AGATA WOJCIECHOWICZ, ZYGMUNT GIL, MAŁGORZATA KAPELKO, TOMASZ ZIĘBA

Effect of resistant starch addition on the dough properties and wheat bread quality

ANNA OSTASIEWICZ, ALICJA CEGLIŃSKA, SYLWIA SKOWRONEK

Influence of the conditions of sourdough production process on the rye bread quality

PRZEMYSŁAW KRAWCZYK, ALICJA CEGLIŃSKA, JULITA KARDIALIK

Comparing the technological value of spelt grains to common wheat grains

KAROLINA CHRISTA, MARIA SORAL-ŚMIETANA

Effect of roasting process on the enzymatic digestibility of proteins in grains of buckwheat (Fagopyrum esculentum Moench)

KRZYSZTOF DZIEDZIC, DANUTA GÓRECKA, AGNIESZKA DROŻDŻYŃSKA, KATARZYNA CZACZYK

Influence of the production process of roasted buckwheat groats on the nutrients contained in them

KINGA STUPER, JULIUSZ PERKOWSKI

Content of ergosterole in food products of cereals

AGNIESZKA ZEMBOLD-GUŁA, JÓZEF BŁAŻEWICZ, KATARZYNA WOJEWÓDZKA

Protein compounds in brewing worts produced with addition of naked barley grain

PATRYCJA KŁOS, ANNA ŁOZA, ELEONORA LAMPART-SZCZAPA, JACEK KARCZEWSKI

Evaluation of lectin-like properties of globulins from seeds of narrow-leafed lupin (Lupinus angustifolius, var. Baron)

MAGDALENA GRUDZIŃSKA, KAZIMIERA ZGÓRSKA

Impact of weather conditions on the content of nitrates(V) in potato tubers

MAGDALENA GRUDZIŃSKA, KAZIMIERA ZGÓRSKA

Effect of sugar content in potato tubers on colour of chips

AGATA PĘKOSŁAWSKA, ANDRZEJ LENART

Impact of the concentration and temperature of starch syrup on the kinetics of osmotic dehydration of pumpkin

DOROTA ZIELIŃSKA, DANUTA KOŁOŻYN-KRAJEWSKA, ANTONI GORYL

Survival models of potentially probiotic Lactobacillus Casei KN291 bacteria in a fermented soy beverage

JOANNA KOLNIAK

Effect of freezing & thawing methods and cryo-protective supplements added on the content of total polyphenols, anthocyanins, and antioxidant capacity in frozen strawberries

STANISŁAW KALISZ

Effect of production method of strawberry juices on the content of anthocyanins and colour

ANDRZEJ GASIK, MARTA MITEK, STANISŁAW KALISZ

Impact of the maceration process and storage conditions on the antioxidant capacity and content of some selected components in the cornelian cherry juice

MAŁGORZATA PRZYBYT, JOANNA BIERNASIAK

Application of biosensors to L-lactate assay in commercial juices and concentrates

KAROLINA LENTAS, DOROTA WITROWA-RAJCHERT

Effect of initial infusion with calcium ions on some selected properties of dried apples

DOROTA ZARĘBA

Viability of probiotic strain of Lb. acidophilus in non-fermented and fermented milk

DOROTA ZARĘBA, MAŁGORZATA ZIARNO, BEATA STRZELCZYK

Viability of lactic acid bacteria under the model conditions of small intestine

EMILIA JANISZEWSKA, DARIUSZ CUPIAŁ, DOROTA WITROWA-RAJCHERT

Impact of spray drying parameters on the quality of protein hydrolysate

MACIEJ NASTAJ, WALDEMAR GUSTAW

Effect of some selected prebiotics on rheological properties of set yoghurt

BARTOSZ SOŁOWIEJ, WALDEMAR GUSTAW, MACIEJ NASTAJ

Effect of the addition of whey protein concentrates on rheological properties of processed cheese analogs

JUSTYNA GROMADZKA, WALDEMAR WARDENCKI

Selecting optimal parameters for the UV-HS-SPME/GC/FID method for assessing oxidative stability of edible oils

KATARZYNA JĘDRZEJKIEWICZ, KRZYSZTOF KRYGIER

Application of inert gases in improving the oxidative stability of fish oil, rapeseed oil, and their mixtures

MAGDALENA KOSTECKA

Characterization of poultry fat and rapeseed oil mixture prior to and after the enzymatic interesterification

MAGDALENA WIRKOWSKA, JOANNA BRYŚ, BOLESŁAW KOWALSKI

Impact of water activity on hydrolytic & oxidative stability of fat extracted from corn grains

MAŁGORZATA KARWOWSKA

Effect of applying alfalfa extract to the diet of pigs on meat colour

JOANNA STADNIK

Impact of PSE pork meat sonication on changes in hydrophobic surface of myofibrillar proteins

JOLANTA KRZYCZKOWSKA, IZABELA STOLARZEWICZ, DOMINIKA BELLOK, MAŁGORZATA BELLOK, EWA BIAŁECKA-FLORJAŃCZYK

Effect of medium modification on bio-catalytic properties of yeasts

ALICJA KOŚMIDER, KAMILA MYSZKA, KATARZYNA CZACZYK

Limited availability of nutrients in environment as inducer of increase in the resistance of micro-organisms against antimicrobial factors

IWONA NAMYSŁAW, EWA CZARNIECKA-SKUBINA, INGRID WACHOWICZ

Assessing the correctness of preparing dishes of vegetables and potatoes at home