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    Wyświetlanie 1-4 z 4
    Tytuł:
    Influence of moisture content on the stress relaxation response of amaranth seeds
    Autorzy:
    Szot, B.
    Golacki, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/25351.pdf
    Data publikacji:
    1999
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    Amaranthus cruentus
    amaranth
    stress relaxation
    moisture content
    viscoelasticity
    seed
    Źródło:
    International Agrophysics; 1999, 13, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Oxidative stress development in the leaves of Amaranthus cruentus L. containing amaranthine under conditions of nighttime low temperatures, soil hypoxia and the combined effects of both stress factors
    Autorzy:
    Balakhnina, T.
    Gins, M.
    Fomina, I.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082639.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    Amaranthus cruentus L.
    night hypothermia
    oxidative stress
    peroxide processes
    soil flooding
    Opis:
    The investigation of the effect of night chilling up to 4±2oC, soil flooding at the optimal day and night temperature, and the combined effect of these stress factors on the adaptive potential of Amaranthus cruentus L. cv “Krepysh” containing amaranthine showed that changes in the intensity of the peroxide oxidation of lipids and superoxide dismutase activity, varied in antiphase to each other, both in the control and in experimental plants. Due to night chilling, unlike hypoxia, the content of amaranthine decreased shaply at the beginning of the stress period and then increased and significantly exceeded the control level until the end of the experiment. It has been suggested that lowering the temperature induces amaranthine synthesis, whereas with the development of hypoxic stress due to the reactions of reactive oxygen species neutralization, constitutive amaranthine is used. The suppression of plant growth during periods of hypothermia was more pronounced than it was due to soil hypoxia, this phenomenon may be associated with a decrease in the overall level of metabolism under conditions of hypothermia and is another example of the adaptive reactions of plants. It was found that the negative effects of the combined activity of soil hypothermia and soil hypoxia on plants, were greater than the negative effects of each stressor applied separately.
    Źródło:
    International Agrophysics; 2019, 33, 4; 511-516
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wpływ dodatku mąki i płatków z szarłatu na jakość chleba pszennego
    Influence of amaranth products addition on quality of wheat bread
    Autorzy:
    Wolska, P.
    Ceglinska, A.
    Drabarczyk vel Grabarczyk, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/35480.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    pieczywo
    technologia produkcji
    chleb pszenny
    jakosc pieczywa
    dodatki do zywnosci
    szarlat
    Amaranthus
    maka z szarlatu
    platki z szarlatu
    bread
    production technology
    wheat bread
    bread quality
    food additive
    amaranth
    amaranth flour
    amaranth product
    Opis:
    Celem pracy była ocena jakości pieczywa z dodatkiem produktów z szarłatu. Materiał badawczy stanowiła mąka pszenna typu 750 z młyna w Szymanowie, należącego do „Polskich Młynów”, mąka i płatki z szarłatu wyprodukowane przez PPHU „Szarłat” w Łomży oraz uzyskane chleby. Określono właściwości fizyczno-chemiczne mąki oznaczając: wilgotność, wydajność i jakość glutenu, wskaźnik sedymentacyjny Zeleny’ego, liczbę opadania, a także przeprowadzono analizę farinograficzną i amylograficzną. Produkty z szarłatu dodawano w ilości 5, 10, 15 i 20% w stosunku do mąki. Ciasto chlebowe prowadzono metodą bezpośrednią. Uzyskane z laboratoryjnego wypieku chleby poddano ocenie organoleptycznej i określono cechy, takie jak: strata piecowa, wydajność, objętość, masa właściwa oraz twardość miękiszu. Dodatek płatków z szarłatu nie miał istotnego wpływu na stratę piecową i wydajność uzyskanego chleba, w przeciwieństwie do stosowanego dodatku mąki z szarłatu. Objętość chleba wzrosła przy stosowanych dodatkach mąki z szarłatu, natomiast nie zmieniała się istotnie przy dodatku płatków w ilości 5, 10 i 15%. Twardość miękiszu chleba była większa z dodatkiem płatków niż mąki z szarłatu.
