FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2014, 5 (96)

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Articles

ANNA DOBOSZ, MAREK SIKORA, MAGDALENA KRYSTYJAN

Retrogradation of starch with and without non-starch polysaccharide hydrocolloids added – measurement methods and application thereof

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DANUTA JAWORSKA, WIESŁAW PRZYBYLSKI

The effect of selected factors on sensory quality of pork

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DAGMARA GŁÓD, MAREK ADAMCZAK, WŁODZIMIERZ BEDNARSKI

Selected aspects of nanotechnology applications in food production

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ZYGMUNT LITWIŃCZUK, MARIUSZ FLOREK, PIOTR DOMARADZKI, PAWEŁ ŻÓŁKIEWSKI

Physicochemical properties of meat from young bulls of 3 native breeds: polish red, white-backed, and polish black-and-white, as well as of simmental and polish holstein-fresian breeds

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KRZYSZTOF SZKUCIK, MICHAŁ GONDEK, ZBIGNIEW BEŁKOT, KRYSTYNA KURSA

Content of selenium in muscles and internal organs of slaughter horses depending on their age and sex

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ANDRZEJ TYBURCY, IWONA ŚCIBISZ, EWELINA ROSTEK, ANNA PASIERBIEWICZ, TOMASZ FLOROWSKI

Antioxidative properties of cranberry and rose juices in meat products made of defrosted meat

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KRYSTYNA GUTKOWSKA, PAWEŁ JANKOWSKI, MARTA SAJDAKOWSKA, SYLWIA ŻAKOWSKABIEMANS, IWONA KOWALCZUK

Differentiation criteria of consumer behaviour towards food products exemplified by meat

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MAGDALENA STANEK, ZBIGNIEW BOREJSZO, JANUSZ DĄBROWSKI, BOGDAN JANICKI

Selected meat quality parameters of pontian monkey goby (Neogobius fluviatilis pallas) fished in the Vistula River

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TOMASZ KRZYWIŃSKI, ZDZISŁAW DOMISZEWSKI, GRZEGORZ TOKARCZYK, GRZEGORZ BIENKIEWICZ

Assessing usefulness of low-value fish in producing snack foods

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ELŻBIETA GUJSKA, MARTA CZARNOWSKA, JOANNA MICHALAK

Content of folates in fresh and cold stored kefirs and yoghurts

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JAROSŁAW KOWALIK, ADRIANA ŁOBACZ, KAMIL ADAMCZEWSKI, ANNA S. TARCZYŃSKA

Applying alternative methods to assess microbiological safety of selected cheeses

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MARTA DZIUBA, DOROTA NAŁĘCZ, BARTŁOMIEJ DZIUBA

In silico analysis of immunoactive peptides derived from food proteins – a study based on BIOPEP database

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BARBARA BORCZAK, ELŻBIETA SIKORA, MAREK SIKORA, JOANNA KAPUSTA-DUCH, DIMITAR HRUSAVOV

Effect of bake-off technology and added sourdough on in vitro glycemic index and on content of total starch and polyphenols in wheat flour rolls

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DOROTA LITWINEK, HALINA GAMBUŚ, GABRIELA ZIĘĆ, FLORIAN GAMBUŚ

Comparing glycaemic index and glycaemic load of oat biscuits and wheat biscuits

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JAKUB MACIERZYŃSKI, MARIA BUCZEK, WOJCIECH ZAWERACZ, BOGUSŁAW KRÓL

Polyphenolic composition of Rubus fruticosus blackberry fruits

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LUBOMIRA BRONIARZ-PRESS, JACEK RÓŻAŃSKI, SYLWIA RÓŻAŃSKA

Rheological properties of condensed corn distillers solubles

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PRZEMYSŁAW DMOWSKI, MARIA ŚMIECHOWSKA, ELŻBIETA SAGAN

Effect of brewing time and fragmentation degree of black tea on colour of infusion and its antioxidant properties

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MARTINA OŠŤÁDALOVÁ, BOHUSLAVA TREMLOVÁ, IVAN STRAKA, PAVEL BARTL

Effect of storage on content of theaflavins and thearubigins in oolong teas

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