1017306-J-AFS-1778623025
260512235705
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
12
2015
12
30
2019
18
4
10.17306/J.AFS.2019.4
https://www.food.actapol.net/volume18/issue4
The effects of camel milk powder on the stability and quality properties of processed cheese sauce
Desert Research Center, Cairo, Egypt
National Research Centre, Giza, Egypt
Marwa Mohamed
Desouky
Heba Hassan
Salama
Samah Mosbah
El-Sayed
12
30
2019
349
359
10.17306/J.AFS.4.0645
https://www.food.actapol.net/volume18/issue4/abstract-1.html
The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar
Department of Applied Biotechnology, ITMO University. Saint Petersburg, Russia
Tamara Pavlovna
Arseneva
Tatiana Nikolaevna
Evstigneeva
Natalia Vladimirovna
Iakovchenko
Margarita Vitalevna
Lugova
Ekaterina Vladimirovna
Kurganova
12
30
2019
361
371
10.17306/J.AFS.4.0724
https://www.food.actapol.net/volume18/issue4/abstract-2.html
The concept of using bacteriophages to improve the microbiological quality of minimally processed foods
Warsaw University of Life Sciences – SGGW, Poland
Michał
Wójcicki
Stanisław
Błażejak
Iwona
Gientka
Katarzyna
Brzezicka
12
30
2019
373
383
10.17306/J.AFS.4.0695
https://www.food.actapol.net/volume18/issue4/abstract-3.html
Soft white cheese ripening using bacterial protease enzyme
Agricultural Research Centre, Giza, Egypt
Beni-Suef University Beni-Suef Governorate, Egypt
Baraka Abo El-Yazeed Abd
El-Salam
Maged Said
Ahmed
Manal Mohammad
Yasser
Safaa Salah El-Din
Taha
12
30
2019
385
397
10.17306/J.AFS.4.0665
https://www.food.actapol.net/volume18/issue4/abstract-4.html
Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin
West Pomeranian University of Technology, Szczecin, Poland
Tadeusz
Karamucki
Małgorzata
Jakubowska
12
30
2019
399
411
10.17306/J.AFS.4.0712
https://www.food.actapol.net/volume18/issue4/abstract-5.html
Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the sale of tilapia in the street markets of a semi-arid Brazilian municipality
Federal University of Sãn Francisco Valley (UNIVASF), Pernambuco, Brazil
Tayla M. A.
Correia
Anay P. D.
Oliveira
Isabela F.
Miyasato
Tamires M. B.
Santos
Francesca S.
Dias
12
30
2019
413
425
10.17306/J.AFS.4.0727
https://www.food.actapol.net/volume18/issue4/abstract-6.html
Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating
Rajshahi University of Engineering and Technology, Bangladesh
Sime Darby Research Sdn. Bhd. Carey Island, Selangor, Malaysia
Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh
M. Abbas
Ali
M. Azizul
Islam
Noor Hidayu
Othman
Ahmadilfitri Md
Noor
M.
Ibrahim
12
30
2019
427
438
10.17306/J.AFS.4.0694
https://www.food.actapol.net/volume18/issue4/abstract-7.html
Substitution of semolina durum with common wheat flour in egg and eggless pasta
University of Life Sciences in Lublin, Poland
Dorota
Teterycz
Aldona
Sobota
Katarzyna
Kozłowicz
Piotr
Zarzycki
12
30
2019
439
451
10.17306/J.AFS.4.0722
https://www.food.actapol.net/volume18/issue4/abstract-8.html
The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits
Pomeranian Medical University in Szczecin, Poland
Anna
Muzykiewicz
Joanna
Zielonka-Brzezicka
Adam
Klimowicz
12
30
2019
453
462
10.17306/J.AFS.4.0731
https://www.food.actapol.net/volume18/issue4/abstract-9.html
Quality assessment of experimental cookies enriched with freeze-dried black chokeberry
Poznań University of Economics and Business, Poland
Sylwia
Sady
Maria
Sielicka-Różyńska
12
30
2019
463
471
10.17306/J.AFS.4.0686
https://www.food.actapol.net/volume18/issue4/abstract-10.html