FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2015, 2(99)

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Articles

ANNA BERTHOLD-PLUTA, ANTONI PLUTA, MICHAŁ OLKOWSKI, ANNA OSTROWSKA

Mycobacterium avium subsp. paratuberculosis – the occurrence in raw milk and in dairy products

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EWELINA SIEPKA, ŁUKASZ BOBAK, WITOLD GŁADKOWSKI

Characteristics of biological activity of phospholipids in egg yolk

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AGNIESZKA KALINIAK, MARIUSZ FLOREK, PIOTR SKAŁECKI

Profile of fatty acids in meat, roe, and liver of fish

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PIOTR KARPIŃSKI, MARTA ŁĄTKOWSKA, BARTOSZ KRUSZEWSKI, PAULA KUŹMA, MIECZYSŁAW W. OBIEDZIŃSKI

Profile of volatile compounds in European dry-cured hams as indicator of their quality and authenticity

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MAŁGORZATA WRONIAK, AGNIESZKA RĘKAS, ILONA PIEKARNIAK

Effect of packaging type and storage conditions on selected quality properties of cold-pressed rapeseed oil

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KAROL MIŃKOWSKI, ARTUR KALINOWSKI, ANNA KRUPSKA

Effect of seeds flaking and low-temperature hydrothermal treatment of flakes on pressing process parameters and quality of linseed oil

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MAGDALENA WIRKOWSKA-WOJDYŁA, JOANNA BRYŚ, AGATA GÓRSKA, EWA OSTROWSKA-LIGĘZA

Effect of enzymatic interesterification on nutritional value of fat Used to bake cookies for children

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JUSTYNA CYBULSKA, JOANNA MIERCZYŃSKA, PIOTR PIECZYWEK, MATEUSZ STASIAK, ARTUR ZDUNEK

Effect of divalent metal ions on rheological properties of polysaccharide matrix from apple pomace

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KRYSTIAN MARSZAŁEK, ŁUKASZ WOŹNIAK, SYLWIA SKĄPSKA

Effect of supercritical carbon dioxide on selected quality parameters of preserved strawberry juice

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ARTUR WIKTOR, MATTHIAS SCHULZ, ERIK VOIGT, DIETRICH KNORR, DOROTA WITROWARAJCHERT

Impact of pulsed electric field on kinetics of immersion freezing, thawing, and on mechanical properties of carrot

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ALEKSANDRA FIJAŁKOWSKA, MAŁGORZATA NOWACKA, DOROTA WITROWA-RAJCHERT

Effect of ultrasound waves on drying process and selected properties of beetroot tissue

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KATARZYNA KOTARSKA, WOJCIECH DZIEMIANOWICZ

Effect of different conditions of alcoholic fermentation of molasses on its intensification and quality of produced spirit

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MAGDALENA MATYSIAK, KATARZYNA GAWEŁ-BĘBEN, KAMILA RYBCZYŃSKA, JAN GMIŃSKI, STANISŁAW SURMA

Comparing selected biological properties of garlic (Allium sativum L.) from Poland and China

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ANNA TRUSEK-HOŁOWNIA

Activity and stability of catalase immobilized in alginate capsules in industrial applications

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URSZULA BALON, JOANNA DZIADKOWIEC, TADEUSZ SIKORA

Reliability of FRL (Food Related Lifestyles) instrument in polish cultural environment

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MAŁGORZATA WIŚNIEWSKA, ANNA ZAMOJSKA

Food safety culture assessment examplified by two companies

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JOANNA TRAFIAŁEK, EWA CZARNIECKA-SKUBINA, DANUTA KOŁOŻYN-KRAJEWSKA, BARTŁOMIEJ PAŁUBICKI, KAMILA MAKUSZEWSKA

Hygiene in catering establishments where food is produced in front of consumer

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