KATARZYNA KOSIOR

Potential of Blockchain technology to ensure food safety and quality

ELENA HORSKÁ, PETER ŠEDÍK, JAKUB BERČÍK, ANDRZEJ KRASNODĘBSKI, MARIUSZ WITCZAK, AGNIESZKA FILIPIAK-FLORKIEWICZ

Aromachology in food sector – aspects of consumer food products choice

JERZY OSOWSKI

Innovation and optimization in potato cultivation protection

AGNIESZKA NEMŚ, ANNA PĘKSA, AGNIESZKA KITA, JOANNA MIEDZIANKA, ELŻBIETA RYTEL, AGNIESZKA TAJNER-CZOPEK

Quality of fried potatoes and snacks made from purple and red fleshed potatoes

PIOTR KOŁODZIEJCZYK, JAN MICHNIEWICZ

Nutritional value and in vitro digestibility of high-fibre rye products as well as their in vitro fermentability by human faecal microflora

ANNA OSTROWSKA, MAGDALENA KOZŁOWSKA, DANUTA RACHWAŁ, PIOTR WNUKOWSKI, EWA NEBESNY, JUSTYNA ROSICKA-KACZMAREK

Rapeseed protein-fibre concentrate: chemical composition and functional properties

KATARZYNA MARCINIAK-ŁUKASIAK, ANNA ŻBIKOWSKA

Effect of pea protein and transglutaminase additives on reducing fat content in fried instant noodles

DOROTA GAŁKOWSKA, MONIKA POŁUDNIAK, LESŁAW JUSZCZAK

Effect of substituting sucrose with steviol glycosides on rheological characteristics of starch-based desserts

MAŁGORZATA DŻUGAN, ANDŻELIKA RUSZEL, MONIKA TOMCZYK

Quality of imported honeys obtainable on the market in the Podkarpacie region

KRZYSZTOF GODULA, IZABELA DMYTRÓW, ANNA MITUNIEWICZ-MAŁEK, ELŻBIETA MULAWKA

Storage stability of traditional and lactose-free acid curd cheese (tvarog)

ADAM FLORKIEWICZ, MAŁGORZATA BĄCZKOWICZ, SŁAWOMIR PIETRZYK

Sensory quality of Brassica vegetables processed using sous-vide and traditional hydrothermal techniques

AGNIESZKA PALKA, MAGDA ŚNIEGOCKA-DWORAK, ALEKSANDRA WILCZYŃSKA

Direct sales and safety of food safety of animal origin exemplified by practices in Tczew poviat

DOMINIK ZIMON

Effect of implementing standardized management systems on functioning of food supply chains