FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2002, 3(32)

Full issue

Download full isue in one file or get each chapter below

Full issue

Articles

EWA CIEŚLIK, KINGA TOPOLSKA

The effect of fructans on the bioavailability of selected minerals

Full text Abstract

ZENON KĘDZIOR, ANNA PRUSKA-KĘDZIOR, JUSTYNA GOLIŃSKA-KRYSZTOFIAK

Methods of studying surface properties of cereal proteins as an aspect of determining dough and crumb structure

Full text Abstract

MACIEJ OZIEMBŁOWSKI

Rheological, thermal and functional properties of liquid whole egg after ultrapasteurisation

Full text Abstract

KRYSZTOF KRYGIER, ANNA ŻBIKOWSKA

The influence of fatty acids composition on biscuit-fat cake quality

Full text Abstract

BARBARA BARANIAK, ANNA KRZEPIŁKO, MAŁGORZATA STRYJECKA

Antioxidative activity of phenol compounds extracted by different solvent systems from cauliflower

Full text Abstract

URSZULA SAMOTYJA, MARIA MAŁECKA, INGA KLIMCZAK

Composition and antiradical activity of phenolic acids of malt

Full text Abstract

BOŻENA BORYCKA, JERZY BORYCKI

Metal sorption capacity of cadmium in presence of magnesium on pomace dietary fibre

Full text Abstract

DOROTA GUMUL

Characteristics of swelling and gelatinization of starch from immature cereals

Full text Abstract

ANNA CZUBASZEK

The influence of ground amaranth seeds addition on the baking value of commercial wheat flour

Full text Abstract

JAROSŁAW ŚWIDA, ARTUR KULIŃSKI

Consumers’ opinion on dairy products packaging

Full text Abstract

TOMASZ ZIĘBA, BARBARA BŁYSKAŁ

Biodegradation of blend film composed of syntethic polymers and potato starch

Full text Abstract