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    Wyświetlanie 1-4 z 4
    Tytuł:
    Puffed cereals with added chamomile - quantitative analysis of polyphenols and optimization of their extraction method
    Autorzy:
    Blicharski, Tomasz
    Oniszczuk, Anna
    Olech, Marta
    Oniszczuk, Tomasz
    Wójtowicz, Agnieszka
    Krawczyk, Wojciech
    Nowak, Renata
    Powiązania:
    https://bibliotekanauki.pl/articles/986662.pdf
    Data publikacji:
    2017
    Wydawca:
    Instytut Medycyny Wsi
    Tematy:
    matricaria chamomilla
    functional food
    polyphenolic antioxidants
    lc-esi-ms/ms analysis
    extraction methods
    Opis:
    Introduction. Functional food plays an important role in the prevention, management and treatment of chronic diseases. One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may include such items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due to its pharmacological activity, chamomile flowers are the most popular components added to functional food. Objective. Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extraction of phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and from Chamomillae anthodium. Materials and Methods. Two modern extraction methods – ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as well as accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food. Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatography and electrospray ionization mass spectrometry (LC-ESI-MS/MS). Results and Conclusions. For most of the analyzed compounds, the highest yields were obtained by ultrasound assisted extraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction, without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods of time, reducing the energy input. Furthermore, UAE meets the requirements of ‘Green Chemistry’.
    Źródło:
    Annals of Agricultural and Environmental Medicine; 2017, 24, 2
    1232-1966
    Pojawia się w:
    Annals of Agricultural and Environmental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of flax fibers addition on the mechanical properties and biodegradability of biocomposites based on thermoplastic starch
    Autorzy:
    Borowski, Gabriel
    Klepka, Tomasz
    Pawłowska, Małgorzata
    Lavagnolo, Maria Cristina
    Oniszczuk, Tomasz
    Wójtowicz, Agnieszka
    Combrzyński, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/204728.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    biocomposite
    flax fiber
    maize starch
    extrusion-cooking
    biodegradation
    energy recovery
    Opis:
    The research was intended to develop a biocomposite as an alternative biodegradable material, for the production of, e.g., disposable utensils. The author’s tested thermoplastic maize starch, both without additives and with the addition of crumbled flax fiber in the share of 10, 20 and 30 wt%. The plasticizer added was technical glycerin and the samples were produced by a single-screw extruder. The mechanical strength tests were performed, including the impact tensile test and three-point bending flexural test. Afterwards, the samples were tested for biodegradability under anaerobic conditions. The methane fermentation process was carried in a laboratory bioreactor under thermophilic conditions with constant mixing of the batch. All samples proved to be highly susceptible to biodegradation during the experiment, regardless of the flax fiber share. The biogas potential was about 600 ml·g-1, and the methane concentration in biogas ranged from 66.8 to 69.6%. It was found, that the biocomposites can be almost completely utilized in bioreactors during the biodegradation process. The energy recovery in the decomposition process with the generation of significant amount of methane constitutes an additional benefit.
    Źródło:
    Archives of Environmental Protection; 2020, 46, 2; 74-82
    2083-4772
    2083-4810
    Pojawia się w:
    Archives of Environmental Protection
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams
    Autorzy:
    Combrzyński, Maciej
    Mościcki, Leszek
    Kwaśniewska, Anita
    Oniszczuk, Tomasz
    Wójtowicz, Agnieszka
    Sołowiej, Bartosz
    Gładyszewska, Bożena
    Muszyński, Siemowit
    Powiązania:
    https://bibliotekanauki.pl/articles/972794.pdf
    Data publikacji:
    2017
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    extrusion-cooking
    thermoplastic starch
    foams
    protective loose-fill materials
    sorption isotherms
    foaming agents
    Opis:
    The aim of this work was to determine the water vapour sorption properties of thermoplastic starch filling foams processed by extrusion-cooking technique from various combinations of potato starch and two foaming agents: poly(vinyl) alcohol and Plastronfoam, in amount of 1, 2 and 3% each. Foams were processed with the single screw extruder-cooker at two different screw rotational speeds 100 and 130 r.p.m. The sorption isotherms of samples were determined and described using the Guggenheim-Anderson-de Boer model. Also, the kinetics of water vapour adsorption by foams, as a function of time, was measured and fitted with Peleg model. On the basis of the analysis the influence of the applied foaming agents, as well as the technological parameters of extrusion-cooking process in relation to water vapour adsorption by thermoplastic starch foams was demonstrated. There was no difference between the shapes of the isotherms for poly(vinyl) alcohol foams while for Plastronfoam foams a notable difference among foams extruded at 100 r.p.m. was observed in the regions of low and high humidity content. The analysis of the Guggenheim-Anderson-de Boer model parameters showed that the water molecules were less strongly bound with the foam surface when extruded at a lower screw speed.
    Źródło:
    International Agrophysics; 2017, 31, 4; 457-463
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Assessment of risks connected with economic activity in the SME sector
    Ocena zagrożeń występujących podczas prowadzenia działalności gospodarczej w sektorze MŚP
    Autorzy:
    Oniszczuk-Jastrząbek, Aneta
    Winiarski, Jacek
    Czuba, Tomasz
    Powiązania:
    https://bibliotekanauki.pl/articles/419089.pdf
    Data publikacji:
    2018-03-31
    Wydawca:
    Uniwersytet Gdański. Wydział Ekonomiczny
    Opis:
    Celem artykułu jest ocena poziomu poczucia bezpieczeństwa osób pracujących w sektorze MŚP. Opisane badania obejmowały identyfikację źródeł zagrożenia, ocenę ich wielkości oraz ocenę poczucia zabezpieczenia przed skutkami materializacji tych, że zagrożeń. Badania przeprowadzono na reprezentatywnej próbie przedsiębiorców pracujących w małych i średnich organizacjach gospodarczych na terenie Polski. W celu syntetycznej prezentacji wyników zaproponowano definicję współczynnika dyskomfortu. Wykazano że wielkość tego współczynnika w okresie badanym zdecydowanie maleje. Wynik ten zinterpretowano jako jedno ze źródeł będących przyczyną wzrostu wydajności pracy.
    The aim of this article is to assess the level of security enjoyed by business owners operating in the SME sector. The present research identifies the sources and extent of risk, while also gauging the sense of security against the effects of this risk. The research was conducted on a representative sample of entrepreneurs operating small and medium-sized business organizations in Poland. In order to present the results synthetically, a definition of discomfort coefficient was formulated. It has been shown that the value of that coefficient decreased strongly during the considered period. This result was interpreted as one of the causes of the increase in work efficiency.
    Źródło:
    Współczesna Gospodarka; 2018, 9, 4 (31); 63-70
    2082-677X
    Pojawia się w:
    Współczesna Gospodarka
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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