2002, 3(32)

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EWA CIEŚLIK, KINGA TOPOLSKA

The effect of fructans on the bioavailability of selected minerals

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ZENON KĘDZIOR, ANNA PRUSKA-KĘDZIOR, JUSTYNA GOLIŃSKA-KRYSZTOFIAK

Methods of studying surface properties of cereal proteins as an aspect of determining dough and crumb structure

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MACIEJ OZIEMBŁOWSKI

Rheological, thermal and functional properties of liquid whole egg after ultrapasteurisation

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KRYSZTOF KRYGIER, ANNA ŻBIKOWSKA

The influence of fatty acids composition on biscuit-fat cake quality

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BARBARA BARANIAK, ANNA KRZEPIŁKO, MAŁGORZATA STRYJECKA

Antioxidative activity of phenol compounds extracted by different solvent systems from cauliflower

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URSZULA SAMOTYJA, MARIA MAŁECKA, INGA KLIMCZAK

Composition and antiradical activity of phenolic acids of malt

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BOŻENA BORYCKA, JERZY BORYCKI

Metal sorption capacity of cadmium in presence of magnesium on pomace dietary fibre

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DOROTA GUMUL

Characteristics of swelling and gelatinization of starch from immature cereals

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ANNA CZUBASZEK

The influence of ground amaranth seeds addition on the baking value of commercial wheat flour

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JAROSŁAW ŚWIDA, ARTUR KULIŃSKI

Consumers’ opinion on dairy products packaging

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TOMASZ ZIĘBA, BARBARA BŁYSKAŁ

Biodegradation of blend film composed of syntethic polymers and potato starch

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FOOD. Science. Technology. Quality