KAZIMIERA ZGÓRSKA, ZBIGNIEW CZERKO, MAGDALENA GRUDZIŃSKA

The effect of light exposure on greening and accumulation of chlorophyll & glycoalkaloids in potato tubers

ANNA ŻBIKOWSKA, PAWEŁ KROKOCKI, KRZYSZTOF KRYGIER

Assessing the usefulness of shortenings containing a reduced amount of trans isomers of fatty acids for the production of sponge cakes

MONIKA ADAMCZYK, EWA REMBIAŁKOWSKA

The comparative assessment of some selected quality characteristics of apples from the organic and conventional production

ŁUKASZ BOBAK, TERESA SKIBA, WIESŁAW KOPEĆ

The application of membrane techniques to recover proteins of low molecular weight from hen’s egg white

KRZYSZTOF DWIECKI, PAWEŁ GÓRNAŚ, MAŁGORZATA NOGALA-KAŁUCKA, STANISŁAW WITKOWSKI, KRZYSZTOF POLEWSKI

The impact of optical isomers of α-tocopherol on the permeability of lipid membrane

PAWEŁ GÓRNAŚ, ALEKSANDER SIGER, MAŁGORZATA NOGALA-KAŁUCKA, KRZYSZTOF POLEWSKI

The comparative analysis of oxidative changes and effectiveness of quenching free radicals while storing cold pressed vegetable oils and their refined equivalents

KINGA GRODZKA, ADRIANA MACIEJEC, KRZYSZTOF KRYGIER

Attempts to apply microcrystalline cellulose as a fat replacer in low fat mayonnaise emulsions

STANISŁAW KALISZ, MONIKA KUROWSKA

Changes in the content of polyphenols and ascorbic acid in strawberry juices and semiconcentrates during their storage

PATRYCJA KŁOS, ELEONORA LAMPART-SZCZAPA

The cytometric analysis of apoptosis based on the measured activity of caspases as a method of evaluating the impact of proteins contained in narrow-leafed lupine (Lupinus angustifolius, var. Baron) on the human immune system

MAGDALENA KOPERA, MARCIN WOLSZAKIEWICZ, MARTA MITEK

Changes in the chemical content of fruit in the selected cultivars of asian and european pears while storing

DARIUSZ KOWALCZYK, BARBARA BARANIAK

The effect of chemical modification of lentils and vetch seeds proteins and of a method of their coagulation on antioxidative properties of hydrolysates obtained

MAŁGORZATA KOWALSKA, JOANNA BRYŚ, ANNA ŻBIKOWSKA, BOLESŁAW KOWALSKI

The interesterification of blends made of beef tallow and rapeseed oil fractions

EWELINA KRÓL, MARIA SOBIECH, ZBIGNIEW KREJPCIO

Evaluation of the dietary intake of minerals in the daily food rations of vegetarians and non-vegetarians

URSZULA KRUPA, MARIA SORAL-ŚMIETANA

The impact of physical factors on the in vitro digestibility of proteins from bean seeds (Phaseolus sp.)

KATARZYNA KYCIA

Utilizing all milk proteins to manufacture processed cheese

JOANNA NIEWCZAS, DOROTA SZWEDA, MARTA MITEK

The content of selected pro-healthful components in winter squash (Cucurbita maxima) fruits

KAROLINA POSZYTEK, ANDRZEJ LENART

The effect of agglomeration on physical properties of milk-and-cereal powdered porridges for infants

KATARZYNA RAJKOWSKA, ALINA KUNICKA

The analysis of fermentation profiles and some genetic properties of mesophilic wine yeast strains

MILLENA RUSZKOWSKA, ANETA OCIECZEK

Sorption properties of powdered, instant type soups

URSZULA SAMOTYJA, ALEKSANDRA URBANOWICZ

Antioxidant properties of commercial extracts of rosemary

BARTOSZ SOŁOWIEJ, WALDEMAR GUSTAW, STANISŁAW MLEKO

Effect of some selected factors on the gelation of κ- and ι-carrageenan

HALINA STANIEK, JACEK ANIOŁA, JOLANTA CZARNOCIŃSKA

The effect of acetylated distarch adipate on some selected nutritional parameters in the rat

IWONA ŚCIBISZ, MARTA MITEK

Antioxidant activity of and content of phenolic compounds in jams obtained from highbush blueberry fruits (Vaccinium corymbosum L.)

JOANNA LE THANH, KRYSTYNA PROCHASKA, GRAŻYNA LEWANDOWICZ

Enzymatic hydrolysis of oxidised starch in a membrane bioreactor

MONIKA TWORKO

The study on consumer attitudes to the relation between hygiene in home environment and food (a pilot study)

MARIA WACHOWIAK, JAN KIRYLUK

An attempt to elaborate the method of estimating the β-glucan content in oat bran

INGRID WACHOWICZ

The effect of brine thawing on the microbiological quality of chicken meat

MAGDALENA WIRKOWSKA, JOANNA BRYŚ, BOLESŁAW KOWALSKI

Antioxidant stability of interesterified blend made of rapeseed oil and milkfat

MARTA ZAKRZEWSKA, JOLANTA KOWALSKA

Sensory quality of instant cocoa in the final period (the third quarter of a year) of its usefulness for consumption)

DOROTA ZIELIŃSKA

Selecting suitable bacterial strains of Lactobacillus and identifying soya drink fermentation conditions

ANNA ŻBIKOWSKA, MAŁGORZATA KOWALSKA, KATARZYNA MARCINIAK-ŁUKASIAK, KRZYSZTOF KRYGIER

Effect of trans isomers in bakery fats on changes in their quality during storage of puff-pastries

DOMINIK KMIECIK, JOANNA KOBUS

The consumers opinion poll on antioxidants

ANNA FABISIAK, LI SHENG, JAN STAWCZYK, DOROTA WITROWA-RAJCHERT

The influence of method and apples drying temperature on the antioxidant activity of extracts produced from those dried apples