1017306-J-AFS-1778347110
260509191830
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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
09
2015
06
30
2013
12
2
10.17306/J.AFS.2013.2
https://www.food.actapol.net/volume12/issue2
Review: gelatin, source, extraction and industrial applications
College of Sciences and Arts - Al-Kamil, King Abdulaziz University, Saudi Arabia
Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum North, Sudan
Abdalbasit Adam
Mariod
Hadia
Fadul
06
30
2013
135
147
10.17306/J.AFS.2.1
https://www.food.actapol.net/volume12/issue2/abstract-1.html
Effect of composition and properties of chitosan-based edible coatings on microflora of meat and meat products
Institute of Refrigeration and Biotechnologies, Saint-Petersburg National Research University of Information Technologies, Saint-Petersburg, Russia
Denis A.
Baranenko
Valentina S.
Kolodyaznaya
Natalia A.
Zabelina
06
30
2013
149
157
10.17306/J.AFS.2.2
https://www.food.actapol.net/volume12/issue2/abstract-2.html
Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils
.Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia
UTM Skudai, Malaysia
.Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh
.Sime Darby Research Sdn. Bhd, Selangor, Malaysia
M Abbas
Ali
Ali Hassan Ali
Najmaldien
Razam Abd
Latip
Noor Hidayu
Othman
Fadzilah Adibah Abdul
Majid
Liza Md
Salleh
06
30
2013
159
167
10.17306/J.AFS.2.3
https://www.food.actapol.net/volume12/issue2/abstract-3.html
Phytochemical constituents, antioxidant activity, total phenolic and flavonoid contents of Arisarum vulgare seeds
LSBO Department of Chemistry, Annaba, Algeria
Hadjer
Kadri
Salah Eddine
Djilani
Abdelouaheb
Djilani
06
30
2013
169
173
10.17306/J.AFS.2.4
https://www.food.actapol.net/volume12/issue2/abstract-4.html
Oxygen radical absorbance capacity of selected food products
Department of Food Service and Catering, Poznan University of Life Sciences, Poland
Anna
Gramza-Michałowska
Józef
Korczak
06
30
2013
175
180
10.17306/J.AFS.2.5
https://www.food.actapol.net/volume12/issue2/abstract-5.html
Textural and sensory properties of the sweet Czech Christmas bread with sugar solutions
Department of Food Technology and Microbiology, Faculty of Technology,Tomas Bata University in Zlin, Czech Republic
Boudová
Pečivová
Vlastimil
Kubáň
Jiří
Mlček
Otakar
Rop
06
30
2013
223
229
10.17306/J.AFS.2.6
https://www.food.actapol.net/volume12/issue2/abstract-6.html
Glycemic Index and Glycemic Load of diets in children and young people with Down’s Syndrome
Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland
Zuzanna
Goluch-Koniuszy
Mateusz
Kunowski
06
30
2013
181
194
10.17306/J.AFS.2.7
https://www.food.actapol.net/volume12/issue2/abstract-7.html
A six-week diet high in fat, fructose and salt and its influence on lipid and mineral status, in rats
Department of Hygiene and Human Nutrition, Poznan University of Life Sciences, Poland
Joanna
Suliburska
06
30
2013
195
202
10.17306/J.AFS.2.8
https://www.food.actapol.net/volume12/issue2/abstract-8.html
Concentrations of minerals in selected edible mushroom species growing in Poland and their effect on human health
Department of Chemistry, Pozna&#; University of Life Sciences, Poland
Department of Vegetable Crops, Poznań University of Life Sciences, Poland
Mirosław
Mleczek
Zuzanna
Magdziak
Piotr
Goliński
Marek
Siwulski
Kinga
Stuper-Szablewska
06
30
2013
203
214
10.17306/J.AFS.2.9
https://www.food.actapol.net/volume12/issue2/abstract-9.html
Knowledge of food quality and additives and its impact on food preference
Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
Faculty of Technology Zvornik, University of East Sarajevo
Karakaj, Bosnia and Herzegovina
Slavica Grujić
Radoslav
Grujić
Đorđe
Petrović
Jelena
Gajić
06
30
2013
215
222
10.17306/J.AFS.2.10
https://www.food.actapol.net/volume12/issue2/abstract-10.html