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Wyszukujesz frazę "erythritol" wg kryterium: Temat


Wyświetlanie 1-6 z 6
Tytuł:
Peptone as a nitrogen source for erythritol production from glycerol by Yarrowia lipolytica yeast
Autorzy:
Tomaszewska, L.
Powiązania:
https://bibliotekanauki.pl/articles/115907.pdf
Data publikacji:
2012
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
erythritol
glycerol
Yarrowia lipolytica
peptone
Opis:
Erythritol is a compound widely distributed in nature. It found application in medicine, cosmetics, chemical and food industry. It has 60–80% sweetness in comparison to sucrose, very low energy value (~0.2 kcal/g), is non-cariogenic and free of gastric side-eff ects. This sugar alcohol is commercially produced in microbiological processes using glucose and sucrose. Glycerol, which is produced in large amounts by biodiesel industry, can be used as alternative substrate for the production of erythritol by Yarrowia lipolytica yeast. The aim of the study was to examine the impact of peptone on erythritol production from glycerol by Wratislavia K1 strain of Y. lipolytica. In the 10-days shake-fl asks experiment the peptone concentration of 1–12 g/L were examined. Pure glycerol (98% wt/wt) was used as carbon and energy source. The media were supplemented with 2.5% and 5% of NaCl. The results showed that peptone could be used as nitrogen source in erythritol biosynthesis from glycerol by Y. lipolytica yeast. The best results were achieved with 2 g/L of peptone and 5% of NaCl, where yeast produced 18.2 g/L of erythritol, corresponding to 0.23 g/g yield, 0.11 g/(Lh) volumetric productivity and specifi c production rate of 0.010 g/(gh). In this conditions minimal level of of by-products was formed — arabitol production was not observed while mannitol, citric acids and α-ketoglutaric acid did not exceed 0.4, 4.4 and 2.0 g/L, respectively.
Źródło:
Challenges of Modern Technology; 2012, 3, 4; 49-52
2082-2863
2353-4419
Pojawia się w:
Challenges of Modern Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Erythritol tetranitrate as a sensitizer in ammonium nitrate based explosives
Autorzy:
Künzel, M.
Němec, O.
Matyáš, R.
Powiązania:
https://bibliotekanauki.pl/articles/358427.pdf
Data publikacji:
2013
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
erythritol tetranitrate
improvised explosive
ammonium nitrate
slurry
emulsion
Opis:
This paper focuses on ammonium nitrate based explosives sensitized with erythritol tetranitrate. Erythritol tetranitrate (ETN) is an ester of nitric acid and erythritol. It is a low melting crystalline solid with explosive properties similar to those of pentaerythritol tetranitrate. Experiments were conducted in order to determine any sensitizing effect this compound might have on three basic types of ammonium nitrate based mixtures – powdered, slurry and emulsion explosives. According to the results obtained, erythritol tetranitrate acts as a sensitizer giving detonator sensitivity to ammonium nitrate based explosives when incorporated therein in quantities from 10 to 20 percent.
Źródło:
Central European Journal of Energetic Materials; 2013, 10, 3; 351-358
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Explosive Properties of Melt Cast Erythritol Tetranitrate (ETN)
Autorzy:
Künzel, M.
Matyáš, R.
Vodochodský, O.
Pachman, J.
Powiązania:
https://bibliotekanauki.pl/articles/358875.pdf
Data publikacji:
2017
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
sensitivity
detonation velocity
melt cast
erythritol tetranitrate
Gurney velocity
Opis:
Erythritol tetranitrate (ETN) is a low melting, solid, nitrate ester with significant explosive properties. The increased availability of its precursor (erythritol), which is now used as a sweetener, has attracted attention to the possible misuse of ETN as an improvised explosive. However, ETN also has some potential to be used as a component of military explosives or propellants. This article focuses on the properties of melt-cast ETN. The sensitivity of the compound towards impact and friction was tested. The explosive performance was evaluated, based on cylinder expansion tests and detonation velocity measurements. The impact energy and friction force required for 50% probability of initiation was 3.79 J and 47.7 N, respectively. A Gurney velocity value of G = 2771 m·s−1 and a detonation velocity of 8027 m·s−1 at a charge density of 1.700 g·cm−3, were found for the melt-cast material. The sensitivity characteristics of melt-cast ETN does not differ significantly from either literature values or the authors’ data measured using the crystalline material. The explosive performance properties were found to be close to those of PETN.
Źródło:
Central European Journal of Energetic Materials; 2017, 14, 2; 418-429
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Application of nanofiltration in the process of the separation of model fermentation broths components
Autorzy:
Staszak, K.
Woźniak, M. J.
