MARTA WILK

Soya as a source of valuable nutrients

DOROTA KOWALSKA

Content of chloropropanediols in acid hydrolysates of vegetable proteins and in soy sauces

NATALIA KRZEMIŃSKA, GRAŻYNA BORTNOWSKA

Effects of native waxy maize starch on physicochemical properties of model sauces made using poultry meat

TERESA WITCZAK

Glass transition temperature and critical storage parameters for potato starch and its derivatives

ALICJA ZACHARA, DOROTA GAŁKOWSKA, LESŁAW JUSZCZAK

Occurrence of polycyclic aromatic hydrocarbons in selected cereal products

ANNA MIKULEC, STANISŁAW KOWALSKI, GABRIELA ZIĘĆ

Effect of millet flour additive on bread quality

KAROLINA MICHALSKA, ROBERT KLEWICKI, MACIEJ WOJTCZAK

Osmotic dehydration of frozen pears in saccharose solutions with selected calcium salts added

ALEKSANDRA M. KOCOT, MONIKA S. MRUK, MAGDALENA A. OLSZEWSKA

Fluorescent in situ hybridization applied to identify and evaluate physiological activity of Lactobacillus spp. in goji berry juice

IZABELA PODGÓRSKA, EWA SOLARSKA

Assessment of microbiological quality of herbal teas in sachets

MAGDALENA OLEKSY, ELŻBIETA KLEWICKA

Screening of efficient exopolysaccharide-producing strains of Lactobacillus sp

MAŁGORZATA WRZOSEK, BEATA BILSKA, DANUTA KOŁOŻYN-KRAJEWSKA, KAROL KRAJEWSKI

Applying risk analysis to develop innovative food loss and waste reduction system in retail trade (MOST system)