FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2002, 2(31)

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Articles

DOROTA WITROWA-RAJCHERT, KATARZYNA SAMBORSKA

Methods for drying of microorganisms and microbiological synthesis products

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TERESA FORTUNA, JACEK ROŻNOWSKI

Chemically modified starches, their properties and uses

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PIOTR JANAS, ZDZISŁAW TARGOŃSKI, TERESA RUDNICKA-PIŁAT

Beta-glucanases production by Trichoderma reesei mutants during batch cultivation in the presence of different carbon source

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MAŁGORZATA GUMIENNA, MAŁGORZATA LASIK, HALINA ROSZYK, ZBIGNIEW CZARNECKI

Oleic acid as a hydrophobic carbon source in biosynthesis of surface active compounds by Candida bombicola yeast

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BARBARA WÓJCIK-STOPCZYŃSKA, JOACHIM FALKOWSKI, BARBARA JAKUBOWSKA

Microbial state of air in cocoa powder producing factory

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MACIEJ OZIEMBŁOWSKI

Effect of high voltage treatment on rheological, thermal properties and colour of liquid whole egg

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STANISŁAW POPEK

Attempt of classification of bee honey by the method of the discriminant function analysis

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JAROSŁAW KORUS, BOHDAN ACHREMOWICZ, WOJCIECH GRZESIK

Influence of grass pea (Lathyrus sativus L.) additive on some features of rye-wheat bread

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HALINA GAMBUŚ, FLORIAN GAMBUŚ, RENATA SABAT

The research on quality improvement of gluten free bread by amaranthus flour addition

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MARZENA UCHEREK

The quality of peanuts in modified atmosphere packaging (MAP)

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EWA CZARNIECKA-SKUBINA, DANUTA KOŁOŻYN-KRAJEWSKA

New food product development- adaptation to didactic process

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