AGNIESZKA KITA, GRAŻYNA LISIŃSKA

The evaluation of chemical composition and organoleptic quality of frozen potato products from retail

KRZYSZTOF KRYŻA, LUDMIŁA STODOLNIK

The change of oxidative and physical stability of low-fat emulsions during cooling storage

AGATA WITCZAK

Non- and mono-orto kongenery PCB congeners in selected tinned marine invertebrates

ARTUR CIEMNIAK

Comparisson of grilling method effects on benzo[a]pyrene contents in chicken meat

ROŻA BIEGAŃSKA-MARECIK, JANUSZ CZAPSKI, PATRYCJA BŁASZCZYK

Determination of cultivar and technological process effect on the occurrence of bitter taste in red beet

ADAM FLORKIEWICZ, EWA CIEŚLIK, AGNIESZKA FILIPIAK-FLORKIEWICZ

The cultivar and harvesting time influence on the chemical composition in tubers of jeruzalem artichoke (Helianthus tuberosus l.)

TADEUSZ WOJDYŁA, DOROTA WICHROWSKA, ROMAN ROLBIECKI, STANISŁAW ROLBIECKI, BERENIKA WELTROWSKA- MEDZIŃSKA

Content of chosen of chemical components in fresh macaroni summer squash after harvest and after storage as well as stabilized in dependence from irrigation and cultivar

ANNA NOWOTNA, KRZYSZTOF BUKSA, HALINA GAMBUŚ, MAGDLENA GNELA, RAFAŁ ZIOBRO, RENATA SABAT, JAN KRAWONTKA

The use of rye wholemeal from different cultivars in baking

ELŻBIETA WOJTOWICZ, RENATA ZAWIRSKA-WOJTASIAK, KRZYSZTOF PRZYGOŃSKI

Influence of steam water sterilization process on volatile aroma compounds content in thyme (Thymus vulgaris L.) estimated by GC-MS method

RAFAŁ WOŁOSIAK, MICHAŁ RUDNY, ELŻBIETA SKROBEK, ELWIRA WOROBIEJ, BEATA DRUŻYŃSKA

The characteristic of aroma and antioxidant properties of chosen infusions of stimulants and herbs

HANNA KOWALSKA, SYLWIA JADCZAK

Osmotic dehydration of apples in sucrose and ascorbic acid solution

BEATA SĘKALSKA

Artificial sweeteners: aspartame, acesulfame-k and sodium saccharin content in dietetic beverages

PIOTR POKRZYWA, EWA CIEŚLIK, KINGA TOPOLSKA

The evaluation of mycotoxins content in selected food product

AGATA SZYMKIEWICZ, LUCJAN JĘDRYCHOWSKI, ANETA WAGNER

Influence of thermal treatment and enzymatic modification on alergenicity of pea proteins

CELINA WIECZOREK, LESŁAW B. LAHUTA

Influence of selected culinary processes on alteration of soluble carbohydrates level in lentil and chickpea seeds

MARZENA TOMASZEWSKA, ANDRZEJ NERYNG

The influence of thermal treatment environment and storage conditions on colour of ready potato products prepared according to cook-chill method

URSZULA GAWLIK-DZIKI

Changes of the phenolic compounds level and antioxidant activity of liquids obtained after in vitro digestion of wheat bread

IWONA URBAŃSKA, EWA CZARNIECKA-SKUBINA

Food products consumption frequency of youth offered by school shops

ARKADIUSZ STACHOWIAK, WIESŁAW ZWIERZYCKI, KRZYSZTOF BIEŃCZAK, TOMASZ ROCHATKA, PRZEMYSŁAW TYCZEWSKI

Quality improvement of transportation units and cooling processes of food transportation