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Wyniki wyszukiwania dla: bee bread
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials
PublikacjaThe principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study....
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Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen
PublikacjaThis study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries. Slightly lower activity was observed against Gram-negative bacteria compared to Gram-positive staphylococci. BB extracts exhibited higher inhibitory potential with...
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Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread
PublikacjaThe main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates. Three out of ten strains—PY2.3 (isolated from pollen), BP20.15 and BB10.1 (both isolated from bee bread)—were found to be possible...
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Investigation of the antimicrobial potential and microbiota of bee pollen and bee bread derived from Polish apiaries
PublikacjaThe phenomenon of resistance of microorganisms to antibiotics is becoming one of the greatest challenges of modern medicine. At the same time, the number of new antibiotics introduced into clinical practice is decreasing. This creates the need to search for new, effective, non-antibiotic methods of combating and preventing infectious diseases. Over the last two decades, there has been renewed interest in the antimicrobial potential...
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Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread
PublikacjaBee pollen (BP) and bee bread (BB) have attracted great attention due to their biological activities including antibacterial activity. However, the mechanism of antibacterial activity is largely unknown. Therefore, we aimed to characterise the antibacterial effect of BP and BB aqueous extracts against bacterial pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Enterococcus faecalis)...
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In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates
PublikacjaBacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active...
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Element analysis of bee-collected pollen and bee bread by atomic and mass spectrometry – Methodological development in addition to environmental and nutritional aspects
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Pesticide analysis of bee and bee product samples
PublikacjaBee products possess therapeutic properties and are the source of many essential trace elements,which is why they are regarded as valuable food products. Honey bees may bring to thehive numerous contaminants deposited on the plants they visit, including pesticide withoutxenobiotics. The large-scale application of pesticides in agriculture and horticulture can lead tomass mortality among bees, and the chemicals find their way into...
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Pesticide Analysis of Bee and Bee Product Samples
PublikacjaBee products possess therapeutic properties and are the source of many essential trace elements,which is why they are regarded as valuable food products. Honey bees may bring to thehive numerous contaminants deposited on the plants they visit, including pesticide withoutxenobiotics. The large-scale application of pesticides in agriculture and horticulture can lead tomass mortality among bees, and the chemicals find their way into...
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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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HEALTH SAFETY OF BREAD IN SMALL BAKERIES
PublikacjaThe aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Health safety of bread is one of the features that decide its quality. This article additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper...
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BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD
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Optimization of Bread Production Using Neuro-Fuzzy Modelling
PublikacjaAutomation of food production is an actively researched domain. One of the areas, where automation is still not progressing significantly is bread making. The process still relies on expert knowledge regarding how to react to procedure changes depending on environmental conditions, quality of the ingredients, etc. In this paper, we propose an ANFIS-based model for changing the mixer speed during the kneading process. Although the...
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Low-Power WSN System for Honey Bee Monitoring
PublikacjaThe paper presents a universal low-power system for biosensory data acquisition in scope of bees monitoring. We describe the architecture of the system, energy-saving components as well as we discuss the selection of used sensors. The work focuses on energy optimization in a scope of wireless communication. A custom protocol was implemented, which is the basis for presented energy-efficient devices. Data exchange process during...
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Detection of the Bee Queen Presence Using Sound Analysis
PublikacjaThis work describes the system and methods of data analysis we use for beehive monitoring. We present overview of the hardware infrastructures used in hive monitoring systems and we describe algorithms used for analysis of this kind of data. Based on acquisited signals we construct the application that is capable to detect an absence of honey bee queen. We describe our method of signal analysis and present results that allow us...
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Effects of Harvesting Dates on Qualitative Characteristics of Bread Wheat Cultivars
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Effect of whole amaranth flour on bread properties and nutritive value
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ACID whey concentrated by ultrafiltration a tool for modeling bread properties
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Flow cytometry as an estimation tool for honey bee sperm viability
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Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
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Detection of anomalies in bee colony using transitioning state and contrastive autoencoders
PublikacjaHoneybees plays vital role for the environmental sustainability and overall agricultural economy. Assisting bee colonies within their proper functioning brings the attention of researchers around the world. Electronics systems and machine learning algorithms are being developed for classifying specific undesirable bee behaviors in order to alert about upcoming substantial losses. However, classifiers could be impaired when used...