    The aim of the study was to define the influence of Amaranthus products addition on the quality of wheat bread. The experimental material was wheat flour type 750 from Szymanów mill, amaranth flour and flakes from PPHU “Szarłat” from Łomża, and bread obtained from wheat flour. The following physical and chemical properties of wheat flour were determined: moisture, wet gluten and gluten index, sedimentation value, falling number, and the farinographic and amylographic properties were analysed. Amaranth products were added at 5, 10, 15 and 20% (amount relative to wheat flour). The breads obtained in the experimental baking were subjected to sensory analysis, and the following physical properties were determined: baking loss, bread yield, volume of 100 g of bread, absolute weight of crumb and crumb hardness. There was no significant influence of amaranth flakes addition on baking loss and bread yield. The addition of amaranth flour increased the volume of bread, but there was no significant influence of 5, 10 and 15% amaranth flakes addition on this property. Crumb hardness was higher with amaranth flakes addition than with amaranth flour addition.
    Źródło:
    Acta Agrophysica; 2011, 17, 1[188]
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wlasciwosci agrofizyczne amarantusa [Amaranthus cruentus L.]
    Agrophysical properties of amaranth ( Amaranthus cruentus L.)
    Autorzy:
    Szot, B
    Powiązania:
    https://bibliotekanauki.pl/articles/1630379.pdf
    Data publikacji:
    1999
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    uprawa roslin
    Amaranthaceae
    Amaranthus
    szarlat
    nasiona
    zbior
    plony
    wlasciwosci agrofizyczne
    wlasciwosci fizyczne
    cechy aerodynamiczne
    wlasciwosci reologiczne
    cechy geometryczne
    cechy biometryczne
    grubosc lodyg
    wysokosc roslin
    masa wiechy
    wysokosc wiechy
    szerokosc wiechy
    chropowatosc
    cechy jakosciowe
    sklad chemiczny
    plant cultivation
    amaranth
    seed
    harvest
    yield
    agrophysical property
    physical property
    aerodynamic property
    rheological property
    geometrical feature
    biometric feature
    stem thickness
    plant height
    panicle mass
    panicle height
    panicle width
    roughness
    qualitative trait
    chemical composition
    Opis:
    Biometrical features of plants and physical properties of amaranth seeds (Amaranihus cruentus) of a population variety originating from South America and a new Polish variety Rawa have been studied. New research methods were worked out or old methods were adapted to suit specific features of this plant. Studies were carried out in the period 1995-96 (population variety) and in 1997 (variety Rawa). Alongside field experiments plot experiments with varying sowing density were conducted in order to evaluate the influence of the number of plants per 1 mL plant on the variability of biometrical features and yields. Plant and wisp height, stalk thickness, wisp mass, number of plants per 1 mL and biological yield as well as seed self-shedding were determined. Geometrical properties (thickness, width, and length) were determined for individual seeds together with their aerodynamic features, surface roughness, resistance to static loading and microstructure. Whereas seed mass was characterised by such parameters as: density, porosity, outer and inner friction, angle of repose and chute, rehological properties and qualitative features. It has been found out that Rawa variety was more uniform than population variety and gave yields that were 50% higher. Seed sowing density differentiated plant biometrical features. Seed self-shedding in different weather conditions ranged from 0,3 to 2.1% of the biological yield. Physical properties of seeds changed according to moisture levels which was described by the regression lines and curves. It was found that with moisture decrease seed thickness, and the mean values ranged from 0,58 to 0,93 mm. Seeds of Rawa variety were developed better. The weight of 1000 seeds was from 0,60 g (very dry seeds) to 0,95 g (very moist seeds). Density was increasing with the decrease in moisture from 653,3 to 842,0 kg/m3. Whereas, porosity of the seed mass decreased from 53,5 to 40,0 %. Both the angle of repose and chute were decreasing with the decrease in the coefficient of inner and outer friction while the roughness of the seed surface was increasing. Amaranth seeds appeared to be more resistant to mechanical loading. The force ranging from 10.7N (very moist seeds) to 70,6N (dry seeds) was sufficient to damage the structure of an individual seed. Aerodynamic seed features depended on such parameters as seed load bearing surface, width, length and weight. With the increase in these parameters critical velocity increased linearly, and the coefficient of volatility decreased according to the same formula.A generalised Maxwell model with three branches was used to describe the phenomena of stress relaxation in the seed mass. It led to the conclusion that amaranth seeds en mass show strong viscoelastic properties. Seed qualitative features show high nutritive value, and evaluation of their microstructure showed that they contain unique starch with kernels thet are very uniform in size (1-1,5(m). Learning about biometrical plant features and their physical properties allowed for working out agrophysical basic for the harvest technology of this plant.
    Źródło:
    Acta Agrophysica; 1999, 18; 1-73
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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