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Wyniki wyszukiwania dla: TOMATO
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Lycopene in tomatoes and tomato products
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Potato Journal
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Beneficial effects and potential risks of tomato consumption for human health: An overview
PublikacjaTomato and its derived products have a very interesting nutritional value in addition to prominent antioxidant,anti-inflammatory, and anticancer activities. In terms of tomatoes are generally quite safe to eat. However,overall consumption varies from individual to individual. Indeed, either beneficial or harmful effects of plantsor their derived products are closely related to quality, including the presence of biologically active...
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Tematy z Szewskiej
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Tematy i Konteksty
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Morphological and physico-biochemical characterization of various tomato cultivars in a simplified soilless media
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Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
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AMERICAN JOURNAL OF POTATO RESEARCH
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In vivo phytotoxic effect of yttrium-oxide nanoparticles on the growth, uptake and translocation of tomato seedlings (Lycopersicon esculentum)
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Transcriptome Dynamics Underlying Planticine®-Induced Defense Responses of Tomato (Solanum lycopersicum L.) to Biotic Stresses
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Potato Peels as Source of Nutraceutics
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Microwave-assisted boration of potato starch
PublikacjaZiarnistą skrobię ziemniaczaną boranowano za pomocą kwasu borowego i dziesięciowodnego tetraboranu sodu (boraksu) w reakcji wspomaganej mikrofalami. Określono wpływ stosunku substratów oraz czasu trwania i mocy naświetlania na stopień estryfikacji (DE) produktów. Maksymalna wartość DE w próbkach skrobi boranowanej kwasem wyniosła 0,27, a boranowanej boraksem 0,18. Ustalono, że chociaż zmodyfikowana skrobia, o strukturze estrów...
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Microwave-assisted silication of potato starch
PublikacjaSilication of potato starch was performed by microwave irradiation and convectional heating of starch with sodium metasilicate. The study has shown that microwaves offered more selective silication thanconvectional heating. Depending on the dose of metasilicate products of either monoesterification or crosslinking esterification were formed. Increase in the amount of the silicating agent favoured crosslinking of starch. In the...
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Electrosynthesis of potato starch-casein complexes
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Fragrant films on the basis of potato starch
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Analysis of pesticide residue in tomato samples using analytical protocol based on application of QuEChERS technique and GC-ECD system
PublikacjaQuEChERS sample preparation method was used for the determination of 10 pesticides and their metabolites in tomato samples, coupled to gas chromatography with electron capture detector (GCECD). The experimental parameters including oven temperature program, amount of the sample and purifying agent were optimized. The GC-ECD method was validated in terms of linearity, selectivity and recovery. The limits of detection (LODs) of the...
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Bullettino dell'Istituto di Diritto romano
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Revista General de Derecho Romano
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Impact of ultrasounds on physicochemical characteristics of potato tubers
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Water properties in pâtés enriched with potato juice
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Electrosynthesis of potato starch–whey protein isolate complexes
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Food safety of potato processed in the aspect of acrylamide risk
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Influence of cultivation technology on the color of raw potato tubers
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Farmers’ knowledge of sustainable potato cultivation techniques in Poland
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Impact of weeding methods on the content of nitrates in potato tubers
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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High pressure impact on changes in potato starch granules
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Water Behavior of Emulsions Stabilized by Modified Potato Starch
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Properties of Potato Starch Roasted with Apple Distillery Wastewater
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The Annealing of Acetylated Potato Starch with Various Substitution Degrees
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Conversion of Potato Industry Waste into Fodder Yeast Biomass
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Microwave-assisted synthesis of zinc derivatives of potato starch
PublikacjaZincatated potato starch was prepared in a solid-state, microwave-assisted reaction using generated in situ sodium tetrahydroxozincate [Na2Zn(OH)4]. For comparison, zincatation of starch was also carriedout on convectional heating. Depending on the irradiation conditions, the products of either mono- or crosslinking esterification were formed. Higher power applied at shorter exposition offered products ofmonoesterification, and...
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Refleksje na temat budownictwa wysokiego
PublikacjaNa tle wysokich budowli starożytności ukazano współczesny trend do wysokiej zabudowy w miastach, przywołując najbardziej charakterystyczne przykłady.
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Isolation and bioinformatic analysis of seven genes encoding potato apyrase. Bacterial overexpresssion, refolding and initial kinetic studies on some recombinant potato apyrases
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RIDROM. REVISTA INTERNACIONAL DE DERECHO ROMANO
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Acute hemodynamic effects of salted potato chips in healthy people
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The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries
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The relationship of potato tubers chemical composition with selected physiological indicators
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The detection of Alternaria solani infection on tomatoes using ensemble learning
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Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance
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Finely comminuted frankfurters fortified with potato juice – Quality and structure
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Effect of thermal modifications of potato starch on its selected properties
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Wprowadzenie - o ważności tematu i zasadności jego podjęcia.
PublikacjaAutor przedstawia wytłumaczenie terminów użytych w pracy, cele i strukturę pracy oraz wstępne dywagacje historyczne w kontekście Francji i Holandii,program naukowy, elementy wyjściowe dla rewitalizacji, przesłanki budowy metody rewitalizacji.
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Microwave-assisted preparation of potato starch silicated with silicic acid
PublikacjaApplication of microwave irradiation for the silication of granular potato starch with silicic acid, and the properties of silicated starch were investigated. Potato starch was esterified on 20 min microwave irradiation of starch with silicic acid, applying the power of 450 or 800Wand, for comparison, on 120 min convectional heating of the reagent blend at 100 ◦C. The degree of esterification and the reaction efficiency did not...
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Rheology of potato starch chemically modified with microwave-assisted reactions
PublikacjaNative potato starch was sulfated, selenated, borated, silicated and zincatated by means of microwave-assisted reactions with varying doses of relevant reagents. Resulting products were characterized involving rheological behavior of pastes, their weight-average molecular weight (Mw), and radius of gyration (Rg). Most of the pastes showed shear-thinning behavior, with the flow behavior index (n) below unity. The pastes of starch...
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Effect of biopreparates on the dry matter, starching and vitamin C in potato tubers
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The effect of foliar fertilization on darkening of tuber flesh of selected potato cultivars
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Ultrasound Application in Potato Cultivation: Potential for Enhanced Yield and Sustainable Agriculture
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Foliar fertilization in shaping the potato yield in the conditions of south-eastern Poland
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The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
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