FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2025, 32, 4(145)

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Articles

OSKAR MICHALSKI

Prospects for the application of duckweed in the sustainable food industry

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MERIEM ELKOLLI, FERYAL BELFIHADJ

Livestock as an underestimated source of antibiotic resistance

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NAZMI VELIJA, ZORA UZUNOSKA, VALENTINA VELKOVSKI, VESNA ANTOSKA KNIGHTS, NAZMIJE VELIJA, DRITON SOPA

The identification of the dietary habits of patients with hypertension in Kosovo and the indication of adequate corrective paths

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ŁUKASZ DOMINIAK, WIKTOR BŁOŃSKI, MICHAŁ BRODAWKA, RADOSŁAW BOGUSZ, AGATA MARZEC

The influence of the type of sweetener and liquid ingredient on the selected physical and sensory properties of muffins

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AINAGUL MAMYRALIEVA, SHAFA ALIYEV, OLEKSANDR GUNYA, NAHID ALMASOV, VIRA KUDLAI

Economic efficiency of automated quality control systems in the food industry

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JOANNA STASIAK, JUSTYNA LIBERA, DARIUSZ STASIAK, MONIKA SUJKA, DOROTA TETERYCZ

The use of aquafaba and chicory inulin in the production of vegan meringues: an impact on physicochemical, microbiological and sensory properties

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OLGA MOSKALENKO, JEYHUN VALIYEV, SERHII BOIARCHUK, RADOSTIN VAZOV, KALINA KAVALDZHIEVA

The assessment of the impact of sustainable production methods on economic efficiency in the food industry

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MERRYLIN JAYASEELAN, VADIVEL DEVI MURUGESH, LIGHTY GEORGE, SIVA DHARANI THETCHINA MOORTHY

Comparative physicochemical characterization of traditional hand pound rice and conventionally milled rice

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