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  • Pozycja
    Czy można upiec dwie pieczenie na jednym ogniu?
    (Wydawnictwo Politechniki Łódzkiej, 2022) Olejnik, Tomasz
    Ależ można. Można częściowo przetworzyć zużytą oponę i stworzyć biodegradowalne opakowanie, całkowicie nieprzepuszczalne dla powietrza.
  • Pozycja
    Dla dobra konsumentów
    (Wydawnictwo Politechniki Łódzkiej, 2022) Nowak, Agnieszka
    Wydział Biotechnologii i Nauk o Żywności rozwija współpracę z przedsiębiorcami, która przyczynia się do transferu i komercjalizacji technologii z uczelni do biznesu.
  • Pozycja
    Ziemniak - "drugi chleb" wart ochrony
    (Wydawnictwo Politechniki Łódzkiej, 2021) Kręgiel, Dorota
    Ziemniaki to najbardziej rozpowszechnione warzywa uprawiane na wielkohektarowych obszarach wiejskich i w ogrodach przydomowych. Nic dziwnego, że nazywany je „drugim chlebem”. Niestety, ich uprawy są bardzo podatne na choroby, wskutek których średnio traci się nawet 20 procent plonów. Z tym problemem mierzy się zespół naukowców z Wydziału Biotechnologii i Nauk o Żywności.
  • Pozycja
    Noc pełna wrażeń
    (Wydawnictwo Politechniki Łódzkiej, 2021) Grzelak-Błaszczyk, Katarzyna
    Wydział Biotechnologii i Nauk o Żywności po raz pierwszy wziął udział w ogólnopolskim festiwalu Noc Innowacji. W tym roku odbyła się jego trzecia edycja.
  • Pozycja
    Z surowca odpadowego do opakowania jadalnego
    (Wydawnictwo Politechniki Łódzkiej, 2021) Grzelczyk, Joanna; Gałązka-Czarnecka, Ilona; Oracz, Joanna
    Niewystarczające zagospodarowanie odpadów roślinnych z przetwórstwa spożywczego, marnowanie żywności oraz nadal dynamicznie rosnąca ilość zużytych opakowań i naczyń jednorazowych z tworzyw sztucznych stanowią problemy ekologiczne, ekonomiczne i etyczne. Dotyczą one większości krajów rozwiniętych.
  • Pozycja
    Młodzi mikrobiolodzy
    (Wydawnictwo Politechniki Łódzkiej, 2021) Kręgiel, Dorota
    Na Wydziale Biotechnologii i Nauk o Żywności PŁ odbyła się IV Sesja Młodych Mikrobiologów Środowiska Łódzkiego. Wydarzenie zostało objęte patronatem honorowym przez Rektorów Politechniki Łódzkiej, Uniwersytetu Łódzkiego oraz Uniwersytetu Medycznego w Łodzi oraz Polskie Towarzystwo Mikrobiologów.
  • Pozycja
    Cell walls polysaccharides of rose hips
    (Wydawnictwo Politechniki Łódzkiej, 2019) Balcerzak, Bogumił; Milala, Joanna; Kosmala, Monika; Matysiak, Bożena; Klewicka, Elżbieta
    The content of alcohol insoluble solids (AIS ), polysaccharide composition of cell walls and uronic acids content calculated as galacturonic acid in rose hips (Rosa villosa (Rosa pomifera Herrm) ‘Karpatia', Rosa canina L., Rosa rugosa Thunb.). Rose hips were extracted by means of pectin sequential extraction. Rose achenes cont ained more alcohol insoluble solids than flesh. The main saccharide building cell walls of rose fruit was glucose from cellulose. The achenes were rich in xylose and the flesh was rich in arabinose. The content of galacturonic acid in flesh w as 2 to 3 times higher than in the case o f achenes. The largest polysaccharide fraction both in whole fruit and achenes was Concentrated Alkali-Soluble Polysaccharides fraction, while in flesh it was Water Soluble Pectins fraction. Chelating Agent Soluble Pectins fraction was the smallest in the flesh, achenes and the whole hypanthium. Differences in the polysaccharide composition, the content of AIS and galacturonic acid were found, depending on the species of rose hips. In addition, differences in composition were found in the case of wild growing and controlled cultivation hips. Rose hips achenes contain more total dietary fiber than the flesh, but the flesh contains more pectin fraction (soluble dietary fiber) while the achenes contain more cellulose (insoluble dietary fiber).
