trading model in a consensus list coloring
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A linear time algorithm for edge coloring of binomial trees
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Design of Weather Disruption-Tolerant Wireless Mesh Networks
PublikacjaZ uwagi na wysoki koszt realizacji sieci teleinformatycznych wykorzystujących przewodową transmisję światłowodową, bezprzewodowe sieci kratowe (WMN) oferujące transmisję rzędu 1-10 Gb/s (przy wykorzystaniu pasma millimeter-wave - 71-86 GHz), wydają się być obiecującą alternatywą dla przewodowych sieci MAN. Jednakże z uwagi na właściwości transmisji bezprzewodowej w oparciu o łącza wysokiej częstotliwości, łącza te są bardzo wrażliwe...
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Greedy algorithms for backbone graph coloring in KOALA library
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Optimal backbone coloring of split graphs with matching backbones
PublikacjaFor a graph G with a given subgraph H, the backbone coloring is defined as the mapping c: V(G) -> N+ such that |c(u)-c(v)| >= 2 for each edge uv \in E(H) and |c(u)-c(v)| >= 1 for each edge uv \in E(G). The backbone chromatic number BBC(G;H) is the smallest integer k such that there exists a backbone coloring with max c(V(G)) = k. In this paper, we present the algorithm for the backbone coloring of split graphs with matching backbone.
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Some results on trading model in a consensus list coloring
PublikacjaKonsensusowy model kolorowania grafów - uogólnienie kolorowania listowego, został zdefiniowany przez Mahadeva i Robertsa w 2002 jako użyteczne narzędzie teoretyczne w niektórych zagadnieniach bioinformatycznych. Pozostaje on jednak słabo rozpoznany pod względem własności algorytmicznych. Wykazujemy, że problem kolorowania grafów pełnych w tym modelu jest wielomianowy, co można uogólnić na częściowe k-drzewa przy ustalonym ograniczeniu...
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On the complexity of distributed graph coloring with local minimality constraints
PublikacjaArtykuł traktuje o zachłannym kolorowaniu grafów w modelu rozproszonym. Omówiono algorytmy rozproszone, dające w wyniku pokolorowanie spełniające warunki dla pokolorowań sekwencyjnych typu S oraz Largest-First (LF). Udowodniono również, że każda rozproszona implementacja algorytmu S wymaga co najmniej Omega(log n / log log n) rund, a algorytmu LF co najmniej Omega (n^{1/2}) rund, gdzie n oznacza liczbę wierzchołków grafu.
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Edge coloring of graphs of signed class 1 and 2
PublikacjaRecently, Behr (2020) introduced a notion of the chromatic index of signed graphs and proved that for every signed graph (G, σ) it holds that ∆(G) ≤ χ′(G,σ) ≤ ∆(G) + 1, where ∆(G) is the maximum degree of G and χ′ denotes its chromatic index. In general, the chromatic index of (G, σ) depends on both the underlying graph G and the signature σ. In the paper we study graphs G for which χ′(G, σ) does not depend on σ. To this aim we...
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The complexity of the T-coloring problem for graphs with small degree.
PublikacjaW pracy ustalono złożoność obliczeniową problemu optymalnego kolorowania grafów o ustalonym stopniu.
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The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
PublikacjaBackground: Today, food processing industries are looking for alternative technologies with an eco-friendly character for the processing of food, beverages and agricultural crops. Ideally, such technologies may preserve the original properties of the food products while reaching their primary target of application. Scope and approach: At this point, hydrodynamic cavitation (HC) is recognized as one of the potential technologies...
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Data and knowledge supporting decision-making for the urban Food-Water-Energy nexus
PublikacjaCities are hubs of innovation and wealth creation, and magnets for an increasing urban population. Cities also face unprecedented challenges in terms of food, water and energy scarcity, and governance and management. Urban environmental issues are no longer problems for experts to address but have become issues of public debate, in which knowledge from multiple sectors is needed to support inclusive governance approaches. Consequently,...
