FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2008, 1 (56)

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Articles

TADEUSZ KOŁCZAK

Beef quality

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MAREK SIKORA, MAGDALENA KRYSTYJAN

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

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DOROTA GAŁKOWSKA, TERESA FORTUNA

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

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ZBIGNIEW RZEDZICKI, ANNA WIRKIJOWSKA

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

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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

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ANNA STASIAK, ANETA ULANOWSKA

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

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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

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MIROSŁAWA SZLACHTA, MARIA MAŁECKA

Antioxidant properties of fruit teas

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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

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EUGENIA CZERNYSZEWICZ

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

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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

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PIOTR POKRZYWA, EWA CIEŚLIK

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

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WIESŁAW ŁUKASIŃSKI

Organic product quality management

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