ANNA FABISIAK, DOROTA WITROWA-RAJCHERT, JOANNA GŁUSZKO

The effect of temperature on some selected properties of convective-dried and freeze-dried apples

ILONA GAŁĄZKA, ROBERT KLEWICKI, KATARZYNA ŚLIŻEWSKA

Growth and acidifying activity of bacterial strains of Lactobacillus in the medium containing oligosaccharides and oligopolyols of different degree of polimerysation

ANETA JAROSŁAWSKA, JAN OSZMIAŃSKI

The effect of polyphenols extracted from skullcap and hawthorn on the oxidation of some selected compounds of a shortcake during its baking

KATARZYNA JUREK, AGNIESZKA PETRÓW

The effect of malt substitution by maize products on fan production in laboratory worts

STANISŁAW KALISZ, MARTA MITEK

The content of components showing antioxidant properties in juices and drinks made of color fruits

MAGDALENA KOPERA, MARTA MITEK

Chemical characteristics of some selected cultivars of asian pear (Pyrus pyrifolia)

JAROSŁAW KOWALIK, ANNA TARCZYŃSKA, STEFAN ZIAJKA

The application of microbial risk assessment in food production and food trade

JOLANTA KOWALSKA

The influence of coating on physical properties of agglomerated powdered cocoa drink

URSZULA KRUPA, MARIA SORAL-ŚMIETANA

Bean seeds – a source of nutritious and non-nutritious macro-components

EWA MAJEWSKA

Validation of the titration method applied to determine the aspartame content using sodium methylate

MAGDALENA MICHALCZYK, ANNA LESZCZYŃSKA-FIK

Listeria monocytogenes in „gravad” rainbow trout (Oncorhynchus mykiss)

ANNA MIKULAJOVA, MARIA TAKACSOVA, KITTI NEMETH, NATALIA RASOVA, SILVIA VOJTEKOVA

Antioxidant activity of wheat bran extract in rapeseed oil

KITTI NEMETH, MARIA TAKACSOVA, MARIUSZ K. PISKUŁA

Flavonoid metabolism in human

AGNIESZKA PAULO, MAREK CIERACH

Storage stability of scalded sausages with di-starch phosphate (skronet) added

BARTOSZ SOŁOWIEJ, JACEK PIELECKI, DOMINIK SZWAJGIER

The prediction of results to be obtained while simultaneously producing the inulinase and invertase by Aspergillus niger and Kluyveromyces marxianus, with application of a neural networks technique

IWONA ŚCIBISZ, MARTA MITEK, JOANNA MALEWSKA

Antioxidant activity of highbush blueberry (Vaccinium corymbosum L.)

ANNA TARCZYŃSKA, STEFAN ZIAJKA, JAROSŁAW KOWALIK

Statistical process control in the HACCP system for the dairy industry

INGRID WACHOWICZ, DANUTA KOŁOŻYN-KRAJEWSKA

The effect of brine cure on the microbiological quality of chicken meat

JOANNA WILCZEWSKA, JAN KŁOBUKOWSKI, JERZY SZPENDOWSKI

The influence of coagulation process on bioavailability of calcium and phosphorus from permeate obtained during ultrafiltration of tvorog

RAFAŁ WOŁOSIAK

A comparison of antioxidative properties of carotenoid preparations derived from tomato and paprika

ANNA ŻBIKOWSKA, KRZYSZTOF KRYGIER

The influence of trans isomers on the quality of cakes