FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2015, 3 (100)

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Articles

JOANNA KOŁODZIEJCZYK-CZEPAS, MAGDALENA SZEJK, ANNA PAWLAK, HALINA M. ŻBIKOWSKA

Antioxidant activity of caffeic acid and its derivatives

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ANNA BERTHOLD-PLUTA, ANTONI PLUTA, MICHAŁ OLKOWSKI, ANNA OSTROWSKA

Thermal resistance of Mycobacterium avium subsp. Paratuberculosis

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MAŁGORZATA DAREWICZ, JUSTYNA BORAWSKA, PIOTR MINKIEWICZ, ANNA IWANIAK, PIOTR STAROWICZ

Biologically active peptides released from food proteins

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ANNA RZEPKOWSKA, DOROTA ZIELIŃSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Survival of Lactobacillus strains isolated from food under conditions of simulated gastrointestinal tract model

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MAGDALENA A. OLSZEWSKA, ALEKSANDRA KOCOT, MONIKA GRYN, ŁUCJA ŁANIEWSKATROKENHEIM

Response of Lactobacillus brevis cells to osmotic stress researched by flow cytometry

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MAŁGORZATA JAŁOSIŃSKA

Survival of Staphylococcus aureus ATCC 25923 strain in probiotic and synbiotic fermented banana-milk drink during storage

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ANNA GRYGIER, MAŁGORZATA MAJCHER, KAMILA MYSZKA

Analysis of the ability to form 2-phenylethyl alcohol by Galactomyces geotrichum MK017

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ELŻBIETA HAĆ-SZYMAŃCZUK, ANETA CEGIEŁKA

Evaluation of antimicrobial and antioxidant activity of sage in meat product

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ANNA MIECZKOWSKA, DARIUSZ KOKOSZYŃSKI, RAFAŁ WASILEWSKI, ZENON BERNACKI

Carcass composition and meat quality of common pheasants (Phasianus colchicus colchicus) depending on sex of birds

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AGNIESZKA RĘKAS, KATARZYNA WIŚNIEWSKA,MAŁGORZATA WRONIAK

Effect of microwave heat treatment of rapeseeds on oil yield and quality of pressed oil

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KAROLINA SIUCIŃSKA, BARBARA DYKI, ALEKSANDRA MURGRABIA, PIOTR M. PIECZYWEK, DOROTA KONOPACKA

Assessment of changes in structure of dried tissue of sour cherry pretreated using ultrasound-assisted osmotic dehydration

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MACIEJ BILEK, KINGA STAWARCZYK, ŁUKASZ ŁUCZAJ, EWA CIEŚLIK

Content of selected minerals and inorganic anions in tree saps from Podkarpacie region

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DOROTA BONARSKA-KUJAWA, SYLWIA CYBORAN, JAN OSZMIAŃSKI, HALINA KLESZCZYŃSKA

Antioxidant activity of polyphenolic extracts from red current and cranberry fruits with regard to erythrocytes membrane

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ZUZANNA MAŁYSZEK, AGNIESZKA MAKOWSKA, JĘDRZEJ SMENTEK, PIOTR KUBIAK, JOANNA LE THANH-BLICHARZ, GRAŻYNA LEWANDOWICZ

Assessment of factors determining accuracy in measuring rheological properties of modified starches

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ANNA PĘKSA, ELŻBIETA RYTEL, AGNIESZKA TAJNER-CZOPEK, AGNIESZKA KITA, HONORATA DANILCENKO, ELVYRA JARENIE, ADAM FIGIEL, KRZYSZTOF LECH, JOANNA MIEDZIANKA, WIOLETTA DROŻDŻ

Effect of raw material and processing parameters on sensory and physical features of extruded snacks

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AGATA GÓRSKA, EWA OSTROWSKA-LIGĘZA, KAROLINA SZULC, MAGDALENA WIRKOWSKAWOJDYŁA, JOANNA BRYŚ

The influence of lactose/maltodextrin system addition on thermal and functional properties of beta-lactoglobulin and retinyl palmitate complexes

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AGNIESZKA I. BARUK, SEBASTIAN BIAŁOSKURSKI

Selected determinants of food product image

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