PIOTR P. LEWICKI

Sprouts as source of valuable nutritients

BOHDAN ACHREMOWICZ, WIKTOR BERSKI, HALINA GAMBUŚ

Applying Solvent Retention Capacity method (SRC) to evaluate technological quality of wheat flours

ZOFIA KAROLINI-SKARADZIŃSKA, ANNA CZUBASZEK, DOROTA ŁUCZAK, ANNA FRĄCZAK

Quality of wheat dough and bread containing whey additive

RENATA STANISŁAWCZYK, MARIUSZ RUDY, BERNADETTA ŚWIĄTEK

The occurrence of mycotoxins in cereals and cereal products present in retail outlets in the province of Podkarpacie

MAŁGORZATA MIŚNIAKIEWICZ

Effect of fermentation process on contamination level in bread dough

ALDONA SOBOTA, MARTA DOBOSZ

Quality of whole grain pasta available in market

TOMASZ TARKO, ALEKSANDRA DUDA-CHODAK, PIOTR POGOŃ

Profile of Japanese quince and cornelian cherry fruit

ALEKSANDRA SZYDŁOWSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Applying potencially probiotic bacterial strains to pumpkin pulp fermentation

DARIUSZ KOWALCZYK, EWA PIKULA, BARBARA BARANIAK

Effect of edible protein-wax coating on quality of cold-stored broccoli

EMILIA BERNAŚ, GRAŻYNA JAWORSKA

Content of amino acids in frozen and canned sterilized products of Boletus edulis (Bull: Fr.) mushroom

KAROL MIŃKOWSKI, STANISŁAW GRZEŚKIEWICZ, MAŁGORZATA JERZEWSKA, MAGDALENA ROPELEWSKA

Chemical composition profile of plant oils with high content of linolenic acids

EWELINA SIEPKA, ŁUKASZ BOBAK, TADEUSZ TRZISZKA

Fractionation of egg yolk to obtain preparations enriched in biologically active substances

ALEKSANDRA SUŁEK, EWA DOMIAN

Effect of homogenization pressure on surface fat content in spray-dried emulsions stabilized with milk proteins

MAREK ALJEWICZ, GRAŻYNA CICHOSZ, MARIKA KOWALSKA

Effect of Lactobacillus rhamnosus Howaru and Lactobacillus acidophilus Howaru probiotic cultures on sensory quality of edam cheese

EUGENIA GRZEŚKOWIAK, KAROL BORZUTA, DARIUSZ LISIAK, JAN STRZELECKI, PIOTR JANISZEWSKI

Physical-chemical and sensory properties, as well as composition of fatty acids in longissimus dorsi muscle of PL x PLW and PL x (D x P) pig cross breeds

HANNA JANKOWIAK, MARIA BOCIAN, WOJCIECH KAPELAŃSKI, ALEKSANDRA ROŚLEWSKA

The relationship between carcass fatness and intramuscular fat content, and fatty acids profile in pig meat

EWA DĄBROWSKA, MONIKA MODZELEWSKA-KAPITUŁA, ALEKSANDRA KWIATKOWSKA, BARBARA JANKOWSKA, MAREK CIERACH

Effect of thermal processing in steam environment on texture, juiciness, and collagen solubility in beef top blade muscle

MARTA CHMIEL, KRZYSZTOF DASIEWICZ, MIROSŁAW SŁOWIŃSKI

Quality evaluation of beef trimmings by video image analysis

MARIOLA FRIEDRICH, ZUZANNA GOLUCH-KONIUSZY, JOANNA SADOWSKA

Assessing the effect of diet composition and of supplementing it with B-group vitamins on protein metabolism in model studies involving rats

KATARZYNA PYSZ-IZDEBSKA, TERESA LESZCZYŃSKA, ANETA KOPEĆ, ESTERA NOWACKA, BARBARA BUGAJ

Meeting the demand for energy and selected nutritients in diets of residents of one selected Residential Care Home for adults and evaluation of their anthropometric parameters

GRAŻYNA MORKIS

The level of implementing GHP, GMP, and HACCP systems into the food industry