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Państwowej Szkoły Wyższej w Białej Podlaskiej

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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
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Nr opisu: 627779019^f3528869223^aConcept of using fruit pomace on sustainable farms^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 192-197^aPublikacja zindeksowana w WoS w XI 2018 r.^aLublin^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^c2017^a978-83-937433-2-2^a2017/2018^a10.24326/fmpmsa.2017.35^aŻukiewicz-Sobczak, Wioletta^cy^asustainable farms^aKopia dostępna w Sekcji Bibliometrii^aIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable Agriculture^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^aLublin^dPL^b2017.11.22^c2017.11.24^aFINAL_PUBLISHED^bCC-BY-NC^cAT_PUBLICATION^eOPEN_REPOSITORY^aThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomacepossibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
Autorzy: , , 003 symposium proceedings Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin 2017.11.22 CC-BY-NC Concept of using fruit pomace on sustainable farmsFarm Machinery and Processes Management in Sustainable AgricultureS. 192-197Publikacja zindeksowana w WoS w XI 2018 r.Lublin978-83-937433-2-22017/201810.24326/fmpmsa.2017.35Żukiewicz-Sobczak, Wiolettasustainable farmsKopia dostępna w Sekcji BibliometriiIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable AgricultureLublinFINAL_PUBLISHEDThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.agglomerationantioxidant activitypolyphenolspomace.
Tytuł monografii: S. 192-197Publikacja zindeksowana w WoS w XI 2018 r.Lublin978-83-937433-2-22017/201810.24326/fmpmsa.2017.35Żukiewicz-Sobczak, Wiolettasustainable farmsKopia dostępna w Sekcji BibliometriiIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable AgricultureLublinFINAL_PUBLISHEDThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.agglomerationantioxidant activitypolyphenolspomace : symposium proceedings : Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin : Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin : 2017.11.22 : CC-BY-NC, OPEN_REPOSITORY / ed. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert / 2017 / y / 2017.11.24 / AT_PUBLICATION
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Charakterystyka formalna: 0^bK^iX^jXY^a001^b003^c2018-03-27, 12:20^d2019-02-18, 10:16^e3627779019^f3528869223^aConcept of using fruit pomace on sustainable farms^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 192-197^aPublikacja zindeksowana w WoS w XI 2018 r.^aLublin^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^c2017^a978-83-937433-2-2^a2017/2018^a10.24326/fmpmsa.2017.35^aŻukiewicz-Sobczak, Wioletta^cy^asustainable farms^aKopia dostępna w Sekcji Bibliometrii^aIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable Agriculture^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^aLublin^dPL^b2017.11.22^c2017.11.24^aFINAL_PUBLISHED^bCC-BY-NC^cAT_PUBLICATION^eOPEN_REPOSITORY^aThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
Charakterystyka merytoryczna:
Język publikacji: , sing fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
Punktacja ministerstwa:
Index Copernicus: esents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
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