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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
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Recent achievements in element analysis of bee honeys by atomic and mass spectrometry methods
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread
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Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
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EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
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Impact of the addition of resistant starch from modified pea starch on dough and bread performance
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Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread
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IMPLEMENTING THE QUALITY ASSURANCE SYSTEM AND ASSURING HEALTH SAFETY IN THE LIGHT OF INCREASING BREAD QUALITY
PublikacjaThe article presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. This group of businesses does not have the obligation of implementing or certifying specific systems. They are, however, implemented in order to increase the quality of the bread or reach a better market position. Also, the results of a 2022 study of 53 bakeries’ implementation of individual...
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bez tytułu
PublikacjaInternetowy katalog aukcji charytatywnej http://www.wyspa.art.pl/library/File/katalog_maly1.pdf, która miała miejsce w Instytucie Sztuki Wyspa, we wrześniu 2011 roku. Katalog zawiera tekst krytyczny w języku polskim, noty biograficzne autorów, oraz 58 kolorowych reprodukcji prac. Wydawcą katalogu jest Instytut Sztuki Wyspa.
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Sanguiins—Promising Molecules with Broad Biological Potential
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Role of bead sequence in underwater welding
PublikacjaThis paper presents examinations of the role of the bead sequence in underwater welding. Two specimens of wet welded layers made by covered electrodes with the use of normalized S355G10+N steel were welded by a reasonable bead sequence. For each specimen, metallographic macro- and micro-scopic tests were done. Then, Vickers HV10 hardness measurements were conducted for each pad weld in the welded layer. The results show that welding...
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Bioaccessibility of Ca, Cu, Fe, Mg, Mn and Zn from commercial bee honeys
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Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus
PublikacjaBacteria of the genus Staphylococcus are important human and veterinary pathogens. A crucial characteristic for this group of bacteria is that they can easily acquire mechanisms of antibiotic resistance for a plethora of antibiotics currently in use for human and animal therapies. Therefore, there is a great need to find novel, non-antibiotic chemotherapeutics with marked antistaphylococcal activity. Promising but still underestimated...
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Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread
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Enhanced Ethylene Removal in a Fluidized Bed Photoreactor with Polystyrene as a Novel Bed
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Two-dimensional vertical analysis of dam-break flow
PublikacjaW artykule przedstawiono matematyczne modelowanie przepływów ze swobodną powierzchnią w kanałach otwartych. Do symulacji przepływu użyto dwuwymiarowy pionowy model RANS. Wchodzące w skład modelu równania Naviera-Stokesa rozwiązano stosując algorytm SIMPLE dla metody różnic skończonych. Do śledzenia zmian swobodnego zwierciadła wody zastosowano metodę MAC. Analizie poddano szybkozmienny przepływ po poziomym, gładkim dnie wywołany...
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Rurociąg bez wykopu.
PublikacjaProblemy związane z realizacjami bezwykopowymi, stopień złożoności zagadnienia. Konieczność szczególnie starannego doboru technologii do określonych warunków.
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Instalacja bez wykopu.
PublikacjaProblemy realizacji inwestycji liniowej w technice bezwykopowej. Problem przygotowania inwestycji.Popełniane błędy. Przykład złej realizacji.
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Miasta bez barier.
PublikacjaArtykuł opisuje warsztaty studenckie zrealizowane w Gdyni przez Wydział Architektury Politechniki Gdańskiej, poświęcone projektowaniu przyjaznemu osobom niepełnosprawnym.
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Miasta bez barier
PublikacjaArtykuł opisuje zrealizowane w maju 2005 roku warsztaty studenckie ''Miasta Bez Barier'', ktore przeprowadzone zostały w Gdyni i Kwidzynie
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Inulin and fructooligosaccharide affect in vitro calcium uptake and absorption from calcium-enriched gluten-free bread
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Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
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