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Wyniki wyszukiwania dla: LIPID FRACTION
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Lipids and Lipid Mediators Associated with the Risk and Pathology of Ischemic Stroke
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Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage
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Dietary Hemp Seeds More Effectively Attenuate Disorders in Genetically Obese Rats than Their Lipid Fraction
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The theoretical description of friction force in bio-joints as function of cartilage roughness
PublikacjaWartości sił tarcia w naturalnych stawach człowieka a szczególnie w endoprotezach stawu biodrowego rzutują na proces zużywania się powierzchni stawowych. Dlatego problem wyznaczania sił tarcia w biołożyskach jest bardzo istotny. W trakcie chodzenia mamy co najmniej ruch sferycznej powierzchni głowy w dwóch różnych kierunkach dla naturalnych i sztucznych stawów biodrowych człowieka. Dlatego też siły tarcia występują co najmniej...
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Lipophagy and Lipolysis Status in Lipid Storage and Lipid Metabolism Diseases
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Multichannel taste sensors with lipid, lipid like – polymer membranes
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Determination of 3-MCPD and 2-MCPD esters in edible oils, fish oils and lipid fractions of margarines available on Polish market
Publikacja3-monochloropropane-1,2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) are intensively investigated food contaminants, which recently emerged as a serious problem within the discovery of high levels of their fatty acid esters in lipid samples. In order to monitor the concentrations of mentioned toxicants in edible oils and fats, several analytical methods have been developed so far. This paper presents the screening research...
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Indirect Determination of MCPD Fatty Acid Esters in Lipid Fractions of Commercially Available Infant Formulas for the Assessment of Infants’ Health Risk
PublikacjaMCPD esters are intensively investigated food lipid contaminants for over a decade. Concern related to their presence in various types of food products is related to the fact that possible free MCPD release from its esterified form during digestion may lead to elevated daily intake of these toxicants.Special attention should be devoted into powdered infant formulas, which contain significant amounts of refined vegetable oils, likely...
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Action-reaction based synthesis of acoustic wavefield equations
PublikacjaThe analysis of acoustic fields is usually based on the well-known mathematics of second order partial differential equations called wave equations. The author explores the duality and symmetry of linear fluid mechanics and develops two distinct equations of acoustics on the basis of a causal approach to local small-scale phenomena. Wavefields that are solutions of these equations have different composition, the spherical pressure...
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Identification of lipid fraction constituents from grasshopper (Chorthippus spp.) abdominal secretion with potential activity in wound healing with the use of GC–MS/MS technique
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On the possibility of using liguid or lipid, lipid like-polimer membrane systems as taste sensor
PublikacjaZastosowano membrany ciekłe w oscylatorach zawierających oleinian sodu i substancje należące do czterech klas smaku. Wpływają one na charakterystyki oscylacyjne potencjału elektrycznego miedzy fazami wodnymi. Otrzymane atraktory są różne w kształcie i dwu wymiarowej powierzchni. Powierzchnia ta zależy także od stężenia sacharozy w układzie. Mogą one byc użyte jako ''odcisk palca'' do indentyfikacji odpowiednije substancji smakowej....
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Effects of native or partially defatted hemp seeds on hindgut function, antioxidant status and lipid metabolism in diet-induced obese rats
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Influence of selenium and/or magnesium on alleviation alcohol induced oxidative stress in rats, normalization function of liver and changes in serum lipid parameters
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Lipid peroxidation in the onset of neuroborreliosis
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Lipid peroxidation in the pathogenesis of neuroborreliosis
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Analysis of volatile fraction of hybrid fruit pulp using Proton Transfer Reaction - Time-Of-Flight Mass Spectrometry
PublikacjaFruits and vegetables are important ingredients in human diet. Because of this, it is very important to know their exact composition and to control their quality. Based on the aroma of food products, it is possible to pre-evaluate their quality and freshness. The aim of this work was to characterize the volatile fraction of the hybrid fruit ‘sweetie’ using the modern analytical device PTR-TOFMS. Hybrid fruit samples are human-made...
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Two-step mechanism of J-domain action in driving Hsp70 function
PublikacjaJ-domain proteins (JDPs), obligatory Hsp70 cochaperones, play critical roles in protein homeostasis. They promote key allosteric transitions that stabilize Hsp70 interaction with substrate polypeptides upon hydrolysis of its bound ATP. Although a recent crystal structure revealed the physical mode of interaction between a J-domain and an Hsp70, the structural and dynamic consequences of J-domain action once bound and how Hsp70s...
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Characterization of various drinking waters by new potentiometric taste sensor with lipid, lipid-like polymer membranes
PublikacjaA new sensing system comprising five all-solid-state electrodes with lipid, lipid like-polymer membranes was applied for rapid qualitative and quantitative analysis of various drinking waters. The results elaborated by chemometric methods revealed sensitivity to CO2 content in drinking water, suggesting that this sensing system could be used as a taste sensor. The ability of taste sensor to perform quantitative analysis of minerals...
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Polar localization of new flavonoids from aerial parts of Scleranthus perennis and Hottonia palustris and their modulatory action on lipid membranes properties
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Water Behavior Near the Lipid Bilayer
PublikacjaIn this chapter, we focus on the dynamics of water molecules situated in the vicinity of a phospholipid bilayer. Using a molecular dynamics simulation method, we studied interactions between water and the bilayer and tracked trajectories of the water molecules. Based on the hypothesis that molecules trapped inside the bilayer make different motions than the ones which are either attached to the surface or move freely in the water...
