FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2006, 2 (47)

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Articles

BARBARA STACHOWIAK, ZBIGNIEW CZARNECKI

Phaffia rhodozyma yeasts as a potential source of a natural astaxanthin

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STANISŁAW TYSZKIEWICZ

Lipoxygenase in food of plant origin

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MAŁGORZATA WRONIAK, MONIKA KWIATKOWSKA, KRZYSZTOF KRYGIER

Characteristic of selected cold pressed oils

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ARNOLD REPS, MARIA WACHOWSKA, KRYSTYNA WIŚNIEWSKA

Effect of high pressures on the process of holland type cheese ripening

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SŁAWOMIR PIETRZYK, TERESA FORTUNA, MAGDALENA SOWA

Influence of catalysts on effectiveness of starch oxidation process and its physico-chemical properties

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RENATA BIEŻANOWSKA-KOPEĆ, PAWEŁ M. PISULEWSKI, SZYMON POLASZCZYK

Effect of water-thermal processing on the content of bioactive compounds in common bean (Phaseolus vulgaris L.) seeds

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RENATA BIEŻANOWSKA-KOPEĆ, PAWEŁ M. PISULEWSKI, SZYMON POLASZCZYK

Effect of Rhizopus microsporus, oligosporus sp-T3 fermentation and germination processing on contents of compounds in common bean (Phaseolus vulgaris l.) seeds

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JAROSŁAW KORUS, DOROTA GUMUL, MAREK GIBIŃSKI

Influence of extrusion on phenolics content and antioxidant activity of bean (Phaseolus vulgaris L.)

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AGNIESZKA WÓJTOWICZ, PAULINA BALTYN

Evaluation of some quality parameters of popular potato snacks

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ZOFIA KAROLINI-SKARADZIŃSKA, HANNA SUBDA, ANNA CZUBASZEK

Influence of addition of barley flour on proprieties of dough and bread obtained from flours of spring and winter wheat’s

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MAREK NOWAK, TADEUSZ TRZISZKA

Consumers’ preferences of poultry meat convenience food

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