Wyniki wyszukiwania - Biblioteka Nauki

1

Effect of addition of waste pulp on selected mechanical properties of biplex board

100%

Modzelewska I. , Patelski E. , Smul W.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

|

tom 87

2

Changes in textural properties of fruit-vegetable juices with thickening agent addition

88%

Sobczak P. , Kalbarczyk J. , Kusinska E. , Zukiewicz-Koc W.

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nr 2[A]

157-160

EN

The purpose of the presented study was to evaluate selected textural properties of gels produced from fruit and vegetable juices after application of chosen thickening agents. The following substances were applied as gelating agents: xanthan gum with carob flour at the amount of 1% (E415+E410); xanthan gum with carob flour at the amount of 2%; gelatin at the amount of 1% (E441); and gelatin at the amount of 2%. Juice was poured into a beaker (0.5 L capacity) and placed in a water bath. When the temperature of juice reached 80°C, it was transferred to 300-mL beaker and a thickening agent was added, and then, the sample was stirred using an electric stirrer. The following juices were subjected to tests: beet, apple, carrot, and multivegetable. Achieving a good quality gel is possible on the basis of vegetable juice and plants hydrocolloids. It is required to elaborate a proper recipe by studying the possibility of using different thickening agents, different proportions of the agents and their mutual correlation. It is not possible to obtain one universal agent for gelling all juices.

PL

Celem pracy było określenie wybranych właściwości teksturalnych otrzymanych żeli z soków owocowo-warzywnych po zastosowaniu wybranych dodatków zagęszczających. Jako środki żelujące zastosowano następujące substancje: ksantan z mączką chleba świętojańskiego w ilości 1% (E415+E410), ksantan z mączką chleba świętojańskiego w ilości 2%, żelatyna w ilości 1% (E441), żelatyna w ilości 2%. Do zlewki o pojemności 0.5 L nalewano sok i umieszczano w łaźni wodnej. Po osiągnięciu temperatury 80°C przelewano sok do zlewki o pojemności 300 mL i dodawano zagęstnik. Następnie całość mieszano za pomocą miksera kuchennego. Badaniom poddano następujące soki: burakowy, jabłkowy, marchwiowy, wielowarzywny. Badane próbki poddano obserwacji przez 4 tygodnie oceniając wygląd i konsystencję w odstępie co tydzień przez 4 tygodnie. Jednocześnie przeprowadzono badania analizy cech teksturalnych na urządzeniu TA-XT2i (Stable Micro System). Po dodatku ksantanu z mączką chleba świętojańskiego wszystkie badane soki przechodziły do postaci żelu. Konsystencja powstałego żelu była zależna od ilości dodatku. Po 4 tygodniowym przechowywaniu żelu nie zaobserwowano zmiany konsystencji produktu.

3

Evaluation of nutritive value of the extrudates with addition of amaranth

88%

Majewski Z. , Replinska A.

Annals of Warsaw Agricultural University. Agriculture

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2000

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nr 38 Agric.Eng.

53-61

4

Industrial feed mixtures with an addition of methionine hydroxy analog

88%

Matyka S. , Rubaj J. , Korol W. , Bielecka G.

|

tom 09

|

nr 1

EN

HMB (2-hydroxy-4-(methythio)butanoic acid), which is the precursor of methionine in the organism, is widely used in the production of industrial feeds as an addition supplementing the deficiency of methionine proper. HMB does not have any amino group, which is the reason why it cannot be marked within the analysis of the aminoacidic composition using the reaction with ninhydrine reagent. In the method of marking HMB using HPLC technique the conditions of chromatographic division were modified. The applied system of chromatographic columns and movable and eluating phases enabled effective separation of HMB from the elements of differentiated matrixes of industrial feed mixtures. The analytical proceedings are characterized by good validation parameters, i.e. high selectivity, high repeatability and a high degree of recovery of contents occurring in the production practice of industrial feeds ranging from 0.05 to 0.4%.

