Informacja

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

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


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