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Greenness assessment of analytical methods used for antibiotic residues determination in food samples
PublikacjaFood of animal origin plays an important role in ensuring a healthy and sustainable human diet. However, residues of pharmaceuticals, especially antibiotics, can be the cause of many health problems. To protect consumers and improve food quality, analytical methods used to determine contaminants should be simple, selective, and have high throughput and low detection limits. Recently, greenness metric tools have proven useful in...
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Food sources of natural antioxidants for body defense against SARS-CoV-2
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The Use of Effective Microorganisms as a Sustainable Alternative to Improve the Quality of Potatoes in Food Processing
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Assessment of cytotoxic and endocrine potential of selected xenobiotics commonly present in food products
PublikacjaMore and more increased intensity of anthropopressure processes can be observed, among other things, in the release of great quantities of synthetic substances into the environment, including the Endocrine Disrupting Compounds (EDC). A vast number of chemical substances is considered to belong to the this group, including substances which occur naturally in the environment, such as mycotoxins and phytoestrogens, and substances...
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Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food
PublikacjaBackground Honey is considered as a functional food with health-promoting properties. Its potent antibacterial and antibiofilm effects are the major attributes of so called ‘medical-grade honey’ which is topically used for the treatment of burns, wounds and skin disorders. Nevertheless, the current set of honey quality parameters adopted in the European Union do not include its biological properties. Furthermore, in light of the...
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Revealing dynamic changes of the volatile profile of food samples using PTR–MS
PublikacjaVolatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of...
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Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver
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Trophic Transfer of Mercury in a Temperate Marine Food Web, Southern Baltic Sea
PublikacjaMercury (Hg) is considered to be one of the most dangerous global environmental pollutants. The toxicity and bioavailabilityof Hg depend on its chemical form, and the greatest hazard is posed by the organomercurial compounds. Hg is introduced into the human body primarily through the consumption of fish and seafood. Despite numerous studies on Hg in marine organisms, there is still a gap in the knowledge on Hg uptake and...
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Confirmative electric DNA array-based test for food poisoning Bacillus cereus
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Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry
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Interaction of selected drugs with food in the group of patients over 60 years of age
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Multi-Decision Analysis for selection of the best procedure for PAHs determination in smoked food.
PublikacjaMaking a proper decision in multifacitated situation is very challenging task. Especially, if there are many alternatives and criteria, even contradictory ones. The support tools may be application of MultiCriteria Decision Analysis methods. In this study the application of PROMETHEE...
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Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging
PublikacjaThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle,...
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Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
PublikacjaBackground The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction...
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Edible black ant Smith (Carebara vidua) as human food – A systematic review
PublikacjaMeeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption...
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Chemical Composition and Structure of Foods
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Productivity of wood cutting process
PublikacjaW artykule przedstawiono analizę przykładowej linii przecinania drewna. Produktywność linii oceniono na podstawie stopnia wykorzystania przecinarki i faktycznej prędkości przecinania.
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Smoothing of wood surface by burnishing
PublikacjaW artykule zaprezentowano rozwój bezwiórowych metod obróbki wykańczającej drewna. Przedstawiono wpływ nagniatania ślizgowego na chropowatość powierzchni drewna. Badania przeprowadzono na próbkach wykonanych z drzewa sosnowego toczonych i nagniatanych ślizgowo. Nagniatanie ślizgowe przeprowadzono z wykorzystaniem nagniataka elastycznego o elemencie ślizgowym wykonanym z Karbonado. Wyniki odniesiono do głównych parametrów nagniatania...
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Harmony Search for Self-configuration of Fault–Tolerant and Intelligent Grids
PublikacjaIn this paper, harmony search algorithms have been proposed to self-configuration of fault-tolerant grids for big data processing. Self-configuration of computer grids lies in the fact that new computer nodes are automatically configured by software agents and then integrated into the grid. A base node works due to several configuration parameters that define some aspects of data communications and energy power consumption. We...