FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2000, 3(24) S

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Articles

KRZYSZTOF KOŁODZIEJCZYK

Functional features and choice criteria of HPLC detectors used in food components analysis

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AGNIESZKA ORKUSZ

Review of chromatographic methods used for analysis of amino acids

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JOANNA SOBOLEWSKA, JACEK ROŻNOWSKI, TERESA FORTUNA

Determination of vitamins A and E in some food products by highperformance liquid chromatography (HPLC)

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ELIZA GRUCZYŃSKA, KATARZYNA MACIASZEK

Interesterification as a method of modification of properties of lipid

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JOANNA MILALA, BOGUSŁAW KRÓL

Detection and determination of saponins with application of different chromatographic techniques

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MAŁGORZATA PIECYK

Fractionation by gel filtration HPLC of crystalline and amorphous proteins from Phaseolus beans

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ELWIRA WOROBIEJ

Changes in molecular mass of legume protein preparations caused by hydroxyl radicals

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RAFAŁ WOŁOSIAK

Changes of pea and bean albumins antioxidant activity induced by ascorbic acid addition

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DOROTA SOSNOWSKA

Changes of (+) catechin antioxidant activity during enzymatic oxidation

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URSZULA MICHALSKA, HENRYK JELEŃ, ERWIN WĄSOWICZ

The characteristics of volatile compounds isolated from rye flour leaven

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MAŁGORZATA KORZENIOWSKA, WIESŁAW KOPEĆ

Cystatin isolation from egg white using membrane filtration and affinity chromatography

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AGNIESZKA GŁOWACKA, TADEUSZ ANTCZAK, KATARZYNA KOŁUCKA, TADEUSZ TRZMIEL

Enzymatic synthesis of N-acetyl-L-tyrosine ethyl ester in organic media

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SYLWIA BONIN, WIESŁAW WZOREK

Long-lasting, continuous fermentation by yest cells immobilized on foam glass

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KATARZYNA SZAMBELAN

Using jerusalem artichoke (Helianthus Tuberosus L.) tubers to ethanol production by Saccharomyces Cerevisiae

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ANNA WLAZŁY, ZDZISŁAW TARGOŃSKI

Polyphenolooxidase and β-glucosidase in selected berry fruits

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EWA MAJEWSKA

Spectrophotometric evaluation of aspartame in selected „LIGHT” food products

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MAGDALENA KOMISARUK-KASTELLI

Histochemical characteristic of rice products available on the Polish market

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