MARCELINA KARBOWIAK, DOROTA ZIELIŃSKA

Postbiotics – properties, application and impact on human health

JAGODA O. SZAFRAŃSKA, MAGDALENA POLAK-BERECKA

Plantaricins – biosynthesis, mode of action and potential in ensuring food safety

MAGDALENA KOWALCZYK, AGATA ZNAMIROWSKA

An attempt to use ß-D-galactosidase in the production of probiotic milk ice cream

KAROLINA PYCIA, IRENEUSZ KAPUSTA

Effect of hazelnut and walnut maturity stage and of amount of their additive on physicochemical and antioxidant properties of enriched wheat bread

JOANNA KASZUBA, ZUZANNA POSADZKA, BARBARA KOGUT, GRAŻYNA JAWORSKA, PIOTR KUŹNIAR, AGNIESZKA ŁUKASZEK

Quality assesment of gluten-free muffins from millet and buckweat flours

AGNIESZKA DUDKIEWICZ, BARTŁOMIEJ KOŹNIEWSKI, ANNA SZYMAŃSKA

Application of near infrared spectroscopy to analyse nutritional value of deli products and pastas available on Polish market

WIESŁAW PRZYBYLSKI, DANUTA JAWORSKA, KATARZYNA KAJAK-SIEMASZKO, PIOTR SAŁEK, MATEUSZ LUBAŃSKI

An assessment of meat products with added selected bioactive substances

ANNA FLIS-KACZYKOWSKA, PRZEMYSLAW DMOWSKI

Assessing some selected quality features of citrus fruits

NATALIA ŻUREK, IRENEUSZ KAPUSTA, TOMASZ CEBULAK

Impact of extraction conditions on antioxidant potential of extracts of flowers, leaves and fruits of hawthorn (Crataegus × macrocarpa L.)

GRZEGORZ SUWAŁA

Identification of adulterated fat fraction in selected chocolates

MAGDALENA NIEWCZAS-DOBROWOLSKA, TADEUSZ SIKORA

Evaluation of risk perception of selected food hazards using Perceived Food Risk Index (PFRI)