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1

Pasteurization of liquid food products using high-intensity pulsed electric field

100%
Szpryngiel B., Targonski Z.
Biotechnologia
|
1999
|
issue 1
84-93
EN
Food processing using high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes. There is only a small increase in food temperature during that process. Inactivation is propably caused by changes in the semipermeable barrier of the cell membrane. High-intensity PEF provides an alternative to conventional thermal methods, where the inactivation of microorganisms implies the loss of valuable nutrients and faste quality.
2

Utilisation of immunometric methods in food analysis

100%
Mierzejewska D., Jedrychowski J. L., Jedrychowski L.
Biotechnologia
|
2001
|
issue 3
97-103
EN
Food is a complex material for analysis - particularly today as we have many kinds of food, such as transgenic or functional ones. Food matrix consists of many different physically, chemically and enzymatically modified compounds that are difficult to differentiate and characterize in the matrix by traditional methods. For a few years now the expansion of immunoassays in food analysis has been observed. Immunoassays comprise a wide range of analyses based on immunogenicity of the analyte. Today we know a number of examples of the application of immunoassays in food analysis, for instance: detecting milk or meat products adulteration, gluten quality examination, food compounds immunoreactivity monitoring during technological process and others. Immunoassays are being demonstrated as suitable alternative tools for quick and sensitive, as well as cost ? effective, analyses, especially for screening large numbers of samples. They could prove to be a better way to control changes in ?transgenic food? ? the new generation of food.
3

Chemical sensors and biosensors for the control of GM food

100%
Radecki J., Radecka H., Ciesla J., Tudek B.
Biotechnologia
|
2006
|
issue 3
67-78
EN
European Community regulations concerning the control of use and distribution of genetically modified organisms and products resulted in creation of European and National GMO Laboratories Networks, which are specialized in GMO identification and quantification in food, feed and seed. The analyses are mainly based on PCR methods, however, cheaper and less time consuming methods are elaborated for GMO detection. This article summarizes the research on electrochemical biosensors based on nucleic acids hybridization and the perspectives these tools create.
4

Comparison of cadmium uptake from food and seawater by the blue mussel Mytilus edulis

100%
Kozuch J., Pempkowiak J.
Oceanological Studies
|
1994
|
issue 67/10
33-40
EN
The accumulation of cadmium from food and seawater by the blue mussels Mytilus edulis was studied in laboratory conditions.Cadmium uptake from food was found to be just a tenth of that from seawater.The accumulation rate was rather strongly modified by cadmium concentration in seawater.At higher concentration, both, gills and hepatopancreas were the target organs for cadmium, whereas low concentration - cadmium was stored in hepatopancreas only.Considerable fraction of the accumulated cadmium was adsorbed on shell.A distinct difference in the kinetics of cadmium adsorption on shells food and seawater was noticed.
5

Practical applications of two kinds of edible mushrooms: Boletus edulis (Bull.) (Porcini) and Morchella esculenta (Pers.) (Yellow Morel)

75%
Sobieska R., Gutkowska B., Lubinski O.
Biotechnologia
|
2006
|
issue 2
89-102
EN
The review describes practical methods of the use of edible fungi: Boletus spp. and Morchella spp. The cultivation of fruit bodies of Morchella esculenta is complicated and unprofitable. During last years, the significance of submerged liquid culture has increased. Harvested biomass contains mushroom aroma compounds and good chemical composition (protein, polysaccharides, vitamins and mineral elements). The composition of mushrooms suggests two medicinal properties: nutritional benefit as food supplement and therapeutic advantages. Mushroom powder can be used as appendix to soups and sauces or in animal feed industry. Mushrooms and their products are important for their flavour, medicinal properties, ecological and economical values.
6

An attempt to determine the share of zooplankton in food consumed by fish in the limnetic zone of a eutrophic dam reservoir?

75%
Pociecha A., Amirowicz A.
|
|
issue 2
15-32
EN
Zooplankton was the only food component of common bream and silver bream, and the main food component of roach and bleak in the pelagic zone of the Dobczyce Reservoir (southern Poland) from April to October 1994. Cladocera and Copepoda constituted 67.9% of the food consumed by the whole fish community. The average size of eaten individuals ranged from 0.62 to 1.43 mm. Planktivorous fishes selected phytoplankton-controlling filtrators, mainly large Daphnia species, which were eliminated most effectively in the summer.
7

Algae in plankton and muddy sediments as well as in a food content of the larvae Chironomus F.L. Plumosus (L.) of the Szczecin lagoon (The Great Lagoon)

75%
Wolnomiejski N., Luscinska L. M., Luscinska M., Grygiel G. I., Grygiel I.
Oceanological Studies
|
2000
|
vol. 29
|
issue 2
43-56
EN
Species composition of the algae as well as frequencies of their occurrence in a food content of the Chironomus larvae were usually showing a distinctive correlation to the plankton algae rather than to the algae from the mud sediments surface. The main food of the larvae was a filtered phyto-plankton matter decomposed by bacteria. In the reolimnian part of the Lagoon with the sedimentation of the dead phytoplankton restricted by a water-flow, there were poor feeding conditions for the benthos. The main factor that restricted the quantitative growth of the chironomids larvae in that part of the Lagoon was largely because of their feeding on the algae from the sediments.
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