FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2004, 4 (41)

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Articles

RADOSŁAW DEMBCZYŃSKI, TOMASZ JANKOWSKI

Cell encapsulation – current practice and future applications

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KAMILA MYSZKA, KATARZYNA CZACZYK

The role of microbial exo-polysaccharides in food technology

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ELIZA KOSTYRA

Interactions of the volatiles and non-volatiles with food components: physicochemical aspects

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AGATA MARZEC, PIOTR P. LEWICKI

Water sorption properties of the crispbread

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MAŁGORZATA PIECYK, MIROSŁAWA KLEPACKA

Functional properties of the bean (Phaseolus vulgaris) seed preparations obtained using the crystallization and classical isolation methods

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BEATA DRUŻYŃSKA, MIROSŁAWA KLEPACKA

The antioxidant properties of polyphenol preparations obtained from black, pink, and white bean seed coats (Phaseolus)

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WIOLETTA TUR, EWA SZCZEPANIK, WOJCIECH KRZYŻANIAK, WOJCIECH BIAŁAS, WŁODZIMIERZ GRAJEK

The characteristics of maltodexrins obtained from potato starch using amylolytic preparations gamalpha

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DOROTA PLASKOTA

Determining a range of optimal shearing rates in yogurts showing different aging times

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MAGDALENA MIKA, AGNIESZKA WIKIERA, KRZYSZTOF ŻYŁA, PRZEMYSŁAW PEREK

Interactions between pectinases and phosphatases during a process of altering the protein bioavailability in feed stuff for poultry

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IRENA PERUCKA, MAŁGORZATA MATERSKA

The Ca2+ treatment and drying process and their influence on the contents of α-tocopherol, β-carotene, and xanthophyll in sweet pepper fruits

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JOANNA TRAFIAŁEK, DANUTA KOŁOŻYN-KRAJEWSKA, EMILIA FRONC

The progress made in implementing food safety systems in polish plants

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