Carrageenan as a functional additive in the production of cheese and cheese-like products

1017306-J-AFS-1778626807 260513010007 poznan admin@actapol.net Julita Reguła Acta Scientiarum Polonorum Technologia Alimentaria Acta Sci Pol Technol Aliment 16440730 18989594 10.17306/J.AFS https://www.food.actapol.net 05 13 2015 06 30 2018 17 2 10.17306/J.AFS.2018.2 https://www.food.actapol.net/volume17/issue2 Carrageenan as a functional additive in the production of cheese and cheese-like products Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Poland Błażej Błaszak Grażyna Gozdecka Alexander Shyichuk 06 30 2018 107 116 10.17306/J.AFS.2.0550 https://www.food.actapol.net/volume17/issue2/abstract-1.html Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.) M. M. Gryshko National Botanical Gardens of Ukraine, National Academy of Sciences, Kyiv, Ukraine Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Poland Arboretum and Institute of Physiography in Bolestraszyce, Przemyśl, Poland Department of Tourism and Recreation, University of Rzeszów, Poland Institute of Biological Conservation and Biosafety, Slovak University of Agriculutre in Nitra, Slovakia Olga Grygorieva Alicja Zofia Kucharska Narcyz Piórecki Svitlana Klymenko Olena Vergun Ján Brindza 06 30 2018 117 124 10.17306/J.AFS.2.0544 https://www.food.actapol.net/volume17/issue2/abstract-2.html The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6 School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi?an, China Xi?an Baiyue Goat?s Milk Corp. Xi?an, China Xiaoyu Shi Chen He Jiangpeng Meng Ni Xin Zhe Ji 06 30 2018 125 132 10.17306/J.AFS.2.0536 https://www.food.actapol.net/volume17/issue2/abstract-3.html The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland Department of Cattle Breeding, UTP University of Science and Technology, Bydgoszcz, Poland Krzysztof Młynek Adam Oler Karolina Zielińska Jolanta Tkaczuk Wiesława Zawadzka 06 30 2018 133 140 10.17306/J.AFS.2.0549 https://www.food.actapol.net/volume17/issue2/abstract-4.html Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University Varamin, Iran Animal Science Research Institute, Karaj, Iran Pooria Sabooni Rezvan Pourahmad Hamid Reza Mahdavi Adeli 06 30 2018 141 148 10.17306/J.AFS.2.0556 https://www.food.actapol.net/volume17/issue2/abstract-5.html Chemical and nutritional characteristics of high-fibre rye milling fractions Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland Department of Tourism and Recreation, Adam Mickiewicz University in Poznań, Poland Piotr Kołodziejczyk Agnieszka Makowska Barbara Pospieszna Jan Michniewicz Hanna Paschke 06 30 2018 149 157 10.17306/J.AFS.2.0559 https://www.food.actapol.net/volume17/issue2/abstract-6.html Hygiene assessments of school kitchens based on the microbiological status of served food InDeRe Institute for Food System Research and Innovation Nonprofit Ltd., Budapest, Hungary Department of Business Economics and Management, Szent István University, Hungary Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary András J. Tóth Katalin Szakmár Anna Dunay Csaba B. Illés András Bittsánszky 06 30 2018 159 168 10.17306/J.AFS.2.0564 https://www.food.actapol.net/volume17/issue2/abstract-7.html The effect of hemp seed and linseed addition on the quality of liver pâtés Department of Animal Product Technology, University of Agriculture in Krakow, Poland Marzena Zając Rafał Świątek 06 30 2018 169 176 10.17306/J.AFS.2.0566 https://www.food.actapol.net/volume17/issue2/abstract-8.html Manufacturing of curd products of increased biological value for the elderly from dried components Department of Applied Biotechnology, ITMO University, Saint Petersburg, Russia Ludmila A. Zabodalova Maria S. Belozerova Tatiana N. Evstigneeva 06 30 2018 177 184 10.17306/J.AFS.2.0545 https://www.food.actapol.net/volume17/issue2/abstract-9.html Effect of probiotic supplementation on liver function and lipid status in rats Institute of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland Department of Education and Obesity Treatment and Metabolic Disorders, Poznan University of Medical Sciences, Poland Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Szczecin, Poland Katarzyna Skrypnik Paweł Bogdański Igor Łoniewski Julita Reguła Joanna Suliburska 06 30 2018 185 192 10.17306/J.AFS.2.0554 https://www.food.actapol.net/volume17/issue2/abstract-10.html