FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2005, 3 (44)

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Articles

LESZEK GAJOWIECKI, MAREK KOTOWICZ, KAZIMIERZ LACHOWICZ, WALDEMAR DĄBROWSKI, ANNA KORONKIEWICZ, JOANNA ŻOCHOWSKA-KUJAWSKA, MAŁGORZATA SOBCZAK, ARKADIUSZ ŻYCH

Use of lactates in processing of poultry meat products without sodium nitrate (III) addition

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

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

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KONRAD ACHREMOWICZ, KATARZYNA SZARY-SWORST

Polyunsaturated fatty acids as human health improvers

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JERZY SZPENDOWSKI, JAN KŁOBUKOWSKI, ELŻBIETA PROKOP

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

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EWA STASIUK, PIOTR PRZYBYŁOWSKI

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

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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

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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)

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BOŻENA BORYCKA

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

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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

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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

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JAROSŁAWA RUTKOWSKA, ANNA ŻBIKOWSKA

Possibilities of applying liquid margarines to produce sponge cakes

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KAMILA MYSZKA, WOJCIECH BIAŁAS, KATARZYNA CZACZYK

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

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