FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2004, 4 (41) S

Full issue

Download full isue in one file or get each chapter below

Full issue

Articles

AGNIESZKA SZAJDEK, JULITTA BOROWSKA

Antioxidant properties of plant-based food products

Full text Abstract

URSZULA GAWLIK-DZIKI

Phenolic acids as bioactive compounds in food products

Full text Abstract

WOJCIECH BIAŁAS, ANNA MODZELEWSKA, WŁODZIMIERZ GRAJEK, TOMASZ JANKOWSKI

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

Full text Abstract

ZBIGNIEW RZEDZICKI, PIOTR ZARZYCKI

Rheological properties of extrudates containing wheat components

Full text Abstract

MARIA WALCZYCKA, TADEUSZ KOŁCZAK

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

Full text Abstract

TADEUSZ KOŁCZAK, KRZYSZTOF SURÓWKA

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

Full text Abstract

ROMAN NIEDZIÓŁKA, KRYSTYNA PIENIAK-LENDZION, WIESŁAW SZELIGA

The slaughter value profile of Polish lowland lambs

Full text Abstract

DOROTA PLASKOTA

Rheological properties of yogurts depending on their ageing time

Full text Abstract

IRENA OZIMEK, KRYSTYNA GUTKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS

Food related hazards as perceived by the food consumers

Full text Abstract