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Julita Reguła
Acta Scientiarum Polonorum Technologia Alimentaria
Acta Sci Pol Technol Aliment
16440730
18989594
10.17306/J.AFS
https://www.food.actapol.net
05
13
2015
12
30
2005
4
2
10.17306/J.AFS.2005.2
https://www.food.actapol.net/volume4/issue2
APPLICATION OF VOLTAMMETRY TO DETERMINE VITAMIN C IN APPLE JUICES
Jolanta
Wawrzyniak
Antoni
Ryniecki
Włodzimierz
Zembrzuski
12
30
2005
5
16
10.17306/J.AFS.2.1
https://www.food.actapol.net/volume4/issue2/abstract-1.html
THE USE OF FRACTIONATION METHOD IN PRODUCTION OF GLUTEN AND PRIME STARCH FROM TRITICALE FLOUR
<span class="border">Zuzanna
Czuchajowska</span>
Bożena
Paszczyńska
Anna
Nowotna
Halina
Gambuś
12
30
2005
17
24
10.17306/J.AFS.2.2
https://www.food.actapol.net/volume4/issue2/abstract-2.html
QUALITY ESTIMATION OF ELSANTA CULTIVAR STRAWBERRY HOMOGENATES
Katarzyna
Skupień
Barbara
Wójcik-Stopczyńska
12
30
2005
25
35
10.17306/J.AFS.2.3
https://www.food.actapol.net/volume4/issue2/abstract-3.html
COMPARISON OF SOME CHEMICAL COMPONENTS IN APPLES SZAMPION VARIETY PRODUCED IN THE LUBLIN PROVINCE
Bożena
Kiczorowska
Piotr
Kiczorowski
12
30
2005
37
45
10.17306/J.AFS.2.4
https://www.food.actapol.net/volume4/issue2/abstract-4.html
INFLUENCE THE PH FACTOR OF THE CULTURE MEDIUM ENRICHED WITH MAGNESIUM IONS ON THE ABILITY OF BINDING THIS ELEMENT BY THE YEAST CANDID UTILS ATCC 9950 IN DYNAMIC CONDITIONS
Stanisław
Błażejak
Wanda
Duszkiewicz-Reinhard
Małgorzata
Gniewosz
Monika
Chojnacka
12
30
2005
47
57
10.17306/J.AFS.2.5
https://www.food.actapol.net/volume4/issue2/abstract-5.html
EFFECT OF SOME AGENTS ON β-CAROTENE STABILITY IN BEVERAGES
Elżbieta
Dłużewska
Patrycja
Bednarek
12
30
2005
59
69
10.17306/J.AFS.2.6
https://www.food.actapol.net/volume4/issue2/abstract-6.html
EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE
Elżbieta
Dłużewska
Kinga
Grodzka
Magdalena
Mosiewska
12
30
2005
71
78
10.17306/J.AFS.2.7
https://www.food.actapol.net/volume4/issue2/abstract-7.html
EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT
Agata
Znamirowska
Renata
Stanisławczyk
12
30
2005
79
88
10.17306/J.AFS.2.8
https://www.food.actapol.net/volume4/issue2/abstract-8.html
CHANGES IN PHISICOCHEMICAL PROPERTIES OF HORSE MEAT DURING FROZEN STORAGE
Renata
Stanisławczyk
Agata
Znamirowska
12
30
2005
89
96
10.17306/J.AFS.2.9
https://www.food.actapol.net/volume4/issue2/abstract-9.html
THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS
Mirosława
Krzywdzińska-Bartkowiak
Włodzimierz
Dolata
Elżbieta
Piotrowska
12
30
2005
97
109
10.17306/J.AFS.2.10
https://www.food.actapol.net/volume4/issue2/abstract-10.html
SOME SELECTED PROPERTIES OF PROTEIN PREPARATIONS MADE BY ENZYMATIC TREATMENTS OF ANIMAL BLOOD RED CELL FRACTION
Piotr
Konieczny
Waldemar
Uchman
Krystyna
Krysztofiak
Jarosław
Przyborski
12
30
2005
111
118
10.17306/J.AFS.2.11
https://www.food.actapol.net/volume4/issue2/abstract-11.html
CHARACTERISTIC OF POLYPHENOL PREPARATIONS OBTAINED FROM THE SEED COATS OF BROWN, RED AND WHITE BEANS AND THEIR ANTIOXIDANT ACTIVITY
Beata
Drużyńska
Mirosława
Klepacka
12
30
2005
119
128
10.17306/J.AFS.2.12
https://www.food.actapol.net/volume4/issue2/abstract-12.html
ANTIOXIDANT ACTIVITIES OF CINNAMIC AND BENZOIC ACID DERIVATIES
Dominik
Szwajgier
Jacek
Pielecki
Zdzisław
Targoński
12
30
2005
129
142
10.17306/J.AFS.2.13
https://www.food.actapol.net/volume4/issue2/abstract-13.html