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Chapter 1. Food components and quality
PublikacjaGłówne składniki żywności to woda, białka, sacharydy, lipidy i związki mineralne. Składniki występujące na ogół w mniejszych ilościach to niebiałkowe związki azotowe, witaminy, barwniki, związki zapachowe i dodatki funkcjonalne. Jakościowy i ilościowy skład żywności zależy od gatunku i odmiany surowców oraz warunków ich uprawy, żywienia, zbioru, przechowywania i przetwarzania. Składniki żywności i ich przemiany wpływają na zapach,...
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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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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 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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''Warsztaty - EHDG''. Polagra-Food-2002.
PublikacjaPodczas warsztatów przedstawiono zalecenia znajdujące się w dyrektywach Unii Europejskiej na temat technicznych i technologicznych wymagań przy projektowaniu, konstruowaniu i wytwarzaniu urządzeń do produkcji i transportu żywności. W pracy omówiono szczegółowo zakres tematyczny wykładów i ćwiczeń przeznaczonych dla osób, które w polskich przedsiębiorstwach prywatnych lub państwowych, uczestniczą w realizacji wyposażenia technicznego...
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Towards semantic-rich word embeddings
PublikacjaIn recent years, word embeddings have been shown to improve the performance in NLP tasks such as syntactic parsing or sentiment analysis. While useful, they are problematic in representing ambiguous words with multiple meanings, since they keep a single representation for each word in the vocabulary. Constructing separate embeddings for meanings of ambiguous words could be useful for solving the Word Sense Disambiguation (WSD)...
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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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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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Współczesny Word of Mouth – dylematy pojęciowe
PublikacjaPrzekaz ustny (Word of Mouth) jest obecnie jednym z najważniejszych czynników, które mają wpływ na klientów podczas podejmowania decyzji o zakupie, a także na zarządzanie ich zachowaniami w procesie dokonywania zakupów. Szczególne znaczenie ma on w przypadku dóbr niematerialnych, o wysokim ryzyku zakupu, jakim są usługi. Rosnąca liczba jego nowych form i coraz bardziej skomplikowana natura, związana głównie z umieszczaniem opinii...
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The effect of the wood temperature upon specific cutting resistance during machining with narrow-kerf saws
PublikacjaW pracy przedstawiono wyniki badań eksperymentalnych właściwego powierzchniowego oporu skrawania drewna sosny w funkcji wilgotności drewna, temperatury drewna oraz prędkości posuwu podczas przecinania cienkimi piłami. Proces cięcia prowadzono na pilarce ramowej wielopiłowej PRW15M. Sosnowe próbki przed badaniami mrożono w komorze klimatycznej - temperatura drewna -5 C deg., -20 C deg., +20 C deg. Czas wymrażania przed próbami określano...
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Determination of Moisture Content Profiles of Spruce Wood After High Temperature Process and Air Drying
PublikacjaThe results of moisture content of wood after the process of its drying under high temperature conditions and air drying are presented. Wood samples, namely spruce (Picea abies Karst.) from the northern part of Pomerania region in Poland, were subject of steam and air drying.The aim of experiments was to measure moisture content of wood in its cross sections using moisture meter WRD-100. The samples of thickness 70 mm and length...
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The change of mechanical properties of selected wood species after drying process under various conditions
PublikacjaThe result of mechanical properties change of selected wood species after drying process under various parameters are presented. The global elasticity modulus and bending strength for steam dried, air-steam mixture dried and air dried samples as reference were measured. It allowed to reveal the effect of wood stream, air-steam mixture and their temperature on mechanical properties of wood. It has been recognized that steam and...
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CUTTING POWER FORECASTING WHILE WOOD SAWING: FRACTURE MECHANICS APPROACH AND AXELSSON’S MODEL COMPARISON
PublikacjaIn the classical approach, energetic effects (cutting forces and cutting power) of wood sawing process are generally calculated on the basis of the specific cutting resistance, which is in the case of wood cutting the function of more or less important factors. On the other hand, cutting forces (power) could be considered from a point of view of modern fracture mechanics. Another way is to forecast cutting power consumption on...
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Geometrical conditions of saw blade`s entering into and going out of material during wood cutting
PublikacjaW pracy przedstawiono analizę geometrycznych warunków wejścia i wyjścia ostrza piły z materiału obrabianego przy przecinaniu drewna. Przedstawiono czasowy i przestrzenny rozkład geometrycznych parametrów wejścia i wyjścia ostrza i ich wpływ na trwałość ostrzy i dokładność przecinania.
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Comparison of the fracture toughness of pine wood determined on the basis of orthogonal linear cutting and frame sawing
PublikacjaIn this paper, the values of the fracture toughness of Scots pine determined by cutting tests are presented. The cutting tests were carried out using the samples of Scotch pine (Pinus sylvestris L.) from Pomeranian Region, Poland. These experiments were carried out on two research stands: orthogonal linear cutting tests were conducted using the microtome instrument and the frame saw PRW-15M was used for sawing tests. The values...
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Theoretical and Actual Feed Per Tooth During Wood Sawing on an Optimizing Cross-Cut Saw
PublikacjaThe work presents the geometries of circular saw teeth, whose task is to divide the cross-cut of the cutting layer. For efficient machining on a cross-cut saw with high feed speed values (about 1 ms−1) maximal theoretical feeds per tooth are determined. These values were compared with the actual values determined during transverse cutting of pine wood on a special test stands in industrial conditions. In the experiment the rotational...
