Search results for: J. Zagorska

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Zagorska</title> <meta name="description" content="Search results for: J. Zagorska"> <meta name="keywords" content="J. 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Zagorska"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 5</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: J. Zagorska</h1> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> The Influence of Heat Treatment on Antimicrobial Proteins in Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Jelena%20Zagorska">Jelena Zagorska</a>, <a href="https://publications.waset.org/search?q=Inga%20Ciprovica"> Inga Ciprovica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=immunoglobulins" title="immunoglobulins">immunoglobulins</a>, <a href="https://publications.waset.org/search?q=lysozyme" title=" lysozyme"> lysozyme</a>, <a href="https://publications.waset.org/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/search?q=pasteurization" title=" pasteurization"> pasteurization</a> </p> <a href="https://publications.waset.org/10915/the-influence-of-heat-treatment-on-antimicrobial-proteins-in-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/10915/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/10915/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/10915/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/10915/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/10915/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/10915/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/10915/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/10915/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/10915/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/10915/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/10915.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">2211</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Gassy Ozone Effect on Quality Parameters of Flaxes Made from Biologically Activated Whole Wheat Grains</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Tatjana%20Rakcejeva">Tatjana Rakcejeva</a>, <a href="https://publications.waset.org/search?q=Jelena%20Zagorska"> Jelena Zagorska</a>, <a href="https://publications.waset.org/search?q=Elina%20Zvezdina"> Elina Zvezdina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>The aim of the current research was to investigate the gassy ozone effect on quality parameters of flaxes made form whole biologically activated wheat grains. The research was accomplished on wheat grains variety</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Gassy%20ozone" title="Gassy ozone">Gassy ozone</a>, <a href="https://publications.waset.org/search?q=flaxes" title=" flaxes"> flaxes</a>, <a href="https://publications.waset.org/search?q=biologically%20activated%20grains" title=" biologically activated grains"> biologically activated grains</a>, <a href="https://publications.waset.org/search?q=quality%20parameters" title=" quality parameters"> quality parameters</a>, <a href="https://publications.waset.org/search?q=treatment." title=" treatment."> treatment.</a> </p> <a href="https://publications.waset.org/9998107/gassy-ozone-effect-on-quality-parameters-of-flaxes-made-from-biologically-activated-whole-wheat-grains" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/9998107/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/9998107/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/9998107/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/9998107/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/9998107/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/9998107/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/9998107/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/9998107/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/9998107/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/9998107/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/9998107.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">1804</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Sensory Evaluation of Cooked Sausages with Legumes Additive</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Ilze%20Gramatina">Ilze Gramatina</a>, <a href="https://publications.waset.org/search?q=Jelena%20Zagorska"> Jelena Zagorska</a>, <a href="https://publications.waset.org/search?q=Evita%20Straumite"> Evita Straumite</a>, <a href="https://publications.waset.org/search?q=Svetlana%20Sarvi"> Svetlana Sarvi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Legumes" title="Legumes">Legumes</a>, <a href="https://publications.waset.org/search?q=cooked%20sausages." title=" cooked sausages."> cooked sausages.</a> </p> <a href="https://publications.waset.org/12043/sensory-evaluation-of-cooked-sausages-with-legumes-additive" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/12043/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/12043/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/12043/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/12043/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/12043/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/12043/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/12043/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/12043/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/12043/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/12043/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/12043.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">2707</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Evaluation of Factors Affecting Freezing Point of Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Jelena%20Zagorska">Jelena Zagorska</a>, <a href="https://publications.waset.org/search?q=Inga%20Ciprovica"> Inga Ciprovica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The freezing point of milk is in important indicator of the milk quality. The freezing point of milk is determined primarily to prove milk adulteration with water and to determine the amount of water in it. Chemical composition and properties of milk, thermal treatment and presence of any substance can influence freezing point of product. There are different substances, which can be added to milk with main purpose to prolong shelf-life of raw milk. There are detergent, preservatives, formaldehyde, hydrogen peroxide, antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the aim of the present study was to determine freezing point of milk, skimmed milk, pasteurized milk and milk with different substances (formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide, disinfectant, and detergent) in different concentrations. The thermal treatment and different undesirable substances presence in milk have significant influence on freezing point of it. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Antibiotics" title="Antibiotics">Antibiotics</a>, <a href="https://publications.waset.org/search?q=freezing%20point" title=" freezing point"> freezing point</a>, <a href="https://publications.waset.org/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/search?q=pH" title=" pH"> pH</a>, <a href="https://publications.waset.org/search?q=thermal%0Atreatment." title=" thermal treatment."> thermal treatment.</a> </p> <a href="https://publications.waset.org/15910/evaluation-of-factors-affecting-freezing-point-of-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/15910/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/15910/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/15910/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/15910/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/15910/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/15910/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/15910/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/15910/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/15910/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/15910/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/15910.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">10365</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Carotenoid Potential to Protect Cow-s Milk Fat Against Oxidative Deterioration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=U.%20Antone">U. Antone</a>, <a href="https://publications.waset.org/search?q=V.%20Sterna"> V. Sterna</a>, <a href="https://publications.waset.org/search?q=J.%20Zagorska"> J. Zagorska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/search?q=forages" title=" forages"> forages</a>, <a href="https://publications.waset.org/search?q=lipid%20aging" title=" lipid aging"> lipid aging</a>, <a href="https://publications.waset.org/search?q=peroxide" title=" peroxide"> peroxide</a> </p> <a href="https://publications.waset.org/1822/carotenoid-potential-to-protect-cow-s-milk-fat-against-oxidative-deterioration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/1822/apa" target="_blank" rel="nofollow" class="btn 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