  • Pozycja
    Kale (Brassica oleraceaL. var. acephala) as a source of dietary fibre
    (Wydawnictwo Politechniki Łódzkiej, 2019) Maciejak, Aleksandra; Kosmala, Monika
    The aim of the work was to determine dietary fibre content (total, soluble and insoluble) in kale. Packages of the vegetable were bought in local stores in Lodz. Dietary fibre content determined during the research was compared with the information given by producers. C onducted research proved that kale is rich in dietary fibre ( from 4 .36 to 5.05 g per 100 g of product in fresh weight, mostly in form of insoluble dietary fibre). The results of determinations carried out in the laboratory co incide with the data declared by the producers.
  • Pozycja
    Functional ice cream with a "clean label"
    (Wydawnictwo Politechniki Łódzkiej, 2019) Motyl, Wojciech; Dziugan, Piotr; Motyl, Ilona; Jóźwiak, Aleksandra; Nowak, Szymon
    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 idea of "clean label" enjoys growing popularity due to the strong in terest in healthy, unprocessed products and simple ingredients. Currently, products of this type are not yet very popular in the assortment of ice cream available on the Polish market. Ice cream enriched with selected nutrients are in accordance with prevailing dietary trends. An interesting proposal to increase the health value of ice cream may be the introduction of vitamins, mineral preparations and dietary fiber into their composition. The pro-health activity of dietary fiber is related to their beneficial effects on human intestinal microflora. From technological point of view, ice cream with the addition of fiber preparation was characterized by a significantly longer melting time than ice cream without fiber. Another way to enrich the ice cream is the addition of probiotics. Consumption of probiotic-containing ice cream can have a positive effect on human health mainly through immune system. In order to achieve the desired health effect as a result of consumption of probiotic ice cream, it is necessary to ensure therapeutic minimum related to ensuring the minimum number of viable cells of probiotic bacteria n ecessary to guarantee the beneficial effects of probiotic microflora on the human body (e.g. milk fermented beverages, the therapeutic minimum is 10⁶-10⁷ CFU/g).
  • Pozycja
    Natural preservatives in meat products
    (Wydawnictwo Politechniki Łódzkiej, 2019) Sośnicka, Marta
    The use of preservatives in industrial food production is now common practice. However, there is growing concern among consumers over the harmful effectsof common chemical preservatives. As a result, there is inc reased demand for food that that has undergone little or no processing. In recent years, there has therefore been great interest in fi nding alternatives to chemical preservatives for use in the meat industry, in the form of natural ingredients. Possible solutions in clude the use of plant extracts, essential oils or antimicrobial pepti des. This paper provides a review of research on the replacement of artificial preservatives in meat products with traditional chemical compounds of natural origin.
  • Pozycja
    Polish plants as raw materials for cosmetic purposes
    (Wydawnictwo Politechniki Łódzkiej, 2019) Mietlińska, Katarzyna; Przybyt, Małgorzata; Kalemba, Danuta
    The cosmetics market is more and more demanding, and there is a constant request for new products. The aim of the study was to find plant materials occurring commonly in Poland that would have a multidirectional effect on the skin. Research focuses on plants with high content of saponins and polyphenols. Ability to create foam and ability to reduce the surface tension of water as a determinant of saponin content was checked. The Folin-Ciocalteu test was made to check the content of polyphenols. Fifty-seven raw materials were examined. To the most promising for cosmetic purposes belong goldenrods (Solidago), especially their leaves. Much better resu lts were obtained for S. canadensis and S. gigantea, than S. virgaurea.
