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Search Results: 1 - 10 of 381 matches for " Krystyna Wisniewska "
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Microflora of Pressurized Edam Cheese
Magdalena Kuzmicka,Krystyna Wisniewska,Arnold Reps
Pakistan Journal of Nutrition , 2007,
Abstract: Pressurization is a modern method of food processing and preservation. This paper discusses the effect of high pressure (200 and 400 MPa) on the microflora of ripening cheese. Cheese with a different ripening degree was subjected to a microbiological analysis which involved determination of the total bacteria count as well as the numbers of lactic streptococci, coli group bacteria, Clostridium, Listeria and Salmonella. After pressurization at 400 MPa, the number of lactic streptococci and total bacteria count decreased by 2-4 orders of magnitude. The high pressure did not result in the inactivation of technologically-undesirable bacteria.
Application of a Coagulating Preparation Obtained with Rhizomucor Miehei N in Cheese-Making
Arnold Reps,Lucjan Jedrychowski1,Krystyna Wisniewska,Agnieszka Jankowska
Pakistan Journal of Nutrition , 2006,
Abstract: Studies were carried out to determine the suitability of a coagulating preparation, Rhizomucor proteinase, obtained from Rhizomucor miehei for production of Camembert, Edam and Cheddar cheeses. While analyzing the cheese-making process, it was found that the obtained preparation could be used in the production of high quality cheeses without the need for changing the established technological parameters. In cheeses produced with Rhizomucor proteinase, proteolysis and lipolysis was more intense than in renin cheeses - which has a beneficial effect on cheese sensory properties. Lower utilization of milk nitrogen compounds and fat encourages further studies into the application of the obtained preparation in combination with other coagulating enzymes.
Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese
Arnold Reps,Krystyna Wisniewska,Irmina Jarmul,Anna Brakoniecka-Sikorska
Pakistan Journal of Nutrition , 2005,
Abstract: Kortowski cheese (M nster type) was salted for 100, 75, 50 and 25% of their standard salting time, which is 48 hours. Cheese after 3 weeks of ripening and cheese immediately after salting were stored for 6 and 12 months at -27°C. Cheese of lower salting level ripened faster, both after salting and after frozen storage. The process of protein degradation occurred during frozen storage of ripe cheeses. The content of N-amino acid in ripe cheese after frozen storage and in cheese ripening after storage was almost twice as high as in the cheese that ripened after salting. Separations on Sephadex gel confirm the process of protein degradation during frozen storage of cheese. The conducted research indicated that frozen storage is recommended for Kortowski cheese of reduced salt content and the most favourable solution is to conduct the process of cheese ripening after thawing.
Natamycin In Ripening Cheeses
Arnold Reps,Lucjan Jedrychowski,Jan Tomasik,Krystyna Wisniewska
Pakistan Journal of Nutrition , 2002,
Abstract: "Delvocid" (Gist Brocades nv.) a preparation containing the natamycin, a substance used in the therapeutics, is used in cheese making to protect a cheese surface against mould development. This preparation is added either to polyvinyl acetate (PVA) used for cheese coating or as an aqueous suspension in which cheese is immersed before the ripening. The natamycin content in the outer layer of cheese was determinated by a spectrophotometric method. During maturation of cheese coated with natamycin-containing polyvinyl acetate, the natamycin did not migrate into the cheese. The natamycine concentration in cheeses that had been immersed in an aqueous solution of natamycin was considerably higher than that in PVA-coated cheeses and was related to the type of cheese, concentration of the "Delvocid" preparation, the length of time for which the cheese was held in solution.
Gastric ghrelin in relation to gender, stomach topography and Helicobacter pylori in dyspeptic patients
Krystyna Stec-Michalska, Sebastian Malicki, Blazej Michalski, Lukasz Peczek, Maria Wisniewska-Jarosinska, Barbara Nawrot
World Journal of Gastroenterology , 2009,
Abstract: AIM: To investigate the level of gastric ghrelin in stomach mucosa of dyspeptic patients in relation to Helicobacter pylori (H pylori) infection, bacterial cytotoxicity, topography and gender.METHODS: The study comprised 40 premenopausal women (19 H pylori positive) and 48 men (17 H pylori positive) with functional dyspepsia. All gastric biopsy specimens revealed normal mucosa or non-atrophic gastritis. Gastric ghrelin concentration was determined by Enzyme linked immunosorbent assay. The cagA and vacA strains of bacterial DNA were identified by multiplex polymerase chain reaction.RESULTS: In general, infection with H pylori caused an increase in gastric ghrelin level regardless of gender and stomach topography. Significantly more hormone was present in both, non-infected and H pylori positive female samples, as compared to males. The distribution of bacterial strains showed cagA(+) vacA s1m1 and cagA(-) vacA s2m2 genotypes as the most common infections in the studied population. A tendency to higher ghrelin levels was observed in less cytotoxic (cagA negative) strain-containing specimens from the antrum and corpus of both gender groups (without statistical significance).CONCLUSION: An increase in gastric ghrelin levels at the stage of non-atrophic gastritis in H pylori positive patients, especially in those infected with cagA(-) strains, can exert a gastroprotective effect.
