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Wydział Biotechnologii i Nauk o Żywności (W5) / Faculty of Biotechnology and Food Sciences

Wydział Biotechnologii i Nauk o Żywności (W5) / Faculty of Biotechnology and Food Sciences

Recent Submissions

  • Bryszewska, Małgorzata; Łodyga-Chruścińska, Elżbieta (Wydawnictwa Politechniki Łódzkiej; Politechnika Łódzka. Wydział Biotechnologii i Nauk o Żywności.Lodz University of Technology Press; Faculty of Biotechnology and Food Sciences. Lodz University of Technology., 2016)
  • Balcerek, Maria (Lodz University of Technology PressWydawnictwo Politechniki Łódzkiej, 2013)
    Karbaminian etylu (EC), zwany uretanem, jest związkiem niepożądanym w produktach spożywczych i napojach alkoholowych, ze względu na prawdopodobnie kancerogenny wpływ na zdrowie człowieka (IARC, 2007). Ryzyko występowania ...
  • Gutarowska, Beata (Lodz University of Technology PressWydawnictwo Politechniki Łódzkiej, 2010)
    Grzyby strzępkowe występują powszechnie, a ich aktywny rozwój obserwuje się miedzy innymi na przegrodach budowlanych w pomieszczeniach mieszkalnych pod warunkiem odpowiednio wysokiej wilgotności. Znane są ich właściwości ...
  • Kordialik-Bogacka, Edyta; Diowksz, Anna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
    This study examines changes that occur in yeast cell surface properties during physical, chemical and mechanical treatment and their potential impact on the biomass uptake capacity for lead. As a result of biomass treatment, ...
  • Szczodrowska, Agnieszka; Kubalt, Kamila; Smolińska, Beata; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
    This paper examines the accumulation of metal ions from soil in selected edible plants belonging to the Brassicaceae and Lamiaceae families. The effect of metal ions on factors, such as growth and morphology are also ...
  • Mielcarz, Lidia; Smolińska, Beata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
    Regardless the form, nickel is an element commonly used. Its numerous advantages make it irreplaceable in many industries. The widespread use of this element in different branches leads to increasing nickel penetration to ...
  • Kubalt, Kamila; Mańkowska, Dorota; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Herbs and spices are often added to food not only to improve the taste and smell, but also facilitate digestion and improve human health. Many spices contain high levels of polyphenolic compounds and demonstrate high ...
  • Majak, Iwona (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Several potential, mainly medical applications of quantum dots (QDs), including nanodiagnostics, imaging, targeted drug delivery, and photodynamic therapy have been investigated to date. These fluorescent semiconductor ...
  • Słownianek, Marta; Skorupa, Marta; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Tomato (Lycopersicon esculentum Mill.) is probably the most commonly consumed vegetable worldwide. Although it contains a wide array of beneficial health nutrients and antioxidants, it may also cause adverse allergic ...
  • Budryn, Grażyna; Zaczyńska, Dorota; Rachwał-Rosiak, Danuta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    In novel foods containing different health-promoting components such as protein hydrolysates as well as plant extracts rich in polyphenols it is possible that peptides and phenolics interact and as a consequence the ...
  • Czajlowska-Mysłek, Anna; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    The presence of bioactive amines (BA) such as putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in food products intended for infants and young children should be ...
  • Miśkiewicz, Karolina; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna; Żyzelewicz, Dorota (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high ...
  • Brzozowska, Ewelina; Gałązka-Czarnecka, Ilona; Krala, Lucjan (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Trifolium L., leguminosae, well known as red, meadow, creeping or craw clover, is one of the most important fodder plant in Poland. Some authors suggest that nutritional and medicinal value of clover lies mainly in its ...
  • Żyzelewicz, Dorota; Bojczuk, Małgorzata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Plant phenolic compounds are important low molecular mass antioxidants coming from the diet. They are widely found in fruits, vegetables, cereals, tea, wine, chocolate and chocolate products and over the last few years ...
  • Brodowska, Katarzyna; Łodyga-Chruścińska, Elżbieta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Flax, Linum usitatissimum, is an annual plant and member of the Linaceae family [1]. Flax is rich in fats (41%), proteins (20%) and dietary fibre (28%). Seeds of flax are the richest source of alpha-linolenic acid, lignans ...
  • Bogdan, Paulina; Kordialik-Bogacka, Edyta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Quinoa and amaranth are pseudocereals, which recently have received increased interest, as they are a good source of different nutrients, including proteins, vitamins and other biologically active compounds. They are also ...
  • Bartos, Adrian (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Immunospecificity to free metal ions has been described in few scientific manuscripts. These rare instances include reports on antibodies with affinity towards soluble mercury (II) [1,2] or lead (II) [3]. This is contradictory ...
  • Nowak, Adriana (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Nowadays, humans are exposed to increasingly harmful xenobiotic substances which diffuse from the contaminated environment to food. Additionally, thermal processing of food, especially of meat, gives rise to pyrolytic ...
  • Tyfa, Agnieszka; Kunicka-Styczyńska, Alina; Dąbrowska, Justyna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial ...
  • Mańkowska, Dorota; Majak, Iwona; Łącka, Agata; Słownianek, Marta; Bartos, Adrian; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
    5-hydroxymethylfurfural (HMF) is a common component of heat treated, drying or stored for a long time food products. It is an intermediate product formed in the Maillard reaction as a result of thermal dehydration of ...

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