DOROTA KOWALSKA, ELIZA GRUCZYŃSKA, MAGDALENA MASZEWSKA

Technology and chemistry of vegetable oils water and acid degumming processes

JOANNA SZULC, KATARZYNA CZACZYK, GRAŻYNA GOZDECKA

Methods of sprouting – from growing at home to industrial production

MAGDALENA MICHALCZYK, RYSZARD MACURA, GRZEGORZ FIUTAK

Effect of storage conditions on the content of bioactive compounds of thermally non-preserved fruit and vegetable juices

MAGDALENA GAJEWSKA, ANNA GŁOWACKA

Assessing filamentous fungal contamination of dried herbs and spices available in retail health food stores and hypermarkets

ELWIRA WOROBIEJ, MAŁGORZATA PIECYK, GRZEGORZ PERZYNA, JUSTYNA TUROS

Effect of processing and thermally treating buckwheat grains on nutrients

PIOTR JANISZEWSKI, KAROL BORZUTA, DARIUSZ LISIAK, EUGENIA GRZEŚKOWIAK, KRZYSZTOF POWAŁOWSKI, BEATA LISIAK, ŁUKASZ SAMARDAKIEWICZ

Quality of cow meat in individual conformation and fatness classes assessed using EUROP system

PRZEMYSŁAW KOWALCZEWSKI, GRAŻYNA LEWANDOWICZ, MICHAŁ PIĄTEK, MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, ANNA MAŁECKA, WOJCIECH BIAŁAS

Bioactive components from potato juice as pâté additive and effect of its form on pâté quality

PIOTR SZYMAŃSKI, DANUTA KOŁOŻYN-KRAJEWSKA, URSZULA SIEKIERKO, ANETA KERN-JĘDRYCHOWSKA

Effectiveness of Staphylococcus carnosus bacteria in reducing sodium nitrate(III) in model system

AGATA ZNAMIROWSKA, PRZEMYSŁAW ROŻEK, MAGDALENA BUNIOWSKA, DOROTA KALICKA

Dynamics of fermenting low-lactose whey by Saccharomyces bayanus (Bayanus G995) and quality of whey beverages

DOROTA MARTYSIAK-ŻUROWSKA, MAŁGORZATA PUTA, ANNA RODZIK, EDYTA MALINOWSKA-PAŃCZYK

The effect of lyophilization on selected biologically active components (vitamin C, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk

MILENA LIPIŃSKA, MARZENA TOMASZEWSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Analysis of magnitude of food waste and possibility to reduce it using “muda” method at the stage of transporting dairy products

AGNIESZKA KAWECKA, AGNIESZKA CHOLEWA-WÓJCIK

Packaging quality as determinant of food safety in the context of social requirements of consumers