FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2020, 27, 1(122)

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Articles

PIOTR DOMARADZKI, MARIUSZ FLOREK, ZYGMUNT LITWIŃCZUK

Shaping flavour profile of beef meat during dry ageing process

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MARTA LISZKA-SKOCZYLAS

Effect of potato plants (Solanum tuberosum L.) fertilization on content and quality of starch in tubers

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SYLWIA PTAK, ARKADIUSZ ŻARSKI, JANUSZ KAPUŚNIAK

Technological, economic and health aspects of application of microwave radiation in food processing

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IZABELLA KWAŚNIEWSKA-KAROLAK, RADOSŁAW MOSTOWSKI

Effect of enzyme preparations on durability of mixed bread made with sourdough and stored under freezing conditions

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ALEKSANDRA SADOWSKA, ANNA DIOWKSZ

Effect of transglutaminase on specific volume and crumb porosity of gluten-free buckwheat bread

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ELŻBIETA ROSIAK, BEATA MADRAS-MAJEWSKA, MATEUSZ GEMBA

Selected methods of microbiological quality assessment of lime and acacia honeys available on Polish market

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LIDIA PIEKARSKA-RADZIK, ELŻBIETA KLEWICKA

Effect of açai berry (Euterpe oleracea) extract on surface properties, autoagreggation, and biofilm formation by bacteria of Lactobacillus genus

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ROBERT GAJDA, DANUTA KOŁOŻYN-KRAJEWSKA

Economic aspect of food security in households of the elderly people including selected socio-demographic features

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KATARZYNA NEFFE-SKOCIŃSKA, MARZENA TOMASZEWSKA, BEATA BILSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Older consumers’ behaviour towards food waste occurrence

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KATARZYNA ROLF, BARBARA PIETRUSZKA, IZABELA BARAN, GRAŻYNA JAWORSKA

Prevalence of frailty syndrome and nutritional risk among elderly people attending Day Care Senior Centres

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