MAREK SIKORA, MAGDALENA KRYSTYJAN

Interactions between starch from different botanical sources and non-starchy hydrocolloids

DOROTA GAŁKOWSKA, TERESA FORTUNA

The characteristics of gels made up of potato starch with some selected saccharides added

ZBIGNIEW RZEDZICKI, ANNA WIRKIJOWSKA

Chemical composition profile of some selected barley products with the fractional composition of dietary fibre taken into consideration

AGNIESZKA NAWIRSKA, ANNA SOKÓŁ-ŁĘTOWSKA, ALICJA Z. KUCHARSKA, ANITA BIESIADA, MALWINA BEDNAREK

Comparing the contents of dietary fibre fractions in some varieties of Cucurbita maxima and Cucurbita pepo

ANNA STASIAK, ANETA ULANOWSKA

Antioxidant activity of the new bean cultivars (Phaseolus vulgaris L.)

MARIAN REMISZEWSKI, MAŁGORZATA KULCZAK, KRZYSZTOF PRZYGOŃSKI, EUGENIUSZ KORBAS, MARIA JEŻEWSKA

Changes in the antioxidant activity of ‘red kidney’ bean seeds (Phaseolus vulgaris L.) owing to various hydrothermal processing methods applied

MIROSŁAWA SZLACHTA, MARIA MAŁECKA

Antioxidant properties of fruit teas

DARIUSZ KŁÓDKA, MACIEJ BOŃKOWSKI, ARKADIUSZ TELESIŃSKI

Content profile of some selected methylxanthines and phenolic compounds in infusions of various tea types in a crumbled form (dust and fannings) depending on the brewing time

EUGENIA CZERNYSZEWICZ

The importance of some selected qualitative features of apples for the buyers

JERZY SZPENDOWSKI, EMIL SZYMAŃSKI, MONIKA BIAŁOBRZEWSKA, AGNIESZKA KWIATKOWSKA

The effect of calcium chloride addition and heating the milk on the chemical composition and nutritive value of salami cheese

PIOTR POKRZYWA, EWA CIEŚLIK

Evaluation of the nutrition practices for patients in the hospitals located in the Malopolska Province

WIESŁAW ŁUKASIŃSKI

Organic product quality management