FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2020, 27, 2(123)

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Articles

DAMIAN BARANOWSKI, JAROSŁAWA RUTKOWSKA, AGATA ANTONIEWSKA

Xylitol – technological and nutritional aspects

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MARCELINA KARBOWIAK, DOROTA ZIELIŃSKA

Postbiotics – properties, application and impact on human health

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JAGODA O. SZAFRAŃSKA, MAGDALENA POLAK-BERECKA

Plantaricins – biosynthesis, mode of action and potential in ensuring food safety

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MAGDALENA KOWALCZYK, AGATA ZNAMIROWSKA

An attempt to use ß-D-galactosidase in the production of probiotic milk ice cream

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KAROLINA PYCIA, IRENEUSZ KAPUSTA

Effect of hazelnut and walnut maturity stage and of amount of their additive on physicochemical and antioxidant properties of enriched wheat bread

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JOANNA KASZUBA, ZUZANNA POSADZKA, BARBARA KOGUT, GRAŻYNA JAWORSKA, PIOTR KUŹNIAR, AGNIESZKA ŁUKASZEK

Quality assesment of gluten-free muffins from millet and buckweat flours

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AGNIESZKA DUDKIEWICZ, BARTŁOMIEJ KOŹNIEWSKI, ANNA SZYMAŃSKA

Application of near infrared spectroscopy to analyse nutritional value of deli products and pastas available on Polish market

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