FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2005, 2 (43)

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Articles

BOGUSŁAW KRÓL, ROBERT KLEWICKI

Production of fructooligosaccharides (FOS) concentrations with various contents of oligomers using enzymatic bioconversion of saccharose

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SŁAWOMIR PIETRZYK, TERESA FORTUNA

Impact of starch type and its oxidation conditions on retrogradation properties

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ALICJA KAWKA, AGNIESZKA LICZBAŃSKA, JUSTYNA ŁAPA

The effects of wholegrain barley flour and selected technological additives on the quality of wheat-barley bread

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MAŁGORZATA DAREWICZ, JERZY DZIUBA

The structure of milk proteins versus their functional properties

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MARIA WALCZYCKA

Methods to inhibit and prevent the growth of Listeria monocytogenes in meat products

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GRAŻYNA KRASNOWSKA, BEATA SOBKÓW, MARZENA DĄBROWSKA, MAŁGORZATA PELC

Determination of the usefulness of selected enzymatic preparations to improve the quality of beef

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MONIKA KORDOWSKA-WIATER, BEATA ŁUKASIEWICZ

Impact of packaging methods on the microbiological quality of Pâtés

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ELIZA GRUCZYŃSKA, EMILIA FASZCZA, PIOTR KOCZOŃ, BOLESŁAW KOWALSKI

Determination of fat and water contents in mayonnaise by Fourier transform infrared spectroscopy

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DOROTA MARTYSIAK-ŻUROWSKA, ANDRZEJ STOŁYHWO

Health impairing tri-unsaturated fatty acids in the infant formulas

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MONIKA RADZYMIŃSKA, ZBIGNIEW BOREJSZO, STEFAN S. SMOCZYŃSKI, MAŁGORZATA KURZYŃSKA

The composition of fatty acids in daily meals eaten by children, pupils and students

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HANNA HABEROWA, ANNA RACZYŃSKA-CABAJ, KLAUDIUSZ GRAJCAR

The effect of enriching brewer’s yeast with magnesium on its fermentation activity

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