TERESA LESZCZYŃSKA, PAWEŁ M. PISULEWSKI

Potential impact of selected nutrients on the human psychophysical activity

STANISŁAW MLEKO

Gelation of whey products

STANISŁAW MLEKO

Production of whey protein / polysaccharides mixed gels and investigation of their mechanical properties

HALINA GAMBUŚ, RAFAŁ ZIOBRO, TOMASZ JANKOWSKI, DOROTA GUMUL, MIECZYSAW PAŁASIŃSKI

An attempt to use pullulanase for the production of linear glucans from potato starch

AGNIESZKA KITA, GRAŻYNA LISIŃSKA

Types of frying oils and their impact on the sensory properties of potato chips during their storage

JAROSŁAW KORUS, BOHDAN ACHREMOWICZ

Fiber preparations of different origin used as additives in baking gluten-free breads

MIROSŁAW ŻMIJEWSKI

Technological quality of grains of spring wheat varieties cultivated in pure and mixed sowing and with use of fungicides

GRAŻYNA KRASNOWSKA

An attempt to use enzymes of microbiological origin for the degradation of animal products rich in connective tissue

GRAŻYNA KRASNOWSKA

Proteolytic qualities of enzymatic preparations obtained from various strains of the Yarrowia lipolytica yeast

TADEUSZ SZMAŃKO, ZBIGNIEW DUDA, JAROSŁAW SZCZEPAŃSKI

The impact of storing processed meat products at near cryoscopic temperature and in a frozen state on their sensory properties

HALINA MAKAŁA, MICHAŁ OLKIEWICZ

The principles of developing new food products towards meeting the consumers’ expectations, exemplified by meat and its products