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Acta Scientiarum Polonorum : Technologia Alimentaria

ISSN Print: 1644-0730

ISSN Online:

主页: http://www.food.actapol.net

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The effect of proteolytic activity on the technological value of wheat flour from pre-harvest sprouted grain

Danuta Dojczew,Ma？gorzata Sobczyk

The biological activity of wheat, rye and triticale varieties harvested in four consecutive years

Dorota Piasecka-Kwiatkowska,Dorota Madaj,Jerzy R. Warchalewski

Quality assurance systems in food industry and health security of food

Justyna Knaflewska,Edward Pospiech

Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products

Marta Ciecierska,Mieczys？aw Obiedziński

Changes in antioxidant activity of black chokeberry juice concentrate solutions during storage

Dorota Walkowiak-Tomczak

The influence of cholesterol and biomass concentration on the uptake of cholesterol by Lactobacillus from MRS broth

Ma？gorzata Ziarno

Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient

Julita Regu？a,Marek Siwulski

INVESTIGATIONS INTO MAGNESIUM BIOSORPTION BY WASTE BREWERY YEAST SACCHAROMYCES UVARUM

Ma？gorzata Gniewosz,Wanda Duszkiewicz-Reinhard,Stanis？aw B？a？ejak,Joanna Sobiecka

Purification process influence on green tea extracts’ polyphenol content and antioxidant activity

Anna Gramza-Micha？owska,Józef Korczak,Marzanna H？？

YOUNG PURCHASERS OF FOOD

Iwona Kowalczuk

Canned fish products contamination by polycyclic aromatic hydrocarbons

Marta Ciecierska,Mieczys？aw Obiedziński

AN ATTEMPT TO APPLY A PULLULAN AND PULLULAN-PROTEIN COATINGS TO PROLONG APPLES SHELF-LIFE STABILITY

Anna Chlebowska-？migiel,Ma？gorzata Gniewosz,Ewa ？wińczak

The assessment of food consumption patterns of female students of a selected catering school

Teresa Leszczyńska,Pawe？ M. Pisulewski,Renata Bie？anowska-Kope？,Joanna Kapusta

CHANGES OF THE SELECTED PROPERTIES OF LACTOBACILLUS PLANTARUM ATCC 4080 DURING STORAGE OF MALT BEVERAGE

Joanna Kraszewska,Wies？aw Wzorek

Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

Tope Olukayode Popoola,Adelodun Kolapo,Oluwatoyin Afolabi

Modifications of spectrophotometric methods for antioxidative vitamins determination convenient in analytic practice

Maciej Rutkowski,Krzysztof Grzegorczyk

Antioxidant properties of different fruit seeds and peels

Aleksandra Duda-Chodak,Tomasz Tarko

THE INFLUENCE OF TIME AND TYPE OF SOLVENT ON EFFICIENCY OF THE EXTRACTION OF POLYPHENOLS FROM GREEN TEA AND ANTIOXIDANT PROPERTIES OBTAINED EXTRACTS

Beata Dru？yńska,Agnieszka St？pniewska,Rafa？ Wo？osiak

The effect of composition of hydrocolloids on properties of gluten-free bread

Halina Gambu？,Marek Sikora,Rafa？ Ziobro

CHOLESTEROL ASSIMILATION BY COMMERCIAL YOGHURT STARTER CULTURES

Ma？gorzata Ziarno,Ewa S？kul,Alvaro Aguado Lafraya

Effects of Aronia melanocarpa polyphenols on oxidative metabolism and apoptosis of neutrophils from obese and non-obese individuals

Ma？gorzata Zielińska-Przyjemska,Anna Olejnik,Agnieszka Dobrowolska-Zachwieja,W？odzimierz Grajek

TECHNOLOGICAL PROPERTIES OF WORTS OBTAINED FROM MALTS OF NAKED BARLEY GRAIN

Józef B？a？ewicz,Marek Liszewski,Agnieszka Zembold

THE EFFECT OF NATURAL ANTIOXIDANTS ON THE OXIDATIVE PROCESSES IN BEEF

Ma？gorzata Karwowska,Zbigniew J. Dolatowski

Applications of ultrasound in food technology

Zbigniew J. Dolatowski,Joanna Stadnik,Dariusz Stasiak

The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

Ró？a Biegańska-Marecik,Janusz Czapski

Application of HPLC and GC/MS to quantification of phenylalanine in chosen kinds of food for particular nutritional uses

Ma？gorzata Piecyk,Agnieszka ？rama,Anna Bzducha,Mieczys？aw Obiedziński

Popularity of processed foodstuffs for infants and small children among parents

Danuta Górecka,Barbara Szczepaniak,Krystyna Szymandera-Buszka,Ewa Flaczyk

Influence of titanium treatment on antioxidants content and antioxidant activity of strawberries

Katarzyna Skupień,Jan Oszmiański

Antioxidant vitamin contents of Capsicum annuum fruit extracts as affected by processing and varietal factors

Irena Perucka,Ma？gorzata Materska

Proteins as the source of physiologically and functionally active peptides

Anna Iwaniak,Piotr Minkiewicz

An objective method to assess bioluminescent properties of selected bacterial strains

Bo？ena Danyluk,Waldemar Uchman,Piotr Konieczny,Agnieszka Bilska

The influence of extrusion on the content of polyphenols and antioxidant/antiradical activity of rye grains (Secale cereale L.)

Dorota Gumul,Jaros？aw Korus,Bohdan Achremowicz

Retrogradation of rye starch pastes

Anna Nowotna,Krzysztof Buksa,Halina Gambu？,Rafa？ Ziobro

The level of nutrition knowledge in woman with diagnosed thyroid diseases

Katarzyna Waszkowiak,Joanna Rogalewska

The changes of antioxidant properties in highbush blueberries (Vaccinium corymbosum L.) during freezing and long-term frozen storage

Iwona ？cibisz,Marta Mitek

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