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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
12
30
2016
15
4
10.17306/J.AFS.2016.4
https://www.food.actapol.net/volume15/issue4
The industrial potential of herbs and spices ? a mini review
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland
Katarzyna B.
Leja
Katarzyna
Czaczyk
12
30
2016
353
365
10.17306/J.AFS.4.34
https://www.food.actapol.net/volume15/issue4/abstract-1.html
Properties of ice-cream fortified with zinc and Lactobacillus casei
Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran
Department of Food Science, Azad University Yasuj, Iran
Ramak Bita Ice Cream Company, Shiraz, Iran
Hamid R.
Gheisari
Leila
Ahadi
Sanaz
Khezli
Tayebeh
Dehnavi
12
30
2016
367
377
10.17306/J.AFS.4.35
https://www.food.actapol.net/volume15/issue4/abstract-2.html
The changes of proteins fractions shares in milk and fermented milk drinks
Animal Products Technology Department, University of Agriculture in Krakow, Poland
Genowefa
Bonczar
Maria
Walczycka
Iwona
Duda
12
30
2016
379
389
10.17306/J.AFS.4.36
https://www.food.actapol.net/volume15/issue4/abstract-3.html
The antioxidant and phenolic profiles of five green vegetables grown in Southern Nigeria
Department of Biochemistry, Lead City University, Ibadan, Oyo State, Nigeria
Department of Chemistry, Lead City University, Ibadan, Oyo State, Nigeria
Institute of Public Analyst of Nigeria, Herbert Macaulay Way, Yaba, Lagos, Nigeria
Abiola M.
Adeosun
Osasenaga M.
Ighodaro
Abiola O.
Aminu
Aminat I.
Ogunlana
12
30
2016
391
397
10.17306/J.AFS.4.37
https://www.food.actapol.net/volume15/issue4/abstract-4.html
Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies
Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
Ewa
Jabłońska-Ryś
Aneta
Sławińska
Wojciech
Radzki
Waldemar
Gustaw
12
30
2016
399
407
10.17306/J.AFS.4.38
https://www.food.actapol.net/volume15/issue4/abstract-5.html
Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes
Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
Faculty of Technology, University of Novi Sad, Serbia
Božana
Odžaković
Natalija
Džinić
Zoran
Kukrić
Slavica
Grujić
12
30
2016
409
417
10.17306/J.AFS.4.39
https://www.food.actapol.net/volume15/issue4/abstract-6.html
Influence of different extraction conditions on antioxidant properties of soursop peel
Department of Food Science and Nutrition, UCSI University,Kuala Lumpur, Malaysia
Department of Nutrition and Dietetics, School of Health Sciences, International Medical University,Kuala Lumpur, Malaysia
Department of Nutrition and Dietetics, Universiti Putra Malaysi, Selangor, Malaysia
Wei Zin
Lee
Sui Kiat
Chang
Hock Eng
Khoo
Chiaw Mei
Sia
Hip Seng
Yim
12
30
2016
419
428
10.17306/J.AFS.4.40
https://www.food.actapol.net/volume15/issue4/abstract-7.html
The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar
Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh
Abbas
Ali
Anowarul
Islam
Tarun K.
Pal
12
30
2016
429
438
10.17306/J.AFS.4.41
https://www.food.actapol.net/volume15/issue4/abstract-8.html
The effect of alcohol consumption on maternal and cord blood electrolyte and trace element levels
P. G. Demidov Yaroslavl State University, Russia
All-Russian Research Institute of Medicinal and Aromatic Plants, Moscow,Russia
Orenburg State University, Russia
RUDN University, Moscow, Russia
Orenburg State Medical University, Russia
Anatoly V.
Skalny
Elena S.
Berezkina
Elena V.
Kiyaeva
Inara E.
Alidzhanova
Andrew R.
Grabeklis
Alexey A.
Tinkov
12
30
2016
439
445
10.17306/J.AFS.4.42
https://www.food.actapol.net/volume15/issue4/abstract-9.html
Research on the effect of culture time on the kombucha tea beverage?s antiradical capacity and sensory value
Department of Food Service and Catering, Poznań University of Life Sciences, Poland
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences , Poland
Anna
Gramza-Michałowska
Bartosz
Kulczyński
Yuan
Xindi
Małgorzata
Gumienna
12
30
2016
447
457
10.17306/J.AFS.4.43
https://www.food.actapol.net/volume15/issue4/abstract-10.html