Acta Scientiarum Polonorum Technologia Alimentaria Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu 1644-0730 1898-9594
THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS ORIGINAL_ARTICLE 05-12 en 2002 1 2 Włodzimierz Dolata Elżbieta Piotrowska Halina Makała Mirosława Krzywdzińska-Bartkowiak Michał Olkiewicz potato fiber preparation, meat products, rheological properties, sensory properties
PERCENTAGE OF CARCASS AND BY PRODUCTS OBTAINED FROM BEAVERS DEPENDING ON BODY WEIGHT AND SEX ORIGINAL_ARTICLE 13-20 en 2002 1 2 Władysław Korzeniowski Tomasz Żmijewski Barbara Jankowska Aleksandra Kwiatkowska Hubert Niewęgłowski Kamil Szaciło beaver, slaughter value, beaver carcass, parts of beaver carcass
COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS ORIGINAL_ARTICLE 21-30 en 2002 1 2 Lucyna Słomińska Magdalena Garbacik starch, hydrolysis, liquefaction, alfa-amylase
RAW STARCH DEGRADATION BY PULLULANASE ORIGINAL_ARTICLE 31-35 en 2002 1 2 Maciej Kujawski Rafał Ziobro Halina Gambuś starch, enzymatic hydrolysis, pullulanase
CONTENT OF MINERAL COMPONENTS IN FRESH AND PRESERVED SEEDS OF TWO GRASS PEA (LATHYRUS SATIVUS L.) CULTIVARS AT THE NOT FULLY MATURE STAGE ORIGINAL_ARTICLE 37-46 en 2002 1 2 Anna Korus grass pea, freezing, canning, ash, mineral components
TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION ORIGINAL_ARTICLE 47-53 en 2002 1 2 Małgorzata Kania Piotr Żbikowski Marek Gogolewski physical-chemical changes, soya seed oil, transisomerization, fatty acids transisomers
THE STUDY OF SACCHAROMYCES CEREVISIAE BREWERY YEAST STRAIN CAPACITY OF BINDING WITH MAGNESIUM IN STATIONARY CONDITIONS ORIGINAL_ARTICLE 55-69 en 2002 1 2 Stanisław Błażejak Wanda Duszkiewicz-Reinhard Małgorzata Gniewosz Ewa Rostkowska-Demner Ewa Domurad bio-elements, metal proteins, bioplex, magnesium, Saccharomyces cerevisiae
BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE ORIGINAL_ARTICLE 71-82 en 2002 1 2 Małgorzata Gumienna Maria Czarnecka Zbigniew Czarnecki surface active, biosurfactants, sophorolipids, fatty source
THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS ORIGINAL_ARTICLE 83-91 en 2002 1 2 Bożena Kiczorowska Antoni Lipiec lupine, extrusion-cooking, amino acids
THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING ORIGINAL_ARTICLE 93-99 en 2002 1 2 Bożena Kiczorowska Antoni Lipiec lupine, extrusion-cooking, fatty acids
NUTRITIONAL PREFERENCES AMONG CHILDREN AT PRE-SCHOOL AGE ORIGINAL_ARTICLE 101-107 en 2002 1 2 Barbara Szczepaniak Danuta Górecka Anna Jędrusek-Golińska preferences, pre-school children, nutritional habits
DETERMINATION OF WATER CONTENT IN BUTTER SAMPLES BY THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY ORIGINAL_ARTICLE 109-113 en 2002 1 2 Agnieszka Bilska Krystyna Krysztofiak Piotr Komorowski butter, water content, reflectance spectroscopy, NIR
METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD ORIGINAL_ARTICLE 115-122 en 2002 1 2 Paweł Janus moisture, electric specific resistance, electric capacitance, sensor
ESTIMATION OF FOOD ADVERTISING IN PRESS ORIGINAL_ARTICLE 123-132 en 2002 1 2 Marzena Jeżewska-Zychowicz Barbara Płuciennik food advertising, press