2006, 1 (46)

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DOMINIK SZWAJGIER, ZDZISŁAW TARGOŃSKI

Characterization of arabinoxylan – degrading microbial enzymes and their role in release of ferulic acid from barley spent grain

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ALICJA STACHELSKA

Presence of mutagens and carcinogens in food and its influence on consumers health

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MAŁGORZATA NEUMANN, KAMILA GODERSKA, KATARZYNA GRAJEK, WŁODZIMIERZ GRAJEK

The in vitro models of gastrointestinal tract to study bioavailability of nutriments

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ANNA OLEJNIK, MARCIN SCHMIDT, KATARZYNA WOJNAROWSKA, WŁODZIMIERZ GRAJEK

The influence of toxic digestive metabolites on the proliferation and DNA damage of epithelial intestinal cells in vitro

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GRAŻYNA CICHOSZ, JERZY SZPENDOWSKI, ANDRZEJ J. CICHOSZ, MARIUSZ KORNACKI

Paracasein degradation in Gouda cheeses produced with Lactobacillus culture

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GRAŻYNA CICHOSZ, MARIUSZ KORNACKI, MARTA GICZEWSKA, ANETA KONOPKA

Peptidase activity of some Lactobacillus strains

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PAWEŁ GLIBOWSKI, ANNA KRĘPACKA

Effect of whey preparations addition on rheological properties of yoghurts

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JOLANTA KOWALSKA, ANDRZEJ LENART, JUSTYNA DOBROWOLSKA

Influence of storage time on general properties and stability of cacao powder with L-ascorbic acid added

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MARIA BALCEREK, JÓZEF S. SZOPA

Ethyl carbamate content in fruit distillates

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MIROSŁAW PYSZ, PAWEŁ M. PISULEWSKI, TERESA LESZCZYŃSKA

The influence of pulse and continuous microwave field affecting on nutrition value and antioxidant properties of germinated soybean seeds

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ALEKSANDRA SZYDŁOWSKA, EWA CZARNIECKA-SKUBINA

Effect of cooking methods and storage after cooking on temperature, yield and sensory quality of broccoli

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FOOD. Science. Technology. Quality