BARTOSZ BRZOZOWSKI, WŁODZIMIERZ BEDNARSKI, MAREK ADAMCZAK

Biotechnological modification of biological properties of proteins in cereals

DOMINIK SZWAJGIER, ZDZISŁAW TARGOŃSKI

Arabinoxylans from malt as a source of natural antioxidant ferulic acid and dietary fibre in beer

ELŻBIETA HAĆ-SZYMAŃCZUK, JAN MROCZEK, SABINA TWORZYDLAK, BARTOSZ STOLPE

Effect of high pressure on some selected quality attributes of the cooked (Sopocka) and raw smoked pork loin

GRAŻYNA CICHOSZ, ANETA KONOPKA, ANNA ZALECKA

Ripening of the Gouda cheese – monitoring using an appeal method and alternative methods

ZBIGNIEW RZEDZICKI, PIOTR ZARZYCKI

Effect of the extrusion of maize-oat meal mixtures on changes in the fractional composition of dietary fibre

JAROSŁAW KORUS, MAREK GIBIŃSKI, BOHDAN ACHREMOWICZ

Applying the native and modified grass pea (Lathyrus sativus L.) starch in the micro-encapsulation of aroma compounds

JAROSŁAW KORUS, DOROTA GUMUL, BOHDAN ACHREMOWICZ

Chemical composition of five new kidney bean (Phaseolus vulgaris L.) cultivars

EWA DOMIAN

Physical properties of model food powders from the point of view of the agglomeration method