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Contents:

Issue 14 (1) 2015 pp.
Abdalbasit Mariod, Bertrand Matthäus, K. Eichner, Ismail H. Hussein
PHENOLIC COMPOUNDS OF THREE UNCONVENTIONAL SUDANESE OILS
 
Issue 14 (1) 2015 pp.
Behnam Alaei and Reza Amiri Chayjan
MODELING OF DRYING NECTARINE UNDER NEAR INFRARED - VACUUM CONDITION
 
Issue 14 (1) 2015 pp.
Ogbonnaya Nwokoro, Odiase Anthonia
Studies on the production of Alkaline α- amylase from Bacillus subtilis CB-18
 
Issue 14 (1) 2015 pp.
Fang Liu, Qian Xu, Ruitong Dai, Yuanying Ni
EFFECTS OF NATURAL ANTIOXIDANTS ON COLOR STABILITY, LIPID OXIDATION AND METMYOGLOBIN REDUCING ACTIVITY IN RAW BEEF PATTIES
 
Issue 14 (1) 2015 pp.
Dorota Najgebauer-Lejko, Małgorzata Tabaszewska, Tadeusz Grega
THE EFFECT OF ADDITION OF SELECTED VEGETABLES ON THE MICROBIOLOGICAL, TEXTURAL AND FLAVOUR PROFILE PROPERTIES OF YOGHURTS
 
Issue 14 (1) 2015 pp.
Milena Alicja Stachelska
INHIBITORY PROPERTIES OF LITHIUM, SODIUM AND POTASSIUM o-, m- and p-COUMARATES AGAINST ESCHERICHIA COLI O157:H7
 
Issue 14 (1) 2015 pp.
Urszula Złotek, Urszula Szymanowska, Barbara Baraniak, Monika Karaś
ANTIOXIDANT ACTIVITY OF POLYPHENOLS OF ADZUKI BEAN (Vigna angularis) GERMINATED IN ABIOTIC STRESS CONDITIONS
 
Issue 14 (1) 2015 pp.
Kobus-Moryson Małgorzata, Gramza-Michałowska Anna
DIRECTIONS ON THE USE OF STEVIA LEAVES (Stevia rebauidana) AS AN ADDITIVE IN FOOD PRODUCTS
 
Issue 14 (1) 2015 pp.
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
Changes of antioxidant potential of pasta fortified with parsley (Petroselinum crispum Mill.) leaves in the light of protein-phenolics interactions
 
Issue 14 (1) 2015 pp.
Honnayakanahalli Marichenne Gowda Manukumar and Sharanaiah Umesha
Assessment of Membrane Stabilizing Activity from Honey: An In-Vitro approach
 

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