5

Effect of ensiling pumpkin Cucurbita maxima with the addition of inoculant or without it on chemical composition and quality of silages

75%

Halik G. D. , Lozicki A. , Koziorzebska A. , Dymnicka M. , Arkuszewska E.

|

2014

|

tom 53

EN

Effect of ensiling pumpkin Cucurbita maxima with the addition of inoculant or without it on chemical composition and quality of silages. The aim of the studies was to determine the effect of ensiling the pumpkin on chemical composition and quality of silages. The silages were produced from pumpkin of Justynka variety. Before ensiling, the disintegrated pumpkin fruits were mixed with the dried beet pulp in ratio equals 80 : 20. Two variants of silages were prepared: with the inoculant and without it. In the silages, the following basic chemical composition was determined: the content of dry matter, crude ash, crude protein, crude fat, crude fibre, NDF, ADF and ADL. The indicators, being an evidence of the run of ensiling process and the quality of the obtained silages, were also determined, i.e. pH, lactic, acetic and butyric acids, ammonia nitrogen, ethanol and aerobic stability. In the obtained silages, as compared to the material before ensiling, the lower content of crude fibre and ADF was found whereas in the silage with inoculant, NDF level was also lowered. The silages with the inoculant were characterized by higher content of lactic and acetic acids and lower level of nitrogen, ammonia and ethanol. The silages with the inoculant had also higher aerobic stability. The conducted studies indicate that the application of inoculant has affected the improvement of the quality of the obtained silages.

PL

Wpływ zakiszania dyni olbrzymiej z dodatkiem lub bez dodatku inokulanta na skład chemiczny i jakość kiszonek. Celem badań było określenie wpływu zakiszania dyni na skład chemiczny i jakość kiszonek. Kiszonki przygotowano z dyni odmiany Justynka. Przed zakiszeniem rozdrobnione owoce dyni wymieszano z suszonymi wysłodkami w proporcji wynoszącej 80 : 20. Przygotowano dwa warianty kiszonek z preparatem bakteryjno-enzymatycznym i bez preparatu. W kiszonkach oznaczono podstawowy skład chemiczny: zawartości suchej masy, popiołu surowego, białka ogólnego, tłuszczu surowego, włókna surowego, NDF, ADF, ADL. Oznaczono również wskaźniki świadczące o przebiegu procesu zakiszania i jakości uzyskanych kiszonek: pH, zawartość kwasów mlekowego, octowego i masłowego, azotu amonowego, etanolu oraz stabilność tlenową. W uzyskanych kiszonkach w porównaniu do materiału przed zakiszaniem stwierdzono mniejszą zawartość włókna surowego, ADF, a w kiszonce z inokulantem również NDF. Podstawowy skład chemiczny oraz pH w obu wariantach zakiszania były podobne. Kiszonki z inokulantem charakteryzowały się większą zawartością kwasów mlekowego oraz octowego, natomiast mniejszą azotu amoniaku i etanolu. Kiszonka z inokulantem miała również wyższą stabilność tlenową. Badania wskazują, że zastosowanie inokulanta wpłynęło na poprawę jakości uzyskanych kiszonek.

6

Nowy układ katalityczny w syntezie żywic winyloestrowych

75%

Groszek G. , Biernacki S.

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tom z. 17 [184]

43-51

PL

Zbadano katalityczny wpływ octanu cynku i wybranych amin na proces addycji kwasu metakrylowego do ugrupowania epoksydowego żywicy Epidian 6.

EN

A catalytic effect of zinc acetate and selected amines in the process of addition of methacrylic acid to epoxy groups in epoxy resin Epidian 6 have been studied.

7

Influence of hydrocolloids on quality of baked goods

75%

Kohajdova Z. , Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

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tom 07

|

nr 2

43-49

EN

The effect of different hydrocolloids (arabie gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Additiori of these compounds con- cluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effeets.

PL

Zbadano wpływ wybranych hydrokoloidów (guma arabska, guarowa, ksantanowa oraz metyl 2-hydroksyceluloza) na właściwości reologiczne zarówno ciasta, jak i gotowego pieczywa. Dodanie tych substancji wpływało na zwiększenie absorpcji wody (od 60,5 do 68,3%) oraz stabilności ciasta (od 6,5 do 14 min). Wykorzystanie tych koloidów w produkcji chlebów w zróżnicowanym stopniu powiększało ich objętość, oddziaływało na zmianę sklepienia oraz zmianę oceny sensorycznej. Zmieniało się również odczucie świeżości chleba. podczas jego 72-godzinnego przechowywania. Można więc wnioskować o korzystnym wpływie dodatku gumy guarowej.

8

The effect of hemp seed and linseed addition on the quality of liver pates

75%

Zajac M. , Swiatek R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

|

nr 2

9

The Sum Operation and Llink Lattices

75%

Grygiel J. , Wojtylak P.

