Wyniki wyszukiwania - Biblioteka Nauki

1

A review of weed control management in green peas

100%

Uludag A. , Bohren C. , Bulcke R. , Demirci M. , Dobrzanski A. , Froud-Williams R. J. , Hoek H. , Rocha F. , Stagnari F. , Tei F. , Verschwele A. , Zaragoza C.

Vegetable Crops Research Bulletin

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2003

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tom 59

2

Changes in microstructure and physical properties of green peas during ripening

86%

Sadowska J. , Fornal J. , Kaczynska B. , Jacorzynski B.

International Agrophysics

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1994

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tom 08

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nr 2

3

The effect of thermal processing on changes in the texture of green peas

72%

Slaska-Grzywna B. , Andrejko D. , Pawlak H.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2013

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tom 13

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nr 2

4

Storage of frozen green pea and possibilities of its durability prognosis

72%

Pukszta T. , Palich P.

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2008

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tom 11

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nr 1[156]

5

Effect of modifications of pea albumins on their immunoreactive properties

72%

Mierzejewska D. , Chudzik-Kozlowska J. , Kostyra H.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 2

EN

The aim of this study was to investigate the effect of non-enzymatic glycosylation and hydrolysis of pea albumins with pepsin on their immunoreactive properties. Albumin fraction was isolated from pea seeds an then glycated and hydrolysed by pepsin. Pea albumin was characterised by SDS‑PAGE and glycotest. A 15% progress in non-enzymatic glycosylation was found. The in vivo experiment demonstrated the influence of glycation on mouse mucosal immune system. The influence of native, glycated and hydrolysed pea albumins on spleen (SPL) and mesenteric lymph nodes (MLN) lymphocytes proliferation was investigated. The culture MLN lymphocytes showed an increase in proliferation during stimulation with all of antigens (native, glycated, hydrolyzed). The proliferation was higher in MLN lymphocyte of the intraperitoneally-sensitized group. This observation suggests that the route of immunization can affect their immunoreactivity. SPL lymphocytes of the orally-immunized group showed higher proliferation as compared with SPL lymphocytes of the group sensitized before oral immunization. It is likely that the route of antigen administration has induced a specific food tolerance. The results suggest that none of the modifications performed has changed the immunoreactivity of the investigated proteins to a great extent.

6

Usefulness of propisochlor in controlling weeds in green peas [Pisum sativum L.]

72%

Anyszka Z. , Dobrzanski A. , Palczynski J.

Vegetable Crops Research Bulletin

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1998

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tom 49

7

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

58%

Lisiewska Z. , Slupski J. , Kmiecik W. , Gebczynski P.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 4

5-14

EN

Green pea is regarded as an important constituent of a human diet, especially for vegetarians. The aim of the present work was to evaluate the amino acids content in green pea and the quality of pea protein. The study covered raw seeds; fresh seeds cooked to consumption consistency; and two kinds of frozen products prepared for consumption: frozen seeds obtained using the traditional method and frozen seeds of the ready-to-eat type. Compared with the raw material, cooked fresh pea contained more isoleucine (15%), valine (14%) and arginine (24%) but less tyrosine (17%); cooked pea from the traditional frozen product contained less sulphur-containing amino acids (12%) and alanine (13%); while pea from the frozen product of the ready-to-eat type contained a similar or higher amount (from 12% to 38%) of amino acids, except for sulphur-containing amino acids (less 12%). The protein of green pea was of very good quality, both in raw seeds and in those prepared for consumption. In comparison with the FAO/WHO/1991 standard, the CS indexes exceeded 100. It was only for sulphuric amino acids that the CS for the readyto- eat product was 98. The methods of culinary and technological processing applied affected the quality of protein in green pea seeds to a negligible degree.

PL

Celem pracy była ocena zawartości aminokwasów w produktach z nasion grochu zielonego o dojrzałości mlecznej oraz ocena jakości białka grochu. W badaniach uwzględniono nasiona surowe, nasiona ugotowane do konsystencji konsumpcyjnej oraz dwa rodzaje mrożonek po przygotowaniu do konsumpcji, w tym mrożonkę otrzymaną sposobem tradycyjnym (nasiona blanszowane przed mrożeniem) i mrożonkę typu żywności wygodnej (nasiona gotowane przed mrożeniem). W porównaniu z nasionami surowymi groch ugotowany miał więcej izoleucyny, waliny i argininy oraz mniej tyrozyny; groch ugotowany z mrożonki otrzymanej sposobem tradycyjnym charakteryzował się mniejszą ilością aminokwasów siarkowych i alaniny; groch przygotowany do spożycia z mrożonki typu żywność wygodna wyróżniał się podobną lub większą ilością aminokwasów, z wyjątkiem aminokwasów siarkowych. Wyrażenie zawartości aminokwasów w 16 g N wykazało znacznie mniejsze zmiany spowodowane gotowaniem nasion świeżych i zabiegami związanymi z przygotowaniem grochu do konsumpcji z mrożonek. Aminokwasem ograniczającym była cystyna z metioniną.

8

Badanie jakosci czyszczenia nasion zielonego grochu w zakladzie przetworczym

58%

Wierzbicki K. , Jadwisienczak K.

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nr 1[95]

265-270

9

Characteristics of sugars in green legume seeds

58%

Jacorzynski B. , Osucha A.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

|

nr 1

10

Reakcja chwastow i grochu zielonego na imazamoks

51%

Palczynski J. , Dobrzanski A. , Anyszka Z.

Progress in Plant Protection

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1998

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tom 38

|

nr 2

698-680

11

Reakcja grochu zielonego i warzyw dyniowatych na nowa forme uzytkowa chlomazonu

51%

Palczynski J. , Dobrzanski A.

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nr 2

942-944