MAGDALENA MIKUS, SABINA GALUS

Biopolymer active materials for food

IGA PIASECKA, EWA OSTROWSKA-LIGĘZA, STANISŁAW KALISZ, AGATA GÓRSKA

The characteristics of thermal properties of black currant and red currant seeds

NATALIA POLAK, STANISŁAW KALISZ, ADAM WAWRZYŃCZAK, BARTOSZ KRUSZEWSKI

The effect of storage time on selected quality characteristics of mixed juices made from black chokeberry and honeysuckle berry

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

The state of knowledge on food safety and food waste among young consumers

MAŁGORZATA KOSTECKA, JULIANNA KOSTECKA, GABRIELA GUTOWSKA, KAROLINA JACHIMOWICZ-ROGOWSKA, KATARZYNA KOLASA, MONIKA BOJANOWSKA

Has the covid-19 pandemic affected the nutrition of pre-school-age children with food allergies?

SZCZEPAN MIKOŁAJCZYK, MAŁGORZATA WARENIK-BANY, MAREK PAJUREK

Dioxins, furans and pcbs in imported marine fish – consumer exposure

NIKOLA MACIEJEWSKA, ANNA SZOSLAND-FAŁTYN, BEATA BARTODZIEJSKA

Survivability of environmental Bifidobacterium spp. and lactic acid bacteria in curd cheese (tvarog) produced using environmental culture

ANNA PLATTA, ANNA MIKULEC, MILLENA RUSZKOWSKA, GRZEGORZ SUWAŁA

Eating-related health behaviors and body perception: a study of young adults in Poland

LESŁAW JUSZCZAK, AGNIESZKA CABAJ

Propolis as a functional food ingredient