WŁODZIMIERZ GRAJEK

Changes of antioxidative potential of plant materials during processing and intestine digestion

MAŁGORZATA DAREWICZ, JERZY DZIUBA, TOMASZ PANFIL

Biologically active components of functional food in the context of cancer diseases prevention

URSZULA GAWLIK-DZIKI

Antioxidant activity of phenolic acids obtained after broccoli in vitro digestion

KATARZYNA JANDA, JOACHIM FALKOWSKI, ANNA STOLARSKA

A study on the ability of the strains of a Thermomyces lanuginosus (syn. Humcola lanuginosa) thermophilic fungus to hydrolyze sunflower oil

ANNA RACZYŃSKA-CABAJ, EDYTA LIPIŃSKA, EUGENIUSZ SOBCZAK

Influence of magnesium ions on the growth of baker’s yeast Saccharomyces cerevisiae in the laboratory and industrial scale

STANISŁAW MLEKO

The texture and structure of whey protein concentrate and isolate gels with pectin

JAROSŁAW MAZURKIEWICZ, WALDEMAR GUSTAW, STANISŁAW MLEKO, BOHDAN ACHREMOWICZ

Texture of extrudates with an increased content of raw materials made of oat

MAŁGORZATA MAGER, JAN KIRYLUK, ZUZANNA SZMYT, ELŻBIETA KONIECZNA

Methods to estimate a content of β-glucans in the products of barley grain milling by measuring the viscosity of their extracts

BARBARA CZERNIEJEWSKA-SURMA, JOANNA ŻOCHOWSKA

The histamine level in selected milk products available through a retail network

ELŻBIETA PŁOCHARSKA-JANKOWSKA, MARIA SZPAKOWSKA

On the possibility of using an oscillator with a cationic surfactant to identify molecules of taste substances

JERZY DENABURSKI, TOMASZ BĄK, TOMASZ DASZKIEWICZ

The meat quality evaluation of fattening pigs from different producers