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    Tytuł:
    Projekt cyfrowego wzornika krojów pism na urządzenia mobilne
    The project of a mobile device digital type specimen based on Aquafadas software
    Autorzy:
    Kiełczewska, K.
    Markowski, L.
    Powiązania:
    https://bibliotekanauki.pl/articles/128561.pdf
    Data publikacji:
    2016
    Wydawca:
    Centralny Ośrodek Badawczo-Rozwojowy Przemysłu Poligraficznego
    Tematy:
    wzornik czcionek
    krój pisma
    urządzenie mobilne
    projektowanie graficzne
    stencil fonts
    type specimen
    mobile device
    graphic design
    Opis:
    In mobile media, there are many interesting apps about typography, but only few are equipped with tools that allow exploring the important role of typography in graphic design. This article presents several examples of digital typeface catalogues. Based on these examples and tools of Aquafadas DPS and Adobe InDesign software, an original app SPECIMEN for tablets has been created. For this purpose, 15 different typefaces have been chosen. The created app presents all the characteristics of type-faces and possibilities of their use. The E-catalogue also contains the information about the available license, which is important when planning the purchase. The information about the languages of prepared sets of characters is presented. An equally important part about the designers includes short biographical notes, lists other important typefaces designed by them and links to the websites where one can find many more interesting, completed projects. This project has been tested, and on the basis of it, there have been made a number of proposals and described advantages and disadvantages of the Aquafadas DPS software.
    Źródło:
    Acta Poligraphica; 2016, 8; 45-60
    2299-9981
    Pojawia się w:
    Acta Poligraphica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Acid whey-based smoothies with probiotic strains
    Autorzy:
    Kielczewska, K.
    Pietrzak-Fiecko, R.
    Nalepa, B.
    Powiązania:
    https://bibliotekanauki.pl/articles/1192516.pdf
    Data publikacji:
    2020
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    acid whey
    mineral salts
    sensory analysis
    Lactobacillus rhamnosus HN001
    probiotics
    smoothie
    beverages
    Opis:
    The aim of study was to determine potential applications of acid whey in the production of whey-based beverages containing plant-based ingredients in equal proportions to acid whey (1:1): beverage 1 with the addition of carrot, rosehip and sea-buckthorn purée; beverage 2 with addition of pear purée and sour cherry juice; beverage 3 with the addition of parsley and banana purée. The composition and mineral content of acid whey were determined. Whey-based beverages containing fruit and vegetables were analysed for mineral content, sensory attributes and the survivability of Lactobacillus rhamnosus HN001 probiotic bacteria. Acid whey is characterised by a low content of major milk components, namely fat (0.441 g kg-1), protein (2.978 g kg-1), especially of whey protein in native form (0.052 g kg-1), lactose (42 g kg-1) and lactic acid (6.304 g kg-1). Acid whey is abundant in mineral nutrients, including calcium (1199 mg kg-1), magnesium (87.1 mg kg-1) and potassium (1533 mg kg-1). The mineral analysis revealed that the addition of fruit and vegetables increased the iron content of beverages 2 and 3, and the content of potassium and magnesium in beverage 3. Beverage 3 (100 g) met the Recommended Dietary Allowances (RDA) for potassium and magnesium in 25% and 15%, respectively, in children aged 4 to 7. Whey-based beverages had uniform colour and consistency. The predominant taste and aroma were those associated with the fruit and vegetables, followed by some sweet flavour and aroma, whereas the acidic flavour was moderately discernible. All beverages containing fruit and vegetables received very high scores in a sensory evaluation. The survival of the probiotic strain was monitored for two weeks during which bacterial counts remained stable at 7 log cfu ml-1. Smoothies based on acid whey with the addition of fruit and vegetables and the probiotic strain are functional foods that are recommended for people with nutrient deficiencies.
    Źródło:
    Journal of Elementology; 2020, 25, 4; 1435-1448
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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