Wyniki wyszukiwania - BazTech

1

Proces utleniającego sprzęgania metanu w obecności różnych gazowych dodatków

Michorczyk B., Ogonowski J., Michorczyk P.

Przemysł Chemiczny

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2015

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T. 94, nr 4

572-575

PL

Przedstawiono informacje dotyczące wpływu dodatków gazowych na przebieg procesu utleniającego sprzęgania metanu. Porównano wpływ dodatku etanu, ditlenku węgla i wody do strumienia reagentów na stopień konwersji metanu, selektywność łączną do węglowodorów C₂₊ (C₂–C₄) i stosunek molowy etylen/etan. Przedstawiono też wyniki badań wpływu dodatków wprowadzanych w śladowych ilościach (chlor, chlorowodór i chlorki alkilowe) na przebieg tego procesu.

EN

A review, with 69 refs., of additives of EtH, CO₂, H₂O, halogens and Cl-contg.

2

Fruktany zbóż - funkcjonalne składniki żywności

Jasińska I., Kuligowski M. J., Kołodziejczyk P., Michniewicz J.

Przemysł Spożywczy

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2012

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T. 66, nr 12

21-23

PL

Fruktany są funkcjonalnymi składnikami żywności zaliczanymi do błonnika pokarmowego. Związki te wykazują wiele właściwości prozdrowotnych, a ze względu na posiadane cechy technologiczne, są szeroko wykorzystywane w przemyśle spożywczym jako dodatki do żywności. Jednym z najczęściej stosowanych fruktanów jest obecnie inulina. W artykule skupiono się na stosunkowo mało popularnym i niedocenianym źródle fruktanów, jakim są zboża, a zwłaszcza ziarno żyta. Fruktany zbóż kształtują wiele cech technologicznych w procesie produkcji chleba, wpływają m.in. na wydajność ciasta i trwałość pieczywa. Jako substancje wykazujące cechy prebiotyków są natomiast niezwykle cenne z żywieniowego punktu widzenia - stymulując wzrost i aktywność bakterii probiotycznych w jelicie grubym.

EN

Fructans are functional food components which belong to dietary fiber. Health-promoting and technological properties of fructans make them very popular food additives. Currently, inulin is one of the most popular fructans. However, in this paper we have focused on less popular and underestimated source of fructans, which are cereals, especially rye. Cereal fructans affect many technological properties in bread manufacture; they influence dough yield and bread shelf life. As a prebiotics, fructans are extremely valuable from nutritional point of view, since they stimulate growth and activity of bifidobacteria in the colon.

3

Chemia i aktywność biologiczna czosnku (Allium sativum)

Kwiecień H.

Wiadomości Chemiczne

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2008

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[Z] 62, 9-10

901-942

EN

Garlic (Allium sativum) has historically been one of the most common vegetables to serve as a both spice and medical herb in many countries. One of the outstanding features of the chemical composition of garlic is the large amount of unique organosulfur compounds, which provide its characteristic flavor and odor and most of its potent biological activity. Two classes of primary organosulfur compounds are found in whole garlic cloves: γ-glutamyl-S-alk(en)yl-L-cysteines and S-alk(en)yl-L-cysteine sulfoxides (alliin, metiin, propiin, isallin) (Fig. 1, 2) [5-15]. When garlic is crushed or cut, S-alk(en)yl--L-cysteine sulfoxides are exposed to the enzyme alliinase and thiosulfinates, via intermediate sulfenic acids are formed (Fig. 6) [29-33]. The major thiosulfinate, allicin is a reactive intermediate species that can be transformed, into a variety of compounds including diallyl, methyl allyl and mono- di-, tri-, tetrasulfides, vinyldithiins and ajoenes (Fig. 7-9) [37-49]. Garlic belongs to the Allium species, which accumulate only fructans as their nonstructural carbohydrates [52-59]. Garlic is also known for its production of some unique furostanol saponins, e.g. proto-eruboside-B and sativoside-B1 (Fig. 10-12) [60-63]. The Allium species also contain high levels of flavonides, including apigenin, myricetin and quercetin (Fig. 13) [64, 65], moderate levels of vitamins as well as free amino acids (Arg, Gln, Asn, Glu, and Lys) [66-69]. It was found that the amino acid fraction of Aged Garlic Extract (AGE) contain Maillard reaction products, N-fructosyl glutamine (Fru-Glu), Nα-(1-deoxy-D-fructos-1-yl)-L-arginine (Fru-Arg) (Fig. 14, 15) [74-76], as well as tetrahydro-?-carboline derivatives (Fig. 16, 17) [77-82]. Recently, allixin (Fig. 18), a novel phytoalexin, with the structure 4H-pyran-4-one, as a novel substance with neurotrophic activity has been reported to by synthesized by garlic [83-85]. Garlic has the ability to accumulate the selenium from soil and the major selenium compound in both Se-enriched and unenriched garlic was identified as γ-glutamyl-Se-methyl selenocysteine along with lesser amounts of Se-methyl selenocysteine, selenocysteine, selenomethionine among other compounds (Fig. 19) [86-96]. Pharmacological investigations have shown that garlic has a wide spectrum of actions, not only it is antimicrobial [97], but it also has beneficial effects in regard to cardiovascular and cancer diseases [2, 3, 14, 42]. A number of organosulfur substances derived from garlic such as allicin, allicin-derived organosulfur compounds including sulfides, ajoene, steroidal saponins, flavonides, Fru-Arg, Fru-Glu, organic seleno-compounds and tetrahydro-?-carboline derivatives have been found to have strong antioxidant properties. It has been suggested that garlic can prevent cardiovascular disease, inhibit platelet aggregation, decrease the synthesis of cholesterol and prevent cancer. Thus it may either prevent or delay chronic diseases associated with aging.