FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2013, 4 (89)

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Articles

MONIKA TRZĄSKOWSKA

Probiotics in products of plant origin

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MICHAŁ PAŁYS, ZDZISŁAW TARGOŃSKI

Lactic acid production by fungi of Rhizopus genus

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JAROSŁAW KOWALIK, ADRIANA ŁOBACZ, SYLWIA TARCZYŃSKA

Predicting growth of Listeria monocytogenes cell count in cottage cheese

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MAREK SZOŁTYSIK, ANNA DĄBROWSKA, KONRAD BABIJ, MARTA POKORA, ALEKSANDRA ZAMBROWICZ, XYMENA POŁOMSKA, MARIA WOJTATOWICZ, JÓZEFA CHRZANOWSKA

Biochemical and microbiological changes in cheese inoculated with Yarrowia lipolytica yeast

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MARTA LISZKA-SKOCZYLAS, ANNA PTASZEK, MONIKA HALIK, MIROSŁAW GRZESIK

Applying osmometric measurements to assess protein-polysaccharide interactions in water solutions

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TOMASZ DASZKIEWICZ, KAROLINA WILGA, PAWEŁ JANISZEWSKI, KATARZYNA ŚMIECIŃSKA, DOROTA KUBIAK

Quality comparison of meat from red deer (Cervus elaphus L.) harvested in Poland and Hungary

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TOMASZ FLOROWSKI, ANNA FLOROWSKA, ANNA KUR, ANDRZEJ PISULA

Comparing effect of added collagen and soybean proteins on quality of restructured cooked hams made from PSE meat

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ELŻBIETA BILLER

Attempt to identify sensory features of roasted meat using volatile compounds in model reaction between lysine and ribose

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KAROL MIŃKOWSKI, KATARZYNA ZAWADA, STANISŁAW PTASZNIK, ARTUR KALINOWSKI

Effect of phenolic compounds in seeds on oxidative stability and antiradical activity of n-3-PUFA-rich oils pressed from them

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MAŁGORZATA WRONIAK, ANNA CHLEBOWSKA-ŚMIGIEL

Impact of purity of rapeseed and oil purification method on selected properties of cold-pressed oils

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HANNA M. BARANOWSKA, RYSZARD REZLER

Molecular dynamics of water in fat-in-water type of emulsions emulsified with potato starch

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MAGDALENA GRUDZIŃSKA, KAZIMIERA ZGÓRSKA

Effect of S-carvone applied as natural inhibitor of potato sprouts on colour brightness of potato chips

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WIKTOR OBUCHOWSKI, MATEUSZ GUTSCHE, AGNIESZKA MAKOWSKA

Factors to shape quality characteristics of flour for wafer production

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KATARZYNA SUJKA, PIOTR KOCZOŃ, AGATA GÓRSKA, MAGDALENA WIRKOWSKA, MAGDALENA REDER

Sensory and spectral characteristics of selected freeze-dried spirit beverages

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BEATA ŚLASKA-GRZYWNA, DARIUSZ ANDREJKO, IZABELA KUNA-BRONIOWSKA, AGNIESZKA SAGAN, AGATA BLICHARZ-KANIA

Shaping some selected textural properties of pumpkin (Cucurbita maxima Duch.) by optimized heat treatment

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AGATA MARZEC, HANNA KOWALSKA, BEATA OŁDAK

Effect of sour cherries drying technique on textural properties of dried fruit assessed using acoustic and mechanical methods

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