FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2011, 4 (77)

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Articles

GRAŻYNA KRASNOWSKA, TADEUSZ SIKORA

Dietary supplements vs consumer safety

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EWA PIĄTKOWSKA, ANETA KOPEĆ, TERESA LESZCZYŃSKA

Anthocyanins – their profile, occurrence, and impact on human organism

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BARBARA KOŁODZIEJ, KATARZYNA DROŻDŻAL

Antioxidant properties of black elder flowers and berries harvested from the wild

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EWELINA KAMIŃSKA-KISZKA, ŁUKASZ WIT, LARYSA SIBIRNA, VLADIMIR SIBIRNY, MYKHAILO GONCHAR

Determining the content of ethanol using enzymatic method in alcoholic and non-alcoholic beverages

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JOLANTA KOWALSKA, EWA MAJEWSKA, ANDRZEJ LENART

Water activity of powdered cocoa beverage with a modified composition of raw materials

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SABINA GALUS, ANDRZEJ LENART

Effect of protein concentration on kinetics of water vapour adsorption by coatings prepared on the basis of whey protein isolate

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JOLANTA KRÓL, ANETA BRODZIAK, ANNA LITWIŃCZUK

Basic chemical composition and content of selected whey proteins in milk from different cow breeds and in rennet whey

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MAŁGORZATA KOWALSKA, ANNA ŻBIKOWSKA, AGNIESZKA GÓRECKA

Effect of selected thickeners on oil droplet-size distribution in low-fat emulsions

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STANISŁAW WAJDA, EWA BURCZYK, RAFAŁ WINARSKI, TOMASZ DASZKIEWICZ

Indicator of young bulls slaughter yield and its reference to the commercial value of carcasses

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MARZENA ZAJĄC, ANETA MIDURA, KRYSTYNA PALKA, EWELINA WĘSIERSKA, KRZYSZTOF KRZYSZTOFORSKI

Chemical composition, solubility of intramuscular collagen, and texture of selected beef muscles

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PIOTR DOMARADZKI, PIOTR SKAŁECKI, MARIUSZ FLOREK, ANNA LITWIŃCZUK

Effect of freezing storage on physicochemical properties of vacuum-packed beef

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RYSZARD MACURA, MAGDALENA MICHALCZYK, JOANNA BANAŚ

Effect of essential oils of coriander (Coriandrum sativum L.) and lemon balm (Melissa officinalis L.) on quality of stored ground veal

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KAROLINA SEMERIAK, ANDRZEJ JARMOLUK

Effect of natural antioxidants on colour stability of cured meat products

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KAMILA MAZUR, KAZIMIERZ KOŁODZIEJ, WIKTOR KOŁODZIEJSKI

Assessment of technological usability of salmon waste skins as source of fish oil obtained using pressing method

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AGATA KAPTUROWSKA, IZABELA STOLARZEWICZ, IZABELA CHMIELEWSKA, EWA BIAŁECKAFLORJAŃCZYK

Ultrasounds – a tool to inactivate yeast and to extract intracellular protein

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ELŻBIETA MAĆKIW, KATARZYNA RZEWUSKA, KATARZYNA TOMCZUK, DARIUSZ IZAK, KATARZYNA STOŚ

Occurrence of Cronobacter sp. in selected food products

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