2000, 4(25)

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ZBIGNIEW DUDA

Domestic and international regulations of use in meat products manufacturing of the functional additives and preservatives

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EWA DOMIAN, ANDRZEJ LENART

Water vapour adsorption of food powders

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LESŁAW JUSZCZAK, TERESA FORTUNA

Surface structure of starch granules

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BOŻENA SOSNOWSKA, BOHDAN ACHREMOWICZ

Trials in the use the amaranthus flour for biscuits baking

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HALINA GAMBUŚ, ANTONI GOLACHOWSKI, ANNA BALA-PIASEK, ANNA NOWOTNA, KRZYSZTOF SURÓWKA, ANNA MIKULEC, MONIKA BANIA

Quality assessment of extruded-bran based snacks

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JOANNA KLEPACKA, ŁUCJA FORNAL, ZBIGNIEW BOREJSZO, EDWARD WRÓBEL

Some phenolic compounds of malting barley

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ELEONORA LEDÓCHOWSKA

Effect of reaction time in a flow reactor filled with enzyme on the degree of interesterification of triacylglycerols

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JERZY SZPENDOWSKI, JACEK ŚWIGOŃ, ZBIGNIEW ŚMIETANA, MAREK CIERACH

Chemical scores of a nutritive value for caseinates obtained by extrusion

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ANNA PRĄCZKO, JÓZEF GÓRA

The chemical composition of essential oil destillated from linden blossoms

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STANISŁAW POPEK

Usage of regression analysis for total ash content measurement in bee honeys

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BARBARA WRÓBLEWSKA, LUCJAN JĘDRYCHOWSKI

Peanut (Arachis hypogea) – a common cause of food allergy

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KRYSTYNA SZYMANDERA-BUSZKA, WITOLD JANITZ, DANUTA GÓRECKA

The influence of iodized salt on quantitative and qualitative changes of thiamine in the meat dishes

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AGNIESZKA ORKUSZ, EWA PRZYSIĘŻNA

Evaluation of dinners’ nutritive value in students canteen

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FOOD. Science. Technology. Quality