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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
12
2015
12
30
2012
11
4
10.17306/J.AFS.2012.4
https://www.food.actapol.net/volume11/issue4
MODELING MOISTURE DIFFUSIVITY AND ENERGY CONSUMPTION OF CANTALOUPE SEEDS IN FIXED AND FLUIDIZED BED CONDITIONS
Department of Mechanics of Agricultural Machinery, Bu-Ali Sina University, Hamedan, Iran
Reza Amiri
Chayjan
Hossein
Barikloo
Behnam
Soleymani
12
30
2012
327
334
10.17306/J.AFS.4.1
https://www.food.actapol.net/volume11/issue4/abstract-1.html
Comparison of total polyphenol contents And antioxidant activity in cruciferous vegetables grown in diversified ecological conditions
Department of Human Nutrition, University of Agriculture in Krakow, Poland
Małopolska Center of Food Monitoring and Certification, University of Agriculture in Krakow, Poland
Joanna
Kapusta-Duch
Teresa
Leszczyńska
Agnieszka
Filipiak-Florkiewicz
12
30
2012
335
346
10.17306/J.AFS.4.2
https://www.food.actapol.net/volume11/issue4/abstract-2.html
The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions
Department of Food Service and Catering, Poznań University of Life Sciences, Poland
Patrycja
Komolka
Danuta
Górecka
Krzysztof
Dziedzic
12
30
2012
347
354
10.17306/J.AFS.4.3
https://www.food.actapol.net/volume11/issue4/abstract-3.html
Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds
Department of Catering Technology and Consumption, University of Agriculture in Krakow, Poland
Department of Animal Product Technology, University of Agriculture in Krakow, Poland
Department of Human Nutrition, University of Agriculture in Krakow, Poland
Agnieszka
Filipiak-Florkiewicz
Adam
Florkiewicz
Ewa
Cieślik
Maria
Walczycka
Joanna
Kapusta-Duch
Teresa
Leszczyńska
12
30
2012
355
362
10.17306/J.AFS.4.4
https://www.food.actapol.net/volume11/issue4/abstract-4.html
The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.
Department of Chemistry, Research Group of Phytochemistry, University of Life Sciences in Lublin, Poland
Małgorzata
Materska
12
30
2012
363
371
10.17306/J.AFS.4.5
https://www.food.actapol.net/volume11/issue4/abstract-5.html
African ostrich (Struthio camelus) meat as a source of essential and toxic elements in a human diet
Department of Toxicology, West Pomeranian University of Technology in Szczecin, Poland
Department of Meat Technology, West Pomeranian University of Technology in Szczecin, Poland
Monika
Rajkowska
Kamila
Pokorska
Mikołaj
Protasowicki
Arkadiusz
Żych
12
30
2012
373
379
10.17306/J.AFS.4.6
https://www.food.actapol.net/volume11/issue4/abstract-6.html
Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality
Department of Food Science and Technology, Institute of Biotechnology and Food Science, Slovak University of Technology, Slovak Republic
Zlatica
Kohajdová
Jolana
Karovičová
Michaela
Jurasová
12
30
2012
381
387
10.17306/J.AFS.4.7
https://www.food.actapol.net/volume11/issue4/abstract-7.html
Evaluation, in an animal model study, of the effect of diet composition change and diet supplementation with b-group vitamins on the liver fatty acid profile
Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland
Zuzanna
Goluch-Koniuszy
12
30
2012
389
399
10.17306/J.AFS.4.8
https://www.food.actapol.net/volume11/issue4/abstract-8.html
Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds
Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, Sudan
Department of Chemistry, Faculty of Science, University of Malaya, Malaysia
Department of Pharmacy, Faculty of Medicine, University of Malaya, Malaysia
Abdalbasit Adam
Mariod
Yasir Ali
Edris
Sit Foon
Cheng
Siddig Ibrahim
Abdelwahab
12
30
2012
401
410
10.17306/J.AFS.4.9
https://www.food.actapol.net/volume11/issue4/abstract-9.html