Issue 3 (1) 2004
Contents:
| Issue 3 (1) 2004 pp. 5-12 | |
| Jadwiga Stachowiak, Hanna Smigielska | |
| SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS | |
| Issue 3 (1) 2004 pp. 13-20 | |
| Agnieszka Nawirska, Monika Kwasniewska | |
| DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE | |
| Issue 3 (1) 2004 pp. 21-32 | |
| Teresa Fortuna, Dorota Galkowska, Leslaw Juszczak | |
| COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES | |
| Issue 3 (1) 2004 pp. 33-43 | |
| Halina Gambus, Dorota Gumul | |
| CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS | |
| Issue 3 (1) 2004 pp. 45-53 | |
| Katarzyna Szambelan, Jacek Nowak, Krystyna J. Chrapkowska | |
| COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES | |
| Issue 3 (1) 2004 pp. 55-62 | |
| Wieslaw Wzorek, Joanna Koskowska, Agata Korytkowska | |
| THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST | |
| Issue 3 (1) 2004 pp. 63-72 | |
| Irena Bober, Jan Oszmianski | |
| THE USE OF CHOKEBERRY’S POMACE TO INFUSION OF FRUIT TEA | |
| Issue 3 (1) 2004 pp. 73-83 | |
| Beata Kalisz, Stanislaw Kalisz, Jan Oszmianski | |
| INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS | |
| Issue 3 (1) 2004 pp. 85-92 | |
| Irena Perucka | |
| CHANGES OF CAROTENOID CONTENTS DURING RIPENING OF PEPPER FRUITS AND ETHEPHON TREATMENT | |
| Issue 3 (1) 2004 pp. 93-102 | |
| Elzbieta Dluzewska, Marlena Nizler, Magdalena Maszewska | |
| TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES | |
| Issue 3 (1) 2004 pp. 103-112 | |
| Malgorzata Ziarno, Anna Nowak, Antoni Pluta | |
| POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE | |
| Issue 3 (1) 2004 pp. 113-121 | |
| Malgorzata Kania, Michal Michalak, Marek Gogolewski | |
| ANTIOXIDATIVE POTENTIAL OF SUBSTANCES CONTAINED IN COLD PRESSED SOYBEAN OIL AND AFTER EACH PHASE OF REFINING PROCESS | |
| Issue 3 (1) 2004 pp. 123-137 | |
| Edward Kolakowski, Bozena Bednarczyk, Katarzyna Mordziak, Agnieszka Wozniak | |
| EFFECTS OF CALCIUM CHLORIDE ON RIPENING OF HEADED AND GUTTED BRINE-SALTED BALTIC HERRING | |
| Issue 3 (1) 2004 pp. 139-144 | |
| Malgorzata Jakubowska, Jozefa Gardzielewska, Jerzy Kortz | |
| FORMATION OF PHYSICOCHEMICAL PROPERTIES OF BROILER CHICKEN BREAST MUSCLES DEPENDING ON PH VALUE MEASURED 15 MINUTES AFTER SLAUGHTER | |
| Issue 3 (1) 2004 pp. 145-155 | |
| Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Kinga Woroch | |
| INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES | |
| Issue 3 (1) 2004 pp. 157-165 | |
| Barbara Wojcik-Stopczynska, Monika Grzeszczuk | |
| THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK | |
| Issue 3 (1) 2004 pp. 167-174 | |
| Marzena Jezewska-Zychowicz | |
| OCCURRENCE OF SNACKING HABIT AMONG ADOLESCENTS AGED 13-15 YEARS AND ITS DETERMI-NANTS | |
| Issue 3 (1) 2004 pp. 175-185 | |
| Barbara Szczepaniak, Danuta Gorecka, Ewa Flaczyk | |
| PREFERENCES AND FREQUENCY OF CONSUMPTION OF FRUITS AMONG GIRLS AND PREGNANT WOMEN | |
| Issue 3 (1) 2004 pp. 187-198 | |
| Iwona Kowalczuk | |
| CONDITIONS OF FOOD CONCENTRATES CONSUMPTION | |
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