NINA BARYŁKO-PIKIELNA, MAŁGORZATA JAWOR-KULESZA

Function of food and food components in psychological processes

ANDRZEJ JANICKI

Nutritional value of functional foods

DANUTA KOŁOŻYN-KRAJEWSKA, ZDZISŁAWA LIBUDZISZ

Health aspects related to microbiological quality of functional food

JÓZEF FORNAL, ZENON ZDUŃCZYK

Genetically modified food – new kind of functional food

HALINA KOZŁOWSKA, AGNIESZKA TROSZYŃSKA

The role of natural non-nutritive substances of plant origin as components of functional food

ZENON ZDUŃCZYK

The importance of biologically active non-nutritive compounds of diets in the prevention of civilization diseases

JANUSZ CZAPSKI

The use of fruits and vegetables in the production of functional food

KRZYSZTOF KRYGIER

Functional food made with oilseeds and oils

RYSZARD MACURA

Vitamin concentrates in present-day

GRAŻYNA JAWORSKA

Characteristic of foods for ethnic religions and social groups

STANISŁAW ZALEWSKI

Healthy eating here system for catering enterprises

KAROL KRAJEWSKI

Reasons, directions of development and segmentation of functional food market against a background of world experiences

ELŻBIETA KLEWICKA, ZDZISŁAWA LIBUDZISZ, DANUTA CZAJKA, KARINA KUC

Antimicrobial activity of Lactobacillus acidophilus – lactic acid bacterium

MONIKA WSZOŁEK

Influence of inulin addition on the quality parameters of bioyoghurts

HALINA GAMBUŚ, FRANCISZEK BOROWIEC, FLORIAN GAMBUŚ, TADEUSZ ZAJĄC

Nutritional aspects of bread with oil flax seeds supplement

ANNA DIOWKSZ, BEATA PĘCZKOWSKA, WOJCIECH AMBROZIAK, MAGDALENA WŁODARCZYK

Sour dough bread enriched with selenium

PIOTR J. BYKOWSKI, WIKTOR KOŁODZIEJSKI, IRENA NADOLNA, BOGUSŁAW PAWLIKOWSKI, BEATA PRZYGODA

Technological possibilities of production of canned fish products having the functional food properties

BOGUSŁAW KRÓL, ROBERT KLEWICKI

Composition of some digosaccharide concentrates and their functional properties

NINA BARYŁKO-PIKIELNA

Functional food and learning about functional foods – a summary of the panel discussion