Innovation processes in a financial intermediation sector in Poland
Joanna Wisniewska
Perspectives of Innovations, Economics and Business , 2010,
Abstract: The promotion of innovation activities in various fields of economics is one of the main goals of modern economic policy of EU countries. The mail goal of this article is a synthetic presentation (n the basis of statistical data) an innovation activity which has been recently undertaken by the financial intermediation sector in Poland.
The place of technology transfer processes in the system of methods for researching the area of Science -Technology-Innovation
Joanna Wisniewska
Perspectives of Innovations, Economics and Business , 2010,
Abstract: The growing importance and scope of technology transfer processes undertaken all over the world settles the question of the necessity for their proper identification. The multi-aspect character and complexity of these phenomena create specific problems in conducting analytic work. Although technology transfer is an element of the Science-Technology-Innovation (STI) system, it does not have a proper place in the existing methodology system of this area. The aim of this article is to point out the necessity to create a proper, complex and comprehensive methodology for researching technology transfer processes, which would contribute to better understanding of the processes themselves and at the same time enable their proper development.
The Impact of High Temperature during Growing Season on Potato Cultivars with Different Response to Environmental Stresses  [PDF]
Krystyna Rykaczewska
American Journal of Plant Sciences (AJPS) , 2013, DOI: 10.4236/ajps.2013.412295
Abstract: Potato crop is the fourth main food crops in the world after maize, rice and wheat. It is characterized by specific temperature requirements and develops best at about 20°C. Forecasts of global warming prompt us to study the tolerance of potato genotypes to heat during the growing season. The aim of this work was to assess the response of chosen potato cultivars to high temperature during the different stages of plant growth under conditions of good soil moisture and drought. The impact of high temperature 32°C/25°C on potato plants was determined in pot experiment in three growth stages. A main measure of tolerance of the potato cultivars to high temperature during the growing season was an evaluation of the yield in relation to the Control combination. Here we demonstrated that tested potato cultivar’s response to high temperature during the growing season is dependent on the growth stage. The earlier it occurs, the more negative its impact on the growth and yield of potatoes is.
DESESTRUCTURACIóN DE LA FAMILIA TRADICIONAL POLACA: RECORDANDO LA OBRA DE ZNANIECKI
Lidia Maria Wisniewska
PROFESORADO , 2010,
Abstract: El objetivo principal de este artículo es acercar al lector una de las obras más valiosas en el campo de las ciencias sociales del siglo XX y recordar el método biográfico que fue usado a la hora de crearla. Aquí también se presentará la biografía de uno de sus autores - Florian Znaniecki -, reconocido como uno de los padres de la sociología, lo que fue, sin lugar a dudas, en el ámbito polaco. Para comprender el método y el carácter universal de un trabajo procedente de los comienzos del siglo XX, se incluye la traducción de una parte del Volumen IV de la obra "Desorganización de la familia1", aún no disponible en castellano.
Ultrastructural changes in chloroplasts of mesophyll cells of chlorotic and prematurely yellowed leaves of Betula pendula Rothr
Krystyna Przyby?,Krystyna Idzikowska
Acta Societatis Botanicorum Poloniae , 2003, DOI: 10.5586/asbp.2003.037
Abstract: The ultrastructure of chloroplasts was studied in mesophyll cells of the leaves of silver birch (Betula pendula) showing interveinal chlorosis or premature yellowing, in comparison with leaves without symptoms or exhibiting symptoms of natural senescence. The leaves were collected between May 26 to June 7 and additionally in the September 10-12 from the upper part of the crown, from increments of the past four years. No major difference in ultrastructure of chloroplasts was found between spongy and palisade mesophyll cells. The following senescencerelated changes were observed in chloroplasts of prematurely yellowed leaves and showing inteveinal chlorosis: reduced chloroplast size, degeneration of the membrane systems of thylakoids and increased electron density of plastoglobuli. The most electron dark globules (lipid droplets) were found together with starch grains in cells of spongy mesophyll of leaves showing interveinal chlorosis. Abnormal, spherical and rounded chloroplasts with electron-dark inside of thylakoids or the electron-dark stroma between thylakoids were found only in yellowed and chlorotic leaves in spring.
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