Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "Bartkowiak, Artur" wg kryterium: Wszystkie pola

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-5 z 5
    Tytuł:
    The application of melanin modified gelatin coatings for packaging and the oxidative stability of pork lard
    Autorzy:
    Łopusiewicz, Łukasz
    Jędra, Filip
    Bartkowiak, Artur
    Powiązania:
    https://bibliotekanauki.pl/articles/1177712.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    antioxidant
    gelatin
    lard
    lipid oxidation
    melanin
    packaging
    Opis:
    The influence of gelatin coatings modified with fungal melanin on pork lard oxidative stability was studied. The lard was coated with gelatin coatings containing 0.1%; 0.5%; 1% of fungal melanin and control gelatin coating devoid of melanin. The peroxide values (POV), iodine values (IV) and acid values (AV) were studied after 7, 14 and 21 days storage in controlled conditions. Lard covered with modified coatings had lowered oxidative rancidity. Hence, modified coatings containing fungal melanin can be use effectively for the prevention of lard oxidation.
    Źródło:
    World Scientific News; 2018, 101; 108-119
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    New Active Packaging Films Made from Gelatin Modified with Fungal Melanin
    Autorzy:
    Łopusiewicz, Łukasz
    Jędra, Filip
    Bartkowiak, Artur
    Powiązania:
    https://bibliotekanauki.pl/articles/1177694.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Agaricus bisporus
    antioxidant
    barrier properties
    gelatin
    mechanical properties
    melanin
    packaging
    Opis:
    Fungal melanin was used to prepare gelatin-based composite films. The films of various melanin concentrations (0.1%, 0.5% and 1% w/w) were prepared using a solution casting method. The mechanical, antioxidant, antimicrobial, water vapor, oxygen and UV-Vis barrier properties, as well as any available surface polyphenolics were studied. FT-IR and Raman spectroscopy studies were carried out to analyse the chemical composition of the resulting films. The hydrophobocity, solubility, colour response, optical properties and opacity were also determined. The results of this study showed that the modification of gelatin with fungal melanin had no influence on mechanical and water vapor barrier properties, oxygen barrier properties were improved. The UV-Vis barrier properties of modified films were significantly improved. Modified gelatin films showed good antioxidant activity but were inactive against microorganisms. The modification with melanin caused changes in colour values, decreasing lightness and increasing the redness and yellowness of the films. Based on the results of this study, fungal melanin has good potential to be utilised as a value-added modifier that can improve the properties of gelatin films.
    Źródło:
    World Scientific News; 2018, 101; 1-30
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Lactobacillus casei cell immobilisation on mineral carriers for continuous lactic acid production
    Autorzy:
    Kowalska, Urszula
    Mizielińska, Małgorzata
    Łopusiewicz, Łukasz
    Bartkowiak, Artur
    Powiązania:
    https://bibliotekanauki.pl/articles/1178777.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Lactobacillus casei
    adsorption
    biofilm
    continuous production
    immobilisation
    lactic acid
    mineral carriers
    Opis:
    The first purpose of the study was to evaluate the influence of incubation parameters for efficiency of bacterial adhesion on surface of three solid, mineral porous carriers. Second aim of the study was the use of the immobilized Lactobacillus casei cells, in the production of lactic acid and selection, best carriers for continuous production using column bioreactor. The results showed that bacterial adhesion was different depending on the incubation conditions. In all tested samples, the highest efficiency of bacterial adhesion achieved after incubation at 30 °C without shaking which was related to bacterial viability. The results showed that, the highest efficiency of lactic acid production by free cells has been obtained at 30 °C after 48h – 110% (w/w) (lactic acid yield from consumed glucose). This results have been confirmed by further tests which have shown that in stationary culture, the highest production of lactic acid was reached by immobilised bacteria cells on pumice and kermiste after 48 hours at 30 °C.
    Źródło:
    World Scientific News; 2017, 90; 62-76
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The influence of immobilization and packaging on the viability of probiotics stored at 25 °C
    Autorzy:
    Mizielińska, Małgorzata
    Sobecka, Katarzyna
    Jarosz, Michał
    Urbański, Dawid
    Stobińska, Magdalena
    Łukawska, Barbara
    Olchawa, Ewa
    Bartkowiak, Artur
    Powiązania:
    https://bibliotekanauki.pl/articles/1178352.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    cocoa butter
    encapsulation
    immobilization
    packaging
    probiotics
    Opis:
    The goal of the study was to determine the influence of encapsulation, immobilization conditions and packaging on microorganisms survival. The results of the study demonstrated that L. gasseri, L. plantarum, and L. rhamnosus as probiotics could be added to food products as lyophilized cells if the end product was stored at 25 °C for no longer than 3 months. It was shown that L. plantarum and L. rhamnosus as food additives could be stored 6 months in room temperature, only if the cells were encapsulated or if the end product was packed in MAP. It was proved that the number of probiotics immobilized in the chamber was higher than the number of bacteria immobilized at aerobic conditions with higher relative humidity. Cocoa butter, presented in this study could be used as an immobilization carrier due to its hydrophobicity.
    Źródło:
    World Scientific News; 2017, 77, 2; 124-143
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies