1017306-J-AFS-1776641610
260420013330
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
04
20
2015
06
30
2025
24
2
10.17306/J.AFS.2025.2
https://www.food.actapol.net/volume24/issue2
Chemical composition, antioxidant properties, and sensory aspects of gingerbread enriched with green coffee and cascara
Lumpkin College of Business and Technology, School of Technology, Eastern Illinois University, Charleston, USA
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
School of Food Science and Environmental Health, Technological University Dublin, Ireland
Food Incubator, AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia
Institute of the Electrical Engineering, Automation, Informatics and Physics, Faculty of Engineering, Nitra, Slovakia
Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Anthony
Amotoe-Bondzie
Emmanuel Duah
Osei
Eva
Ivanišová
Kristína
Dávidová
Ľuboš
Harangozo
Matej
Čech
Július
Árvay
Daniela
Kunecová
Jan Jakub
Kucharski
Przemysław Łukasz
Kowalczewski
06
30
2025
163
176
10.17306/J.AFS.2.1319
https://www.food.actapol.net/volume24/issue2/abstract-1.html
The effects of fermentation temperature and starter culture on metabolite profiles and acidity changes during the storage of kimchi
Department of Food Engineering, school of Chemistry and Life Sciences, Hanoi University of Science and Technology, Vietnam
Thi Trang
Nguyen
Thi Hanh
Nguyen
06
30
2025
177
188
10.17306/J.AFS.2.1321
https://www.food.actapol.net/volume24/issue2/abstract-2.html
Steviol glycosides affect trace element status in diabetic rat
Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland
Jakub Michał
Kurek
Ewelina
Król
Halina
Staniek
Zbigniew
Krejpcio
06
30
2025
189
202
10.17306/J.AFS.2.1322
https://www.food.actapol.net/volume24/issue2/abstract-3.html
Characterization of o/w emulsions stabilized using modified alginate: effect of emulsion condition
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Indonesia
Dyah Hesti
Wardhani
Siswo
Sumardiono
Aprilina
Purbasari
Asep Muhamad
Samsudin
Hana Nikma
Ulya
Aprilia Dwi
Susanti
06
30
2025
203
215
10.17306/J.AFS.2.1293
https://www.food.actapol.net/volume24/issue2/abstract-4.html
Valorisation of coconut oil dregs (blondo) as an ingredient for fermented plantbased ice cream: a functional and sensory evaluation
Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia
Rafli Zulfa
Kamil
Sri
Mulyani
Nurwantoro
Nurwantoro
06
30
2025
217
227
10.17306/J.AFS.2.1313
https://www.food.actapol.net/volume24/issue2/abstract-5.html
A review of current Polish recommendations on dietary supplementation as a preventive strategy against nutritional deficiencies across the lifespan of healthy individuals
Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Poland
Mariola
Friedrich
Joanna
Sadowska
06
30
2025
229
242
10.17306/J.AFS.2.1265
https://www.food.actapol.net/volume24/issue2/abstract-6.html
Therapeutic potential of lion’s mane mushroom (Hericium erinaceus) in the treatment of depression and depressive symptoms: neurobiological mechanisms and health benefits
The Student Scientific Society of Poznań University of Medical Sciences, Poland
Department of Bromatology, Poznań University of Medical Sciences, Poland
Marta
Kończak
Izabela
Bolesławska
Ilona
Górna
Sławomira
Drzymała-Czyż
06
30
2025
243
255
10.17306/J.AFS.2.1346
https://www.food.actapol.net/volume24/issue2/abstract-7.html
Cryoconcentration: an emerging technology for the concentration of bioactive compounds
Facultad de Ingenieria, Ingenieria Agroindustrial, Universidad Nacional Autónoma Altoandina de Tarma,
Acobamba-Tarma, Peru
Department of Agroindustrial Engineering, National University of Huancavelica, Peru
Lesly Edith
Yata
Laumer
Tocto
Rafael Julian
Malpartida
Jimmy Pablo
Echevarria
Franklin
Ore
06
30
2025
257
269
10.17306/J.AFS.2.1338
https://www.food.actapol.net/volume24/issue2/abstract-8.html
Manufacturing of functional Karish cheese fortified with vitamin C and calcium from natural sources
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Ahmed R. M.
Ali
Meranda A.
Tawfek
Sanaa E. Abd
El-Halim
06
30
2025
271
282
10.17306/J.AFS.2.1203
https://www.food.actapol.net/volume24/issue2/abstract-9.html
Probiotic survival of Bifidobacterium lactis and Lacticaseibacillus rhamnosus in pectin microcapsule extracted from bitter orange peel for ice cream
Department of Biology, Islamic Azad University, Roudehen Branch, Tehran, Iran
Marjan
Nouri
06
30
2025
283
294
10.17306/J.AFS.2.1359
https://www.food.actapol.net/volume24/issue2/abstract-10.html