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Issue 13 (4) 2014

October - December 2014
Issue 13 (4) 2014 - Cover
Reviewers - 2014
Issue 13 (4) 2014 - Contents


Issue 13 (4) 2014 pp. 341-350 , topic: Food technology
Anna Chwastek
Methods to increase the rate of mass transfer during osmotic dehydration of foods
Issue 13 (4) 2014 pp. 351-358 , topic: Food technology
He Chen, Jianhua Zhang, Guowei Shu
Screening of probiotic goat milk tablets using Plackett-Burman design
Issue 13 (4) 2014 pp. 359-373 , topic: Food technology
A. E. Fayed, Azza M. Farahat, A. E. Metwally, M. S. Massoud and A. O. Emam
Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics
Issue 13 (4) 2014 pp. 375-383 , topic: Food technology
Chakkere Shivamadhu Madhu, Honnayakanahalli Marichenne Gowda Manukumar, Puttalingaiah Basavaraju
New-vista in fi nding antioxidant and anti-infl ammatory property of crude protein extract from Sauropus androgynus leaf
Issue 13 (4) 2014 pp. 385-391 , topic: Food technology
Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Małgorzata Materska, Ewelina Zielińska
Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
Issue 13 (4) 2014 pp. 393-401 , topic: Food technology
Krystyna Szymandera-Buszka, Marzanna Hęś, Katarzyna Waszkowiak, Anna Jędrusek-Golińska
Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants
Issue 13 (4) 2014 pp. 403-411 , topic: Food technology
Dessislava B. Vlahova-Vangelova, Sholpan Abjanova, Stefan G. Dragoev
Infl uence of the marinating type on the morphological and sensory properties of horse meat
Issue 13 (4) 2014 pp. 413-424 , topic: Human nutrition
V. Hazal Ozyurt, Semih Ötles
Properties of probiotics and encapsulated probiotics in food
Issue 13 (4) 2014 pp. 425-432 , topic: Human nutrition
Ebrahim Alfaig, Maria Angelovičova, Martin Kral, Ondrej Bučko
Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat

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