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Issue 6 (3) 2007

July - September 2007
Issue 6 (3) 2007 - Cover (Inner front)
Issue 6 (3) 2007 - Contents

Contents:

Issue 6 (3) 2007 pp. 5-15
Anna Iwaniak, Piotr Minkiewicz
Proteins as the source of physiologically and functionally active peptides
 
Issue 6 (3) 2007 pp. 17-28
Maciej Rutkowski, Krzysztof Grzegorczyk
Modifications of spectrophotometric methods for antioxidative vitamins determination convenient in analytic practice
 
Issue 6 (3) 2007 pp. 29-36
Aleksandra Duda-Chodak, Tomasz Tarko
Antioxidant properties of different fruit seeds and peels
 
Issue 6 (3) 2007 pp. 37-49
Róża Biegańska-Marecik, Janusz Czapski
The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples
 
Issue 6 (3) 2007 pp. 51-59
Tope Olukayode Popoola, Adelodun Kolapo, Oluwatoyin Afolabi
Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment
 
Issue 6 (3) 2007 pp. 61-74
Halina Gambuś, Marek Sikora, Rafał Ziobro
The effect of composition of hydrocolloids on properties of gluten-free bread
 
Issue 6 (3) 2007 pp. 75-86
Małgorzata Zielińska-Przyjemska, Anna Olejnik, Agnieszka Dobrowolska-Zachwieja, Włodzimierz Grajek
Effects of Aronia melanocarpa polyphenols on oxidative metabolism and apoptosis of neutrophils from obese and non-obese individuals
 
Issue 6 (3) 2007 pp. 88-99
Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak
Applications of ultrasound in food technology
 

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