AGNIESZKA ORKUSZ

Review of chromatographic methods used for analysis of amino acids

JOANNA SOBOLEWSKA, JACEK ROŻNOWSKI, TERESA FORTUNA

Determination of vitamins A and E in some food products by highperformance liquid chromatography (HPLC)

ELIZA GRUCZYŃSKA, KATARZYNA MACIASZEK

Interesterification as a method of modification of properties of lipid

JOANNA MILALA, BOGUSŁAW KRÓL

Detection and determination of saponins with application of different chromatographic techniques

MAŁGORZATA PIECYK

Fractionation by gel filtration HPLC of crystalline and amorphous proteins from Phaseolus beans

ELWIRA WOROBIEJ

Changes in molecular mass of legume protein preparations caused by hydroxyl radicals

RAFAŁ WOŁOSIAK

Changes of pea and bean albumins antioxidant activity induced by ascorbic acid addition

DOROTA SOSNOWSKA

Changes of (+) catechin antioxidant activity during enzymatic oxidation

URSZULA MICHALSKA, HENRYK JELEŃ, ERWIN WĄSOWICZ

The characteristics of volatile compounds isolated from rye flour leaven

MAŁGORZATA KORZENIOWSKA, WIESŁAW KOPEĆ

Cystatin isolation from egg white using membrane filtration and affinity chromatography

AGNIESZKA GŁOWACKA, TADEUSZ ANTCZAK, KATARZYNA KOŁUCKA, TADEUSZ TRZMIEL

Enzymatic synthesis of N-acetyl-L-tyrosine ethyl ester in organic media

SYLWIA BONIN, WIESŁAW WZOREK

Long-lasting, continuous fermentation by yest cells immobilized on foam glass

KATARZYNA SZAMBELAN

Using jerusalem artichoke (Helianthus Tuberosus L.) tubers to ethanol production by Saccharomyces Cerevisiae

ANNA WLAZŁY, ZDZISŁAW TARGOŃSKI

Polyphenolooxidase and β-glucosidase in selected berry fruits

EWA MAJEWSKA

Spectrophotometric evaluation of aspartame in selected „LIGHT” food products

MAGDALENA KOMISARUK-KASTELLI

Histochemical characteristic of rice products available on the Polish market