FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2022, 29, 4(133)

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Articles

KAMILA GODERSKA, GRZEGORZ NIKRANDT

Selected bioactive substances of plant origin and their role in cancer prevention

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MARCELINA KARBOWIAK, ANETA BRZEZICKA, DOROTA ZIELIŃSKA

The impact of the supplementation of probiotics used as psychobiotics on adolescents’ and young adults’ mental health and well-being affected by the covid-19 pandemic – a literature review of the current state of knowledge

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ZUZANNA POSADZKA, AGATA M. PAWŁOWSKA, JOANNA KASZUBA, KAROLINA PYCIA

The use of fermented beetroot (Beta vulgaris L.) puree for the production of buckwheat bread with increased antioxidant potential

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AGNIESZKA RUDZKA, MAREK ZBOROWSKI, ŁUKASZ CHOJNOWSKI, ROBERT MADEJ

Impact of eating habits and lifestyle of public transport drivers of MPK in Czestochowa S.A. on general well-being – pilot study

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AGNIESZKA TKACZYŃSKA, ELŻBIETA RYTEL

Influence of potato varieties with red and purple flesh on enzymatic darkening of tubers and antioxidant properties

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ANNA PRUSAK, DARIUSZ RAŚ, MARTA WAOŹNIAK, MAGDALENA NIEWCZAS-DOBROWOLSKA

The role of social media and influencer marketing in shaping consumer behavior among the young people: the case of Ekipa Friza ice cream

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