Scientific Issues of Jan Długosz University in Częstochowa. Mathematics

|

1999

|

tom Vol. 6

23--28

EN

The sum operation, as introduced by Andrzej Wroński, is used to decompose any finite distributive lattice into its Boolean fragments. The decomposition is not unique but its maximal components are uniquely determined. We define an ordering relation between these maximal Boolean fragments of a given lattice and use this link ordering to describe the structure of the lattice.

10

Translatorische Weglassungen und Hinzufügungen: PRO und CONTRA

75%

Bilous O. , Bilous O.

|

2022

|

nr 22

33-43

EN

Omission and addition of information during the translation of TV news can significantly affect the text content, which, in turn, causes a change in pragmatic influence. Sometimes, omission of the information in the text weakens the pragmatics, which the author of the source text originally laid in the text itself. Such translation transformations can only be used in particular cases where, for example, cultural-specific information of the news is unimportant for its recipient, excessive or impossible to understand. It can be transmitted correctly by means of the target language without additional expla- nation (e.g. in the form of footnotes, the use of which during the TV news translation is impossible). However, the question of unimportance of information is rather subjective; a translator may omit the information in the text by mistake, even though it has an implicit meaning in terms of informational value. A translator should carefully use such translation transformations as omission, especially when TV news is discussed. After all, TV news texts are carefully created, and the information is selected in a way to inform a recipient and to make a certain impact on his thoughts, to form his outlook, to change or to fix his vision of a particular event that has taken place or is discussed in TV news. But, if a translator uses such transformations, they can have a significant effect on the text content. This can provoke the shift or deformation of the text coherence because the omission of a phrase affects the syntactic structure of the sentence, and the omission of one or more sentences can affect textuality in general. For example, some important information may remain out of focus. Alternatively, new semantic colors or shades that are absent from the source text may appear after adding a single word. By adding information to the translation text, the information service tries to influence the Ukrainian-speaking recipient, partially changing the pragmatics of the original text. If a recipient does not speak German, this discrepancy will hardly be noticeable. However, this should not be the norm, as translators should make the translation as equivalent as possible in order to avoid such errors.

11

Reactions of 3-Hydrazino-1,2,4-triazino[5,6-b]indole with alfa, beta-unsaturated ketones, esters and nitriles

75%

Youssef A. S. A.

Bulletin of the Polish Academy of Sciences. Chemistry

|

2001

|

tom Vol. 49, No. 1

9-16

EN

3-Hydrazino-l,2,4-triazino[5,6-b]indole (1) reacted with l-aryl-3-phenylprop- 2-yn-l-ones (Ila-c) to give 3-1'-(5'-aryl-3'-phenyl)pyrazolyl] 1,2,4-triazino[5,6-b]indoles (Illa-c). o;-(p-Chlorobenzoyl) acephenone-N-3(l,2,4-triazino[5,6-b]indole) hydrazone (IV) was isolated in case of (lib) only. On the other hand, methyl p-chlorophenyl prop-2-ynoate (lid) gave 3-[1'-(3'-p-chlorophenyl-5'-hydroxy) pyrazolyl] l,2,4-triazino[5,6-b]indo-le (Hid). (I) reacted with diethyl but-2-yndioate (VI) to give 3-[1'-(3'-carboethoxy-4'-hydro-5'-oxo) pyrazolyl] l,2,4-triazino[5,6-b]indole (VII) and diethyl oxaloacetate- N- 3-(1,2,4-triazino[5,6-b]indole) hydrazone (VIII). Similar treatment of (I) with 2-cyano-(IXa) or 2-cyano-3-methyl- (IXb) cinnamonitriles afforded 3-[2'-(4'-phenylmethylene-3',5'-dioxo-4'-hydro) pyrazolyl] - (Xa) or 3-[2'-(4'-methyl phenylmethylene-3',5'-dioxo-4'-hydro) pyrazolyl]- (Xb) l,2,4-triazino[5,6-b] indoles, respectively.

