MAŁGORZATA DULA, JAN MATRAS, EUGENIUSZ R. GRELA, IGNACY NIEDZIÓŁKA

Antioxidant and other health promoting properties of herbs

MONIKA MICHALAK-MAJEWSKA, PIOTR STANIKOWSKI, WALDEMAR GUSTAW, ANETA SŁAWIŃSKA, WOJCIECH RADZKI, KATARZYNA SKRZYPCZAK, EWA JABŁOŃSKA-RYŚ

Sous-vide cooking technology – innovative heat treatment method of food

ADAM FLORKIEWICZ

Sous-vide method as alternative to traditional cooking of cruciferous vegetables in the context of reducing losses of nutrients and dietary fibre

ROBERT DULIŃSKI, ŁUKASZ BYCZYŃSKI, ADRIAN KARBOWSKI

Determining contents of selected phenolic acids and vitamins of B group in rye breadstuffs enriched with algae and estimating their in vitro bioavailability

ANETA OCIECZEK, MILLENA RUSZKOWSKA

Comparing sorption properties of grains of selected quinoa varieties (Chenopodium quinoa Willd.)

ZUZANNA MAŁYSZEK, JACEK LEWANDOWICZ

Effect of degree of substitution of E1422 starch on rheological properties in systems containing sodium chloride

ANNA BANAŚ, ANNA KORUS, JAROSŁAW KORUS

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

MARTIN KRÁL, MAREK ŠNIRC, BOHUSLAVA TREMLOVÁ

Differences between technological and textural parameters of meat from farmed and wildlife red deer (Cervus elaphus) determined by PCA method

HALINA MAKAŁA

Quality and nutritional value of model canned products like block ham produced from meat of broiler chickens fed feed without and with linseed oil added

JÓZEFA KRAWCZYK, JOLANTA CALIK

Quality assessment of eggs laid by hens included in programmes for the conservation of animal genetic resources

AGATA WITCZAK, JACEK CYBULSKI, ANNA MITUNIEWICZ-MAŁEK, IZABELA DMYTRÓW

Changes in content of PCB in milk derived from milk vending machines during a 3-year period – attempt to assess consumer exposure

AGNIESZKA CHOLEWA-WÓJCIK, AGNIESZKA KAWECKA, TADEUSZ SIKORA

Legal requirements on food contact materials