FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2004, 4 (41) S

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Articles

AGNIESZKA SZAJDEK, JULITTA BOROWSKA

Antioxidant properties of plant-based food products

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URSZULA GAWLIK-DZIKI

Phenolic acids as bioactive compounds in food products

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WOJCIECH BIAŁAS, ANNA MODZELEWSKA, WŁODZIMIERZ GRAJEK, TOMASZ JANKOWSKI

The effect of maltodextrine coating on losses in weight and firmness of strawberries being thawed

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ZBIGNIEW RZEDZICKI, PIOTR ZARZYCKI

Rheological properties of extrudates containing wheat components

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MARIA WALCZYCKA, TADEUSZ KOŁCZAK

Effect of pH and sodium chloride on thermal denaturation of oxy- and methaemoglobin

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TADEUSZ KOŁCZAK, KRZYSZTOF SURÓWKA

Enzymatic hydrolysis of non-standard collagen casings and process wastes produced during the production of casings

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ROMAN NIEDZIÓŁKA, KRYSTYNA PIENIAK-LENDZION, WIESŁAW SZELIGA

The slaughter value profile of Polish lowland lambs

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DOROTA PLASKOTA

Rheological properties of yogurts depending on their ageing time

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IRENA OZIMEK, KRYSTYNA GUTKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS

Food related hazards as perceived by the food consumers

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