EDYTA M. KUTYŁA-KUPIDURA, MAREK SIKORA, ANNA DOBOSZ, MAGDALENA KRYSTYJAN

Effect of substituting sucrose with alternative sweeteners on properties of cake and confectionery products

MARIUSZ FLOREK, PIOTR DOMARADZKI, ZYGMUNT LITWIŃCZUK

Theories concerning natural tenderization processes in post mortem meat

ZOFIA SOKOŁOWICZ, JÓZEFA KRAWCZYK, MAGDALENA DYKIEL

Effect of storage time on quality and functional properties of eggs from hens included in conservation programme in Poland

KAROL MIŃKOWSKI, ARTUR KALINOWSKI, ANNA KRUPSKA

Effect of enzymatic pre-treatment of seeds on pressing process parameters and quality of linseed oil

BEATA PASZCZYK, WALDEMAR BRANDT

Effect of storage time on content of CLA and trans C18:1 and C18:2 isomers in yoghurts from cow’s milk with normalized fat content

GENOWEFA BONCZAR, HENRYK PUSTKOWIAK, JACEK DOMAGAŁA, DOROTA NAJGEBAUERLEJKO, MAREK SADY, MARIA WALCZYCKA, MONIKA WSZOŁEK

Content of cholesterol and fatty acid profile in sweet cream and cream made from milk produced by cows of three different breeds

BARBARA SIONEK, DANUTA KOŁOŻYN-KRAJEWSKA, HALINA GAWARSKA, JACEK POSTUPOLSKI

Technological suitability of Lactobacillus rhamnosus K4 strain for producing probiotic vegetable juice

GRZEGORZ FIUTAK, EWA HAJDUK, MAGDA FILIPCZAK-FIUTAK, RYSZARD MACURA, BOŻENA FIREK

Effect of selected thermal processes on antioxidant properties of berry fruit homogenates

KLAUDIA KULIK, BOŻENA WASZKIEWICZ-ROBAK

Assessing the possibility of applying permitted nutrition and health claims about fatty acids in relation to edible nuts

TOMASZ TARKO, DOROTA SEMIK, ALEKSANDRA DUDA-CHODAK, PAWEŁ SATORA, PAWEŁ SROKA

Transformations of polyphenolic compounds in simulated human gastrointestinal tract