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Wyniki wyszukiwania dla: PORK BEEF
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Photoactive Protochlorophyllide-Enzyme Complexes Reconstituted with PORA, PORB and PORC Proteins of A. thaliana: Fluorescence and Catalytic Properties
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublikacjaThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
PublikacjaWe used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed...
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublikacjaOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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Immunohistochemical identification of aquaporin 2 in the kidneys of young beef cattle
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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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To Work or Not to Work… in a Multicultural Team?
PublikacjaThe main goal of the article is to present research findings regarding student’s attitude to working in a multicultural team (MCT). Research participants of different cultural background completed the research survey. Their willingness to work in MCT was measured together with factors that influence it. These include factors related to both team members and the task structure. Research findings indicate that the respondents preferred...
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More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology
PublikacjaBeer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological...
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BEE WORLD
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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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Work, Domestic Work, Emotional Labor
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)
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Offal Chemical Composition from Veal, Beef, and Lamb Maintained in Organic Production Systems
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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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Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing
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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
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Total Selenium Level and Its Distribution between Organs in Beef Cattle in Different Selenium Status
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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...