Now showing items 60-79 of 163

    • Fermented unripe cornelian cherry as a functional food 

      Czyżowska, Agata; Kucharska, Alicja; Nowak, Agnieszka; Motyl, Ilona (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Consumer trends are changing due to the increasing awareness of the link between diet and health. The largest segment of the functional food market comprises foods fortified with probiotics, prebiotics and synbiotics. ...
    • Flavonoids and their properties to form chelate complexes 

      Symonowicz, Marzena; Kolanek, Mateusz (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2012)
      The medical properties of naturally occurring compounds such as flavonoids have been well known for many years. However, the discovery that complexes of flavonoids with metal ions are more effective than free flavonoids ...
    • Fly ash vitrification as the effective physico-chemical waste stabilization method 

      Sobiecka, Elżbieta; Sroczyński, Witold (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
      In this paper, the physico-chemical stabilization method of electrical power plant fly ash of the Province of Lodz in central Poland was studied. The chemical composition and leachability of metals were determined in the ...
    • Functional Features of Breadcrumbs with the participation of Lupine Preparation 

      Rosicka-Kaczmarek, Justyna; Miśkiewicz, Karolina; Nebesny, Ewa; Komisarczyk, Aleksandra (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Breading is the process of coating products in layers of breading mix composed usually of flour, bread crumbs, egg white and spices. The process of breading is applied in order to: give the desired golden-brown color and ...
    • Functional ice cream with a "clean label" 

      Motyl, Wojciech; Dziugan, Piotr; Motyl, Ilona; Jóźwiak, Aleksandra; Nowak, Szymon (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
      High market competitiveness as well as in creased interest in health-related products forces producers to create new products and innovative production technologies that would encourage a potential customer to buy. The ...
    • Fundacja PŁ pomaga naszym technologom kosmetyków 

      Bartos, Adrian (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2021)
      Wydział 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 ...
    • Furfural produkowany z biomasy odpadowej jako cenny surowiec dla przemysłu chemicznego. 

      Modelska, Magdalena; Dziugan, Piotr (Wydział Chemiczny Politechniki ŁódzkiejFaculty of Chemistry, Lodz University of Technology, 2015)
    • Herbs in Mongolia 

      Narangerel, Tuya; Mańkowska, Dorota (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
      Herbal plants have been an extremely important part of Mongolian medicine for centuries. They constitute an equally important group of drugs as synthetic drugs and are widely use in both prophylaxis and therapy of various ...
    • Ibuprofen-tyrosine (Val-Tyr, Val-Tyr-Val) interactions. Theoretical and experimental studies 

      Kowalska-Baron, Agnieszka; Brychtowa, Michaela; Petrović, Ivana; Passos, Sene Igor; Quinones, Paloma; Sogorkova, Jana (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
      In this work, the interactions between ibuprofen and tyrosine as well selected tyrosine-containing oligopeptides (Val-Tyr, Val-Tyr-Val) have been studied using both experimental (absorption and fluorescence spectroscopy) ...
    • Immobilized antibodies for biosensoric detection of protein food allergens in grocery products 

      Bartos, Adrian; Leszczyńska, Joanna (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2010)
      The 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 ...
    • Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour 

      Majak, Iwona; Leszczyńska, Joanna; Łącka, Agnieszka (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
      The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin ...
    • The impact of commercial polyphenolic extracts on meat spoilage bacteria 

      Nowak, Agnieszka; Czyżowska, Agata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      According to Regulation 178/2002 (EU) spoiled food is considered unsafe. One of the most susceptible to microbial spoilage products are raw and processed meat. Because of its rich chemical composition, high water activity ...
    • The impact of ozone treatment in dynamic bed parameters on changes in biologically active substances of juniper berries 

      Brodowska, Agnieszka J. (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Nowadays, the present health-conscious generation attaches great importance towards the intake of healthy and safe food [1]. Because of the numerous pharmacological properties of extracts and essential oils of juniper ...
    • The impact of the changes in surface properties of yeast biomass, Saccharomyces cerevisiae, on Pb2+ biosorption 

      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, ...
    • In vitro anti-adherence effect of probiotic Lactobacillus strains on human enteropathogens 

      Nowak, Adriana; Motyl, Ilona (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2017)
      Probiotic bacteria possess great potential for producing antimicrobial substances that inhibit and control pathogenic bacteria in the human gastrointestinal tract. The aim of this study was to determine the anti-adherence ...
    • The influence of biogenic elements (nitrogen and phosphorus) for the growth of selected edible plants in the initial growth phase 

      Materac, Milena (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Nitrogen and phosphorus are necessary elements for the growth and development of plants, especially in the initial phase. These compounds have a beneficial effect not only on the crops’ height and their quality but also ...
    • Influence of Polyphenol Extract from Evening Primrose (Oenothera Paradoxa) Seeds on Proliferation of Caco-2 Cells and on Expression, Synthesis and Activity of Matrix Metalloproteinases and Their Inhibitors 

      Szewczyk, Karolina; Lewandowska, Urszula; Owczarek, Katarzyna; Sosnowska, Dorota; Gorlach, Sylwia; Koziołkiewicz, Maria; Hrabec, Zbigniew; Hrabec, Elżbieta (Institute of Animal Reproduction and Food Research of Polish Academy of SciencesInstytut Rozrodu Zwierząt i Badań ŻywnościPolska Akademia Nauk, 2014)
      Evening primrose (Oenothera paradoxa Hudziok) seeds are a rich source of not only a valuable oil containing an essential fatty acid - ᵧ-linolenic acid (GLA) - but also polyphenols which can be obtained from the biomass ...
    • The influence of selected process factors on the physicochemical and biological properties of honeys: A review 

      Kowalska, Gabriela; Rosicka-Kaczmarek, Justyna; Olejnik, Tomasz P.; Dędek, Kamil (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
      Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European ...
    • Intensification of sewage sludge composting 

      Ziemiński, Krzysztof; Boniecki, Paweł (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
      The effect of commercial enzymatic preparations on sewage sludge composting was studied. The process of composting was carried out in industrial conditions with addition of selected enzymatic preparations. The sludge was ...
    • Investigation of the Yield and Composition of Essential Oils of Culinary Herbs before and after Decontamination 

      Markowska, Joanna; Kalemba, Danuta; Libudzisz, Zdzisława; Polak, Elżbieta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Herbs and spices are widely used in food industry due to the presence of nutrients and nonnutritive biologically active compounds. Their primary functions are to provide diversified taste, smell and colour to products. ...