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Aberrations in Lipid Expression and Metabolism in Psoriasis
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Localization and Orientation of Xanthophylls in a Lipid Bilayer
PublikacjaXanthophylls (polar carotenoids) play diverse biological roles, among which are modulation of the physical properties of lipid membranes and protection of biomembranes against oxidative damage. Molecular mechanisms underlying these functions are intimately related to the localization and orientation of xanthophyll molecules in lipid membranes. In the present work, we address the problem of localization and orientation of two xanthophylls...
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Analysis of apolipoprotein A-IV expression and the levels of blood plasmamain lipid fractions of calves during the first week of life before and after theadministration of milk replacer supplemented with lactose
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Roxithromycin-loaded lipid nanoparticles for follicular targeting
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Thermal Self-Action Effects of Acoustic Beam in a Gas with Reversible or Irreversible Chemical Reaction
PublikacjaThermal self-action of acoustic beam in a gas where an exothermic chemical reaction takes place, is studied. This kind of thermal self-action differs from that in a newtonian fluid. In dependence on the type of a chemical reaction, reversible or not, heating or cooling of a medium occurs. A beam in the case of the irreversible reaction may be unusually self-focusing. The self-action effects relating to wave beams containing shock...
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Analysis of volatile fraction of sweetie (Citrus maxima × Citrus paradisi) and its parent fruit using proton transfer reaction mass spectrometry
PublikacjaThe quality of the fruit is affected by several main ingredients and the aroma plays a fundamental role during the selection of fruit by consumers. In the case where several fruit have similar aromas and only one of them has specific health properties, it is very important to find the differences in the volatile organic compounds (VOCs) composition to distinguish these samples. Such situations are often found for hybrid fruit....
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An optimal nonlinear fractional order controller for passive/active base isolation building equipped with friction-tuned mass dampers
PublikacjaThis paper presents an optimal nonlinear fractional-order controller (ONFOC) designed to reduce the seismic responses of tall buildings equipped with a base-isolation (BI) system and friction-tuned mass dampers (FTMDs). The parameters for the BI and FTMD systems, as well as their combinations (BI-FTMD and active BI-FTMD or ABI-FTMD), were optimized separately using a multi-objective quantum-inspired seagull optimization algorithm...
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Temperature Evolution, Material Flow, and Resulting Mechanical Properties as a Function of Tool Geometry during Friction Stir Welding of AA6082
PublikacjaThe friction stir welding process was simulated for joining AA6082 aluminum alloy with the use of the computational fluid dynamics method. Two different tool geometries were used—a tapered cylindrical pin (simple pin) and a hexagonal pin with grooves (complex pin). The analysis of the simulations performed was discussed in terms of temperature evolution during the process, total heat input, residual stresses and material flow....
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Tick-borne encephalitis – lipid peroxidation and its consequences
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Tick-borne encephalitis - lipid peroxidation and its consequences
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Lipid peroxidation products as potential bioindicators of Lyme arthritis
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The onset of lipid peroxidation in rheumatoid arthritis: consequences and monitoring
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Lipid peroxidation as a consequence of diabetes: effects of different treatment
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1,4-DHP-lipid parameters and rod like micellae
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Lipid-protein interactions in membranes: a molecular modelling study
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Plasma Lipid Composition and Risk of Developing Cardiovascular Disease
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ERCC1-deficient cells and mice are hypersensitive to lipid peroxidation
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The role of lipids in psoriasis
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The role of lipids in meat
PublikacjaW rozdziale omówiono skład kwasów tłuszczowych lipidów obecnych w mięsie, ich wartość odżywczą oraz rolę jaką pełnią w zachowaniu jakości sensorycznej mięsa i produktów mięsnych.
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Lipids and food quolity
PublikacjaLipidy znacząco wpływają na jakość większości produktów żywnościowych. Oddziałują na strukturę rożnych surowców i posiadają ogromny wpływ na wartość odżywczą , bezpieczeństwo i właściwości sensoryczne żywności.
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Lipidy. Rozdział 3
PublikacjaRozdział zawiera definicję i klasyfikację lipidów, charakterystykę kwasów tłuszczowych, acylogliceroli, glicerofosfolipidów, sfingolipidów, alkoholi lipidowych i węglowodorów. Omówione zostały również reakcje kwasów tłuszczowych i acylogliceroli oraz podstawowe problemy analizy lipidów.
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Rheological properties of lipids
PublikacjaPrzedstawiono ocenę systemów żywności ze szczególnym uwzględnieniem zawarto-ści w nich lipidów, pod względem ich właściwości reologicznych. Opisano kil-ka schematów dotyczących przewidywanego rozkładu sił, a także rodzaju przep-ływu, opisujących możliwości pomiaru właściwości w tych strukturach dla róż-norodnych produktów żywnościowych o zróżnicowanej zawartości tego składnika.
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Lipids and Food Quality
PublikacjaThis chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes...
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Pro-apoptotic action of protein-carbohydrate fraction isolated from coelomic fluid of the earthworm Dendrobaena veneta against human colon adenocarcinoma cells
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Chromatographic Examinations of Tea's Protection Against Lipid Oxidative Modifications
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WETTABILITY OF CHITOSAN-MODIFIED AND LIPID/POLYPEPTIDE-COATED PEEK SURFACES
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Carotenoid binding to proteins: Modeling pigment transport to lipid membranes
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Membrane structure and interactions of peptide hormones with model lipid bilayers
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Effect of lipid phase composition on autoxidation of water - in - oil emulsion
PublikacjaW pracy przedstawiono ocenę procesu autooksydacji emulsji W/O ze szczególnym uwzględnieniem składu fazy olejowej emulsji na postęp reakcji. Zbadano również wpływ wybranych antyoksydantów i emulgatorów na stabilność sporządzonych układów emulsyjnych.
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Phosphatidylcholine with conjugated linoleic acid in fabrication of novel lipid nanocarriers
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