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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
03
06
2015
06
30
2019
18
2
10.17306/J.AFS.2019.2
https://www.food.actapol.net/volume18/issue2
Potential use of Colostrum Bovinum supplementation in athletes – A review
Poznań University of Life Sciences, Poland
Natalia
Główka
Małgorzata
Woźniewicz
06
30
2019
115
123
10.17306/J.AFS.2.0654
https://www.food.actapol.net/volume18/issue2/abstract-1.html
The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes
Can Tho University, Ninh Kieu District, Vietnam
Nguyen Van
Muoi
Tran Thanh
Truc
Vo Hoang
Ngan
06
30
2019
125
133
10.17306/J.AFS.2.0636
https://www.food.actapol.net/volume18/issue2/abstract-2.html
Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot
University of Agriculture in Krakow, Poland
Ryszard
Macura
Magdalena
Michalczyk
Grzegorz
Fiutak
Ireneusz
Maciejaszek
06
30
2019
135
142
10.17306/J.AFS.2.0637
https://www.food.actapol.net/volume18/issue2/abstract-3.html
Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics
Kaposvár University, Hungary
Szent István University, Budapest, Hungary
Széchenyi István University, Győr, Hungary
György
Végvári
Ildikó
Jócsák
Noémi
Kappel
Ottó
Dóka
06
30
2019
143
152
10.17306/J.AFS.2.0639
https://www.food.actapol.net/volume18/issue2/abstract-4.html
Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion
University of Agriculture in Krakow, Poland
Dorota
Najgebaue-Lejko
06
30
2019
153
161
10.17306/J.AFS.2.0640
https://www.food.actapol.net/volume18/issue2/abstract-5.html
Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide
University of Life Sciences in Lublin, Poland
Agnieszka
Latoch
Justyna
Libera
Dariusz Mirosław
Stasiak
06
30
2019
163
171
10.17306/J.AFS.2.0642
https://www.food.actapol.net/volume18/issue2/abstract-6.html
Modification of glucomannan of Amorphophallus oncophyllus as an excipient for iron encapsulation performed using the gelation method
Diponegoro University, Tembalang-Semarang, Indonesia
Dyah H.
Wardhani
Nita
Aryanti
Fatiha N.
Etnanta
Hana N.
Ulya
06
30
2019
173
184
10.17306/J.AFS.2.0651
https://www.food.actapol.net/volume18/issue2/abstract-7.html
Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts
University of Life Science in Lublin, Poland
Paweł
Glibowski
Małgorzata
Karwowska
Agnieszka
Latoch
Katarzyna
Nosowska
Kenneth O.
Udeh
06
30
2019
185
193
10.17306/J.AFS.2.0653
https://www.food.actapol.net/volume18/issue2/abstract-8.html
Effect of drying and milling modes on the quality of white rice of an Indonesian long grain rice cultivar
Universitas Diponegoro, Tembalang-Semarang, Indonesia
Sebelas Maret University, Surakarta, Indonesia
Andri C.
Kumoro
Dwi R.
Lukiwati
Danar
Praseptiangga
Mohamad
Djaeni
Ratnawati
Ratnawati
Jefri P.
Hidayat
Febiani D.
Utari
06
30
2019
195
203
10.17306/J.AFS.2.0657
https://www.food.actapol.net/volume18/issue2/abstract-9.html
The quality of cold-pressed rapeseed oil obtained from seeds of Brassica napus L. with increased moisture content
Poznań University of Life Sciences, Poland
Ewa
Rokosik
Krzysztof
Dwiecki
Aleksander
Siger
06
30
2019
205
218
10.17306/J.AFS.2.0672
https://www.food.actapol.net/volume18/issue2/abstract-10.html