12

Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content

75%

Makowska A. , Mildner-Szkudlarz S. , Obuchowski W.

|

tom 63

|

nr 1

EN

The effect of brewer’s spent grain addition (5, 10, 15 and 20% w/w) on selected properties of extrudates produced from corn grits with various moisture contents (12.5%, 13.5%, 14.5% and 15.5%) was analysed in this study. It was shown that an addition of brewer’s spent grain (BSG) to extrudates reduces expansion and increases density of the product. The changes are dependent on raw material moisture content. A higher addition of brewer’s spent grain is reflected in higher values of Water Absorption Index (WAI). At a raw material moisture content exceeding 12.5% there is no correlation between the content of brewer’s spent grain and WAI. Water Solubility Index (WSI) values decrease with an increasing content of brewer’s spent grain in the sample, irrespective of moisture content in the extruded mixture. An addition of BSG to extrudates makes it possible to obtain a product with a high content of dietary fibre, particularly cellulose and hemicellulose fractions. Extrudates produced from a raw material with a moisture content of 12.5% received the highest scores in sensory evaluation. At such a moisture content of the raw material an acceptable product with a 15% brewer’s spent grain content was obtained. Higher additions of BSG resulted in a reduced expansion, increased density and lower desirability of the product due to the specific aroma and after-taste of BSG.

13

The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham

75%

Cegielka A. , Slowinski M. , Pilkowska K.

|

2006

|

tom 05

|

nr 2

73-83

EN

The work presents an analysis of the effect of a combined addition of 0.5% carrageenan and selected polysaccharide hydrocolloids (0.05 or 0.1% locust bean gum or mixture of guar and xanthan gums) or 0.7% soy protein isolate on the texture and sensory quality of chicken meat ham. Cooking loss, textural characteristics and sensory indicators were determined in final product after 24 hours of storage. After 3-weeks storage in a chilling room (+4°C) drip loss (drip found inside of vacuum package) and textural characteristics of hams were measured. The results showed that an addition of 0.5% carrageenan in combination with 0.7% soy protein isolate significantly reduced cooking loss and drip loss in chicken meat ham. Texture measurements indicated that use of both additives mentioned affected the texture of the final product: hardness, chewiness and cohesiveness increased significantly. Basing on a sensory evaluation the most desired texture was obtained for hams containing a combined addition of carrageenan (0.5%) and mixture of guar and xanthan gums (0.05%) or locust bean gum (0.1%).

PL

Celem pracy było zbadanie wpływu łącznego dodatku 0,5% karagenu i wybranych hydrokoloidów polisacharydowych (po 0,05 lub 0,1% mączki chleba świętojańskiego lub mieszaniny gumy guar z ksantanem) lub 0,7% izolatu białka sojowego na teksturę i jakość sensoryczną szynki z mięsa kurcząt. W gotowym wyrobie po 24 h od wytworzenia oznaczano straty masy po obróbce cieplnej, przeprowadzano instrumentalny pomiar parametrów tekstury oraz ocenę sensoryczną, natomiast po 3 tygodniach przechowywania chłodniczego (+4°C) oznaczano straty masy (wyciek obecny w opakowaniu próżniowym) i mierzono parametry tekstury. Dodatek 0,5% karagenu łącznie z 0,7% izolatu białka sojowego istotnie ograniczał straty masy po obróbce termicznej i 3-tygodniowym przechowywaniu szynki z mięsa kurcząt oraz wzmacniał teksturę gotowego wyrobu, czego objawem był wzrost twardości, żuwalności i spoistości. Najbardziej pożądaną konsystencją ocenianą sensorycznie charakteryzowały się szynki z łącznym dodatkiem 0,5% karagenu i 0,05% gumy guar z ksantanem lub 0,1% mączki chleba świętojańskiego.

14

Modeling of distributed objects computing design pattern combinations using a formal specification language

75%

Taibi T. , Ngo D. C. L.

International Journal of Applied Mathematics and Computer Science

|

2003

|

tom 13

|

nr 2

239-253

EN

Design patterns help us to respond to the challenges faced while developing Distributed Object Computing (DOC) applications by shifting developers' focus to high-level design concerns, rather than platform specific details. However, due to the inherent ambiguity of the existing textual and graphical descriptions of the design patterns, users are faced with difficulties in understanding when and how to use them. Since design patterns are seldom used in isolation but are usually combined to solve complex problems, the above-mentioned difficulties have even worsened. The formal specification of design patterns and their combination is not meant to replace the existing means of describing patterns, but to complement them in order to achieve accuracy and to allow rigorous reasoning about them. The main problem of the existing formal specification languages for design patterns is the lack of completeness. This is mainly because they tend to focus on specifying either the structural or behavioral aspects of design patterns but not both of them. Moreover, none of them even ventured in specifying DOC patterns and pattern combinations. We propose a simple yet Balanced Pattern Specification Language (BPSL) aimed to achieve equilibrium by specifying both the aspects of design patterns. The language combines two subsets of logic: one from the First-Order Logic (FOL) and the other from the Temporal Logic of Actions (TLA).

