EWELINA BASIAK, ANDRZEJ LENART

Starch coatings used in food packaging industry

STANISŁAW TYSZKIEWICZ

Development of world food standardization exemplified by standard for porcine meat in carcasses and commercial cuts

ELŻBIETA BILLER

Effect of selected parameters of raw material on browning index and texture of model product of roasted mincemeat

ANNA MILCZAREK, MARIA OSEK, BOGUSŁAW OLKOWSKI, BARBARA KLOCEK

Comparison between chemical composition of fresh and frozen-stored muscles of broiler chickens fed mixtures containing various amounts of soybean oil, linseed oil, and vitamin E

GRZEGORZ BIENKIEWICZ, ZDZISŁAW DOMISZEWSKI, GRZEGORZ TOKARCZYK, DOMINIKA PLUST

Distribution of lipids and oxidative changes therein in particularized parts of rainbow trout fillets

RYSZARD REZLER, HANNA M. BARANOWSKA

Rheological and water binding properties of fat-in-water type emulsions stabilized by potato starch

MAŁGORZATA WRONIAK, ALEKSANDRA PTASZEK, KATARZYNA RATUSZ

Assessing the effect of pressing conditions in expeller press on quality and chemical composition of rapeseed oil

EWELINA ECKERT, ALEKSANDRA ZAMBROWICZ, MARTA POKORA, ANNA DĄBROWSKA, MAREK SZOŁTYSIK, JÓZEFA CHRZANOWSKA, TADEUSZ TRZISZKA

Application of microbial proteases to obtain egg yolk protein hydrolysates with antioxidant and antimicrobial activity

RADOSŁAW DEMBCZYŃSKI, ALEKSANDRA M. DOLATA, KINGA BOMBCZYŃSKA, WOJCIECH BIAŁAS, TOMASZ JANKOWSKI

Separation of lactoferrin from whey in three-phase extraction systems (TPP method)

BARTOSZ SOŁOWIEJ, WALDEMAR GUSTAW

Effect of calcium chloride on physicochemical properties of processed cheese analogues on the basis of milk proteins and milk fat

KRZYSZTOF SIEMIANOWSKI, JERZY SZPENDOWSKI, KRZYSZTOF BOHDZIEWICZ, PIOTR KOŁAKOWSKI, KATARZYNA PAWLIKOWSKA, JACEK BARDOWSKI, MAGDALENA CHMIELEWSKA, JOANNA ŻYLIŃSKA

Effect of dry matter content in milk on souring dynamics and quality parameters of tvorog curd

JOANNA ROZMIERSKA, ANDRZEJ UZAR, KRYSTYNA M. STECKA, BEATA CHABŁOWSKA, KATARZYNA PIASECKA-JÓŹWIAK, ELŻBIETA SŁOWIK, EMILIA SZKUDZIŃSKA-RZESZOWIAK

Applying lactic acids bacteria starter cultures to produce bread with high content of oat flour

PAULINA PAWŁOWSKA, ANNA DIOWKSZ, EDYTA KORDIALIK-BOGACKA

Gluten-free oat malt as brewing raw material

ELŻBIETA RYTEL, AGNIESZKA NEMŚ, KLAUDIA KUŁAKOWSKA

Effect of pre-drying temperature on content of glycoalcaloids and nitrates(V) during laboratory production of dehydrated cooked potatoes

PIOTR KAFEL, TADEUSZ SIKORA

Utilisation of quality management methods and tools in food sector organizations

JOANNA TRAFIAŁEK, JOANNA PAWŁOWSKA

Effect analysis of training provided to employees in catering company with implemented food safety management system pursuant to ISO standard of 22000 series