Karaś, Z.
Staniewski, J.
Prochaska, K.
Powiązania:
https://bibliotekanauki.pl/articles/778225.pdf
Data publikacji:
2013
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
nanofiltration
ceramic membrane
fumaric acid
succinic acid
erythritol
glycerol
Opis:
The effectiveness of nanofiltration with the use of ceramic membranes in the process of concentration and separation of fumaric acid or succinic acid from glycerol and citric acid from erythritol was evaluated. It was found that the retention of sodium salts of the acids investigated increased strongly with increasing the pH of the feed solution (depending on the degree of dissociation), while the retention degrees of di- and tricarboxylic acids, erythritol or glycerol were lower than 2%, irrespective of the initial concentration of the solution to be filtered. The results obtained showed that nanofiltration can be considered as one of the purification steps in the process of recovery of salts of organic acids from fermentation broth.
Źródło:
Polish Journal of Chemical Technology; 2013, 15, 4; 1-4
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The bacteriostatic effect of erythritol on canine periodontal disease–related bacteria
Autorzy:
Tochio, T.
Makida, R.
Fujii, T.
Kadota, Y.
Takahashi, M.
Watanabe, A.
Funasaka, K.
Hirooka, Y.
Yasukawa, A.
Kawano, K.
Powiązania:
https://bibliotekanauki.pl/articles/16539083.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
erythritol
canine
periodontal disease
Porphyromonas gulae
Porphyromonas cangingivalis
Fusobacterium
oral microbiota
Opis:
Erythritol helps both prevent and improve periodontal disease and is therefore widely used for dental care in humans. However, only a few studies have investigated the effects of erythritol on periodontal disease in animals. We hypothesized that erythritol could be used to prevent and improve periodontal disease also in canines and investigated the effects of erythritol on canine periodontal disease–related pathogenic bacteria using both in vitro and in vivo methods. The effect of erythritol on the proliferation of Porphyromonas gulae, which is reportedly associated with canine periodontal disease, was investigated in vitro. In addition, a 4-week intervention trial using an external gel preparation containing 5% erythritol was performed in canines with mild periodontal disease; changes in the microbiota around periodontal lesions were investigated using next-generation sequencing and bioinformatics analysis. The growth of P. gulae was significantly suppressed by erythritol in vitro. In the intervention study, the Shannon index, an indicator of the species distribution α-diversity, and the occupancy of several canine periodontal disease – related bacteria ( P. gulae, P. cangingivalis) were significantly decreased in periodontal lesions. Based on the results of in vitro and in vivo studies, we conclude that, as in humans, erythritol has bacteriostatic effects against periodontal disease – related bacteria in canines.
Źródło:
Polish Journal of Veterinary Sciences; 2022, 25, 1; 75-82
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Autorzy:
Raczkowska, Ewa
Wojdyło, Aneta
Nowicka, Paulina
Powiązania:
https://bibliotekanauki.pl/articles/31341114.pdf
Data publikacji:
2024-05-17
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
apple pomace
erythritol
shortbread cookies
LC-MS
antidiabetic activity
antioxidant activity
Opis:
Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat flour substituted by apple pomace (0, 10, 30 and 50% of flour weight), sweetened with sucrose and erythritol. The cookies were analyzed for their nutritional value; antioxidant capacity (ABTS•+ scavenging activity and oxygen radical absorption capacity – ORAC); the ability to inhibit α-amylase, α-glucosidase and pancreatic lipase; and consumer acceptability. In total, 13 phenolic compounds were identified in the cookies with pomace. Cookies with 50% addition of apple pomace had an approximately 8-fold higher content of dietary fibre than traditional products (without the apple pomace) and simultaneously reduced energy value (by 32.6 and 40.5 kcal/100 g of cookies sweetened with sucrose and erythritol, respectively). The antioxidant capacity of cookies was 0.032–0.316 mmol TE/100 g in the ABTS assay and 1.153–2.070 mmol TE/100 g when ORAC was determined. The IC50 enabling α-amylase and α-glucosidase inhibition ranged from 138.1 to 221.8 mg/mL and from 976.4 to 1374.9 mg/mL, respectively. The anti-lipase activity of cookies with the addition of 50% apple pomace and erythritol was the highest (IC50 of 7.3 mg/mL). Both antioxidant capacity and antidiabetic potential increased significantly with the increasing proportion of pomace in cookies. Replacing sucrose with erythritol favorably influenced the consumer assessment. The study results show that the proposed products can be a perfect alternative to traditional sweet snack products, especially for consumers with diet-related diseases. The feasibility of using waste raw materials, which are a challenge to the food industry, has been proven as well.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 147-161
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-6 z 6

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