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The study compares different conditions of packaging apple slices subjected to vacuum impregnation with ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Packaging in modified atmosphere (MA) containing: 2, 4, 6, 8 and 10% CO2, 2% O2 (nitrogen to 100%), packaging in nitrogen atmosphere with 2% O2, vacuum packaging and air packaging were applied. Vacuum packaging of apple slices subjected...
The tested strain of Bacillus subtilis DSM 347 was employed in investigations determining the impact of temperature and saccharose concentrations on the in vivo yield of levan synthesis. The best results were obtained in the treatment at 15% saccharose supplementation at 37°C. The obtained levan was subjected to acid and enzymatic hydrolysis and the composition of hydrolysates was examined using the...
Flow behaviour of yoghurts and bioyoghurts produced from goats unconcentrated milk at using different starter cultures was compared. Four starter cultures were applied to the production of yoghurts and four to the production of bioyoghurts too. Rheological properties were examined using rotary viscometer Rheotest 2 with controlled shear rate in coaxial cylinders system. Flow curves of yoghurts and...
Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications and can be formed by heating of biological material derived from plant tissues. This compound, identified previously as a potential industrial hazard, has now been found in many cooked foods.
The aim of this work was to study coating variables which may effect on vitamin B2 (riboflavin) concentrations when eggs are stored at or above refrigeration temperature. Two duplicate experiments were conducted to determine: (1) the effects of strains of hens (white or brown shelled eggs) on vitamin B2 levels of eggs; (2) the relationship between storage conditions (storage temperature and humidity);...
The study has been carried out in order to optimise the conditions for the biodegradation of potato slops with a mixed population of thermophilic and mesophilic bacteria.
The purpose of the investigations was to assess colour parameters and the content of hydroxymethylfurfural as indicators of the course of the Maillards reaction in UHT sterilised milk and to ascertain the extent of their mutual correlations. The UHT sterilised milk was stored for 24 weeks at temperatures of 4, 8 and 20°C. Colour L*, a* and b* parameters were measured instrumentally and, on their...
The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in metka sausage was studied. All parameters were examined after 1, 7, 14 days of storage at 4°C in darkness. Statistical analysis showed influence of storage time on all parameters. Significant increase (p = 0.05) of peroxide value, acid number and...
In the following work, it is proved that the usage of plasma proteins has badly effected the colour desirability in wiener sausages. In order to improve the degree of pigmentation, the cured blood and solution of betanin were used. The general optimisation procedure is based on determining the connection between the amount of added pigments and the colour desirability. First it was examined what ranges...
The effects of heating (80oC/10 min and 90oC/2 min) and pressurization (300, 600 and 900 MPa for 10 min and 300 MPa for 10 to 30 min) on foaming properties of beta-lactoglobulin (beta-Lg) obtained from whey retentate in mild conditions were compared in the pH range of 5.0 to 7.0. Generally, heating and pressurization improved the beta-Lg foamability, except that at pH 7.0 (1) heating of the protein...
The comparison of some properties of 4 celeriac varieties and evaluation of quality of minimally processed product obtained from them were studied in this work. Among the investigated varieties the flesh of cv. Mentor exhibited the slowest browning rate. The value of color brightness L* for the flesh of that variety was the highest. Air-packed celeriac flakes obtained from cultivars Mentor, Luna F1...
Starch hydrolysates were prepared by hydrolysis of potato and corn starch mixture with a heat-stable bacterial alpha amylase (Termamyl 120 LS) or with a heat-stable bacterial alpha amylase (Termamyl 120LS) and next with a fungal alpha amylase (Finizym 1600L). Additionally so-called filtration enzyme action was applied (Finizym, Neutrase, Lecitase, SP 348, Gammazym LPL). Introduction of these enzymatic...
The relationships between structural-mechanical properties of maltodextrine gels texture have been presented in this paper. The study shows substantial differences of the observed features between the industrial (Nowamyl) and laboratory maltodextrines (ME1 and ME2). Values of parameters such as strength, adhesion, ductility, and gumminess were higher for Nowamyl than for ME1 and ME2. In spite of a...
A study run in the years 20002002 aimed at determining the effect of the kind of redardant, application stage and rate on the yields and quality traits of winter wheat.
Interrelationships between fine grid extract (as a dependent trait X) and 6 independent traits (Y1, Y2 Y6): grain filling, malt protein, malt fragility, wort viscosity, diastatic power and fermentability were examined. The material for investigation was 235 varieties and strains of brewery spring barley examined in preliminary and secondary trials in 1999-2001.
The aim of this study was to evaluate the effect of various emulsifiers on stability of flavour emulsion being applied to production of soft drinks. Two preparations of gum arabic and hydrophobically modified starch have been applied to emulsify and stabilize the emulsion. The stability was determined by: the ringing test, centrifugal method and by determining the particle size of dispersed phase...
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