FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2014, 3 (94)

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Articles

KRZYSZTOF DWIECKI, MAŁGORZATA NOGALA-KAŁUCKA, KRZYSZTOF POLEWSKI

Applying quantum dots to determine food components and contaminants

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JOANNA SADOWSKA, MAGDA RYGIELSKA

Technological and health aspects of using high fructose syrup in food production

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ANNA DUDZIŃSKA, JACEK DOMAGAŁA, MONIKA WSZOŁEK

Effect of high hydrostatic pressure on microorganisms present in milk and on milk properties

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JUSTYNA KOZIOŁ, WALDEMAR GUSTAW, ADAM WAŚKO, KATARZYNA SKRZYPCZAK, ANETA SŁAWIŃSKA, BARTOSZ SOŁOWIEJ

Effect of selected milk protein preparations on growth and survival of Lactobacillus acidophilus as well as on rheological properties of fermented milk beverages

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ADRIANA NOWAK

Growth and survival of probiotic lactic acid bacteria in the presence of heterocyclic aromatic amines

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BARTOSZ SOŁOWIEJ, MACIEJ NASTAJ, WALDEMAR GUSTAW

Evaluation of physicochemical properties of processed cheese analogues with locust bean gum added

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EWA IWAŃSKA, BOŻENA GRZEŚ, EDWARD POSPIECH, BEATA MIKOŁAJCZAK, ANITA SPYCHAJ

Changes in content of proteins in centrifugal drip from meat of young bulls of different breeds at different ages

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ANNA OKOŃ, ZBIGNIEW J. DOLATOWSKI

Effect of probiotic bacteria on free amino acid profile and sensory traits of raw-ripening pork sirloin during storage

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MONIKA SKWAREK, ZBIGNIEW J. DOLATOWSKI, DANUTA KOŁOŻYN-KRAJEWSKA

Effect of greek tea infusion and pulverized pepper on colour of raw ripening probiotic hams

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ANETA CEGIEŁKA, NATALIA KUCZYŃSKA, DOROTA PIETRZAK

Replacing pork-beef raw material in homogenized sausages with mechanically sectioned poultry meat after high pressure and low pressure separation

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URSZULA KRUPA-KOZAK, NATALIA BĄCZEK, JUSTYNA ADAMOWICZ

Effect of calcium caseinate and calcium citrate on quality and technological parameters of gluten-free bread

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DANUTA BOROS, DAMIAN GOŁĘBIEWSKI, KINGA MYSZKA

Preliminary study on quality of some wheat lines selected as raw material for malting

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IWONA DROŻDŻ, MAGDALENA SŁOWIK, PAWEŁ SROKA, MAŁGORZATA MAKAREWICZ

Effect of Oenococcus oeni on parameters of oenological Polish wines

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ALEKSANDRA JEDLIŃSKA, BARTOSZ KRUSZEWSKI, MICHAŁ ANTCZAK, EDYTA LIPIŃSKA, DOROTA WITROWA-RAJCHERT

Novel method to produce honey powders and their physical properties

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EUGENIA CZERNYSZEWICZ, MAŁGORZATA WIŚNIEWSKA

Determinants of fruit quality system implementation in Poland

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