Wroclaw University of Environmental and Life Sciences

About: Wroclaw University of Environmental and Life Sciences is a education organization based out in Wrocław, Poland. It is known for research contribution in the topics: Population & GNSS applications. The organization has 3108 authors who have published 6672 publications receiving 57774 citations.

Equine Asthma: Current Understanding and Future Directions.

Abstract: The 2019 Havemeyer Workshop brought together researchers and clinicians to discuss the latest information on Equine Asthma and provide future research directions. Current clinical and molecular asthma phenotypes and endotypes in humans were discussed and compared to asthma phenotypes in horses. The role of infectious and non-infectious causes of equine asthma, genetic factors and proposed disease pathophysiology were reviewed. Diagnostic limitations were evident by the limited number of tests and biomarkers available to field practitioners. The participants emphasized the need for more accessible, standardized diagnostics that would help identify specific phenotypes and endotypes in order to create more targeted treatments or management strategies. One important outcome of the workshop was the creation of the Equine Asthma Group that will facilitate communication between veterinary practice and research communities through published and easily accessible guidelines and foster research collaboration.

Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

Abstract: 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.