  • Pozycja
    Composition of leaf and flower essential oil of Myrica gale L.
    (Wydawnictwo Politechniki Łódzkiej, 2019) Wawrzyńczak, Karolina; Jakiel, Alicja; Kalemba, Danuta
    Myrica gale L. leaves were collected from two plantations in Poland and flowers from one plantation. Essential oil yield and composition were assessed according to plantation site and leaf development stage. Main components of essential oils were: 1,8-cineole, α-pinene, limonene, selina-3(7)-diene, and (E)-nerolidol. It is proven that senescent leaves are valuable source of essential oil.
  • Pozycja
    Characteristics and biological properties of ferulic acid
    (Wydawnictwo Politechniki Łódzkiej, 2019) Dędek, Kamil; Rosicka-Kaczmarek, Justyna; Nebesny, Ewa; Kowalska, Gabriela
    The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, FA (4-hydroxy-3-methoxycinnamic acid) is a derivative of hydroxycinnamic acid found in the plant tissue. It is possible to find him among others in bran cereal, popcorn bamboo shoots, and coffee. According to available literature data ferulic acid has a lot of biological properties, particularly appreciated in medicine. Its bioactive properties effectively contribute to the fight against diseases described as a civilization, including neurodegenerative diseases that increase the incidence. As reported the World Alzheimer Report, the number of people with dementia progression in 2016 exceeded 47.5 million, of which 33.5 million were diagnosed with Alzheimer's disease. According to the WHO estimates, this number will triple by 2050. The manuscript presents health-promoting properties of FA on the example of its antioxidant, antidiabetic, hepatoprotective, anti-atherosclerotic, neuroprotective, antineoplastic and antibacterial properties. In addition, the reaction of its synthesis in plants and in-vivo metabolization have been explained. The collected data suggest that bioactive FA molecules can effectively reduce the risk of civilization diseases and significantly reduce the level of oxidative stress contributing to the formation of neurodegenerative diseases.
  • Pozycja
    The influence of selected process factors on the physicochemical and biological properties of honeys: A review
    (Wydawnictwo Politechniki Łódzkiej, 2019) Kowalska, Gabriela; Rosicka-Kaczmarek, Justyna; Olejnik, Tomasz P.; Dędek, Kamil
    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 Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it’s often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated?The aim of this work is to give an overview of the influence of technical processes on the physicochemical and health-promoting properties of honey. The results demonstrated that the physicochemical and bioactive properties of honey are significantly affected by thermal treatment. As a result of the temperature, it comes to the Maillard reaction, during which HMF is synthesized. Furthermore, heating affects the activity of the enzymes contained in honey, among others, diastase and inverses. However, few studies made in this field show that honey heat treatment may work in favour of antioxidant properties. Depending on the type of honey, melanoidins may increase or decrease the antioxidant activity.
  • Pozycja
    Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts
    (Wydawnictwo Politechniki Łódzkiej, 2019) Polka, Dominika; Podsędek, Anna
    Different parts of plants, including fruits, leaves, roots, bark, stem and flower, are a promising source of bioactive compounds, therefore they are intensively studied for biological activity and the possibility of use in functional foods and dietary supplements. The present research compares the phenolic profile and antioxidant capacity of aqueous extracts obtained from bark, flowers and fruits of guelder rose. Antioxidant activity was evaluated against ABTS, hydroxyl and peroxyl free radicals, and as a reducing power by using in vitro test. The total phenolics, flavanols and proanthocyanidins were assessed by spectrophotometric methods, and individual phenolic compounds were also determined using UPLC analysis. Bark water extract proved to be richest in natural antioxidants because it showed the highest antioxidant potential, regardless of the method used. Its very high antioxidant capacity was connected with high phenolic compounds content, especially flavanols and proanthocyanidins. Water extracts of guelder rose fruits and flowers were characterized by the high level of hydroxycinnamic acids, especially chlorogenic acid. It seems that guelder rose bark may be selected as potential source of phytochemicals with high antioxidant potential.
