FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2008, 4 (59)

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Articles

ADRIANA NOWAK, ZDZISŁAWA LIBUDZISZ

Carcinogens in human gastrointestinal tract

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DANUTA JAWORSKA, LESZEK HEJDUK

Instrumental method of controlling smoothness of natural yoghurt

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ELWIRA WOROBIEJ, ANETA WUJKOWSKA, BEATA DRUŻYŃSKA, RAFAŁ WOŁOSIAK

Antioxidant activity of commercial preparations of whey proteins

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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

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KRZYSZTOF DASIEWICZ, ANDRZEJ PISULA, MIROSŁAW SŁOWIŃSKI, ADAM NOGA

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

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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

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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

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

Assessing the authenticity of some selected chocolates

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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

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ANNA ŻBIKOWSKA, JAROSŁAWA RUTKOWSKA

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

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KATARZYNA RATUSZ, MAGDALENA WIRKOWSKA

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

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JACEK ANIOŁA, ELŻBIETA PIOTROWSKA, KATARZYNA WALCZAK, DANUTA GÓRECKA

Applying micronizated high-fibre preparations in cookies

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TERESA FORTUNA, IZABELA PRZETACZEK

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

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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

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KATARZYNA MARCINIAK-ŁUKASIAK, MARTA SKRZYPACZ

Gluten-free bread concentrate with addition of amaranthus flour

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PRZEMYSŁAW KRAWCZYK, ALICJA CEGLIŃSKA, KAROLINA IZDEBSKA

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

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EWA GONDEK, AGATA MARZEC

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

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AGATA MARZEC, EWA JAKUBCZYK, GRAŻYNA CACAK-PIETRZAK

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

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HANNA MOJSKA, IWONA GIELECIŃSKA, LUCJAN SZPONAR

Study on the acrylamide content in processed cereal products

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EWA GONDEK, PIOTR P. LEWICKI

Moisture diffusion in mixtures of the muesli type

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HANNA KOWALSKA

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

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

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

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EWA JAKUBCZYK, EDYTA WNOROWSKA

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

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KAROLINA LENTAS, DOROTA WITROWA-RAJCHERT

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

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DARIUSZ PIOTROWSKI, JOANNA BIRONT, ANDRZEJ LENART

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

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DOROTA NOWAK, MARCIN KIDOŃ, MAGDALENA SYTA

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

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DOROTA NOWAK, MAGDALENA SYTA

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

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

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

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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

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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

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

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

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ARKADIUSZ SZTERK, PIOTR SZTERK, PIOTR P. LEWICKI

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

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MARTA CIECIERSKA, MIECZYSŁAW OBIEDZIŃSKI, MARTA ALBIN

Contamination of fruit and herbal teas with polycyclic aromatic hydrocarbons

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RAFAŁ WOŁOSIAK, MARTA MAZURKIEWICZ, BEATA DRUŻYŃSKA, ELWIRA WOROBIEJ

Antioxidant activity of the selected green teas

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