FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2015, 6 (103)

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Articles

MACIEJ TACZANOWSKI

Legal definitions in food law – reasons of forming and forms

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NATALIA SKIEPKO, IWONA CHWASTOWSKA-SIWIECKA, JACEK KONDRATOWICZ

Properties of lycopene and utilizing it to produce functional foods

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JOANNA KOŁODZIEJCZYK-CZEPAS, ANNA STOCHMAL

Clovamide and its derivatives as bioactive phenolic compounds of plant origin

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RADOSŁAW 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

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MACIEJ BILEK, KINGA STAWARCZYK, AGNIESZKA SIEMBIDA, MACIEJ STRZEMSKI, MARCIN OLSZEWSKI, EWA CIEŚLIK

Content of sugars in tree saps from the Podkarpacie region

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HANNA 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

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ADAM P. KUCZYŃSKI, BOHDAN ACHREMOWICZ, CZESŁAW PUCHALSKI

Comparing apparent viscosity of gruels produced from instant cereal flakes

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ANNA SZOSLAND-FAŁTYN, BEATA BARTODZIEJSKA, JOANNA KRÓLASIK, BEATA PAZIAKDOMAŃSKA

Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat

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BOŻENA STODOLAK, ANNA STARZYŃSKA-JANISZEWSKA, AGNIESZKA WIKIERA

Effect of flaxseed oil cake addition on antioxidant potential of grass pea tempeh

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ZYGMUNT 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

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GENOWEFA 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

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WALDEMAR 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

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ANNA MITUNIEWICZ-MAŁEK, MAŁGORZATA ZIARNO, IZABELA DMYTRÓW

Application of frozen goat’s milk to production of potentially probiotic fermented drink

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MONIKA GARBOWSKA, ILONA STEFAŃSKA, MARLENA MŁYNEK

Peptidase activity of selected heat-treated Lactobacillus strains

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