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OALib Journal期刊
ISSN: 2333-9721
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Acta Scientiarum Polonorum : Technologia Alimentaria
ISSN Print: 1644-0730
ISSN Online:
主页:
http://www.food.actapol.net
分享:
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The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages
Agnieszka Bilska
,
Magdalena Rudzińska
,
Ryszard Kowalski
,
Krystyna Krysztofiak
The occurrence and identification of microbiological contamination in fuel ethanol production
Katarzyna Leja
,
Magdalena Broda
Quality maintenance improvement of Pleurotus ostreatus mushrooms by modified atmosphere packaging
Maria Sapata
,
Ana Ramos
,
Armando Ferreira
,
Luis Andrada
Ammonia disinfection of corn grains intended for ethanol fermentation
Magdalena Broda
,
W？odzimierz Grajek
Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions
Gra？yna Bortnowska
A study of antioxidant properties from Garcinia mangostana L. pericarp extract
Arasali Sulaiman Zarena
,
Kadimi Udaya Sankar
Effect of fermentation and extrusion on the release of selected minerals from lupine grain preparations
Joanna Suliburska
,
Zbigniew Krejpcio
,
Eleonora Lampart-Szczapa
,
Rafa？ W. Wójciak
Milk proteins as precursors of bioactive peptides
Marta Dziuba
,
Bart？omiej Dziuba
,
Anna Iwaniak
Effect of lacto-ovo-vegetarian diet on serum vitamin B12 concentrations – five-year prospective study
Edyta M？dry
,
Aleksandra Lisowska
,
Ma？gorzata Chabasińska
,
Juliusz Przys？awski
Fed-batch simultaneous saccharification and ethanol fermentation of native corn starch
Daria Szymanowska
,
W？odzimierz Grajek
The health benefits of chocolate enrichment with dried fruits
？zlem ？a&#&#nd&#
,
Semih ？tle？
Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose
Renata Zawirska-Wojtasiak
,
Marek Siwulski
,
Sylwia Mildner-Szkudlarz
,
Erwin W？sowicz
The role of diet in treatment of lipid metabolism disorders
Julita Regu？a
Probiotics in fermented meat products
Danuta Ko？o？yn-Krajewska
,
Zbigniew Józef Dolatowski
PCR methods in meat species identification as a tool for the verification of regional and traditional meat products
Anita Spychaj
,
Paul Edward Mozdziak
,
Edward Pospiech
The effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of Caco-2 cells
Aleksandra Duda-Chodak
,
Dorota Markiewicz
,
Piotr Pierzchalski
Response surface optimization of manufacturing of dietary starch products
Joanna Le Thanh-Blicharz
,
Wojciech Bia？as
,
Gra？yna Lewandowicz
Applicability of unconventional energy raw materials in ethanol production
Ma？gorzata Gumienna
,
Ma？gorzata Lasik
,
Zbigniew Czarnecki
,
Katarzyna Szambelan
The flow cytometric analysis of lupin proteins’ potential to induce the respiratory burst in human neutrophils
Patrycja K？os
,
Barbara Poniedzia？ek
,
Eleonora Lampart-Szczapa
,
Justyna Gralik
Flocculants application for precipitation and separation of proteins from Lens culinaris cv. Tina
Barbara Baraniak
,
Micha？ ？wieca
,
Agnieszka S？owik
Role of p-aminobenzoic acid (PABA) in modeling selected properties of bakery yeast
Iwona Gientka
,
Karolina Gut
,
Wanda Duszkiewicz-Reinhard
Physicochemical and sensory characteristics of sheep kefir during storage
Dorota Cais-Sokolińska
,
Romana Danków
,
Jan Pikul
Using the bioluminescence and microbiological contact methods in sustaining a proper hygienic level in food processing plants
Dorota Cais-Sokolińska
,
Jan Pikul
Content of odd-numbered carbon fatty acids in the milk of lactating women and in infant formula and follow-up formula