15

Chosen quality parameters of pork sausage produced without curing mixture

75%

Kostecki A. , Bilska A. , Danyluk B.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2015

|

tom 14

|

nr 3

EN

Background. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (EO), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the EO sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of‘cold’ and ‘hot’ sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.

PL

Wstęp. Celem pracy było określenie wpływu dodatku suszonego soku z selera, jako źródła azotanów, na jakość eksperymentalnej kiełbasy wieprzowej oraz jej zmiany w czasie przechowywania poprodukcyjnego. Materiał i metody. W kiełbasach z dodatkiem preparatu warzywnego i peklowanych tradycyjnie oznaczono zawartość azotanów (III) i (V) (w farszu i po 24 h). Ponadto w czasie przechowywania (po 2, 14 i 21 dobie) określono w kiełbasach ogólną liczbę bakterii tlenowych, liczbę bakterii z grupy coli, beztlenowych bakterii przetrwalnikujących, gronkowców koagulazododatnich, bakterii Listeria monocytogenes oraz obecność Salmonella w 25 g (zgodnie z Polską Normą). Wykonano również ocenę sensoryczną (po 2 i 14 dobie). Po 2, 7, 14 i 21 dobach oznaczono ilość wycieku w opakowaniach. Wyniki. W kiełbasach doświadczalnych, wyprodukowanych z dodatkiem preparatu warzywnego (EO), zawartość azotanów (V) była 2,2 raza większa, natomiast zawartość azotanów (III) była trzykrotnie mniejsza w porównaniu z kiełbasami peklowanymi tradycyjnie (K). W wędlinach EO szybciej namnażały się drobnoustroje tlenowe. W wyrobach tych nie stwierdzono jednak, w porównaniu z grupą kontrolną (K), większego zanieczyszczenia bakteriami z grupy coli, beztlenowymi bakteriami przetrwalnikującymi, gronkowcami koagulazododatnimi, bakteriami Listeria monocytogenes oraz Salmonella. W ocenie sensorycznej (barwa na przekroju, zapach, smak, konsystencja) nie stwierdzono statystycznie istotnych różnic pomiędzy badanymi próbkami kiełbas wytwarzanych eksperymentalnie. Wnioski. W kiełbasach sporządzanych z dodatkiem suszonego soku z selera stwierdzono ponad dwukrotnie większą ilość azotanów i trzykrotnie mniejszą azotynów w porównaniu z kiełbasami peklowanymi tradycyjnie oraz wykazano szybsze namnażanie się drobnoustrojów tlenowych. W ocenie sensorycznej kiełbas zimnych i po ogrzaniu, próbki sporządzone bez peklosoli charakteryzowały się gorszą jakością. Oceny jednak nigdy nie były niższe niż 4,1, co świadczy o ich akceptacji przez oceniających. W opakowaniach próżniowych wędlin produkowanych z dodatkiem preparatu warzywnego stwierdzano większe o 0,3-0,4 punktu procentowego ilości wycieków.

16

Rheological properties of potato starch pastes with the addition of kaolin

75%

Drozdz W. , Tomaszewska-Ciosk E.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

113-117

EN

A study was undertaken to investigate rheological properties of pastes (20 g/L of starch) supplemented with kaolin at doses of 20 g/L, 40 g/L and 60 g/L, stored for various periods of time. Flow curves were plotted at a time span of 200 s, a shear rate of 0-100 s-1 and a temperature of 20°C. The flow curves were described by means of Ostwald de Waele’s and Casson’s models. It was demonstrated that starch pastes with different addition of kaolin stored for various periods of time displayed characteristics of non-Newtonian, pseudoplastic shear-thinned fluids and that their rheological properties depended on both kaolin addition and time of storage. The pastes prepared with the addition of kaolin were characterised by higher viscosity, higher values of shearing stresses, coefficient of consistency K, plastic viscosity ηC and yield point τoC as compared to those prepared only from starch. Values of those parameters were observed to increase along with storage time in samples with the addition of kaolin, and to decrease in the case of pastes prepared only from starch.

