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Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

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


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Nr opisu: BNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR70.000PUNKTACJA UWM^a009996.526^b009899.000^c009999.000^d009929.000201920192019Effect of Extraction Method and Thermosonication on Apple Juice Quality00000379630000001250AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://www.mdpi.com/2076-3417/9/19/3977PRACA RECENZOWANA100^a2076-3417^bQ^e2076-3417^iX^jXY^kQ001518^a003^b003^c2019-09-25, 12:21^d2020-08-21, 11:03^e3521799018^f3422839136^aEffect of Extraction Method and Thermosonication on Apple Juice Quality^aApplied Sciences^a2019^bVol. 9^cissue 19^darticle number 3977^a2076-3417^a2018/2019^a10.3390/app9193977^aŻukiewicz-Sobczak, Wioletta^cy^athermosonication^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY^cAT_PUBLICATION^eOPEN_JOURNAL^aThis paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).^aapple juice^aextraction methods^abioactive compounds
Autorzy: , , , 009899.000 Q 003 Vol. 9 CC-BY 009996.5262076-3417003Effect of Extraction Method and Thermosonication on Apple Juice QualityApplied Sciences20192076-34172018/201910.3390/app9193977Żukiewicz-Sobczak, WiolettathermosonicationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDThis paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).apple juiceextraction methodsbioactive compounds.
Tytuł pracy:
Charakterystyka formalna: nication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).^aapple juice^aextraction methods^abioactive compounds
Charakterystyka merytoryczna:
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Praca recenzowana
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Tytuł pracy w innym języku: 997252009997.3522193-4126003Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawingJournal of Food Measurement and Characterization20192193-41262018/201910.1007/s11694-019-00172-xŻukiewicz-Sobczak, WiolettajuiceKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDJuices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.northern highbush blueberryextractionfreezingluteinvitamin C : Oryginalny artykuł naukowyACZartykuł w czasopiśmie zagranicznym1.648IF : 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM : 009959.000 : Q : 003 : Vol. 13 : 2193-4134 : CC-BY
Szczegóły:
p-ISSN: 997252
p-ISSN: 009997.352
p-ISSN: 2193-4126
p-ISSN: 003
p-ISSN: Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawing
p-ISSN: Journal of Food Measurement and Characterization
p-ISSN: 2019
p-ISSN: 2193-4126
p-ISSN: 2018/2019
p-ISSN: 10.1007/s11694-019-00172-x
p-ISSN: Żukiewicz-Sobczak, Wioletta
p-ISSN: juice
p-ISSN: Kopia dostępna w Sekcji Bibliometrii.
p-ISSN: FINAL_PUBLISHED
p-ISSN: Juices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.
p-ISSN: northern highbush blueberry
p-ISSN: extraction
p-ISSN: freezing
p-ISSN: lutein
p-ISSN: vitamin C
e-ISSN: 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM
e-ISSN: 009959.000
e-ISSN: Q
e-ISSN: 003
e-ISSN: Vol. 13
e-ISSN: 2193-4134
e-ISSN: CC-BY
Charakterystyka formalna:
Praca recenzowana
Słowa kluczowe ang.: wyACZartykuł w czasopiśmie zagranicznym1.648IF^a997252^b99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM^a009997.352^b009959.000^c009999.000^d009959.000201920192019Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice proce00000379240000001478AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://link.springer.com/article/10.1007/s11694-019-00172-xPRACA RECENZOWANA100^a2193-4126^bQ^e2193-4134^iX^jXY^kQ011140^a003^b003^c2019-09-12, 13:33^d2020-06-30, 11:53^e3521928906^f3424749086^aVitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawing^aJournal of Food Measurement and Characterization^a2019^bVol. 13^cissue 4^dp. 2521--2528^a2193-4126^b2193-4134^a2018/2019^a10.1007/s11694-019-00172-x^aŻukiewicz-Sobczak, Wioletta^cy^ajuice^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY^cBEFORE_PUBLICATION^eOPEN_JOURNAL^aJuices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.^anorthern highbush blueberry^aextraction^afreezing^alutein^avitamin C
