BARTOSZ SOŁOWIEJ

Effect of homogenization process on textural properties and meltability of processed cheese analogs

DARIUSZ CUPIAŁ, DOROTA WITROWA-RAJCHERT

Investigating the morphology of powders obtained in a process of spray drying of protein hydrolysates containing maltodextrin

MACIEJ NASTAJ

Effect of changing whipping time on rheological properties of foams produced from various whey protein preparations and powdered egg albumin

ALICJA KOŚMIDER, AGNIESZKA DROŻDŻYŃSKA, KATARZYNA CZACZYK

Possibilities of wastes utilization in the propionic acid fermentation process

DOROTA ZARĘBA

Fatty acid profile of soya milk fermented by various bacteria strains of lactic acid fermentation

DARIUSZ KOWALCZYK, WALDEMAR GUSTAW

Effect of hydrocolloid coatings on quality parameters of french fries

KRZYSZTOF DZIEDZIC, AGNIESZKA DROŻDŻYŃSKA, DANUTA GÓRECKA, KATARZYNA CZACZYK

Contents of some selected antioxidants in buckwheat and products produced during its processing

MAGDALENA FUJARCZUK, MIROSŁAW ŻMIJEWSKI

Wheat bread quality depending on the addition of bran derived from various buckwheat varieties

AGATA WOJCIECHOWICZ, ZYGMUNT GIL

Quality of wheat bread containing different types of dietary fibre

JOANNA KAWA-RYGIELSKA

Simultaneous determination of trichothecenes of type A and B, and zearalenone in corn-products

ŁUKASZ SZWED, JÓZEF BŁAŻEWICZ, AGNIESZKA ZEMBOLD-GUŁA, MICHAŁ PELAK, ANDRZEJ DAWIDOWICZ

Effect of malting time and fractionation of barley grain on malt Kolbach index and content of free amino nitrogen in worts

STANISŁAW KALISZ, KRYSTIAN MARSZAŁEK, MARTA MITEK

Research into the impact of high methoxyl pectin preparations on qualitative parameters of strawberry nectars

MAŁGORZATA RZĄCA, DOROTA WITROWA-RAJCHERT, URSZULA TYLEWICZ, MARCO DALLA ROSA

Mass exchange in osmotic dehydration process of kiwi fruits