FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2000, 2(23)

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Articles

NINA BARYŁKO-PIKIELNA, IRENA MATUSZEWSKA, ANNA SZCZECIŃSKA, JADWIGA RADZANOWSKA

Sensory characteristics of apple aroma condensates from raw material of various quality and variety composition

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RYSZARD MACURA, MIROSŁAW FIK

Effect of packaging material and storage conditions on „Bobo-Frut” juice quality

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ANDRZEJ LENART, DARIUSZ PIOTROWSKI, CEZARY BERNAT

Physical properties of convectionally dried carrot under variable air temperature

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KRZYSZTOF KRYGIER, MAŁGORZATA WRONIAK, MARZENA WÓDKA, STANISŁAW GRZEŚKIEWICZ, MIECZYSŁAW OBIEDZIŃSKI

Study on influence of pressing time on the quality of cold pressed rapeseed oil

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ZBIGNIEW CZARNECKI, MARIA CZARNECKA, JACEK NOWAK, JANKIRYLUK

Utilization of fractions of pea and bean seeds after air classification in extruded products

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GRZEGORZ LEŚNIEROWSKI, JACEK KIJOWSKI

Separation of lysozyme from chicken egg white by direct ultrafiltration method

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JACEK DOMAGAŁA, MONIKA WSZOŁEK

Influence of seasonal changes in goat’s milk composition on yoghurt texture

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GENOWEFA BONCZAR, MONIKA WSZOŁEK, WOJCIECH ZARÓD

The influence of starter culture used and ripening time on changes of protein hydrolysis in sheep half-hard cheeses

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JAN KRUPA, AGNIESZKA MAJKA

Estimation of consumer preferences on the market of meat and meat products in the south-eastern macroregion of Poland

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TERESA FORTUNA, JOANNA SOBOLEWSKA

Maltodextrins and their application in food industry

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DOROTA PIASECKA-KWIATKOWSKA, JERZY R. WARCHALEWSKI

The cereal protein inhibitors of hydrolytic enzymes and their role. Part I protein inhibitors of alpha-amylase

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JACEK BOJARSKI

Chromatographic separation of enantiomers in the analysis of foods and natural products

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