Autor: Brożek, Krzysztof - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Autorzy:: Brożek, Oskar
Kiełczewska, Katarzyna
Bohdziewicz, Krzysztof
Powiązania:: https://bibliotekanauki.pl/articles/2016033.pdf
Data publikacji:: 2022-03-01
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: milk products
size of fat globules
fatty acid profile
differential scanning calorimetry curves
differential scanning calorimetry parameters
Opis:: Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. The size of milk fat globules was measured by the laser diffraction method; the fatty acid profile of milk fat was determined by gas chromatography; and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream rela tive to milk. Chains of milk fat globules were observed in buttermilk. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant ( p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. The thermal history of the samples influenced the results. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peak s than milk and buttermilk.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 5-15
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Autorzy:: Brożek, Oskar M.
Kiełczewska, Katarzyna
Bohdziewicz, Krzysztof
Powiązania:: https://bibliotekanauki.pl/articles/2152158.pdf
Data publikacji:: 2022-11-14
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: whey butter
milk butter
differential scanning calorimetry
fatty acid profile
sensory attributes
Opis:: The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b* and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σt, C18:1 Σc, C18:2, C18:3, and C18:2 c9, t11, and it was less abundant in saturated and medium-chain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Various fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 407-419
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Analiza numeryczna wpływu resekcji krtani na własności wytrzymałościowe odcinka szyjnego kręgosłupa
Numerical analysis of the impact of laryngeal resection on the strength properties of the cervical spine
Autorzy:: Chorąży, Patrycja
Chojnacka-Brożek, Agnieszka
Woźniak, Krzysztof
Powiązania:: https://bibliotekanauki.pl/articles/2201507.pdf
Data publikacji:: 2021
Wydawca:: Politechnika Śląska. Katedra Biomechatroniki
Tematy:: krtań
odcinek szyjny kręgosłupa
punkt podparcia
analiza numeryczna
larynx
cervical spine
fulcrum
numerical analysis
Opis:: Głównym celem niniejszego artykułu było przedstawienie zależności pomiędzy dysfunkcjami w obrębie odcinka szyjnego kręgosłupa, a stabilnością głowy pacjenta, który dodatkowo został poddany resekcji krtani wskutek postępującego nowotworu złośliwego. Badanie pozwoliło określić jaki wpływ na położenie środka ciężkości głowy oraz na mechanizmy obciążeń ma obecność krtani bądź jej brak, dzięki analizie numerycznej zdrowego pacjenta.
The main purpose of this thesis was to show dependencies between disfunctions in the cervical spine area and a stability of the head of a patient, who was additionally subjected to larynx resection due to malignant tumor. The examination allowed to determine whether presence or absence of a larynx has an impact on the location of the head’s center of gravity and mechanisms of loads; this was achieved by means of numerical analysis carried out on a healthy patient.
Źródło:: Aktualne Problemy Biomechaniki; 2021, 21; 5--10
1898-763X
Pojawia się w:: Aktualne Problemy Biomechaniki
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Ludwik Brożek (1907—1976), pseud. i krypt.: Kurzelowski Jan, L.B., B.L., lb, B.; przydomki: „Śląski Estreicher”, „Śląski Korbut”; bibliograf, bibliotekarz, kustosz muzeum, historyk kultury i literatury Śląska Cieszyńskiego
Ludwik Brożek (1907—1976), pseudonym and code name: Kurzelowski Jan, L.B., B.L., lb, B.; nicknames: “Silesian Estreicher”, “Silesian Korbut”; bibliographer, librarian, curator of the museum, historian of the culture and literature of Cieszyn Silesia
Autorzy:: Brożek, Krzysztof
Powiązania:: https://bibliotekanauki.pl/articles/2015723.pdf
Data publikacji:: 2021-12-31
Wydawca:: Wydawnictwo Uniwersytetu Śląskiego
Tematy:: wspomnienie
memoirs
Źródło:: Górnośląskie Studia Socjologiczne. Seria Nowa; 2021, 12; 283-289
2353-9658
Pojawia się w:: Górnośląskie Studia Socjologiczne. Seria Nowa
Dostawca treści:: Biblioteka Nauki