Wyszukiwarka
Wyniki wyszukiwania dla: fermented beverages
-
Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublikacjaFermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...
-
Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace
PublikacjaFruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...
-
Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
Publikacja -
Beverages
Czasopisma -
Determination of the content of saccharides and ethanol in samples of fermented beverages
Dane BadawczeThe data set presents the results of measurements of the content of mono- and disaccharides: glucose, maltose, fructose and ethanol in samples of beverages fermented by high performance liquid chromatography (HPLC-RID).
-
Fermented vegetable products
PublikacjaRozdział opisuje wpływ różnych czynników na jakość fermentowanych produktów warzywnych, kiszonej kapusty, kiszonych ogórków, kimchi i oliwek.
-
Determination the method of free alcohol fermented beverage production based on roasted raw materials.
Dane BadawczeData set presents the results of monosaccharides and ethyl alcohol determination in samples of fermented cereal drink with increased health value based on barley malt and roasting of rye, chicory and beetroot, and with the addition of hops. The HPLC method with RID detector was used for determinations
-
Gas chromatography-olfactometry of alcoholic beverages
PublikacjaW rozdziale 5 książki przedstawiono zastosowanie techniki chromatografia gazowa-olfaktometria (GC-O)w ustalaniu zależności między zapachem a składem chemicznym lotnej frakcji napojów alkoholowych. W pierwszej części przedstawiono zasadę techniki GC-O, procedury przygotowania próbek do analizy, metody zbierania danych oraz warunki analizy. Następnie omówiono zastosowanie techniki GC-O w analizie i ocenie jakości różnych napojów...
-
Characteristics and biochemical composition of kombucha – fermented tea
Publikacja -
Quality assurance of alcoholic beverages by electronic nose
PublikacjaQuality is very important attribute of every alcoholic beverage. It is very significant to satisfy consumers and assure food quality. Flavour, colour and taste constitute a great matter not only for connoisseurs. Due to these features, the whole manufacturing process need to be monitored. This paper presents a high-class devices useful in assessing of beverage quality. Electronic noses offer quick real-time analysis, which is very...
-
Meat and fermented meat products as a source of bioactive peptides
Publikacja -
The application of ultrafiltration for separation of glycerol solution fermented by bacteria
Publikacja -
Fouling of nanofiltration membranes used for separation of fermented glycerol solutions
Publikacja -
Application of gas chromatography to the analysis of spirit-based alcoholic beverages
PublikacjaSpirit-based beverages are alcoholic drinks, which production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze and scientists commonly choose a gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with a various...
-
Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
Publikacja -
Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
PublikacjaFermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...
-
Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
Publikacja -
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...
-
Detection of Denatonium Benzoate (Bitrex) Remnants in Noncommercial Alcoholic Beverages by Raman Spectroscopy
PublikacjaIllegal alcoholic beverages are often introduced into market using cheap technical alcohol, which is contaminated by denatonium benzoate (Bitrex) of very small concentration. Bitrex is the most bitter chemical compound and has to be removed before alcohol consumption. The home-made methods utilize sodium hypochlorite to disintegrate particles of denatonium benzoate in alcohol and to remove bitter taste before trading. In this experimental...
-
Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
Publikacja -
Fermented juices as reducing and capping agents for the biosynthesis of size-defined spherical gold nanoparticles
Publikacja -
Grinding of cemented carbides with planetary kinematics
PublikacjaW pracy przeprowadzono wyniki badań szlifowania z wykorzystaniem nowoczesnej szlifierki planetarnej DLM 505 HS. Zastosowano jednolite narzędzie wykonane z ziarna diamentowego D107. W artykule wyprowadzono podstawowe równania ruchu w układzie planetarnym. Przedstawiono również wartości parametrów chropowatości, ubytku materiałowego i płasko-równoległości po szlifowaniu przedmiotów wykonanych z węglików spiekanych - HF10, D10x8 mm.