  • Pozycja
    Herbs in Mongolia
    (Wydawnictwo Politechniki Łódzkiej, 2019) Narangerel, Tuya; Mańkowska, Dorota
    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 types of diseases. Despite the rich history of the use of Mongolian herbs, many of them have still not been studied. Moreover the knowledge about many species, even the most commonly used, remains unknown to scientists. This review presents both a historical and geographical outline of Mongolian herbal medicine as well as the most popular species of herbs, their systematic, chemical composition and usage.
  • Pozycja
    The determination of potentially allergenicity of selected herbs
    (Wydawnictwo Politechniki Łódzkiej, 2019) Aninowski, Mateusz; Leszczyńska, Joanna
    The aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops were subjected to research. In the extracts of herbs, the content of protein as well as the content of Bet v I analogs and profilin were determined using the immunoenzymatic indirect method.Protein content in conventional crops determined by the Bradford method ranges between 160-204 mg/g, and Pierce determined between 105-394 mg/g. In samples of organic herbs the results are as follows: Bradford method 149-196 mg/g, and Pierce method 109-333 mg/g. In the case of plants grown using conventional methods, the content of Bet v I analogues, based on a commercial test, ranged from 0.5 to 1.15 μg/g in method I, whereas in the method developed by us from 0.22 to 0.68 μg/g. In herbs from organic farming, the range of results according to the commercial test is 0.86-1.54 mg/g, and use by the test we developed 0.5-0.63 mg/g. The results of profilin content were as follows: in samples grown with conventional methods, they ranged from 1.00 to 18.13 ng/g, while organics - from 3.27 to 12.62 ng/g. The calculated p-value is less than the assumed α = 0.05, – this result is statistically significant.The correlation between the results of the method I and II in both crops is strongly statistically significant.
  • Pozycja
    Napój z herbacianego grzybka
    (Wydawnictwo Politechniki Łódzkiej, 2021) Kordialik-Bogacka, Edyta
    Politechnika Łódzka jest partnerem projektu, którego celem jest wdrożenie innowacyjnej technologii produkcji kombuchy. Jest to napój o ciekawych walorach smakowych i działaniu prozdrowotnym. Liderem projektu jest Fabryka Lemoniad FL Grupa Sp. z o o. W Politechnice Łódzkiej badania prowadzone są na Wydziale Biotechnologii i Nauk o Żywności. Kieruje nimi dr hab. inż. Edyta Kordialik-Bogacka, prof. PŁ z Instytutu Technologii Fermentacji i Mikrobiologii, która pisze o celach prac i prowadzonych działaniach.
  • Pozycja
    Z wnętrza rośliny do służby środowisku
    (Wydawnictwo Politechniki Łódzkiej, 2021) Marchut-Mikołajczyk, Olga
    Projekt BIOREM „Nowoczesna technologia bioremediacji gruntów zanieczyszczonych olejem kreozotowym na terenie Nasycalni Podkładów S.A w Koźminie Wielkopolskim” jest finansowany przez NCBR w ramach Regionalnych Agend Naukowo-Badawczych (POIR.04.01.02-00-0057/17-00). O pracy konsorcjum realizującego projekt i o ciekawych wynikach badań prowadzonych przez Zespół Biotechnologii Przemysłowej pisze do Życia Uczelni dr hab. inż. Olga Marchut-Mikołajczyk z Instytutu Biotechnologii Molekularnej i Przemysłowej PŁ, która jest kierownikiem czterech zadań badawczych realizowanych w ramach tego projektu na Politechnice Łódzkiej.
  • Pozycja
    Odpad czy surowiec?
    (Wydawnictwo Politechniki Łódzkiej, 2021) Dziugan, Piotr; Berłowska, Joanna; Kręgiel, Dorota
    Przemysł rolno-spożywczy generuje duże ilości biomasy odpadowej. Naukowcyz Politechniki Łódzkiej opracowują technologie, które pozwolą zagospodarować bioodpady w sposób efektywny i wielokierunkowy.