FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

1999, 3(20) S

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Articles

EWA MRÓWKA, JOANNA ROZMIERSKA, ANTONINA KOMOROWSKA, KRYSTYNA STECKA

Functional properties of selected yeast products

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JOANNA CHMIELEWSKA, JOANNA KAWA-RYGIELSKA

Genetic differentiation of ksylose fermenting yeast strains

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ALINA KRYSTYNOWICZ, WOJCIECH CZAJA, STANISŁAW BIELECKI

Biosynthesis of bacterial cellulose and its potential application

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WOJCIECH CZUB, MARIANNA TURKIEWICZ

Biosynthesis of scleroglucan by Sclerotium sp. strain

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MAREK PRIMIK, MAŁGORZATA GNIEWOSZ, WANDA DUSZKIEWICZ-REINHARD

Obtainment of haploid forms of brewing yeast strains

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AGNIESZKA GŁOWACKA, TADEUSZ TRZMIEL

The immobilization of subtilisins from three bacteria species: Bacillus subtilis, B. licheniformis and B. alcalophilus

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AGNIESZKA MAJ, DANUTA WITKOWSKA

Study on degradation of β-glucans with Trichoderma extracellular hydrolases

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JOANNA KAWA-RYGIELSKA

Application of PCR method to differentiation of industrial yeast

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MARTA PASŁAWSKA

The physiological state of immobilized yeast cells in ethanol fermentation

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DAGMARA MIERZEJEWSKA, LUCJAN JĘDRYCHOWSKI

Production, characterization and applications of monoclonal antibodies in laboratory analysis

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ANETA WIDERA

Characterization of starch quality and rheological properties of dough of spring barley varieties

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RAFAŁ WOŁOSIAK, ELWIRA WOROBIEJ

Antioxidant activity of pea protein isolate and hydrolysates

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ADRIANNA MIKOŁAJCZAK, BEATA DRUŻYŃSKA

Antioxidant properties of polyphenols extracted from coloured bean seed coats

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STANISŁAW KALISZ

Utilization of phenolic compounds extracted from skullcap (Scutellaria bajkalensis) in chokeberry wines stabilization

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EWA MAJEWSKA

Usage of conductometry for ash content measurement in honey

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EWA MALCZYK

Influence of feeding system on oxidative processes occuring in chicken meat during refrigeration storage

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MACIEJ OZIEMBŁOWSKI

Parameters of thermomechanical analysis of liquid whole egg

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MACIEJ WOJTCZAK, BOGUSŁAW KRÓL

Changes of the content of selected impurities in white sugar during the 1998/99 campaign

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IWONA KIHLBERG

Swedish interdisciplinary scientific program „Food 21”

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