MARIUSZ ROSIŃSKI, DOROTA PIASECKA-KWIATKOWSKA, JERZY R. WARCHALEWSKI

The review of protein separation and purification methods appearing useful in research and food analysis

KONRAD ACHREMOWICZ, KATARZYNA SZARY-SWORST

Polyunsaturated fatty acids as human health improvers

JERZY SZPENDOWSKI, JAN KŁOBUKOWSKI, ELŻBIETA PROKOP

The effect of calcium chloride added to milk and milk heating on the chemical composition of cottage cheeses

EWA STASIUK, PIOTR PRZYBYŁOWSKI

The impact of a modified method with KNO3 applied on the sensory and microbiological features of ripening rennet cheeses

DOROTA GUMUL, JAROSŁAW KORUS, BOHDAN ACHREMOWICZ

Parameters of the extrusion process and the content of non-starch polysaccharides and the antioxidant activity of rye bran

ZBIGNIEW RZEDZICKI, MAŁGORZATA KASPRZAK

The effect of thermoplastic treatment temperature on some selected physical properties of extrudates with everlasting pea whole grain meal added (Lathyrus sativus)

BOŻENA BORYCKA

Binding of the copper, zinc and iron ions to dietary fibre from black currant pomace

MAŁGORZATA PIECYK, MIROSŁAWA KLEPACKA, ELWIRA WOROBIEJ

The content of trypsin inhibitors, oligosccharides, and phytic acid in the bean seed (Phaseolus vulgaris) preparations obtained by crystallization and classical isolation

ANDRZEJ TYBURCY, EWELINA TOSZEK, ANETA CEGIEŁKA

The comparison between the raw material composition of chemical characteristics of poultry and pork frankfurters offered for retail sales on the Warsaw market

JAROSŁAWA RUTKOWSKA, ANNA ŻBIKOWSKA

Possibilities of applying liquid margarines to produce sponge cakes

KAMILA MYSZKA, WOJCIECH BIAŁAS, KATARZYNA CZACZYK

The kinetics of bacterial biofilm formation on some technical materials depending on the availability of nutrients