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Nr opisu: e drying course by menas of regression method00000331540000002295AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAABartykuł w czasopiśmie bez IF (wykaz MNiSW)AFILIACJA PODANAENGhttp://collbiom.up.lublin.pl/pdfview.aspx?tom=46&strona=15PRACA RECENZOWANA100^a1896-7701^bB^fB^gABC^hABC^iX^jXY^a003^b003^c2017-01-02, 13:08^d2017-02-17, 08:29^e3730028931^f3728879410^aComparison of parmesan cheese drying course by menas of regression method^aColloquium Biometricum^a2016^bT. 46^ds. 15--29^aOd 2016 r. zmiana numeru ISSN na 2450-8241.^a1896-7701^a2016/2017^aŻukiewicz-Sobczak, Wioletta^cy^alinear regression^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bOTHER^cAT_PUBLICATION^eOPEN_JOURNAL^aThe aim of the article is to compare regression lines which describe relations between the inverse of water content in cheese and time of drying. Each line involves one of the combinations of Parmesan's type cheese piece sizes (4 mm, 6 mm) and drying temperatures (30°C and 50°C) and piece size of 8 mm dried in 50°C. Regression lines were compared for five combinations of piece sizes and drying temperatures. The duration of the drying process was ten hours. Regression coefficients in the equations were compared using partial F-test. Multiple pair comparisons were examined by means of SimReg procedure. The latter method allowed to identify pairs of significantly different regression equations as well as pairs of equations that do not differ significantly. A similar analysis was performed for the observations regarding the second drying period (from 5th to 10th hour of drying). In addition to the aforementioned methods also the procedure of determining groups of mutually parallel straight lines was used. The application of that method enabled the division of five equations into two groups.^aWesołowska-Janczarek, Mirosława^cy^ahypothesis testing^amultiple comparisons^aconfidence bands^acheese^aconvection drying
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Charakterystyka wg MNiSW:
Słowa kluczowe ang.: a^pDomagała Dorota^rDomagała^sDorota^u^t^qDomagała D^w^x0000024410^zDomagała Dorota^aGrochowicz
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Słowa kluczowe ang.: 0000015.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR15.000PUNKTACJA MNISW4L^a009997.317^b009984.000^c009999.000^d009984.000201620162016Enzymatic activity of fungi isolated from corps00000331570000002332AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttp://www.termedia.pl/Enzymatic-activity-of-fungi-isolated-from-crops,7,28805,1,1.html100^a1642-395X^bA^fA^gABC^hABC^iX^jXY^a003^b001^c2017-01-03, 09:15^d2017-06-19, 09:35^e3730019324^f3724859304^aEnzymatic activity of fungi isolated from corps^aPostępy Dermatologii i Alergologii^a2016^bVol. 33^cno. 6^dp. 457--463^a1642-395X^a2016/2017^a10.5114/ada.2016.63885^aŻukiewicz-Sobczak, Wioletta^cy^aaktywność enzymatyczna^aenzymatic activity^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-NC-SA^cAT_PUBLICATION^eOPEN_JOURNAL^aAim: To detect and assess the activity of extracellular hydrolytic enzymes and to find differences in enzymograms between fungi isolated from wheat and rye samples and grown on Czapek-Dox Broth and Sabouraud Dextrose Broth enriched with cereal (wheat or rye). Isolated strains were also classified in the scale of biosafety levels (BSL). Material and methods: The study used 23 strains of fungi cultured from samples of wheat and rye (grain, grain dust obtained during threshing and soil) collected in the Lublin region (eastern Poland). API ZYM test (bioMérieux) was carried out according to the manufacturer's instructions. Classification of BSL (Biosafety levels) was based on the current literature. Results: High enzymatic activity was found in strains cultured in media containing 1% of wheat grain (Bipolaris holmi, Penicillium decumbens) and with an addition of 1% of rye grain (Cladosporium herbarum, Aspergillus versicolor, Alternaria alternata). The total number of enzymes varied depending on the type of media, and in most cases it was higher in the culture where an addition of cereal grains was used. Conclusions: Isolated strains of fungi reveal differences in the profiles of the enzyme assay. It can be assumed that the substrate enriched in grains stimulate the higher activity of mold enzymes.^aZagórski, Jerzy^cx^agrzyby pleśniowe^amold fungi^azymogram^azymogram^abiohazards
