FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2022, 29, 3(132)

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Articles

BOHDAN ACHREM-ACHREMOWICZ, RAFAŁ ZIOBRO

Anthocyanins in colored wheat grains – a new source of health-promoting food

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EWA BIAZIK, ZLATA KRALIK, MANUELA KOSEVIC

Antioxidants in poultry meat products: quality, safety and health aspects

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ELŻBIETA BOGUSŁAWSKA-WĄS, NIKOLA PIECHOWIAK, ALICJA DŁUBAŁA, KATARZYNA MODRZEJEWSKA

Microbiological analysis of probiotic preparations

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ANNA MIKULEC, MAREK ZBOROWSKI, URSZULA CISOŃ-APANASEWICZ, ALEKSANDRA STAWIARSKA, STANISŁAW KOWALSKI

The impact of the covid-19 pandemic on the dietary habits of children and adolescents

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HANNA KOWALSKA, EWELINA MASIARZ, ANNA IGNACZAK, MATEUSZ BARANOWSKI, JOLANTA KOWALSKA

An operational evaluation of a technological line for industrial dried cherry production by the osmotic-convection method, compared to a laboratory scale

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NIKOLA ŚMIGIELSKA, ANNA SZOSLAND-FAŁTYN, BEATA BARTODZIEJSKA

Effect of commercial and environmental starter culture on the quality of unripened rennet cheese made from unpasteurized cow’s milk

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ANNA IGNACZAK, EWELINA MASIARZ, MARTYNA MAKOWSKA, HANNA KOWALSKA

Shaping properties of helianthus tuberosus l. Jerusalem artichoke topinambu snack produced by osmotic dehydration and drying methods

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ANNA PLATTA, PAULINA KACZMARSKA

Selected health behaviours of girls aged 14 to 19 years and the risk of eating disorders: a pilot study

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