FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2021, 28, 1(126)

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Articles

BARBARA STACHOWIAK, KRZYSZTOF BUKOWSKI

New trends in the brewery industry. Functional beers – raw materials and technological aspects of their production

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MONIKA AKIMOWICZ, BARBARA SOKOŁOWSKA

Freezing and freeze-drying as techniques of preserving and storing microorganisms

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BARTOSZ ZIMNICKI, SYLWIA MILDNER-SZKUDLARZ, RADOSŁAW SPYCHAJ, MATEUSZ GUTSCHE

Applying SRC method (Solvent Retention Capacity) to determine technological suitability of wheat flour

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EWA BABICZ-ZIELIŃSKA, JOANNA BARTKOWICZ, MAGDALENA TAŃSKA

Quality of life of the elderly and its determinants

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DOROTA GRABEK-LEJKO, MAŁGORZATA DŻUGAN

Possible applications of honey in COVID-19 treatment – potential mechanisms of action and overview of clinical trials

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IWONA SZYMAŃSKA, ANNA ŻBIKOWSKA, KATARZYNA MARCINIAK-ŁUKASIAK, MAŁGORZATA KOWALSKA

Characteristics of model O/W emulsions with addition of condensed aqueous extract from wild cod

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BARBARA NOSZKA, STANISŁAW PTASZNIK

Characteristics of selected groups of margarines in terms of solid fat content

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KAROL MIŃKOWSKI, MONIKA BARTOSIAK, DARIUSZ CIEMIŃSKI

Effect of chlorophyll pigments on the course of photosensitized oxidation of rapeseed oil

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