FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2012, 3 (82)

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Articles

SYLWIA ŻAKOWSKA-BIEMANS

Traditional food from the consumers’ vantage point

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GRETA ADAMCZYK, MAREK SIKORA, MAGDALENA KRYSTYJAN

Methods of measuring thixotropic food products

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JÓZEF KRZYŻEWSKI, NINA STRZAŁKOWSKA, EMILIA BAGNICKA, ARTUR JÓŹWIK, JAROSŁAW O. HORBAŃCZUK

Effects of antioxidants in fat contained in bulky forages on cows’ milk quality

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MAGDALENA WIRKOWSKA, JOANNA BRYŚ, AGATA GÓRSKA, EWA OSTROWSKA-LIGĘZA, KATARZYNA TARNOWSKA

Attempt to enhance milk fat with EPA and DHA acids

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AGNIESZKA WIKIERA, MAGDALENA MIKA

Effect of methyloxantines on emulsification and bioavailability of butter lipids as assessed in vitro

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DOROTA DEREWIAKA, MIECZYSŁAW OBIEDZIŃSKI

Effect of thermal processing on contents of sterols in rapeseed oil and in rapeseed oil-based mixtures

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GRZEGORZ LEŚNIEROWSKI, ROBERT BOROWIAK

Effect of environmental conditions on change in properties of lysozyme in hen egg white

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ANETA CEGIEŁKA

Applying plant oils and fibre preparations to produce chicken meat burgers

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PIOTR ZAPLETAL, KATARZYNA TOMCZYK, WŁADYSŁAW MIGDAŁ, HENRYK PUSTKOWIAK, ANDRZEJ WĘGLARZ

Impact of production stages of atlantic herring (Clupea harengus) cold marinades on profile of fatty acids in fish fat

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KAMILA GODERSKA, TOMASZ RYCHLIK, EWA ANDRZEJEWSKA, ANDRZEJ SZKARADKIEWICZ, ZBIGNIEW CZARNECKI

Antagonistic impact of Lactobacillus acidophilus DSM 20079 and DSM 20242 strains on pathogenic bacteria isolated from people

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PIOTR PATELSKI, URSZULA DZIEKOŃSKA

Effect of sodium selenate (IV) on growth and fermentation activity of baker’s yeast

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IZABELA PRZETACZEK-ROŻNOWSKA, TERESA FORTUNA, KAROLINA PYCIA

Effect of microwave irradiation on selected physical and chemical properties of corn starch and corn maltodextrins showing different dextrose equivalents

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DOROTA PASTUSZKA, HALINA GAMBUŚ, MAREK SIKORA

Nutritional and dietary value of gluten-free rolls with flaxseeds added

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AGNIESZKA NAWIRSKA-OLSZAŃSKA, ANITA BIESIADA, ALICJA Z. KUCHARSKA, ANNA SOKÓŁŁĘTOWSKA

Effect of production method and storage conditions of pumpkin preserves enriched with Japanese quince and cornelian cherry on their physical-chemical properties

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LUBOSŁAWA NOWACZYK

Assessing quality and processing usefulness of Capsicum spp. soft-flesh lines

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SYLWIA SKĄPSKA, BARBARA SOKOŁOWSKA, MONIKA FONBERG-BROCZEK, JOLANTA NIEZGODA, MARTA CHOTKIEWICZ, AGNIESZKA DEKOWSKA

Application of high pressure pasteurization to inactivate spores of Alicyclobacillus acidoterrestris in apple juice

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MARZENA JEŻEWSKA-ZYCHOWICZ, MARIA JEZNACH, MAŁGORZATA KOSICKA-GĘBSKA

Consumers’ interest in functional sweets and consumer preferences

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