-
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
Publikacja -
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
Publikacja -
Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - a review
PublikacjaW ostatnich latach prowadzone są intensywne badania nad aktywnością sensoryczną poszczególnych składników zapachów napojów alkoholowych i nad zależnościami pomiędzy zapachem, a składem chemicznym lotnej frakcji tych produktów z wykorzystaniem techniki chromatografii gazowej z detekcją olfaktometryczną (GC-O). GC-O jest techniką wykorzystującą możliwość oceny sensorycznej eluatu z kolumny chromatograficznej, przy czym dla każdego...
-
Evaluation of headspace solid-phase microextraction for the analysis of volatile carbonyl compounds in spirits and alcoholic beverages
PublikacjaOpracowano metodę oznaczania C1-C6 związków karbonylowych w układzie GC-ECD w roztworach alkoholowych poprzez derywatyzację pentafluorobenzylohydroksy-aminą i mikroekstrakcję w fazie stacjonarnej z fazy nadpowierzchniowej. Zoptymalizowano warunki eksperymantalne: zawartość alkoholu, czas ekspozycji, temperaturę i sposób mieszania próbki. W metodzie tej najpierw przeprowadza się rozcieńczenie spirytusu lub napojów alkoholowych do...
-
Determination of high-intensity sweeteners in beverages by high-performance liquid chromatography with mass spectrometry detection.
PublikacjaThe objective of the present study was to measure the concentration of nine high intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin dihydrochalcon, neotame, saccharin and sucralose) in different types of beverages available on the polish market. The proposed methodology reported here consists of a extraction with buffer composed of formic acid and N,N-diisopropylethylamine (pH 4.5) followed...
-
Marcinkiewicz Averages of Smooth Orthogonal Projections on Sphere
PublikacjaWe construct a single smooth orthogonal projection with desired localization whose average under a group action yields the decomposition of the identity operator. For any full rank lattice \Gamma ⊂ R^d , a smooth projection is localized in a neighborhood of an arbitrary precompact fundamental domain R^d / \Gamma. We also show the existence of a highly localized smooth orthogonal projection, whose Marcinkiewicz average under the...
-
The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
Publikacja -
The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins
Publikacja -
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
Publikacja -
Identification and characterization of tetracycline resistance in Lactococcus lactis isolated from Polish raw milk and fermented artisanal products
Publikacja -
Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)
Publikacja -
Optimal segmented dampers configuration for a laminar body carrying variable payload
PublikacjaPublikacja prezentuje zagadnienia analizy doboru tłumienia i konfiguracji elementów tłumiących dla ciała płaskiego poddanego dwóm stanom obciążenia. W pracy zaakceptowano użycie elementów tłumiących o tłumieniu wiskotycznym i o współczynniku tłumienie zależnym od położenia tłoka tego elementu. Ponieważ różne aspekty komfortu prowadzą do przeciwnych wytycznych odnośnie wyboru własności tłumiących, rozwiązanie dobory parametrów tłumienia...
-
Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products
Publikacja -
Maximizing Bio-Hydrogen and Energy Yields Obtained in a Self-Fermented Anaerobic Bioreactor by Screening of Different Sewage Sludge Pretreatment Methods
PublikacjaEgypt faces significant challenges in managing its sewage sludge generated in large quantities from wastewater treatment plants. This study investigates the feasibility of utilizing sewage sludge as a renewable resource for hydrogen production through anaerobic digestion at the 100 L bioreactor level. Hydrogen is considered a promising alternative energy source due to its high energy content and environmental benefits. To optimize...
-
Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential
PublikacjaThe growing trend in fruit wine production reflects consumers’ interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine...
-
Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublikacjaPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
-
An overview of fermentation in the food industry - looking back from a new perspective
PublikacjaFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
-
Kombucha from alternative raw materials – The review
PublikacjaNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
-
TEM and AFM studies of segmented polyester polyurethanes obtained by quasi-prepolymer method.
PublikacjaPrzedmiotem badań były poliestrouretany o zawartości 50% segmentów sztywnych i zmiennym stosunku NCO/OH. Wykazano, że poliestrouretany otrzymane metodą quasi-prepolimerową wykazują inną morfologię niż otrzymane za pomocą metody prepolimerowej. W poliuretanach quasi- prepolimerowych obserwowano za pomocą mikroskopu AFM agregację segmentów sztywnych o wymiarze poprzecznym rzędu200nm. Segmenty te tworzyły fazę ciągłą. Kruche...
