NATALIA SKIEPKO, IWONA CHWASTOWSKA-SIWIECKA, JACEK KONDRATOWICZ
Properties of lycopene and utilizing it to produce functional foods
Full text AbstractJOANNA KOŁODZIEJCZYK-CZEPAS, ANNA STOCHMAL
Clovamide and its derivatives as bioactive phenolic compounds of plant origin
Full text AbstractRADOSŁAW DEMBCZYŃSKI, WOJCIECH BIAŁAS, ANNA OLEJNIK, PRZEMYSŁAW KOWALCZEWSKI, AGNIESZKA DROŻDŻYŃSKA, TOMASZ JANKOWSKI
Separation of anthocyanins from black carrot, chokeberry, blackcurrant, and elderberry with the use of preparative chromatography
Full text AbstractMACIEJ BILEK, KINGA STAWARCZYK, AGNIESZKA SIEMBIDA, MACIEJ STRZEMSKI, MARCIN OLSZEWSKI, EWA CIEŚLIK
Content of sugars in tree saps from the Podkarpacie region
Full text AbstractHANNA M. BARANOWSKA, MAREK SIKORA, MAGDALENA KRYSTYJAN, PIOTR TOMASIK, ANNA DOBOSZ, EDYTA M. KUTYŁA-KUPIDURA
Application of NMR method to analyse water binding in starch pastes
Full text AbstractADAM P. KUCZYŃSKI, BOHDAN ACHREMOWICZ, CZESŁAW PUCHALSKI
Comparing apparent viscosity of gruels produced from instant cereal flakes
Full text AbstractANNA SZOSLAND-FAŁTYN, BEATA BARTODZIEJSKA, JOANNA KRÓLASIK, BEATA PAZIAKDOMAŃSKA
Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat
Full text AbstractBOŻENA STODOLAK, ANNA STARZYŃSKA-JANISZEWSKA, AGNIESZKA WIKIERA
Effect of flaxseed oil cake addition on antioxidant potential of grass pea tempeh
Full text AbstractZYGMUNT LITWIŃCZUK, ALICJA MATWIJCZUK, ANETA BRODZIAK
Food energy, physical properties, and processing suitability of milk from cows of Polish red whitebacked and simmental breeds kept using low-input system
Full text AbstractGENOWEFA BONCZAR, KRZYSZTOF MACIEJOWSKI, JACEK DOMAGAŁA, DOROTA NAJGEBAUERLEJKO, MAREK SADY, MARIA WALCZYCKA, MONIKA WSZOŁEK
Effect of probiotic starter cultures on cholesterol level in fermented milk drinks
Full text AbstractWALDEMAR GUSTAW, JUSTYNA KOZIOŁ, ADAM WAŚKO, KATARZYNA SKRZYPCZAK, MONIKA MICHALAK-MAJEWSKA, MACIEJ NASTAJ
Physicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations
Full text Abstract