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W niniejszej pracy badano wpływ różnych preparatów błonnika pszennego (Promacel WF 200 oraz WF 1000) na podwyższenie jakości kiełbasy białej parzonej wyprodukowanej z mięsa normalnego oraz mięsa kwaśnego (ASE). Zastosowano dodatek dwóch preparatów błonnika o zróżnicowanym stopniu rozdrobnienia w ilości 1,5 % w stosunku do masy farszu. Warianty doświadczalne bez dodatku preparatu stanowiły próby kontrolne...
This article presents the possibilities for using cluster analysis in the assignment of machine tools in automated manufacturing systems. Based on the similarity of manufacturing processes in the system, cutting tools have been grouped. The objective was to obtain groups of similar objects, which could potentially ensure the reduction of the frequency and time of setups, optimizing the maintenance...
The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identifi ed and quantified...
The study aimed at determining fatty acid (FA) profiles of meat of seasonally fed slow-growing rabbits in relation to lipid composition of feeds and their intake. In each season, 21 weaned male rabbits (Popielno White breed) were assigned into two homogenous groups: the control (C, n=7) and seasonally fed - summer (S, n=14) or winter (W, n=14). Meat lipid, MUFA and PUFA contents were significantly...
Background: There is no literature regarding joint mobility in children of the Central and Eastern Europe. Studies describing clinical characteristics and functional outcomes are still needed. The aim of this study was to assess the prevalence of generalised joint hypermobility (GJH) in the group of school-aged children from Vilnius, the capital city of Lithuania, in relation to different cut-off...
Celem pracy była analiza wpływu obróbki kulinarnej: moczenia w zimnej lub gorącej wodzie oraz gotowania tradycyjnego i pod zwiększonym ciśnieniem, na zmiany zawartości rozpuszczalnych węglowodanów w dwóch gatunkach nasion roślin strączkowych. Zawartość węglowodanów w suchych nasionach wynosiła: połówki nasion grochu łuskanego 72,28 mg·g s.m.⁻¹, całe nasiona grochu 57,13 mg·g s.m.⁻¹, ziarna fasoli...
The method is based on a combination of previously used two separate operations namely machining and burnishing in a one complex operation implemented on a lathe. The application of such a complex machining operation on a single work station is a technological innovation with high economic efficiency. In one pass of special cutting-burnishing heads three processes: semi-finishing, finishing and strengthening...
New technology with sliding burnishing of holes with cylindrical surface, made of hardened steel (60 HRC), is presented in the paper. Burnishing process was applied with specially designed tools. These tools can be used in CNC lathes and machining centres. After burnishing operation on hole ø 30 mm in satellite gear wheel the surface roughness parameter Ra = 0,02-0,04 mm was obtained. The method and...
Celem pracy było porównanie jakości sensorycznej i wartości odżywczej maseł tradycyjnych i konwencjonalnych. Zaobserwowano wyższą intensywność wyróżników dotyczących „smaku maślanego", „zapachu innego", „smaku innego" oraz „rozpływalności" w przypadku maseł tradycyjnych. Stwierdzono, że mimo posiadania różnej intensywności wybranych wyróżników zapachu i smaku masła tradycyjne nie...
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