HENRYK ŻEGOTA

Food irradiation from the technological, legislative, and industrial implementation aspects

ZDZISŁAW TARGOŃSKI, ANNA STÓJ

Food adulteration and methods of detecting

DOROTA GUMUL, JAROSŁAW KORUS, BOHDAN ACHREMOWICZ

The effect of processing operations on the antioxidant activity of plant raw materials

MAREK GIBIŃSKI, DOROTA GUMUL, JAROSŁAW KORUS

Health promoting properties of oat and oat products

HALINA GAMBUŚ

Linseed (Linum usitatissimum L.) as a source of nutrients in gluten-free bread

AGATA MARZEC, MAŁGORZATA BOROWIEC, PIOTR P. LEWICKI

Investigating the crispbread texture using an acoustic emission method

BRONISŁAW BUCZEK, WOJCIECH CHWIAŁKOWSKI

The effect of modifying a surface of activated carbon on its capacity to purify used frying oils

WALDEMAR GUSTAW, BARTOSZ SOŁOWIEJ, STANISŁAW MLEKO

Making milk desserts of whey proteins with starch and carrgeenan added

HANNA KOWALSKA

The effect of C-vitamin on the osmotic dehydration process in apples

HANNA KOWALSKA, EWA DOMIAN, MONIKA JANOWICZ, ANDRZEJ LENART

The effect of agglomeration on the water vapour adsorption by multi-component powder foods

KINGA WIECZOREK, JACEK OSEK

The usefulness of some selected PCR techniques in differentiating thermotolerant Campylobacter strains

MARIOLA FRIEDRICH, JOANNA SADOWSKA, ANNA SAWICKA

The effect of supplementing the diet with b vitamins on the composition of fatty acids in a fat tissue of periorgans and on the processes of fatty acid peroxidation in rat

TERESA LESZCZYŃSKA, RENATA BIEŻANOWSKA-KOPEĆ

Assessment of food consumption patterns in households leaded by pearsons with university education

TERESA LESZCZYŃSKA, JOANNA KAPUSTA, MIROSŁAW PYSZ

Assessment of the nutrition patterns used by residents living in selected rural households

ALEXANDER DANDÁR, KAMIL CEJPEK, DAGMAR VACULČÍKOVÁ, MAREK SKORŠEPA

A position of education in environmental health formed in the conditions of the Slovak Republic