Wydanie 290(20) 2011

Stały URI dla kolekcji

https://oa.zut.edu.pl/handle/20.500.12539/747

Przeglądaj

Przeglądaj Wydanie 290(20) 2011 wg Temat "Dyscyplina::Nauki rolnicze::Technologia żywności i żywienia"

Teraz wyświetlane 1 - 2 z 2
  • Miniatura
    PozycjaOpen Access
    Porównanie wyników instrumentalnej i sensorycznej analizy tekstury wybranych gatunków serów
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2011) Balejko, Jerzy A; Balejko, Edyta; Zakład Inżynierii Procesowej i Maszynoznawstwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Podstaw Żywienia Człowieka, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    For comparison of results of sensory and instrumental analysis, six kinds of fatty cheeses, of different hardness were subjected. Instrumental tests were carried out by the device in which viscoelastic materials were subjected to dynamic sinusoidal deformations (imitating the chewing process), letting for receiving stress as the relation of the time or the deformation. Statistical analysis of outcomes of the sensory assessment and results of the instrumental assessment showed a strong correlation between these results in case of measurements of the hardness (r = 0.84), springinesses (r = 0.75), guminess (r = 0.80) and chewiness (r = 0.84). The comparison between results of the sensory evaluation and instrumental assessment with use of the analysis of main components showed the strong positive correlation between hardness, springness and gumminess, and chewability, weaker positive correlation related to results of adhesiveness and cohesiveness.
  • Miniatura
    PozycjaOpen Access
    Skład chemiczny i jakość białka konwencjonalnej i genetycznie zmodyfikowanej poekstrakcyjnej śruty sojowej
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2011) Biel, Wioletta; Zakład Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The aim of this study was estimation of composition and quality of protein of genetically-modified (GM) soybean meal studied in experiment on laboratory rats. No statistical differences were found in the results of chemical composition and nutritive value. A high content of exogenous amino acids was found. This was reflected in high nutritive value on the basic on CS, EAAI and predicted PER and BV. The final indicators of biological value (PER, BV and TD) were hight and did not differ statistically across GM soybean meal and non-modified and were similary with caseine. It was concluded that soybean meal produced from glyphosate-tolerant GM soybean (Roundup Ready) are nutritionally equivalent to conventional feed.