FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2009, 1 (62)

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Articles

ANNA SIP, MARIA KRASOWSKA, MICHAŁ WIĘCKOWICZ, WŁODZIMIERZ GRAJEK

Methods to screen bacteriocinogenic lactic acid bacteria

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DOROTA NOWAK, AGNIESZKA NOWAK

Kinetics of growth and amylase biosynthesis of Saccharomycopsis fibuligera during cultivation in bioreactor

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MARTA CIECIERSKA, MIECZYSŁAW OBIEDZIŃSKI

‘Pahs’ content in infant formulae, follow-on formulae, and in baby junior foodstuffs in relation to the EU food law requirements

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KAROLINA SZULC, ANDRZEJ LENART

Rheological properties of agglomerated food powders for children

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ANNA KAMIŃSKA, VOLKER GAUKEL

Monitoring the growth of crystals in ice cream

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KATARZYNA KOZŁOWICZ, FRANCISZEK KLUZA

Effect of additions of alcoholic drinks on the process of freezing fruit sorbets

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HANNA KOWALSKA

Effect of solution concentration, temperature, and process time on osmotic dehydration of apples

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MONIKA JANOWICZ, KATARZYNA ŚREDZIŃSKA

Some selected properties of convectively dried apples with osmotic pre-treatment under varying pressure conditions

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MAŁGORZATA RZĄCA, DOROTA WITROWA-RAJCHERT

Changes in radical scavenging activity and in content of polyphenols in dried apples produced using infrared radiation

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EWA JAKUBCZYK

Convection-microwave drying profile of foamed apple pulp

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AGATA PĘKOSŁAWSKA, ANDRZEJ LENART

Effect of kind and concentration of osmotic solution on the kinetics of osmotic dehydration of pumpkin

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EWA OSTROWSKA-LIGĘZA, MAGDALENA WIRKOWSKA, BOLESŁAW KOWALSKI

Thermo-kinetic analysis of corn grain fat using differential scanning calorimetry

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AGNIESZKA LATOCH

Properties of myofibrils in pork meat of a reduced quality subjected to sonification

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