FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2014, 1 (92)

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Articles

ANNA WLAZŁY, ZDZISŁAW TARGOŃSKI

Applying determined ratios of stable isotopes ratios in selected elements to evaluate authenticity of organically grown products

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MAREK SIWULSKI, KRZYSZTOF SOBIERALSKI, IWONA SAS-GOLAK

Nutritive and health-promoting value of mushrooms

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MONIKA WSZOŁEK, MAGD FILIPCZAK-FIUTAK, JACEK DOMAGAŁA

Composition and properties of donkey’s milk

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BEATA PASZCZYK, MARIA CZERNIEWICZ, WALDEMAR BRANDT

Fatty acid composition, with particular focus on content of cis9trans11 C18:2 acid (CLA) and trans isomers of C18:1 i C18:2 acid, in milk and kefirs & yoghurts produced from it

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BARTOSZ SOŁOWIEJ, AGNIESZKA DYLEWSKA, MARTA TOMCZYŃSKA-MLEKO, STANISŁAW MLEKO

Effect of modified starches on texture and meltability of processed cheese analogues

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JAROSŁAW KOWALIK, KAMIL ADAMCZEWSKI, STEFAN ZIAJKA

Estimating cell growth of Listeria monocytogenes in mozzarella cheese using impedimetric device

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MAŁGORZATA KOWALSKA, ANNA ŻBIKOWSKA, KRZYSZTOF ŚMIECHOWSKI, KATARZYNA MARCINIAK-ŁUKASIAK

Effect of sunflower lecithin quantity and homogenization time on stability of food emulsion containing walnut oil

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ANNA ZADERNOWSKA, WIOLETA CHAJĘCKA-WIERZCHOWSKA, LUCYNA KŁĘBUKOWSKA

Fluorescence in situ hybridization as alternative screening method for determining presence of Salmonella sp. in chicken meat

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BARBARA SIONEK, DANUTA KOŁOŻYN-KRAJEWSKA, IZABELA PASTERNOK

Survival of bacteria with probiotic properties in dry fermented sausages during refrigerated storage

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EWA JABŁOŃSKA-RYŚ, WALDEMAR GUSTAW, AGNIESZKA LATOCH

Assessing technological usefulness of selected apples varieties in terms of browning potential

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PAULINA NOWICKA, MIROSŁAWA TELESZKO, ANETA WOJDYŁO, JAN OSZMIAŃSKI

Assessment of sensory qualities and nutritional value of chokeberry puree with added flax pomace and dried leaves of stevia

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AGNIESZKA SZPARAGA, ADAM KOPEĆ, EWA CZERWIŃSKA

Effect of osmotic dehydration and frozen storage on microbiological condition of plums defrosted in vacuum-steam chamber

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MAGDALENA JESZKA-SKOWRON, EWA FLACZYK, JOANNA KOBUS-CISOWSKA, ALICJA KOŚMIDER, DANUTA GÓRECKA

Optimizing process of extracting phenolic compounds having antiradical activity from white mulberry leaves by means of response surface methodology (RSM)

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

Novel method of producing honey powders and assessment of their biological activity

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MAGDALENA FUJARCZUK, ANNA CZUBASZEK, AGATA WOJCIECHOWICZ-BUDZISZ, MIROSŁAW ŻMIJEWSKI

Effect of enzymatic preparations and baking methods on selected parameters of wheat-oat bread

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STANISŁAW KOWALSKI, MARCIN LUKASIEWICZ

Effect of baking conditions of shortbread-biscuits on formation of furan derivatives and on changes in antioxidant capacity

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DARIUSZ KIKUT-LIGAJ

Predicting bitter taste of chromones and furochromones on the basis of simple pharmacophore model (SPM)

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