Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Grzegorz P. Guzik"'
Autor:
Jacek Michalik, Grzegorz P. Guzik
Publikováno v:
Nukleonika. 66:91-97
In this paper, we present the results of inter-comparison studies on identification of irradiated food carried out by the leading European laboratories from 1991 to 2018. In 1990s, the Federal Institute for Health Protection of Consumers and Veterina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::108aafa9d5710af4d9f476c9a98fa3bd
https://doi.org/10.2478/nuka-2021-0013
https://doi.org/10.2478/nuka-2021-0013
Publikováno v:
Nukleonika, Vol 64, Iss 4, Pp 139-143 (2019)
The stable EPR signal produced by ionizing radiation in crystalline D-mannose (C6H12O6) and separated from cranberries (Vaccinium oxycoccus) was studied. The isothermal heating of irradiated sample at 95°C for 10 minutes (melting point of D-mannose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d04624d2581528072a7124fef65cc6d
https://doaj.org/article/07b67f2695d54576b3fa2270b8fbceb0
https://doaj.org/article/07b67f2695d54576b3fa2270b8fbceb0
Autor:
W. Stachowicz, Grzegorz P. Guzik
Publikováno v:
Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis ISBN: 9789811564949
The chapter is related to food irradiation, a method of microbial decontamination of foodstuffs with the use of ionizing radiation, i.e. 60Co gamma rays or 10 MeV accelerated electrons. The method is adapted to dried spices, herbs, and seasonings. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acd7c140836fedc51e5af2ff17fdc652
https://doi.org/10.1007/978-981-15-6495-6_4
https://doi.org/10.1007/978-981-15-6495-6_4
Autor:
Grzegorz P. Guzik, W. Stachowicz
Publikováno v:
Nukleonika, Vol 61, Iss 4, Pp 461-465 (2016)
The stable and complex EPR signals produced by the action of ionizing radiation on crystalline L-sorbose (C6H12O6) separated from rowan berries (Sorbus aucuparia) were studied. Isothermal heating of the samples at the temperature close to the melting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd41abcadde954c04235aa79e14ea264
https://doaj.org/article/93f4951608234107a6378ed3ed697487
https://doaj.org/article/93f4951608234107a6378ed3ed697487
In 1962, it was been observed that in-bone grafts sterilized by high-energy electron beams, the EPR signal appears and remains stable at room temperature. It also has been proven by the same authors that the signal is still seen after 12 weeks of sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59db4723cbbc1a3ed0683ad55f18f0fc
https://doi.org/10.1016/b978-0-12-814024-6.00006-6
https://doi.org/10.1016/b978-0-12-814024-6.00006-6
Publikováno v:
Nukleonika, Vol 60, Iss 3, Pp 627-631 (2015)
The dominating carbohydrates in fruits are monosaccharides like fructose, glucose, sorbose and mannose. In dehydrated fruits, concentration of monosaccharides is higher than in fresh fruits resulting in the formation of sugar crystallites. In most of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6297b79160528c68a51ad12f6eb23a4c
https://doi.org/10.1515/nuka-2015-0093
https://doi.org/10.1515/nuka-2015-0093