ANNA GRONOWSKA-SENGER

Contemporary problems of school children nutrition in Poland

KATARZYNA SZOŁTYSEK

Prospects and tendencies in gerodietetic food production development

MARIOLA FRIEDRICH, MONIKA RUKOJĆ

Assessment of vegetarian and traditional diets and the nutritional status of children aged 1-3

HALINA GAMBUŚ, ANNA MIKULEC, PAWEŁ PISULEWSKI, FRANCISZEK BOROWIEC, TADEUSZ ZAJĄC, ANETA KOPEĆ

Hypocholesteric properties of bread with the addition of oil flaxseed

ANETA KOPEĆ, EWA CIEŚLIK

Effects of jerusalem artichoke flour on the level of glucose in blood serum of rats

MAŁGORZATA KOZŁOWSKA-WOJCIECHOWSKA

The role of functional foods in therapy and prevention

ANNA MIĘDZOBRODZKA, BEATA PIÓRECKA

Evaluation of the knowledge of nutrition among postgraduates and students at the faculty of health care, Collegium Medicum, the Jagiellonian University

ELŻBIETA KLEWICKA, ZDZISŁAWA LIBUDZISZ

Bacteriocinogenic activity of Lactobacillus Acidophilus

KATARZYNA ŚLIŻEWSKA, ZDZISŁAWA LIBUDZISZ

An optically active form of lactic acid produced by Lactobacillus strains in a medium containing various sources of carbon

ILONA MOTYL, ZDZISŁAWA LIBUDZISZ

Changes in selected quality factors of non-fermented and fermented bifidus milk during storage

AGNIESZKA FILIPIAK-FLORKIEWICZ, EWA CIEŚLIK

The fructan level of wheat-rye bread

DANUTA GÓRECKA, ANNA BUTKA, JÓZEF KORCZAK

The effects of inulin addition on the quality of confectionery products

HALINA GAMBUŚ, FLORIAN GAMBUŚ, JOANNA WOJDYŁA, GRAŻYNA AUGUSTYN

Amaranth supplemented biscuits – nutritional value, durability, sensory characteristics

GRZEGORZ SUWAŁA

Selected elements contents of carrot juices

DANUTA KOŁOŻYN-KRAJEWSKA, TADEUSZ SIKORA

Risk analysis of food