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Deformation and Surface Color Changes of Beech and Oak Wood Lamellas Resulting from the Drying Process
PublikacjaThe drying process was examined relative to parameters’ influence on the deformation and surface layer color changes of beech wood (Fagus sylvatica L.) and oak wood (Quercus robur L.). The goal was to analyze the impact of drying process conditions, wood and growth rings types, and load on the deformation and surface color changes of drying thin wooden elements. A further aim was to reduce the time of the lamella drying and minimize...
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The influence of high temperature wood drying conditions using air-steam mixture on its properties
PublikacjaThe results of properties change of beech wood after drying process are presented. The wood taken to experiments was from northern part of Pomeranian region in Poland. Before the main high temperature drying process using air-steam mixture, wood was initially dried in an open air conditions. The high temperature drying process was conducted at temperature 120oC, humidity 48%, flow rate of drying medium 2.5m/s and atmospheric pressure....
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Forecasting values of cutting power for the sawing process of impregnated pine wood on band sawing machine
PublikacjaW artykule przedstawiono prognozowane wartości mocy skrawania dla pilarki taśmowej (ST100R firmy STENNER), które są stosowane w polskich tartakach. Wartości mocy skrawania oszacowano dla drewna sosny zwyczajnej (Pinus sylvestris L.), które zostało poddane impregnacji. Dla porównania wyznaczono również wartości mocy skrawania dla drewna niezaimpregnowanego. Wartości te określono za pomocą innowacyjnej metody prognozowania sił skrawania,...
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The impact of drying and steaming processes on surface color changes of tension ad normal beech wood
PublikacjaThe aim of the article is to present the influence of high temperature to selected properties of beech wood (Fagus sylvatica L.). The properties such as moisture content, color changes and longitudinal warping were analyzed. 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 alterations...
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The dying medium temperature impact on the final moisture content of pine wood at constant drying time
PublikacjaThe results of final moisture content of pine wood (Pinus sylvestris L.) after drying process are presented. The wood in the experiments was taken from the northern part of Pomeranian region in Poland. The drying process was performed in the experimental chamber equipped with the micro-jet heat exchanger. The air at temperatures of 40°C, 60°C, 80°C, 100°C and 120°C with relative humidity about 60% and atmospheric pressure was the...
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A newly-developed model for predicting cutting power during wood sawing with circular saw blades
PublikacjaIn the classical approach, cutting forces and cutting power in sawing processes of orthotropic materials such as wood are generally calculated on the basis of the specific cutting resistance kc (cutting force per unit area of cut). For every type of sawing kinematics (frame saws, band saws and circular sawing machines) different empirical values of specific cutting resistance kc have to be applied. It should be emphasised that...
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Extensive dentigerous cyst associated with a maxillary mesiodens in a 55-year-old male – case report and literature review
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Comparative analysis of zinc status, food products' frequency intake and food habits of 11-year-old healthy children
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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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[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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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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„Na początku było Słowo...” [„In the beginning was the Word...”]
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How Good are the Design Tools in Power Electronics?
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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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Bringing Common Sense to WordNet with a Word Game
PublikacjaWe present a tool for common sense knowledge acquisition in form of a twenty questions game. The described approach uses WordNet dictionary, which rich taxonomy allows to keep cognitive economy and accelerate knowledge propagation, although sometimes inferences made on hierarchical relations result in noise. We extend the dictionary with common sense assertions acquired during the games played with humans. The facts added to the...
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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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Chemical, biological and functional aspects of food lipids
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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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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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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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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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Investigating Feature Spaces for Isolated Word Recognition
PublikacjaThe study addresses the issues related to the appropriateness of a two-dimensional representation of speech signal for speech recognition tasks based on deep learning techniques. The approach combines Convolutional Neural Networks (CNNs) and time-frequency signal representation converted to the investigated feature spaces. In particular, waveforms and fractal dimension features of the signal were chosen for the time domain, and...
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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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Investigating Feature Spaces for Isolated Word Recognition
PublikacjaMuch attention is given by researchers to the speech processing task in automatic speech recognition (ASR) over the past decades. The study addresses the issue related to the investigation of the appropriateness of a two-dimensional representation of speech feature spaces for speech recognition tasks based on deep learning techniques. The approach combines Convolutional Neural Networks (CNNs) and timefrequency signal representation...
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Assessing Word Difficulty for Quiz-Like Game
PublikacjaMappings verification is a laborious task. Our research aims at providing a framework for manual verification of mappings using crowdsourcing approach. For this purpose we plan on implementing a quiz like game. For this purpose the mappings have to be evaluated in terms of difficulty to better present texts in respect of game levels. In this paper we present an algorithm for assessing word difficulty. Three approaches...
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Rough Sets Applied to Mood of Music Recognition
PublikacjaWith the growth of accessible digital music libraries over the past decade, there is a need for research into automated systems for searching, organizing and recommending music. Mood of music is considered as one of the most intuitive criteria for listeners, thus this work is focused on the emotional content of music and its automatic recognition. The research study presented in this work contains an attempt to music emotion recognition...
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Effects of acute and long-term slow breathing exercise on muscle sympathetic nerve activity in untreated male patients with hypertension
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Maternal immune activation leads to age-related behavioral and immunological changes in male rat offspring - the effect of antipsychotic drugs
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Prenatal stress leads to changes in IGF-1 binding proteins network in the hippocampus and frontal cortex of adult male rat
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Cellular Distribution of Aquaporin 3, 7 and 9 in the Male Reproductive System: A Lesson from Bovine Study (Bos taurus)
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