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Wyniki wyszukiwania dla: FOOD PROCCESSING
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The influence of food phytochemicals on cyclic phosphodiesterase 4 (PDE4) activity
PublikacjaCyclic phosphodiesterase 4 (PDE4) belongs to family of cyclic phosphodiesterases, which are expressed predominantly in inflammatory cells, airway smooth muscles, cardiovascular tissues and brain. Inhibitors of this family of enzymes found medicinal applications as antidepressants, antiinflamatory drugs (mainly in airway diseases) or antiasthmatics (Ibudilast). PDE4 inhibitors are also being tested for preventing the development...
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublikacjaArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublikacjaRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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Adam Macierzanka dr hab. inż.
Osoby2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Innovation and new technologies in mineral processing
WydarzeniaZapraszamy Państwa na webinarium nt. innowacji i nowych technologii w przetwórstwie surowców mineralnych z dyrektorem globalnym firmy FLSmidth Flotation. Obowiązuje rejestracja.
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Polyurethane-wood composites (PU-WC) as a method of wood waste management
PublikacjaIn recent years, due to the progressive environmental degradation and increase of environmental awareness, the sustainability of production systems in wood processing, the wood industry, and wood waste management is a crucial issue for European industry and society. Consequently, the problem of generating wood-like waste and the associated risks has become an increasingly noticeable challenge for science. Although various methods...
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The effect of processing on the safety and nutritional value
PublikacjaAgricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry...
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The OptD-multi method in LiDAR processing
PublikacjaNew and constantly developing technology for acquiring spatial data, such as LiDAR (light detection and ranging), is a source for large volume of data. However, such amount of data is not always needed for developing the most popular LiDAR products: digital terrain model (DTM) or digital surface model. Therefore, in many cases, the number of contained points are reduced in the pre-processing stage. The degree of reduction is determined...
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Coordination in serial-parallel image processing
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KASKADA - multimedia processing platform architecture
PublikacjaPrzedstawiono architekturę platformy KASKADA (skrót od: Kontekstowa Analiza Strumieni Danych z Kamer do Aplikacji Definiujących Alarmy), będącą częścią projektu MAYDAY EURO 2012. Opisano nowy wielowarstwowy model przetwarzania strumieni multimedialnych. Zaproponowano następujące warstwy: usług - prostych i złożonych, zadań obliczeniowych i procesów. Przedstawiono przykładowy scenariusz wraz ze szczegółami jego wykonania, jak również...
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Relativistic hydrodynamics on graphics processing units
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Imidazolium ionic liquids in mineral processing
PublikacjaImidazoliowe ciecze jonowe (ILs) stanowią nową klasę związków o szerokich możliwościach przemysłowego zastosowania. Z przeglądu dostępnej literatury wynika, że ILs mogłyby zostać wykorzystane do odzysku i oczyszczania metali ze środowiska wodnego oraz rud w procesach ługowania, ekstarkcji rozpuszczalnikowej oraz w procesach elektrochemicznych. Pochodne imidazoliowe mogą być wykorzystywane zarówno jako rozpuszczalniki jak i aktywne...
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Distributed processing in medical, parametric imaging
PublikacjaArtykuł prezentuje metodę dystrybucji bazującej na JavaSpace do zastosowania w wyznaczaniu obrazów parametrycznych. Zaimplementowano metodologię Compute Server, którą użyto do aktywnej termografii i dynamicznych badań MRI mózgu.
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Analysing and processing of geotagged social media
PublikacjaThe use of location based data analysing tools is an important part of geomarketing strategies among entrepreneurs. One of the key elements of interest is social media data shared by the users. This data is analysed both for its content and its location information, the results help to identify trends represented in the researched regions. In order to verify the possibilities of analysing and processing of geotagged social media...
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Flood problems in Gdańsk .
PublikacjaOmówiono źródła zagrożeń powodziowych Gdańska. Przedstawiono przyczyny, przebieg i skutki powodzi w lipcu 2001 r. Oceniono przygotowanie systemu cieków do przepuszczania wielkich wód.
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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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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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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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Nutritional status and food choices among first year medical students
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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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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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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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Content of selenium in selected food products on the markets of north-western Poland
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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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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
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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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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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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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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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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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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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Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review
PublikacjaToday, society has been more aware of healthy food products and related items containing bioactive compounds, which potentially contribute to human health. Unfortunately, the long-term stability and bioactivity of biologically active compounds against environmental factors compromise their target and effective action. In this way, lab-designed vehicles, such as nanoparticles and nanofibers, provide enough properties for their preservation...
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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...
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Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublikacjaThe rapid growth of the human population leads to a big concern about the food y and demand worldwide. However, due to the reduction in global arable land area, humans need to find alternative food sources to fulfil their needs. Consequently, edible insects have been identified as a promising solution to ameliorate food security and increase global nutrition. Among more than 2,100 identified edible insect species, dragonflies and...
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FOOD MICROBIOLOGY
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Effect of process parameters on food waste conversion - dataset 1
Dane BadawczeData obtained during studies (food waste pretreatment and conversion), describing the effect of process parameters (sonocavitation) on food waste conversion.
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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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GM Crops & Food-Biotechnology in Agriculture and the Food Chain
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Data Processing Systems
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FUEL PROCESSING TECHNOLOGY
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Image Processing On Line
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Green Processing and Synthesis
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Information Processing in Agriculture
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Journal of Information Processing
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INFORMATION PROCESSING & MANAGEMENT
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MINERALS & METALLURGICAL PROCESSING
Czasopisma