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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
17
2015
12
30
2014
13
4
10.17306/J.AFS.2014.4
https://www.food.actapol.net/volume13/issue4
Methods to increase the rate of mass transfer during osmotic dehydration of foods
Institute of Chemical Technology of Food, Lodz University of Technology, Poland
Anna
Chwastek
12
30
2014
341
350
10.17306/J.AFS.4.1
https://www.food.actapol.net/volume13/issue4/abstract-1.html
Screening of probiotic goat milk tablets using Plackett-Burman design
College of Life Science and Engineering, Shaanxi University of Science and Technology, China
He
Chen
Jianhua
Zhang
Guowei
Shu
12
30
2014
351
358
10.17306/J.AFS.4.2
https://www.food.actapol.net/volume13/issue4/abstract-2.html
Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt
A. E.
Fayed
Azza M.
Farahat
A. E.
Metwally
M. S. Massoud and A. O.
Emam
12
30
2014
359
373
10.17306/J.AFS.4.3
https://www.food.actapol.net/volume13/issue4/abstract-3.html
New-vista in finding antioxidant and anti-inflammatory property of crude protein extract from Sauropus androgynus leaf
Department of Biochemistry, Yuvaraja&#;s College, University of Mysore, India
Pristine Laboratories, Kodigehalli Gate, Karnataka, India
Department of Biotechnology, Manasagangothri, University of Mysore, India
Chakkere Shivamadhu
Madhu
Honnayakanahalli Marichenne Gowda
Manukumar
Puttalingaiah
Basavaraju
12
30
2014
375
383
10.17306/J.AFS.4.4
https://www.food.actapol.net/volume13/issue4/abstract-4.html
Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland
Department of Chemistry, University of Life Sciences in Lublin, Poland
Monika
Karaś
Anna
Jakubczyk
Urszula
Szymanowska
Małgorzata
Materska
Ewelina
Zielińska
12
30
2014
385
391
10.17306/J.AFS.4.5
https://www.food.actapol.net/volume13/issue4/abstract-5.html
Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants
Department of Human Nutrition and Food Technology, Poznań University of Life Sciences, Poland
Krystyna
Szymandera-Buszka
Marzanna
Hęś
Katarzyna
Waszkowiak
Anna
Jędrusek-Golińska
12
30
2014
393
401
10.17306/J.AFS.4.6
https://www.food.actapol.net/volume13/issue4/abstract-6.html
Influence of the marinating type on the morphological and sensory properties of horse meat
Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, Kazakhstan
Dessislava B.
Vlahova-Vangelova
Sholpan
Abjanova
Stefan G.
Dragoev
12
30
2014
403
411
10.17306/J.AFS.4.7
https://www.food.actapol.net/volume13/issue4/abstract-7.html
Properties of probiotics and encapsulated probiotics in food
Food Engineering Department, Faculty of Engineering, Ege University of Izmir, Turkey
V. Hazal
Ozyurt
Semih
Ötles
12
30
2014
413
424
10.17306/J.AFS.4.8
https://www.food.actapol.net/volume13/issue4/abstract-8.html
Effect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat
Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Slovak Republic
Department of Food Science and Technology, Sudan University of Science and Technology, Khartoum, Sudan
Department of Animal Husbandry, Slovak University of Agriculture in Nitra, Slovak Republic
Ebrahim
Alfaig
Maria
Angelovičova
Martin
Kral
Ondrej
Bučko
12
30
2014
425
432
10.17306/J.AFS.4.9
https://www.food.actapol.net/volume13/issue4/abstract-9.html