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Pozycja Fundacja PŁ pomaga naszym technologom kosmetyków(Wydawnictwo Politechniki Łódzkiej, 2021) Bartos, AdrianWydział Biotechnologii i Nauk o Żywności prowadzi cieszące się dużym zainteresowaniem studia drugiego stopnia na kierunku technologia kosmetyków, jedyne takie studia o charakterze praktycznym w Polsce. Podejmowana w pracach magisterskich tematyka wychodzi naprzeciw nie tylko zainteresowaniom studentów, ale i wymiernym potrzebom branży kosmetycznej.Pozycja Kiedy olej spotka się z ozonem...(Wydawnictwo Politechniki Łódzkiej, 2021) Bartos, AdrianW Instytucie Surowców Naturalnych i Kosmetyków Politechniki Łódzkiej prowadzone są badania nad nowymi składnikami mas kosmetycznych otrzymywanych z olejów roślinnych po procesie ozonolizy. To na bazie takich eksperymentalnych substancji tworzone będą kosmetyki przyszłości, dzięki którym przemysł zrezygnuje z dodatku konserwantów, jak parabeny czy pochodne formaldehydu.Pozycja 5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products(Lodz University of Technology Press, 2017) Mańkowska, Dorota; Majak, Iwona; Bartos, Adrian; Słowianek, Marta; Łącka, Agata; Leszczyńska, Joanna5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.Pozycja Antibodies as tools to detect free metal ions in food extracts and beverages: myth or reality?(Lodz University of Technology Press, 2015) Bartos, AdrianImmunospecificity 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 to the most common approach, where protein carriers are first conjugated to the metal [4,5]. In most articles it is usually the macromolecular complex that stimulates allergenicity and binds IgG in a subsequent in-vitro assay.Pozycja 5-Hydroxymethylfurfural Content in Selected Food Products(Lodz University of Technology Press, 2015) Mańkowska, Dorota; Majak, Iwona; Łącka, Agata; Słownianek, Marta; Bartos, Adrian; Leszczyńska, Joanna5-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 reducing sugars (1-2). HMF is also formed during caramelisation while degradation of carbohydrates at high temperature (3). HMF is responsible for the sensory properties of food, especially for the pleasant flavor. Although it is relatively safe food component, there are reports regarding toxic, mutagenic and carcinogenic properties of HMF, and of 5-sulphoxymethylfurfural especially, an allylic sulfuric acid ester metabolite from HMF (4-6). The content of HMF in the various products vary within a wide range and depends on the food group type as well as the type of processing. In present work, the HMF content in different types of breakfast cereals, cookies and muesli as well as in several types of bakery products commercially available in Poland was determined. In addition, the influence of flavor and taste additives (honey, cocoa, dry fruits) as well as the type of cereals (gluten or gluten-free) on the HMF content in the tested products was examined.Pozycja Analysis of selected toxic metals using bacterial biosensors and their macromolecular derivatives(Wydawnictwo Politechniki Łódzkiej, 2012) Bartos, AdrianThis short review presents a number of bacterial transcription mechanisms dependant on metal occurrence in growth environment. Metallic ions such as mercury, cadmium or zinc evoke genetic response, which then can be engineered and utilized to reprogram cells. Recombinant biosensors could be applied in detection and quantification of trace amounts of toxic metals. The article presents a few examples of such use and also touches upon other related approaches where sensitivity to metals was a backbone for an idea to measure metal concentrations.Pozycja Immobilized antibodies for biosensoric detection of protein food allergens in grocery products(Wydawnictwo Politechniki Łódzkiej, 2010) Bartos, Adrian; Leszczyńska, JoannaThe following work describes theoretical background for antibody immobilization and exemplifies solutions, which can be applied when designing a test for the presence of food allergens in groceries. Symptoms of an allergy occur as a consequence of ingestion of foods whose components show antigenic properties. Detection of allergenic proteins is being done mainly with the use of immunometric assays). First biosensor systems were composed of specific antibodies immobilized on polystyrene plate. Further steps were taken release functional groups of the matrix polymer so that the antibody binding is less random (nitrocellulose) and remains more stable. Then, there were complex matrices capable of binding an antibody with higher density and reduced denaturating effect (polycaprolactam) as well as elaborate chemical structures, known as "Self-assembled layers". Physical distance between both elements is favorable and allows to minimize disturbance from steric effects. Due to the use of a messenger coupled to the antibody results can be obtained.