Filters
Opracowanie innowacji produktowej i procesowej związanej z technologią wytwarzania piwa ekologicznego zawierającego drobnoustroje probiotyczne, utrwalonego z zastosowaniem procesu refermentacji, prowadzonej z udziałem drobnoustrojów probiotycznych oraz wytwarzania dodatku spożywczego na bazie młóta będącego produktem ubocznym w procesie wytwarzania piwa, do przygotowania mieszanek wzbogacających pieczywo
Influence of Application Timings, Rates, and Adjuvants on Tiencarbazone-Methyl Plus Isoxaflutole and Mesotrione with Nicosulfuron and Rimsulfuron on Weed Control and Yield of Maize
Weed control in maize is usually limited to a single herbicide treatment, but the application of two or more herbicides is associated with many benefits, e.g., increasing the spectrum of control weeds, reducing the risk of damage to crops by using reduced rates of herbicides, limiting their residues in the soil or crop, etc. This field experiment was conducted in the years 2016–2018 to determine whether the split application of soil-applied thiencarbazone-methyl + isoxaflutole and foliar-applied mesotrione + nicosulfuron + rimsulfuron, in reduced rates with adjuvants, can contribute to enhancing herbicide effectiveness and increasing maize yield. Weed control in maize in a split-dose system with a mixture of thiencarbazone-methyl + isoxaflutole at strongly reduced rates with the addition of UAN and the adjuvant Atpolan SoilMaxx or Grounded, and then mesotrione + nicosulfuron + rimsulfuron at strongly reduced rates with UAN and Atpolan SoilMaxx or Actirob 842 EC allowed for great control of weeds. The total amount of substances was slightly higher than in single treatments with adjuvants, but lower than for individual active substances, leading to a reduction in the amount of active substances reaching the environment, while maintaining very high herbicide efficacy.
Wykorzystanie drożdży probiotycznych Saccharomyces cerevisiae var. boulardii do refermentacji piwa pszenicznego
The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios.