MAŁGORZATA KAPELKO, TOMASZ ZIĘBA

The properties of extruded potato starch modyfied by glicyne

MAŁGORZATA PIECYK, RENATA WALICKA

The effect of the hydrothermal modification on the properties of the starch obtained from chosen legume seeds

AGNIESZKA TRELA, LESZEK MOŚCICKI

Influence of extrusion process on selected quality properties of cereal pellets

ANNA MATUSZ-MIRLAK, DOROTA PASTUSZKA, HALINA GAMBUŚ

The content of some selected pro-health ingredients in extrudates containing rye bran added

KAROLINA STEMPIŃSKA, MARIA SORAL-ŚMIETANA, HENRYK ZIELIŃSKI, ANNA MICHALSKA

Effect of thermal treatment on chemical and antioxidant properties of buckwheat grains

AGNIESZKA ZEMBOLD-GUŁA, JÓZEF BŁAŻEWICZ

The effect of barley grain malting time modification on selected properties of worts obtained with maize grits addition

MAGDALENA SKOTNICKA, PIOTR PALICH

Influence of storage conditions on the staling rate of frozen cake products

DOMINIKA BOGUSZEWSKA

Changes of chemical compounds in potato tubers under drought conditions

DARIUSZ KOWALCZYK, MAŁGORZATA STRYJECKA, BARBARA BARANIAK

The profile of functional properties of native and acylated lentil protein concentrates and their trypsin hydrolysates

BEATA DRUŻYŃSKA, AGNIESZKA JEŻAK

Antioxidative properties of polyphenols contained in the seed coats of broad bean

URSZULA SAMOTYJA, TOMASZ ZDZIEBŁOWSKI, MIROSŁAWA SZLACHTA, MARIA MAŁECKA

Antioxidant properties of extracts of germinated seeds

EWA SOSIŃSKA, MIECZYSŁAW W. OBIEDZIŃSKI

Investigation on bioactive glucosinolates in chosen cruciferous vegetables varieties by HPLC

EWA JABŁOŃSKA-RYŚ

The content of polyacetylenes comparison in the 18 cultivars of celeriac

MICHAŁ GOŚLIŃSKI, RENATA ZAWIRSKA–WOJTASIAK, JANINA GAJC–WOLSKA

Parameter optimization of the SPME technique for the purpose of evaluating the aroma of the fruit of cucumber of transgenic lines with a gene of thaumatin II

JOANNA NIEWCZAS, MARTA MITEK

The storage influence on selected chemical composition parameters of new varieties of the winter squash (Cucurbita maxima)

EMILIA BERNAŚ, GRAŻYNA JAWORSKA, IRENEUSZ MACIEJASZEK, ADRIANA BIERNACKA

The influence of preliminary treatment, freezing and frozen storage on Agaricus bisporus texture

ARKADIUSZ SZTERK, PIOTR P. LEWICKI

Study on β−carotene stability on various solid food supports

DOROTA ZIELIŃSKA, URSZULA UZAROWICZ

Development of ripening and storage conditions of probiotic soy beverage

STANISŁAW KALISZ, MARTA MITEK

The influence of wild rose nectar addition into apple juices on the antioxidant activity and the bioactive components content

STANISŁAW KALISZ, MICHAŁ WOLNIAK

Changes of selected qualitative distinguishing features during storage of restored juices from concentrates

MAGDALENA KOPERA, MARTA MITEK

Effect of osmotic dehydration on polyphenols content in dried pears (Pyrus communis i Pyrus pyrifolia)

MAŁGORZATA RZĄCA, DOROTA WITROWA-RAJCHERT

Influence of convective-microwave drying parameters on radical scavenging activity of dried apples

IWONA ŚCIBISZ, MARTA MITEK

Influence of freezing process and frozen storage on anthocyanin contents of highbush blueberries

TOMASZ KRUPA, PIOTR LATOCHA

Antioxidant activity and contents of vitamin C and phenolic compounds in fruit of various hardy kiwifruit (Actinidia lindl.) genotypes

EWA MAJEWSKA, ANNA DELMANOWICZ

The aroma profile in selected bee honey

PRZEMYSŁAW KRAWCZYK, BEATA DRUŻYŃSKA

Comparison of determination of catechins in green and black tea leaves using vanillin assay and HPLC-method

MARTA CIECIERSKA, MIECZYSŁAW W. OBIEDZIŃSKI, MARTA ALBIN

Teas’ contamination by polycyclic aromatic hydrocarbons

WALDEMAR GUSTAW, MACIEJ NASTAJ, BARTOSZ SOŁOWIEJ

The effect of hydrocolloids addition on rheological properties of set yoghurt

MACIEJ NASTAJ, WALDEMAR GUSTAW, BARTOSZ SOŁOWIEJ

The rheological properties of milk desserts obtained from the whey proteins with the addition of different sweeteners

BARTOSZ SOŁOWIEJ

Texture analysis of processed cheese analogs with whey products addition

ANNA BZDUCHA, MIECZYSŁAW W. OBIEDZIŃSKI

The count of Lactobacillus and Bifidobacterium rods and their effect on the content of conjugated linoleic acid in the model ripening cheeses

KAROLINA SZULC, ANDRZEJ LENART

Influence of agglomeration on useful properties of powdered model nutrients for children

SABINA KOKOSZKA, ANDRZEJ LENART

Selected physical properties of whey protein based edible coatings

URSZULA ZŁOTEK, URSZULA GAWLIK-DZIKI

Effect of acidic hydrolysis on the antioxidant properties of alcoholic extracts from the selected spices

DOROTA DEREWIAKA, MIECZYSŁAW W. OBIEDZIŃSKI

The properties of extruded potato starch modyfied by glicyne

KATARZYNA JĘDRZEJKIEWICZ, ANNA FLOROWSKA

Stability and quality of non-cholesterol, low-fat mayonnaise emulsions with inulin

ALEKSANDRA GRASZKIEWICZ, MAŁGORZATA KAŹMIERSKA, JOANNA NIEDBALSKA

The effect with mineral-humine preparations and antioxidants addition to feed on the activity of lysozyme and cystatin in egg white

AGNIESZKA LATOCH

Sonication influence on myofibrillar gels properties during beef ageing

ANNA MICHALSKA, HENRYK ZIELIŃSKI, MARIA SORAL-ŚMIETANA, KAROLINA STEMPIŃSKA

Total phenolics content and antioxidant capacity of rye products after simulated in vitro pH changes in gastrointestinal tract and enzymatic digestion in vitro

EWA ŻARY-SIKORSKA, JERZY JUŚKIEWICZ

The effect exerted by fructans with a different polymerization degree of carbohydrate chain on fermentative processes in the end segment of the alimentary tract in experimental rats

MONIKA TWORKO, ALEKSANDRA MARKUCIŃSKA, ANNA WĘGRZYNEK

Aplication of bioluminescence ATP for level of hygiene estimation at homes