SYLWIA CHUDY, JAN PIKUL

Characteristic of ice cream with fat and sugar replacer

SYLWIA CHUDY, JAN PIKUL, MAGDALENA RUDZIŃSKA, PRZEMYSŁAW OZIEMKOWSKI

Physico-chemical and functional properties of whey protein concentrates

ILONA GAŁĄZKA

The composition of chicory flour of selected chicory cultivars polanowicka and fredonia in relation to root sizes and the date of harvest

ILONA GAŁĄZKA, ANDRZEJ CZARNECKI

Obtainment of the inulin and preparations of chicory roots

KAMILA GODERSKA, MARTA MATUSZEWSKA, ZBIGNIEW CZARNECKI

The characteristics of chosen Lactobacillus acidophilus strains and their survival rate in carrot juice

RADOSŁAW GRUSKA

The influence of calcium hydrate on the pourity quotient of sugar beet juice

ANNA KAMIŃSKA, PIOTR P. LEWICKI

Mass transfer in osmoticaly dehydrated apples stored at different temperatures

MAGDALENA KITLAS, MAŁGORZATA ZIARNO

Trial of fortification of cottage cheese with calcium salts

DOROTA LENART, REGINA STEMPNIEWICZ

Effect of Geotrichum candidum on the natural microflora of barley malts

EWA MAJEWSKA

Quantitative determination of aspartame in food products using titrimetric method

MAGDALENA MOLSKA

Thermal inactivation of Bacillus stearothermophilus spores in the presence of NaCl

ANETA OGONEK, ANDRZEJ LENART

The significance of edible coatings in the osmotic dehydration of frozen strawberries

HANNA PASCHKE, MIECZYSŁAW JANKIEWICZ

Effect of added fat on the viscoelastic properties of wheat dough

MICHAŁ PIEGZA, REGINA STEMPNIEWICZ

Evaluation of the of Geotrichum candidum antagonism towards toxigenic fungi of Fusarium sp.

MARCIN PIECZYŃSKI

Technological properties modification of egg yolk powder by agglomeration method and its storage stability

RENATA RYBICKA

Introductory research on using enzymatic test for sucrose, D-glucose and D-fructose determination in soft drinks

KATARZYNA SAMBORSKA, DOROTA WITROWA-RAJCHERT

Evaluation of spray-drying process of commercial liquid α-amylase

RADOSŁAW SPYCHAJ, MARTA SOWA, ZYGMUNT GIL, MAREK LISZEWSKI

Influence of technology of cultivation and term of harvest on some features of nutritional value of hull less and hulled spring barley grain

AGNIESZKA TOMZA, EWA BRUCKA – JASTRZĘBSKA, ELŻBIETA RATKOWSKA

Influence of different heat treatment on the concentration of PCBS in the meat of carp – Cyprinus carpio L.

MONIKA TRZĄSKOWSKA, ELIZA ŻERAŃSKA

The use of probiotics

RENATA WOŁOCH, PAWEŁ M. PISULEWSKI

Effect of processing on the content of dietary fiber and β-glucans in naked and covered forms of barley and oats