Aim and scope
The original scientific peer-reviewed papers published in ACTA Scientiarum Polonorum Technologia Alimentaria journal cover all aspects of food science from raw materials properties through processing and economical aspects up to quality of final products and their nutritional acceptability and usability.
It involves fundamental and applied research, including all subjects of food science and human nutrition with pointing out at their interface.
All of these problems can be put into two main topics:
- Food Technology
- role of raw materials in food processing
- all technological and engineering aspects of food processing and influence of all processing parameters on food quality,
- systems and methods of controlling and modification of food properties,
- effects of processing on the chemical/biochemical composition and safety and nutritional properties of food,
- food biotechnology and microbiology,
- environmental aspects of food processing technologies,
- production of novel food,
- economical aspects of food processing modifications,
- any subject at the interface between food processing and food quality and human nutrition.
- Human nutrition
- functional foods developments
- effects of processing and storage on the stability and biological activity of bioactive food components and their metabolites,
- clinical tests of foods
- consumer preferences of standard and novel food,
- diet and nutritional status assessment
- aspects of food processing influence on safety and bioavailability food components,
- nutritional and health impacts of foods and food components.