MAREK GIBIŃSKI

Oat’s β-glucans as a functional food compound

AGNIESZKA KOŚCIELNY, MAREK GIBIŃSKI

The profile of oat starches isolated from various forms of oats

ANNA DIOWKSZ, DANUTA SUCHARZEWSKA, WOJCIECH AMBROZIAK

Impact of starch mixture composition on properties of gluten-free bread

ANNA KORUS, WALDEMAR KMIECIK, ZOFIA LISIEWSKA

Effect of time and temperature conditions of storage on the quality of canned poppy seed paste

DOROTA ZARĘBA, MAŁGORZATA ZIARNO, MIECZYSŁAW OBIEDZIŃSKI, ANNA BZDUCHA

Profile of volatile compounds produced in models of non-fermented and fermented milk with the use of yoghurt bacteria

EWA STASIUK, PIOTR PRZYBYŁOWSKI

Impact of a modified application method of KNO3 on transformations of nitrate (V) and (III) occurring while the Tykocinski cheese ripens

ROMAN NIEDZIÓŁKA, KRYSTYNA PIENIAK-LENDZION, ELŻBIETA HOROSZEWICZ, GRAŻYNA REMISZEWSKA

Impact of linseeds on the slaughter value and meat quality of the improved white race buck kids

GRAŻYNA KRASNOWSKA, ANNA SALEJDA

The selected quality properties of carcass fat of fatteners from various pig genetic lines

EWA MAJEWSKA

Validation of the selected methods of determining aspartame content in sweeteners

EUGENIA CZERNYSZEWICZ

The application of principal component analysis to characterize a consumer structure of apple quality

ANNA BOGACKA, BEATA NAWROT, MILENA GRYZA, EDYTA BALEJKO, ELŻBIETA KUCHARSKA

Estimating the knowledge of mediterranean diet principles among the patients from cardiologic clinics and their following those principles

TERESA LESZCZYŃSKA, ELŻBIETA SIKORA, RENATA BIEŻANOWSKA-KOPEĆ, KATARZYNA PYSZ, ESTERA NOWACKA

Evaluating the correctness of balancing the daily diets of the elderly living in the selected residential care homes and in a nursing house