FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2006, 2 (47)

Full issue

Download full isue in one file or get each chapter below

Full issue

Articles

BARBARA STACHOWIAK, ZBIGNIEW CZARNECKI

Phaffia rhodozyma yeasts as a potential source of a natural astaxanthin

Full text Abstract

STANISŁAW TYSZKIEWICZ

Lipoxygenase in food of plant origin

Full text Abstract

MAŁGORZATA WRONIAK, MONIKA KWIATKOWSKA, KRZYSZTOF KRYGIER

Characteristic of selected cold pressed oils

Full text Abstract

ARNOLD REPS, MARIA WACHOWSKA, KRYSTYNA WIŚNIEWSKA

Effect of high pressures on the process of holland type cheese ripening

Full text Abstract

SŁAWOMIR PIETRZYK, TERESA FORTUNA, MAGDALENA SOWA

Influence of catalysts on effectiveness of starch oxidation process and its physico-chemical properties

Full text Abstract

RENATA BIEŻANOWSKA-KOPEĆ, PAWEŁ M. PISULEWSKI, SZYMON POLASZCZYK

Effect of water-thermal processing on the content of bioactive compounds in common bean (Phaseolus vulgaris L.) seeds

Full text Abstract

RENATA BIEŻANOWSKA-KOPEĆ, PAWEŁ M. PISULEWSKI, SZYMON POLASZCZYK

Effect of Rhizopus microsporus, oligosporus sp-T3 fermentation and germination processing on contents of compounds in common bean (Phaseolus vulgaris l.) seeds

Full text Abstract

JAROSŁAW KORUS, DOROTA GUMUL, MAREK GIBIŃSKI

Influence of extrusion on phenolics content and antioxidant activity of bean (Phaseolus vulgaris L.)

Full text Abstract

AGNIESZKA WÓJTOWICZ, PAULINA BALTYN

Evaluation of some quality parameters of popular potato snacks

Full text Abstract

ZOFIA KAROLINI-SKARADZIŃSKA, HANNA SUBDA, ANNA CZUBASZEK

Influence of addition of barley flour on proprieties of dough and bread obtained from flours of spring and winter wheat’s

Full text Abstract

MAREK NOWAK, TADEUSZ TRZISZKA

Consumers’ preferences of poultry meat convenience food

Full text Abstract