KAMILA MYSZKA, KATARZYNA CZACZYK

The role of microbial exo-polysaccharides in food technology

ELIZA KOSTYRA

Interactions of the volatiles and non-volatiles with food components: physicochemical aspects

AGATA MARZEC, PIOTR P. LEWICKI

Water sorption properties of the crispbread

MAŁGORZATA PIECYK, MIROSŁAWA KLEPACKA

Functional properties of the bean (Phaseolus vulgaris) seed preparations obtained using the crystallization and classical isolation methods

BEATA DRUŻYŃSKA, MIROSŁAWA KLEPACKA

The antioxidant properties of polyphenol preparations obtained from black, pink, and white bean seed coats (Phaseolus)

WIOLETTA TUR, EWA SZCZEPANIK, WOJCIECH KRZYŻANIAK, WOJCIECH BIAŁAS, WŁODZIMIERZ GRAJEK

The characteristics of maltodexrins obtained from potato starch using amylolytic preparations gamalpha

DOROTA PLASKOTA

Determining a range of optimal shearing rates in yogurts showing different aging times

MAGDALENA MIKA, AGNIESZKA WIKIERA, KRZYSZTOF ŻYŁA, PRZEMYSŁAW PEREK

Interactions between pectinases and phosphatases during a process of altering the protein bioavailability in feed stuff for poultry

IRENA PERUCKA, MAŁGORZATA MATERSKA

The Ca2+ treatment and drying process and their influence on the contents of α-tocopherol, β-carotene, and xanthophyll in sweet pepper fruits

JOANNA TRAFIAŁEK, DANUTA KOŁOŻYN-KRAJEWSKA, EMILIA FRONC

The progress made in implementing food safety systems in polish plants