EWA CZARNIECKA-SKUBINA

The quality of catering services from the dietary, technological, and hygienic aspects

RENATA KORZENIOWSKA-GINTER

The effect of cake flour quality on sponge cake features

HANNA KOWALSKA, MAGDALENA WYROZĘBSKA

The effect of calcium ions on the sensory attributes of osmodehydrated carrot

DOROTA KRĘGIEL

The microbial contamination of a technological shop-floor air and the quality of packagings manufactured

MAŁGORZATA KULCZAK, MARIAN REMISZEWSKI, EUGENIUSZ KORBAS, MARIA JEŻEWSKA, DANUTA CZAJKOWSKA

Quality assessment of ground coriander decontaminated with the use of steam and its storage stability

AGATA MARZEC, PIOTR P. LEWICKI, EWA JAKUBCZYK

Cracker quality assessment using an acoustic emission method

AGNIESZKA NOWAK

Microbial quality of vacuum packed tofu

ELŻBIETA OŁTUSZAK-WALCZAK

Microbiological quality of some selected prepared food products

MARTA PASŁAWSKA, ANNA PEŁKA

The re-constitutional properties and colour of dried strawberries

KATARZYNA PIASECKA-JÓŹWIAK, BEATA CHABŁOWSKA, ELŻBIETA SŁOWIK, JOANNA ROZMIERSKA, KRYSTYNA M. STECKA

The application of starter cultures (containing some selected strains of lactic acid bacteria) to improve the quality of rye and wheat-rye bread products

BEATA PYRYT, HALINA KOLENDA

The effect of a potato cultivar and cooking methods on the content of cadmium and lead in tubers after cooking

EWA REMBIAŁKOWSKA, EWELINA HALLMANN, MONIKA ADAMCZYK, JANUSZ LIPOWSKI, URSZULA JASIŃSKA, LUBOMIŁA OWCZAREK

The effect of technological processes on total polyphenols in & the antioxidant capacity of juice and mousse made of apples originating from the organic and conventional production

MARIAN REMISZEWSKI, KRZYSZTOF PRZYGOŃSKI, MAŁGORZATA KULCZAK, MARIA JEŻEWSKA

The optimization of extractive system and the assessment of antioxidant qualities of seeds of some selected leguminous plants

JAROSŁAWA RUTKOWSKA, DANUTA JAWORSKA

Oxidative stability and sensory quality as the criteria of usefulness of refined oils for deep frying

IWONA SITKIEWICZ, SYLWIA DENOCH

Rheological properties and retrogadation of some selected modified waxy maize starches

SYLWIA SKĄPSKA, BOGDAN SIELIWANOWICZ, URSZULA JASIŃSKA, LUBOMIŁA OWCZAREK, JANUSZ LIPOWSKI, MARIA TRZCIŃSKA, AURELIA HAŁASIŃSKA

Changes in the natural antioxidant content in and antioxidant capacity of concentrated apple juice occurring during the manufacturing process

IZABELA STEINKA

Assessing the usefulness of polynomial equations for predicting the quality of hermetically packed lactic acid cheeses

IZABELA STEINKA, ANITA KUKUŁOWICZ

The effect of freezing storage conditions on the micro-flora of aloe pulp

KATARZYNA ŚWIĄDER, BOŻENA WASZKIEWICZ-ROBAK

The intensity of sweetness of some selected sweeteners

FRANCISZEK ŚWIDERSKI, BOŻENA WASZKIEWICZ-ROBAK, MIECZYSŁAW OBIEDZIŃSKI, DOROTA MATIAS

The quality of market pastry products with high fat content

JOANNA TRAFIAŁEK, DANUTA KOŁOŻYN-KRAJEWSKA

The implementation of HACCP in small food manufacturing enterprises; results of regional surveys conducted in poland before and after its accession to the European Union

MAŁGORZATA WRONIAK, DANIELA ŁUKASIK, MAGDALENA MASZEWSKA

Comparison of the oxidative stability of some selected cold-pressed and fully refined oils

KAZIMIERA ZGÓRSKA, ZBIGNIEW CZERKO, MAŁGORZATA GRUDZIŃSKA

The effect of some selected factors on the content of glycoalkaloids in potato tubers

ANNA ZIELIŃSKA, JANUSZ CZAPSKI

The effect of increased temperature while storing minimally processed carrot on it microbiological quality