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Lewicki P.,Lomza State University of Applied Sciences
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2010

In the paper, the changes are presented that occur in seeds whilst they sprout, as is the connection between the sprouting seeds and the chemical composition thereof. The sprouts have been proved to be a rich source of basic food components such as amino acids, vitamins, minerals, unsaturated fatty acids, and dietary fibre. Moreover, the sprouts contain those compounds, which are absent, or occur in small amounts in other food products. First of all, they are compounds showing antioxidant activity. Furthermore, some examples are given to demonstrate the impact of technological parameters and composition of moisturizing fluid on the sprouting process and on the chemical composition of sprouts. The production of sprouts is simple and makes it possible to produce sprouts containing abounding amounts of a required component or components. The microbiological quality of sprouts can constitute a problem both during the production process and when selling sprouts. Hence, the sprouts should be deemed as a raw material for processing, such as drying, freezing, and preserving in hermetically sealed cans, or as a source of natural components that are essential for diet.


Piasecki W.,University of Physical Education in Warsaw | Charmas R.,Lomza State University of Applied Sciences
Adsorption | Year: 2016

We developed a theoretical model which describes the influence of the applied potential to the wall of an oxide nanochannel on the diffuse layer potential in the solution filling the nanopore. It was assumed that the surface of oxide is energetically heterogeneous and electrolyte ions from the solution can adsorb on channel walls. We performed calculations for two oxides: SiO2 and Al2O3. It was found that energetically heterogeneous oxide surfaces strongly suppress gating potential. Moreover, taking into account ion adsorption considerably increased the electrokinetic potential and reduced the influence of applied potential on the electric double layer in the solution. The density of surface sites is the key parameter in the modeling of oxide nanochannels. Low density of surface hydroxyl groups significantly increases susceptibility on electrofluidic gating. © 2016 The Author(s)


Lomza State University of Applied Sciences | Entity website

Zajcia sportowo-rekreacyjne w semestrze letnim 2016 Lp Dyscyplina sportu Miejsce zaj Dzie tygodnia Godziny Prowadzcy Kontakt telefoniczny 1 tenis stoowy sala sportowa ASP w omy ul. Wiejska poniedziaek 16 ...


Lomza State University of Applied Sciences | Entity website

Informacje o usudze eduroam Celem usugi eduroam jest udostpnienie uytkownikom rodowiska naukowego atwego i bezpiecznego poczenia z sieci komputerow. Z eduroam moe korzysta kady pracownik i student Pastwowej Wyszej Szkoy Informatyki i Przedsibiorczoci w omy, ktry wygenerowa konto dostpu do wyej wymienionej sieci ...


Peksa A.,Wroclaw University of Environmental and Life Sciences | Kita A.,Wroclaw University of Environmental and Life Sciences | Carbonell-Barrachina A.A.,University Miguel Hernandez | Miedzianka J.,Wroclaw University of Environmental and Life Sciences | And 6 more authors.
LWT - Food Science and Technology | Year: 2016

The development of functional corn snacks by adding nutritional rich additives is an interesting strategy to promote the consumption of antioxidant rich ingredients, such as polyphenols. Flours made from Jerusalem artichoke tubers, amaranth seeds, and pumpkin flesh were added at level of 10% to corn grits in twin-screw extrusion at the head zone temperatures of 120, 140, or 160 °C and two levels of screw rotation speed (200 and 300 rpm). The use of amaranth seeds flour and in a lower degree of Jerusalem artichoke flour is recommended. Amaranth flour did not change significantly sensory attributes (especially the appearance and texture) of regular corn snacks and significantly increased the total polyphenols content, TPC up to 3449 mg 100 g-1 dry matter (dm), particularly when extruded at a temperature of 160 °C and a screw rotation speed of 300 rpm. The effects of Jerusalem artichoke and pumpkin on the structure of the corn snacks were so negative that preclude their used in this industrial application, even though drastic increases in the antioxidant capacity and TPC were observed. © 2016 Elsevier Ltd.

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