DANUTA JAWORSKA, LESZEK HEJDUK

Instrumental method of controlling smoothness of natural yoghurt

ELWIRA WOROBIEJ, ANETA WUJKOWSKA, BEATA DRUŻYŃSKA, RAFAŁ WOŁOSIAK

Antioxidant activity of commercial preparations of whey proteins

WIESŁAW PRZYBYLSKI, DANUTA JAWORSKA, EWA CZARNIECKA-SKUBINA, KATARZYNA KAJAK-SIEMASZKO

Estimating the possibility of isolating high quality culinary meat on the basis of fattener meatiness and colour & pH measurements using cluster analysis

KRZYSZTOF DASIEWICZ, ANDRZEJ PISULA, MIROSŁAW SŁOWIŃSKI, ADAM NOGA

The use of video image analysis to estimate quality of cured pork trimmings of class II

MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA, MICHAŁ PIĄTEK, KRYSTIAN MICHALSKI

Effect of replacing animal fat with vegetable fat & with wheat fibre on the quality of batters and finely comminuted sausages

DOROTA DEREWIAKA, MIECZYSŁAW OBIEDZIŃSKI, KATARZYNA ROBAK

Content of fat, cholesterol and cholesterol oxidation products in meat dumpling stuffing during storage in cooling and freezing conditions

JOLANTA KOWALSKA, ANNA BZDUCHA, DOROTA DEREWIAKA, KATARZYNA KOPAŃSKA, ANETA NITEK

Assessing the authenticity of some selected chocolates

MAŁGORZATA WRONIAK, MAŁGORZATA ŁUBIAN

Assessing the oxidative stability of cold pressed rapeseed and sunflower oils with oregano extract added using the Rancimat & schaal oven tests

ANNA ŻBIKOWSKA, JAROSŁAWA RUTKOWSKA

Composition of fatty acids against quality & technological usefulness of fats in the baking process

KATARZYNA RATUSZ, MAGDALENA WIRKOWSKA

Content of trans isomers of fatty acids in some selected confectionery products and potato chips

JACEK ANIOŁA, ELŻBIETA PIOTROWSKA, KATARZYNA WALCZAK, DANUTA GÓRECKA

Applying micronizated high-fibre preparations in cookies

TERESA FORTUNA, IZABELA PRZETACZEK

Effect of saccharose and artificial sweeteners on the selected rheological properties of commercial modified starches

JOLANTA KRZYCZKOWSKA, IZABELA STOLARZEWICZ, EWA BIAŁECKAFLORJAŃCZYK

Research into the catalytic effect of Saccharomyces cerevisiae baker’s yeast on the hydrolysis of esters using gas chromatography

KATARZYNA MARCINIAK-ŁUKASIAK, MARTA SKRZYPACZ

Gluten-free bread concentrate with addition of amaranthus flour

PRZEMYSŁAW KRAWCZYK, ALICJA CEGLIŃSKA, KAROLINA IZDEBSKA

Comparing rheological properties of dough and quality of bread made of spelt and common wheat flours

EWA GONDEK, AGATA MARZEC

Correlations among some selected characteristics of crispbread texture, determined instrumentally and sensorily

AGATA MARZEC, EWA JAKUBCZYK, GRAŻYNA CACAK-PIETRZAK

Attempt to apply acoustic emission method to study grains of spring and winter wheat varieties

HANNA MOJSKA, IWONA GIELECIŃSKA, LUCJAN SZPONAR

Study on the acrylamide content in processed cereal products

EWA GONDEK, PIOTR P. LEWICKI

Moisture diffusion in mixtures of the muesli type

HANNA KOWALSKA

Effect of temperature on mass transfer in apples osmotically dehydrated in sucrose solution

MONIKA JANOWICZ, EWA DOMIAN, ANDRZEJ LENART, WANDA POMARAŃSKA-ŁAZUKA

Profile of convective drying process of osmotically dehydrated apples in sucrose solution

EWA JAKUBCZYK, EDYTA WNOROWSKA

Effect of air temperature on the drying profile of foamed concentrated apple juice

KAROLINA LENTAS, DOROTA WITROWA-RAJCHERT

Effect of blanching conditions of celeriac tissue on the texture properties of dried material

DARIUSZ PIOTROWSKI, JOANNA BIRONT, ANDRZEJ LENART

Colour and physical proprieties of osmotically dehydrated and freeze-dried strawberries

DOROTA NOWAK, MARCIN KIDOŃ, MAGDALENA SYTA

Assessing changes in antioxidant activity of dried red beet and celeriac depending on individual operations applied

DOROTA NOWAK, MAGDALENA SYTA

Kinetics of water sorption by dried red beet as a method of quality estimation

SYLWIA SKĄPSKA, LUBOMIŁA OWCZAREK, URSZULA JASIŃSKA, AURELIA HAŁASIŃSKA, JOANNA DANIELCZUK, BARBARA SOKOŁOWSKA

Changes in the antioxidant capacity of edible mushrooms during lactic acid fermentation

RÓŻA BIEGAŃSKA-MARECIK, DOROTA WALKOWIAK-TOMCZAK, ELŻBIETA RADZIEJEWSKA-KUBZDELA

Changes in the content of nitrates (III) and (V) in the minimally processed spinach packed and stored in modified atmosphere

ELŻBIETA RADZIEJEWSKA-KUBZDELA, DOROTA WALKOWIAK-TOMCZAK, RÓŻA BIEGAŃSKA-MARECIK

Effect of packaging and storage in modified atmosphere on the content of nitrates (V) & (III) in coleslaw mix and on its sensory and physicochemical properties

ARKADIUSZ SZTERK, EWA SOSIŃSKA, MIECZYSŁAW W. OBIEDZIŃSKI, PIOTR P. LEWICKI

Method for obtaining natural α- and β-carotene preparation from carrot

ARKADIUSZ SZTERK, PIOTR SZTERK, PIOTR P. LEWICKI

Detecting hydrogen peroxide using a ‘chemiluminometer’ device constructed by the authors

MARTA CIECIERSKA, MIECZYSŁAW OBIEDZIŃSKI, MARTA ALBIN

Contamination of fruit and herbal teas with polycyclic aromatic hydrocarbons

RAFAŁ WOŁOSIAK, MARTA MAZURKIEWICZ, BEATA DRUŻYŃSKA, ELWIRA WOROBIEJ

Antioxidant activity of the selected green teas