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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
07
12
2015
12
30
2015
14
4
10.17306/J.AFS.2015.4
https://www.food.actapol.net/volume14/issue4
Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties ? review
Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Poland
Iwona
Gientka
Stanisław
Błażejak
Lidia
Stasiak-Różańska
Anna
Chlebowska-Śmigiel
12
30
2015
283
292
10.17306/J.AFS.4.29
https://www.food.actapol.net/volume14/issue4/abstract-1.html
Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland
JK Sp. z o.o. Meat Manufactur Jasiołka, Dukla, Poland
Karolina M.
Wójciak
Paweł
Krajmas
Elżbieta
Solska
Zbigniew J.
Dolatowski
12
30
2015
293
302
10.17306/J.AFS.4.30
https://www.food.actapol.net/volume14/issue4/abstract-2.html
Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven
Department of Animal Products Technology, University of Agriculture in Krakow, Poland
Marzena
Zając
Sławomir
Kącik
Krystyna
Palka
Paweł
Widurek
12
30
2015
303
312
10.17306/J.AFS.4.31
https://www.food.actapol.net/volume14/issue4/abstract-3.html
Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction
Department of Life Sciences, University of Sfax, Tunisia
Laboratory of Animal Ecophysiology, University of Sfax, Tunisia
Khaled
Athmouni
Taheni
Belghith
Khaled
Bellassouad
Abdelfattah El
Feki
Habib
Ayadi
12
30
2015
313
330
10.17306/J.AFS.4.32
https://www.food.actapol.net/volume14/issue4/abstract-4.html
PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts
Department of Food Service and Catering, Poznań University of Life Sciences, Poland
Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland
Anna
Gramza-Michałowska
Andrzej
Sidor
Julita
Reguła
Bartosz
Kulczyński
12
30
2015
331
341
10.17306/J.AFS.4.33
https://www.food.actapol.net/volume14/issue4/abstract-5.html
Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage
Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
TÜB?TAK Marmara Research Center, Food Institute, Gebze-Kocaeli, Turkey
Stella Sye Chee
Ling
Sui Kiat
Chang
Winne Chiaw Mei
Sia
Hip Seng
Yim
12
30
2015
343
356
10.17306/J.AFS.4.34
https://www.food.actapol.net/volume14/issue4/abstract-6.html
Antioxidant activity of selected wild Canadian prairie fruits
Department of Food Commodity Science, Poznań University of Economics, Poland
Department of Chemistry and Biochemistry, University of Lethbridge, Canada
Dorota
Klensporf-Pawlik
Roman
Przybylski
12
30
2015
357
366
10.17306/J.AFS.4.35
https://www.food.actapol.net/volume14/issue4/abstract-7.html
Antioxidant activity of insect gall extracts of Pistacia integerrima
Department of Chemistry, School of Graduate Studies, Jain University Bangalore, India
Research Unit in Vrukshayurveda, A Division of Centre for Advanced Studies in Biosciences, Jain University Chamrajpete, Bangalore, India
PG Department of Studies and Research in Biotechnology, Kuvempu University Shankarghatta, Karnataka, India
Department of Biochemistry, University of Mysore Mysore, Karnataka, India
Toxicology and Drug Discovery Unit, Center for Emerging Technologies (CET), Jain University Kanakpura Taluk, India
Ravi Shankara Birur
Eshwarappa
Ramachandra Yarappa
Lakshmikantha
Sundara Rajan
Subaramaihha
Sujan Ganapathy Pasura
Subbaiah
Austin Richard
Surendranath
Bhadrapura Lakkappa
Dhananjaya
12
30
2015
367
374
10.17306/J.AFS.4.36
https://www.food.actapol.net/volume14/issue4/abstract-8.html
APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Department of Dairy Technology, Poznań University of Life Sciences, Poland
Agnieszka
Makowska
Anna
Polcyn
Sylwia
Chudy
Jan
Michniewicz
12
30
2015
375
386
10.17306/J.AFS.4.37
https://www.food.actapol.net/volume14/issue4/abstract-9.html
Estimation of the antioxidant activity of the commercially available fermented milks
Department of Animal Product Technology, University of Agriculture in Krakow, Poland
Dorota
Najgebauer-Lejko
Marek
Sady
12
30
2015
387
396
10.17306/J.AFS.4.38
https://www.food.actapol.net/volume14/issue4/abstract-10.html
Fermented probiotic beverages based on acid whey
Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Poland
Katarzyna
Skryplonek
Małgorzata
Jasińska
12
30
2015
397
405
10.17306/J.AFS.4.39
https://www.food.actapol.net/volume14/issue4/abstract-11.html
Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture
School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China
Xinxiang Institute for Food and Drug Control, Henan Province Xinxiang, China
Shangqiu Entry-Exit Inspection and Quarantine Bureau, Henan Province Shangqiu, China
Guowei
Shu
Shuai
Wang
Zikun
Chen
He
Chen
Changfeng
Wang
Yaning
Ma
12
30
2015
407
414
10.17306/J.AFS.4.40
https://www.food.actapol.net/volume14/issue4/abstract-12.html