FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2019, 26, 1(118)

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Articles

IZABELA KOSS-MIKOŁAJCZYK, AGNIESZKA BARTOSZEK

Bioactive phytochemicals in chemoprevention of chronic non-communicable diseases: Fruits and vegetables or dietary supplements?

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ROBERT DULIŃSKI

Selected aspects of biotechnological production of carotenoids

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DANUTA ŚWIĘS, TADEUSZ SIKORA

Allergens: Intended and unintended presence in the context of law and GFSI standard requirements

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BARBARA WÓJCIK-STOPCZYŃSKA, PAWEŁ KIEDOS

Effect of pre-treatments on content of some selected constituents in frozen ‘Geant d’hiver’ (Spinacia oleracea L.) spinach cultivar

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BARBARA CHILCZUK, MONIKA STASZOWSKA-KARKUT, MAŁGORZATA MATERSKA, ZENIA MICHAŁOJĆ

Changes in content of vitamin C in refrigerated, frozen and lyophilized fruits of four varieties of pepper depending on storage period

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PIOTR ZARZYCKI, EMILIA SYKUT-DOMAŃSKA, ALDONA SOBOTA, ANNA WIRKIJOWSKA

Effect of wholemeal oat flour storage on content of dietary fibre and rheological properties

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ANNA ŻBIKOWSKA, IWONA SZYMAŃSKA, KATARZYNA MARCINIAK-ŁUKASIAK, ŻELJKE UDARCIĆ, MAŁGORZATA KOWALSKA

Effect of Matcha green tea added on selected distinctive qualities of bakery sponge-fat products

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

Type of starter culture and selected physicochemical characteristics of curd cheese (tvarog) during storage

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MARIAN FLIS, EUGENIUSZ R. GRELA, DARIUSZ GUGAŁA, ALBERT KOŁODZIEJSKI

Carcass composition and fatty acid profile of pectoral muscle of male and female pheasants (Phasianus colchicus)

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ANNA AUGUSTYŃSKA-PREJSNAR, MAŁGORZATA ORMIAN, ZOFIA SOKOŁOWICZ, ANNA ROGOWSKA

Effect of marinating broiler chicken meat with acid whey on product quality and consumer acceptance

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ANNA D. KONONIUK, MAŁGORZATA KARWOWSKA

Comparison of physicochemical and proteolytic changes occurring in dry fermented sausages made from fallow deer and beef meet during their storage

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MARTA SAJDAKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS, KRYSTYNA GUTKOWSKA

Food of Polish origin and its attributes in consumer opinion

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