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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
06
11
2015
12
30
2020
19
4
10.17306/J.AFS.2020.4
https://www.food.actapol.net/volume19/issue4
Characterisation and standardisation of Wangashi cheese production steps
Food Engineering Department, Gaziantep University, Turkey
Mohamed Cherifou Dine
Aboudoulaye
Sevim
Kaya
12
30
2020
375
386
10.17306/J.AFS.4.0827
https://www.food.actapol.net/volume19/issue4/abstract-1.html
Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production
Sweet Cherry Technology Innovation Center of Gansu Province, Tianshui Engineering Research Center for Agricultural Products, Deep Processing, College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui, China
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Yijing
Li
Xia
Chen
Guowei
Shu
Weichao
Ma
12
30
2020
387
394
10.17306/J.AFS.4.0868
https://www.food.actapol.net/volume19/issue4/abstract-2.html
Combined ethanol extract of Funtumia africana and Abutilon mauritianium leaves improves the lipid profile and kidney function indices of benign prostatic hyperplasia in rats
Department of Biochemistry, College of Natural Sciences, Michael Okpara University of Agriculture, Umuahia, Abia State, Nigeria
Department of Biochemistry, Faculty of Medical Sciences, Federal University Lafia Nasarawa State, Umuahia, Abia State, Nigeria
Robert I.
Uroko
Charles N.
Chukwu
Simeon I.
Egba
Fatima A.
Adamude
Joy C.
Ajuzie
12
30
2020
395
404
10.17306/J.AFS.4.0819
https://www.food.actapol.net/volume19/issue4/abstract-3.html
Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products
Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland
Institute of Food Technology, Poznań University of Life Sciences, Poland
Małgorzata
Nogala-Kałucka
Alicja
Kawka
Krzysztof
Dwiecki
Aleksander
Siger
12
30
2020
405
423
10.17306/J.AFS.4.0858
https://www.food.actapol.net/volume19/issue4/abstract-4.html
Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Walid
Gafour
Esmat
Aly
12
30
2020
425
433
10.17306/J.AFS.4.0784
https://www.food.actapol.net/volume19/issue4/abstract-5.html
Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables
Department of Food Technology, College of Agriculture, Can Tho University, Can Tho city, Vietnam
Faculty of Food Science, Savannakhet University, Kaisonephomvihan city, Savannakhet, Laos
Thuy Minh
Nguyen
Keomixay
Phoukham
Tai Van
Ngo
12
30
2020
435
443
10.17306/J.AFS.4.0813
https://www.food.actapol.net/volume19/issue4/abstract-6.html
Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition
Chemical Institute, Federal University of Goiás, Brazil
College of Agronomy, Federal University of Goiás, Brazil
Taynara Álvares
Martins
Francielo
Vendruscolo
12
30
2020
445
456
10.17306/J.AFS.4.0870
https://www.food.actapol.net/volume19/issue4/abstract-7.html
Influence of crystallizing agent on sugar quality
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
Research and Production Enterprise “Electrogasochem”, Kyiv, Ukraine
Institute of Engineering Thermophysics, National Academy Sciences of Ukraine, Kyiv, Ukraine
Serhii V.
Tkachenko
Tamila V.
Sheiko
Vasyl V.
Petrenko
Olena M.
Anisimova
Inha V.
Kuznietsova
Lubomir M.
Khomichak
Oleksandr M.
Obodovych
12
30
2020
457
465
10.17306/J.AFS.4.0867
https://www.food.actapol.net/volume19/issue4/abstract-8.html
Lyophilization and its effects on the essential oil content and composition of herbs and spices – A review
Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences, Szent István University, Budapest, Hungary
Urbashi
Hazarika
Beáta
Gosztola
12
30
2020
467
473
10.17306/J.AFS.4.0853
https://www.food.actapol.net/volume19/issue4/abstract-9.html
The properties of poultry batters depending on the amount of water and Plantago ovata husk
Department of Animal Product Technology, University of Agriculture in Krakow, Poland
Marzena Helena
Zając
12
30
2020
475
482
10.17306/J.AFS.4.0824
https://www.food.actapol.net/volume19/issue4/abstract-10.html
Fatty acids profile, atherogenic and thrombogenic health lipid indices of lyophilized buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii
Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Department of Food Chemistry and Biochemistry, University of Life Sciences in Lublin, Poland
Marta
Molska
Julita
Reguła
Magdalena
Rudzińska
Michał
Świeca
12
30
2020
483
490
10.17306/J.AFS.4.0866
https://www.food.actapol.net/volume19/issue4/abstract-11.html