FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2020, 27, 4(125)

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Articles

MAGDALENA MIKUS, SABINA GALUS

Food coating – materials, methods and applications in food industry

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MAŁGORZATA ROBAK, KLAUDIA SZCZEPAŃSKA, MAGDALENA RAKICKA-PUSTUŁKA, MAŁGORZATA SEROWIK, ADAM FIGIEL

Biosynthesis and spray-drying of invertase from Yarrowia lipolytica

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KATARZYNA MODRZEJEWSKA, ELŻBIETA BOGUSŁAWSKA-WĄS

Comparison of selected microbiological and biochemical parameters of kombucha drinks

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KATARZYNA KOTARSKA, WOJCIECH DZIEMIANOWICZ, ANNA ŚWIERCZYŃSKA

Identification of chemical impurities in ethanol produced from grain of various maize varieties

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MARTYNA WOŹNIAK, PAWEŁ SIUDEM, KATARZYNA PARADOWSKA

Antioxidant properties and the content of capsaicinoids in selected spices with the addition of hot chilli pepper (Capsicum sp.) available on Polish market

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KAROLINA DOBA, MARTA CIEŚLAK, WOJCIECH ZMUDZIŃSKI

Assessing content of selected macro- and microelements in commercial honeys and in honeys derived directly from apiary

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MAGDALENA PALACZ

Application of total reflection X-ray fluorescence spectrometry (TXRF) in determining content of silicon in plant material

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IZA BAJERLEIN, PATRYK BIELECKI

Determination of the profile of fatty acids in extracts obtained by supercritical carbon dioxide extraction from stinging nettle leaves (Urtica dioica L.)

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