FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2014, 4 (95)

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Articles

BARBARA SOKOŁOWSKA

Alicyclobacillus – thermophilic acidophilic spore-forming bacteria – profile and prevalence

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IWONA SZOT, TOMASZ LIPA, BOŻENA SOSNOWSKA

Blue honeysuckle – healthful properties of fruits and possibilities of their applications

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DOROTA KLUSZCZYŃSKA, WANDA SOWIŃSKA

Effect of technological processes on content of bioactive substances in bilberry fruits

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LUBOMIRA BRONIARZ-PRESS, JACEK RÓŻAŃSKI, SYLWIA RÓŻAŃSKA, JOANNA KMIECIK

Rheological properties of liquid surface layer in selected commercial beers

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URSZULA K. RAFALSKA, ANNA KAMIŃSKA-DWÓRZNICKA

Effect of adding selected biopolymers on freezing parameters of model sucrose solution

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ANNA CHLEBOWSKA-ŚMIGIEL, MAŁGORZATA GNIEWOSZ, JACEK WILCZAK, DARIUSZ KAMOLA

Effect of pullulan additive on growth and fermentation capacity of some selected bacteria of genus Lactobacillus

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KAROL MIŃKOWSKI, ARTUR KALINOWSKI, ANNA KRUPSKA

Effect of seed preparation method and seed mass choking in expeller press on pressing parameters and quality characteristics of flax oil

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KATARZYNA JANDA, AGATA MARKOWSKA-SZCZUPAK, ANTONI W. MORAWSKI

Effect of water activity and temperature on growth and lipolytic activity of Penicillium chrysogenum strains in liquid culture media with plant oils

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JOLANTA TOMASZEWSKA-GRAS

Effect of milk fat cooling rate on crystallization process of triacylglycerols therein

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ZYGMUNT LITWIŃCZUK, MONIKA KOWAL, JOANNA BARŁOWSKA

Basic chemical composition, proportion of fatty acids, and cholesterol content in milk of four breeds of cows used in the intensive husbandry technologies

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IWONA CHWASTOWSKA-SIWIECKA, JOANNA KALINIEWICZ, JACEK KONDRATOWICZ, NATALIA SKIEPKO

Effect of deep-freeze storage time and thawing method on profile of fatty acids in intramuscular fat of rabbit meat

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STANISŁAW WAJDA, JACEK KONDRATOWICZ, EWA BURCZYK, RAFAŁ WINARSKI

Slaughter value and quality of meat from beef carcasses classified to different conformation classes in EUROP system

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PIOTR SZYMAŃSKI, DANUTA KOŁOŻYN-KRAJEWSKA

Effectiveness of bacterial strain of Staphylococcus carnosus ATCC-51365 in respect of reduction of nitrates(V) in meat

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JUSTYNA LIBERA, ZBIGNIEW J. DOLATOWSKI

Effect of Lactobacillus acidophilus (Bauer) and Bifidobacterium bifidum on probiotic bacteria on changes in fat in dry-fermented meat products during storage

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ANNA BAGNOWSKA, LUCJAN KRALA, AGNIESZKA NOWAK, JOANNA ORACZ

Antioxidant properties of chitosan in sausages without nitrate(III) added

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WIESŁAWA GRZESIŃSKA, MARZENA TOMASZEWSKA, BEATA BILSKA, JOANNA TRAFIAŁEK

Optimizing determinants in selecting distribution system for hospital catering

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