Dorota Martysiak-？urowska
The effect of antioxidants on Lactobacillus casei cultures
Aleksandra Duda-Chodak
,
Tomasz Tarko
,
Mateusz Statek
Antioxidant potential of herbs extracts and impact on HepG2 cells viability
Anna Gramza-Micha？owska
,
Zyta Abramowski
,
Eduardo Jovel
,
Marzanna Hes
The influence of selected additives on shelf-life of ground meat
Justyna Kaczmarek-Duszek
,
Agnieszka Bilska
,
Krystyna Krysztofiak
,
Waldemar Uchman
The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas
Waldemar Kmiecik
,
Zofia Lisiewska
,
Jacek S？upski
,
Piotr G？bczyński
Effect of pre-freezing and culinary treatment on the content of amino acids of green pea
Zofia Lisiewska
,
Jacek S？upski
,
Waldemar Kmiecik
,
Piotr G？bczyński
Influence of hydrocolloids on quality of baked goods
Zlatica Kohajdová
,
Jolana Karovi？ová
Technological quality of grain of spring wheat cultivated as pure varieties and their mixtures
Miros？aw ？mijewski
,
Zygmunt Gil
Nutritional value and baking application of spelt wheat
Zlatica Kohajdova
,
Jolana Karovicova
Physico-chemical properties and antioxidant activity of selected plum cultivars fruit
Dorota Walkowiak-Tomczak
,
Julita Regu？a
,
Grzegorz ？ysiak
Proteolytic modification of selected legume flours
Barbara Baraniak
,
Micha？ ？wieca
Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26° C)
H.Hulya Orak
,
Serap Kayisoglu
Tea extracts antioxidative potential in emulsified lipid systems
Anna Gramza-Micha？owska
,
Marzenna H？？
,
Józef Korczak
Changes in daily dietary supply of energy and basic nutrients to pensioners between 1989-2004
El？bieta Sikora
,
Teresa Leszczyńska
,
Miros？aw Pysz
Comparision of growth of Lactobacillus acidophilus and Bifidobacterium Bifidum species in media suplemented with selected saccharides including prebiotics
Kamila Goderska
,
Jacek Nowak
,
Zbigniew Czarnecki
Changes of body composition during weight reduction program based on the diet and physical exercises and long term effectiveness of this therapy in obese adolescents
Julita Regu？a
,
Jan Jeszka
Waste products from fruit and vegetable processing as potential sources for food enrichment in dietary fibre
Agnieszak Nawirska
,
Cecylia Uklańska
The effect of tea infusion on the proliferation of selected bacteria important for the human intenstinal tract
Magdalena Michalczyk
,
Agnieszka Zawi？lak
Effect of the corn grain storage method on saccharification and ethanol fermentation field
Jacek Nowak
,
Katarzyna Szambelan
,
Harri Miettinen
,
W？odzimierz Nowak
Vegetable products as HACCP system’s subject in modern gastronomy
Anna Gramza-Micha？owska
,
Józef Korczak
Physicochemical and antioxidant properties of selected polish grape and fruit wines
Tomasz Tarko
,
Aleksandra Duda-Chodak
,
Pawe？ Sroka
,
Pawe？ Satora
The sources of natural antioxidants
El？bieta Sikora
,
Ewa Cie？lik
,
Kinga Topolska
In vitro cholesterol uptake by Lactobacillus acidophilus isolates
Ma？gorzata Ziarno
Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds
Marek Szmigielski
,
Agnieszka Sagan
,
Stanis？aw Matyka&searchField=authors">
Stanis？aw Matyka
Effect of nitrogen fertilisation of durum wheat varieties on some characteristics important for pasta production
Agnieszka Makowska
,
Wiktor Obuchowski
,
Hanna Sulewska
,
Wies？aw Koziara
SPECIES IDENTIFICATION OF MEAT BY ELECTROPHORETIC METHODS
Magdalena Montowska
,
Edward Pospiech
Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking
Marek Wianecki
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