PL

Badano właściwości reologiczne kleików o stężeniu 20 g/l skrobi z dodatkiem kaolinu w ilościach 20 g/l, 40 g/l i 60 g/l, przechowywanych przez różny okres czasu. Wyznaczono krzywe płynięcia w czasie 200 s, stosując prędkość ścinania 0-100 s-1, w temperaturze 20°C. Do opisu krzywych płynięcia zastosowano model Ostwalda de Waele i Cassona. Stwierdzono, że kleiki skrobiowe z różnym dodatkiem kaolinu przechowywane przez różny okres czasu wykazywały cechy płynów nienewtonowskich, pseudoplastycznych, rozrzedzanych ścinaniem, a właściwości reologiczne tych kleików zależały od dodatku kaolinu oraz czasu przechowywania. Kleiki sporządzone z dodatkiem kaolinu charakteryzowały się wyższą lepkością, wyższymi wartościami naprężeń ścinających, współczynnika konsystencji K, lepkości plastycznej ηC oraz granicy płynięcia τoC w porównaniu do kleików z samej skrobi. Wartości tych parametrów zwiększały się wraz z czasem przechowywania prób z dodatkiem kaolinu, natomiast w przypadku kleików sporządzonych z samej skrobi ulegały zmniejszeniu.

17

The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs

75%

Flaczyk E. , Gorecka D. , Kobus J. , Szymandera-Buszka K.

|

tom 16

|

nr 4

EN

The aim of the study was to examine the effect of inulin gel, used as a fat substitute, on energy value and consumer acceptance of model meatballs fresh and cold-stored. The experimental material consisted of pork meatballs with two inulin levels. Replacement of part pork fat with inulin resulted in reducing level of fat and calorie contents. Moreover, after 14 day of cold storage of meatballs, consumer acceptance of these products with a 25% replacement of pork back fat by inulin was higher in comparison with the control sample. During 14 day of cold storage of such pork meatballs the delay of adverse sensory attributes were observed.

PL

Określono wpływ inuliny stosowanej jako zamiennik tłuszczu w pulpetach mięsnych na zawartość podstawowych składników chemicznych, ich wartość kaloryczną oraz akceptację konsumencką. Wykazano, że zastąpienie boczku wieprzowego inuliną w pulpetach mięsnych spowodowało obniżenie w nich zawartości tłuszczu i kaloryczności. Pulpety, w których zastąpiono boczek uwodnioną inuliną na poziomie 25 % cechowały się wyższą akceptacją konsumencką w porównaniu z próbą kontrolną w czasie 14 dni chłodniczego przechowywania pulpetów.

18

Rheological properties of processed cheese analogue spreads with addition of whey protein polymers-aggregates

75%

Glibowski P. , Mleko S. , Gustaw W.

|

tom 02

37-44

19

The effect of limestone fineness on ternary cement fresh-state and early-age properties

75%

Ammar N. , Zeghichi L.

Mining Science

|

2017

|

tom Vol. 24

195--208

EN

During cement production, a significant amount of CO2 is released into the atmosphere, it is estimated that the production of each ton of clinker free about a ton of second carbon oxide. The use of additions as constituents of cement reduces the amount of clinker, where CO2 emissions are reduced. The combination of two or three additions with Portland cement can develop new types of binders (ternary or quaternary cement) with improved physical and mechanical properties compared to Portland cement alone. The objective of this work involves the study of the effects of the fineness of limestone on the physical and mechanical properties of ternary cements containing pozzolan and limestone with specific area of 3500, 5500 and 11000 cm2/g, respectively. The amount of clinker is fixed at 65% , that of limestone is varied from 10 to 35% by weight of cement, the remain is constituted of pozzolanic addition. The results showed that increasing the surface area of limestone could be with a favorable effect on the physical properties in particular the setting time and the shrinkage; further to good strength, mainly at early ages. The higher dosages of pozzolan reaching 25 % gave better mechanical performances among all other mixtures. It can be concluded that the use of combined mineral additions, limestone and pozzolan could be beneficial to formulate ternary cements with improved physical and mechanical properties for mortars based on such binders.

20

Effect of protein preparations addition on properties of potato snacks obtained from extruded semi-products

75%

Peksa A. , Rytel E. , Kawa-Rygielska J. , Gryszkin A. , Zieba T.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]