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Wyświetlanie 1-2 z 2
Tytuł:
The revitalisation of thermal areas in the Bagnoli District (Naples) as a chance for tourism development in the Campania region in the context of selected european experiences
Autorzy:
Noviello, Monika
Smętkiewicz, Karolina
Powiązania:
https://bibliotekanauki.pl/articles/1051309.pdf
Data publikacji:
2019-12-30
Wydawca:
Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:
Bad Blumau
Bad Waltersdorf
Campania region
geothermal waters
socio-economic development
thermal site
Uniejów
Opis:
The article presents the project of revitalisation of the former industrial zone of the district of Bagnoli in the context of possibilities of development of the thermal tourism in the Italian region of Campania. The authors refer primarily to the thermal facilities which were in use in the period from the second half of the 18th century to the 1970s, and which border directly the area of revitalisation, but weren’t included in the plan. The aims of the article are: (1) the reconstruction and the recommendation of the locations of the forgotten thermal sites formerly in use in the area of the Bagnoli district, (2) the presentation of the current  state and development of such buildings, (3) the estimation of the tourism development potential in the region with reference to similar experiences of Poland and Austria, where the thermal infrastructures became the driving force of socio-economic development.
Źródło:
Quaestiones Geographicae; 2019, 38, 4; 119-131
0137-477X
2081-6383
Pojawia się w:
Quaestiones Geographicae
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Application of mineral water from geothermal source for fermentation of beetroot
Autorzy:
Wrzodak, A.
Szwejda-Grzybowska, J.
Powiązania:
https://bibliotekanauki.pl/articles/1078757.pdf
Data publikacji:
2020
Wydawca:
Instytut Ogrodnictwa
Tematy:
red beet
fermentation
mineral water
geothermal water
Uniejow town
mineralized water
organoleptic property
physicochemical analysis
sensory quality
pro-health activity
Opis:
The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.
Źródło:
Journal of Horticultural Research; 2020, 28, 1; 123-130
2300-5009
Pojawia się w:
Journal of Horticultural Research
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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