FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2022, 29, 1(130)

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Articles

JOANNA SADOWSKA, KAROL WŁODARCZYK

Selected technological and health aspects of using palm oil in food production

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ADAM GRDEŃ, HALINA KOBAK, BARTOSZ SOŁOWIEJ

Selected unconventional sources of protein and other nutrients

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JOANNA WAJS, ANETA BRODZIAK

Health effects of MCT fraction from coconut oil and its use in nutrition

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FILIP KRANKOWSKI, TOMASZ TARKO

Forgotten fruits as potential wine raw materials

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ANNA FRAŚ, KINGA GOŁĘBIEWSKA, MAGDALENA WIŚNIEWSKA, DARIUSZ R. MAŃKOWSKI

Assessing content of selected nutrients and bioactives in different kinds of bread available on the Polish market

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TOMASZ DŁUGOSZ, KATARZYNA PENTOŚ

Numerical methods in loss tangent of honey – properties analysis

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MARCELINA KARBOWIAK, WIOLETTA MOSIEJ, DOROTA ZIELIŃSKA

Effect of the addition of fibre and β-glucan on the survivability of probiotic bacteria in fermented milk beverages

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JOANNA HOROSZEWICZ, MARCIN KRUK, KATARZYNA KRÓL, DANUTA JAWORSKA, EWELINA HALLMANN, MONIKA TRZĄSKOWSKA

The use of hazelnut seed skins for the fortification of Food with polyphenols and to increase food safety

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