ACTA Scientiarum Polonorum - Technologia Alimentaria News http://www.food.actapol.net en (c) Wydawnictwo Uniwersytetu przyrodniczego w Poznaniu METHODS TO INCREASE THE RATE OF MASS TRANSFER DURING OSMOTIC DEHYDRATION OF FOODS http://www.food.actapol.net/volume13/issue4/1_4_2014.pdf Screening of Probiotic Goat Milk Tablets using Plackett–Burman design http://www.food.actapol.net/volume13/issue4/2_4_2014.pdf MULTI PHYSIOLOGICAL BENEFITS OF THE MOST POPULAR SOFT CHEESE IN EGYPT “KARIESH” MADE USING SKIMMED MILK UF-RETENTATE AND PROBIOTICS http://www.food.actapol.net/volume13/issue4/3_4_2014.pdf New-vista in Finding Antioxidant and Anti-inflammatory Property for Dialyzed Crude Protein Extract from Sauropus androgynus Leaf http://www.food.actapol.net/volume13/issue4/4_4_2014.pdf ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATES FROM RAW AND HEAT-TREATED YELLOW STRING BEANS (PHASEOLUS VULGARIS L.) http://www.food.actapol.net/volume13/issue4/5_4_2014.pdf THIAMINE LOSSES DURING STORAGE PASTEURIZED AND STERILIZED MODEL SYSTEMS MINCED CHICKEN MEAT WITH FRESH AND OXIDIZED FAT, AND ANTIOXIDANTS http://www.food.actapol.net/volume13/issue4/6_4_2014.pdf Influence of the Marinating Type on the Morphological and Sensory Properties of Horse Meat http://www.food.actapol.net/volume13/issue4/7_4_2014.pdf PROPERTIES OF PROBIOTICS AND ENCAPSULATED PROBIOTICS IN FOOD http://www.food.actapol.net/volume13/issue4/8_4_2014.pdf Effect of probiotics and thyme essential oil on the esssential amino acid content of the broiler chickens meat http://www.food.actapol.net/volume13/issue4/9_4_2014.pdf