-
Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
Publikacja -
The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages
PublikacjaSpirit beverages are a diverse group of foodstuffs. They are very often counterfeited which cause the appearance of low quality products or wrongly labelled products on the market. It is important to find a proper quality control and botanical origin method enabling the same time preliminary check of the composition of investigated samples, which was the main goal of this work. For this purpose, the usefulness of electronic nose...
-
The influence of hard segment crosslinking on the morphology and mechanical properties of segmented poly(ester-urethanes)
PublikacjaPrównano właściwości i morfologie usieciowanych trójmetylolopropanem (TMP) i nieusieciowanych poliestrouretanów formowanych reaktywnie. W nieusieciowanych poliestrouretanach stwierdzono za pomocą AFM obecność agregacji domen segmentów sztywnych o wymiarze 70-380 nm. W usieciowanych poliuretanach zaobserwowano jedynie jednolicie rozmieszczone domeny segmentów sztywnych wielkości 20 nm. Właściwości mechaniczne wyraźnie różniły się,...
-
Thermostatistics based on Kolmogorov-Nagumo averages: unifying frameworkfor extensive and nonextensive generalizations
PublikacjaUogólnienie formalizmu termostatyki przy pomocy średnich Kołmogorowa-Nagumo.
-
An in situ derivatization – dispersive liquid–liquid microextraction combined with gas-chromatography – mass spectrometry for determining biogenic amines in home-made fermented alcoholic drinks
PublikacjaA novel dispersive liquid–liquid microextraction (DLLME) gas chromatography mass-spectrometry(GC–MS) method was developed for the determination of 13 biogenic amines in home-made wine sam-ples. The method allows to simultaneous extraction and derivatization of the amines providing a simpleand fast mode of extract enrichment. During the study, two different procedures were examined. Sta-tistical analysis was performed to choose...
-
Ultrasound assisted dispersive solid phase microextraction using polystyrene-polyoleic acid graft copolymer for determination of Sb(III) in various bottled beverages by HGAAS
PublikacjaA new polyoleic acid-polystyrene (PoleS) block/graft copolymer was synthesized and applied as adsorbent for ultrasound assisted dispersive solid phase microextraction (UA-DSPME) of Sb(III) in different bottled beverages and analysis using hydride generation atomic absorption spectrometry (HGAAS). Adsorption capacity of the PoleS was 150 mg g−1. Several sample preparation parameters such as sorbent amount, solvent type, pH, sample...
-
Sensitive method for determination of benzoic acid in beverages and food samples using air–assisted hydrophobic deep eutectic solvent-based dispersive liquid-liquid microextraction
PublikacjaA simple, reliable and rapid air–assisted hydrophobic deep eutectic solvent-based dispersive liquid–liquid microextraction (AA-HDES-DLLME) was developed for analysis of benzoic acid in various beverages and food samples. The final determination stage was performed via UV–visible spectrophotometry. The key parameters (extraction time, HDES type and volume, dispersant volume, pH and sample volume) of the AA-HDES-DLLME method were...
-
Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
PublikacjaThe method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and tandem mass spectrometry with electrospray ionisation (HPLC-ESI-MS/MS). To the best of...
-
Comparison of hydrophilic interaction and reversed phase liquid chromatography coupled with tandem mass spectrometry for the determination of eight artificial sweeteners and common steviol glycosides in popular beverages
PublikacjaHydrophilic interaction liquid chromatography (HILIC) coupled with tandem mass spectrometry (MS/MS) was used to separate artificial and natural sweeteners approved for use in European Union (EU). Among three tested HILIC columns (BlueOrchid PAL-HILIC, Ascentis Express Si and Acclaim™ Trinity™ P2) the last one was selected for the development of HILIC method due to the best results obtained with it. Early eluting and coeluting compounds...