KRZYSZTOF KUCHARCZYK, TADEUSZ TUSZYŃSKI

The presence of diacetyl and 2,3-pentanodione in beer

PAWEŁ SATORA, DAGMARA CELEJ, MAGDALENA SKOTNICZNY, NINA TROJAN

Identifying yeast occurring in commercial and farm-made sauerkraut

MICHAŁ ŚWIECA, MONIKA KORDOWSKA-WIATER, MONIKA PYTKA, ŁUKASZ SĘCZYK, URSZULA GAWLIK-DZIKI

Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus GG – screening studies

ALEKSANDRA SZYDŁOWSKA, DOROTA ZIELIŃSKA:

Effect of dry cinnamon bark spice additive on viability of potentially probiotic bacterial strains in pumpkin-apple mousses and on sensory quality thereof

ANNA SADOWSKA, EWA DYBKOWSKA, RITA RAKOWSKA, EWELINA HALLMANN, FRANCISZEK ŚWIDERSKI

Assessing contents of bioactive constituents and antioxidant properties of powders produced from selected plant materials by freeze-drying method

DOROTA LITWINEK, KRZYSZTOF BUKSA, HALINA GAMBUŚ, MAGDALENA KOWALCZYK, JAKUB BORECZEK

Quality assessment of commercial wholegrain flours produced from spelt wheat, common wheat and rye, and of spontaneous sourdough prepared with them

JOANNA KASZUBA, KAROLINA PYCIA, RAFAŁ WIŚNIEWSKI, GRAŻYNA JAWORSKA, PIOTR KUŹNIAR

Effect of selected oil-bearing plant seeds contained in triticale bread on its quality

MONIKA WESOŁOWSKA, MAŁGORZATA DŻUGAN

Activity and thermal stability of diastase present in honey from Podkarpacie region

MARTA SAJDAKOWSKA, MARZENA JEŻEWSKA-ZYCHOWICZ

Consumer attitudes towards bread and perception of bread with added fibre

MARIA JEZNACH, BEATA BILSKA, AGNIESZKA TUL-KRZYSZCZUK, ARTUR PAWLAK

The role of active packages in restricting waste of meat in households