FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2011, 1 (74)

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Articles

MAREK SIKORA, GRETA ADAMCZYK, MAGDALENA KRYSTYJAN

Thixotropy as a measure of liquid food producs

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GENOWEFA BONCZAR, KAJA CHRZANOWSKA, KRZYSZTOF MACIEJOWSKI, MARIA WALCZYCKA

Content of cholesterol and its derivatives in milk and dairy products – raw material-depending and technological conditions

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JAROSŁAWA RUTKOWSKA, AGATA ADAMSKA, IWONA WIELESIK

Comparison of fatty acid composition in mare’s and cow’s milk fat

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EWA SIMINSKA, BRONISŁAW BORYS, HENRYKA BERNACKA

Effect of feeding lambs with sunflower cake and linseeds with or without vitamin E added on fatty acid profile of meat, liver, and heart

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RYSZARD ŻYWICA, DOROTA G. CHARZYŃSKA, JOANNA K. BANACH

Effect of electric stunning of chickens on meat colour using device constructed by the authors

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DOROTA PIETRZAK, EWA TREJDA, MAŁGORZATA ZIARNO

Effect of high pressure on selected properties and shelf-life of poultry burgers

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BARBARA BIESIADA-DRZAZGA, STANISŁAW SOCHA, ALINA JANOCHA, TERESA BANASZKIEWICZ, ADAM KONCEREWICZ

Assessment of slaughter value and quality of meat in common ‘game’ pheasants (Phasianus Ccolchicus)

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AGNIESZKA NARWOJSZ, EULALIA J. BOROWSKA

Changes in structure-forming components of blackcurrant fruits during mash maceration and release of polyphenols into juic

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IWONA ŚCIBISZ, ANDRZEJ GASIK, MARTA MITEK, ANDRZEJ CENDROWSKI

Effect of storage conditions on colour of jams made from colourful fruits

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KRYSTIAN MARSZAŁEK, MARTA MITEK, SYLWIA SKĄPSKA

Application of high hydrostatic pressures (UHP) to stabilize strawberry juices and nectars

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MAŁGORZATA KASPRZAK, ZBIGNIEW RZEDZICKI, EMILIA SYKUT-DOMAŃSKA

Effect of oat wholemeal added on quality profile of wheat bread

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ELŻBIETA DŁUŻEWSKA, ANNA FLOROWSKA, EWELINA JASIORSKA

Effect of carrier type on stability of β-carotene micro-encapsulated using spray-drying method

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ANTONI MIECZNIKOWSKI, ANDRZEJ LENART

Profile of lactic acid fermenting bacterial preparations stabilized using fluidized bed drying

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EWA WALASZCZYK, WALDEMAR PODGÓRSKI, DOMINIK MARZEC

Impact of macroelements on oxalic acid biosynthesis process by Aspergillus niger with glicerol

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GRAŻYNA KRASNOWSKA, ANNA M. SALEJDA

Consumer knowledge about food product labellng

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