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5/5
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Szczegóły: 1332-9049003The assessment of microbiological purity of selected components of animal feeds and mixtures which underwent thermal processingOcena czystości mikrobiologicznej wybranych komponentów pasz i mieszanek poddanych obróbce termicznejJournal of Central European Agriculture20161332-90492016/201710.5513/JCEA01/17.2.1706Żukiewicz-Sobczak, Wiolettabakterieanimal feedsKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDMicroorganisms which contaminate animal feeds pose a threat not only to animals but also indirectly to humans through their consumption of products of animal origin. The aim of the present study was to assess microbiological cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.czystość mikrobiologicznabacteriaMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszanka dla trzody Prowit. Badane surowce paszowe zanieczyszczone plesniami, wśród których dominowąły rodzaje: Aspergillus i Penicillium. Uzyskane wyniki badań zanieczyszczenia bakteriologicznego i mykologicznego pozwalają stwierdzić iż proces obróbki termicznej ogranicza zanieczyszczenia mikrobiologiczne pasz. W celu ochrony zdrowia zwierząt oraz konsumentów wydaje się być wskazane poszukiwanie nowych metod obróbki termicznej w produkcji pasz, aby zapewniać im wysoką jakość i bezpieczeństwo.obróbka termicznamicrobiologiocal puritypaszethermal processingpleśnie, B, 003, Vol. 17, CC-BY-ND, 2017-01-02, 12:46, no. 2, y, AT_PUBLICATION, 2017-01-02, 12:47, p. 303--3143730028993OPEN_JOURNAL
Charakterystyka wg MNiSW:
Słowa kluczowe ang.: _en...%20after%20review.pdfPRACA RECENZOWANA100^a1332-9049^bB^fB^gABC^hABC^iX^jXY^a003^b003^c2017-01-02, 12:46^d2017-01-02, 12:47^e3730028993^f3730028992^aThe assessment of microbiological purity of selected components of animal feeds and mixtures which underwent thermal processing^aOcena czystości mikrobiologicznej wybranych komponentów pasz i mieszanek poddanych obróbce termicznej^aJournal of Central European Agriculture^a2016^bVol. 17^cno. 2^dp. 303--314^a1332-9049^a2016/2017^a10.5513/JCEA01/17.2.1706^aŻukiewicz-Sobczak, Wioletta^cy^abakterie^aanimal feeds^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aMicroorganisms which contaminate animal feeds pose a threat not only to animals but also indirectly to humans through their consumption of products of animal origin. The aim of the present study was to assess microbiological cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.^aczystość mikrobiologiczna^abacteria^aMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszan
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Inne bazy podające opis:
  • l cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.^aczystość mikrobiologiczna^abacteria^aMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszanka dla trzody Prowit. Badane surowce paszowe zanieczyszczone plesniami, wśród których dominowąły rodzaje: Aspergillus i Penicillium. Uzyskane wyniki badań zanieczyszczenia bakteriologicznego i mykologicznego pozwalają stwierdzić iż proces obróbki termicznej ogranicza zanieczyszczenia mikrobiologiczne pasz. W celu ochrony zdrowia zwierząt oraz konsumentów wydaje się być wskazane poszukiwanie nowych metod obróbki termicznej w produkcji pasz, aby zapewniać im wysoką jakość i bezpieczeństwo.^aobróbka termiczna^amicrobiologiocal purity^apasze^athermal processing^apleśnie



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