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Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.


Zapytanie: ANDREJKO DARIUSZ
Liczba odnalezionych rekordów: 2



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Nr opisu: 0000039270
Autorzy: Paweł Sobczak, Kazimierz Zawiślak, Agnieszka Starek, Wioletta Żukiewicz-Sobczak, Agnieszka Sagan, Beata Zdybel, Dariusz Andrejko.
Tytuł pracy: Compaction Process as a Concept of Press-Cake Production from Organic Waste
Tytuł czasopisma:
Szczegóły: 2020, Vol. 12, issue 4, article number 1567
p-ISSN: 2071-1050
Uwagi: Artykuł należy do specjalnego numeru: Sustainable Production in Food and Agriculture Engineering. Wartość wskaźnika IF za 2019 r.
Charakterystyka formalna: artykuł w czasopiśmie zagranicznym
Charakterystyka merytoryczna: artykuł oryginalny naukowy
Charakterystyka wg MNiSW: artykuł w czasopiśmie z IF (wykaz MEiN)
Język publikacji: ENG
Wskaźnik Impact Factor ISI: 3.251
Punktacja ministerstwa: 100.000
Praca recenzowana
Słowa kluczowe ang.: press cakes ; compaction ; disposal ; sustainable development ; modern products
Inne bazy podające opis:
  • Scopus

    https://www.mdpi.com/2071-1050/12/4/1567
    Streszczenie: As a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.

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    Nr opisu: 0000033105
    Autorzy: Monika Stoma, Beata Ślaska-Grzywna, Wioletta Żukiewicz-Sobczak, Małgorzata Kostecka, Monika Bojanowska, Agnieszka Dudziak, Agnieszka Kuna-Broniowska, Piotr Adamczuk, Paweł Sobczak, Dariusz Andrejko.
    Tytuł pracy: Food allergies in rural areas
    Tytuł czasopisma:
    Szczegóły: 2016, Vol. 33, no. 4, p. 281--285
    p-ISSN: 1642-395X
    Charakterystyka formalna: artykuł w czasopiśmie polskim
    Charakterystyka merytoryczna: artykuł oryginalny naukowy
    Charakterystyka wg MNiSW: artykuł w czasopiśmie z IF (wykaz MEiN)
    Język publikacji: ENG
    Wskaźnik Impact Factor ISI: 1.683
    Punktacja ministerstwa: 15.000
    Praca recenzowana
    Słowa kluczowe: alergia pokarmowa ; analiza badawcza
    Słowa kluczowe ang.: food allergy ; survey analyses
    Uwaga: Kopia dostępna w Sekcji Bibliometrii.
    http://www.termedia.pl/Food-allergies-in-rural-areas,7,28103,1,1.html
    DOI: 10.5114/ada.2016.61604
    Streszczenie: Introduction: A food allergy is a group of symptoms occurring in the organism and resulting from consuming some food, where the problems are conditioned by immunological mechanisms. The symptoms may become apparent first in adulthood and they may be an initial manifestation of a latent allergy. Typical symptoms of a food allergy occur in different organs, thus not only in the digestive system, but also in the skin, respiratory system and circulatory system. Aim: To assess the frequency of food allergy onset in rural areas of the Lublin region as well as to determine which factors induce such allergies. Material and methods: A survey was conducted, involving the participation of 340 inhabitants of rural areas. The study monitored the knowledge and situation of the disease, concerning allergens, allergy symptoms, methods of treatment and opinions regarding such treatment. Results: The analysis focused on 124 people with diagnosed allergies. Conclusions: Introducing a diet did not result in a statistically significant difference regarding elimination of the symptoms, as compared to the patients who did not follow any diet. On the other hand, pharmacological treatment causes statistically worse results than using other methods or not being treated at all. The patients in whom allergy symptoms disappeared were more convinced about the positive character of their diet than those in whom the symptoms were not eliminated. The age when the allergy becomes evident does not affect its duration, yet it matters as to the time of its later elimination. The more symptoms were experienced by a patient, the longer the duration of the allergy was.

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