SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS

SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS ORIGINAL_ARTICLE 5-12 en

2004 3 1

Jadwiga Stachowiak Hanna Smigielska

fiber, collagen, elastin, copper, zinc, sorption

DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE ORIGINAL_ARTICLE 13-20 en

2004 3 1

Agnieszka Nawirska Monika Kwasniewska

pomace, cellulose, hemicellulose, lignin, pectins

COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES ORIGINAL_ARTICLE 21-32 en

2004 3 1

Teresa Fortuna Dorota Galkowska Leslaw Juszczak

potato starch, chemically modified starches, rheological behaviour

CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS ORIGINAL_ARTICLE 33-43 en

2004 3 1

Halina Gambus Dorota Gumul

wheat and rye starch, stages of maturity of kernels, gels, texture

COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES ORIGINAL_ARTICLE 45-53 en

2004 3 1

Katarzyna Szambelan Jacek Nowak Krystyna J. Chrapkowska

Jerusalem artichoke, inulin hydrolysis, bacterium, yeast, ethanol yield

THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST ORIGINAL_ARTICLE 55-62 en

2004 3 1

Wieslaw Wzorek Joanna Koskowska Agata Korytkowska

lactic acid bacteria, yeast, probiotic, pasteurization, “malt beverage” bioactive

THE USE OF CHOKEBERRY’S POMACE TO INFUSION OF FRUIT TEA ORIGINAL_ARTICLE 63-72 en

2004 3 1

Irena Bober Jan Oszmianski

anthocyanins, chokeberry, drying, pomace

INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS ORIGINAL_ARTICLE 73-83 en

2004 3 1

Beata Kalisz Stanislaw Kalisz Jan Oszmianski

anthocyanins, antioxidant activity, canned fruits, jams, stabilization, strawberry

CHANGES OF CAROTENOID CONTENTS DURING RIPENING OF PEPPER FRUITS AND ETHEPHON TREATMENT ORIGINAL_ARTICLE 85-92 en

2004 3 1

Irena Perucka

peppers, carotenoids, fruit maturation

TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES ORIGINAL_ARTICLE 93-102 en

2004 3 1

Elzbieta Dluzewska Marlena Nizler Magdalena Maszewska

soy beverage, isolated soy protein, hydrocolloids, fiber

POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE ORIGINAL_ARTICLE 103-112 en

2004 3 1

Malgorzata Ziarno Anna Nowak Antoni Pluta

cottage cheese, calcium salts, calcium, fortification

ANTIOXIDATIVE POTENTIAL OF SUBSTANCES CONTAINED IN COLD PRESSED SOYBEAN OIL AND AFTER EACH PHASE OF REFINING PROCESS ORIGINAL_ARTICLE 113-121 en

2004 3 1

Malgorzata Kania Michal Michalak Marek Gogolewski

Soybeans oil, tocopherols, free radical scavenging: DPPH·, antiradical efficiency, refining

EFFECTS OF CALCIUM CHLORIDE ON RIPENING OF HEADED AND GUTTED BRINE-SALTED BALTIC HERRING ORIGINAL_ARTICLE 123-137 en

2004 3 1

Edward Kolakowski Bozena Bednarczyk Katarzyna Mordziak Agnieszka Wozniak

salted Baltic herring, ripening, calcium chloride, protein hydrolysis products, sensory desirability

FORMATION OF PHYSICOCHEMICAL PROPERTIES OF BROILER CHICKEN BREAST MUSCLES DEPENDING ON PH VALUE MEASURED 15 MINUTES AFTER SLAUGHTER ORIGINAL_ARTICLE 139-144 en

2004 3 1

Malgorzata Jakubowska Jozefa Gardzielewska Jerzy Kortz

chicken, physicochemical properties of meat, meat faults

INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES ORIGINAL_ARTICLE 145-155 en

2004 3 1

Agnieszka Bilska Krystyna Krysztofiak Waldemar Uchman Kinga Woroch

meat products, sausages, sensory quality, casings, packaging method

THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK ORIGINAL_ARTICLE 157-165 en

2004 3 1

Barbara Wojcik-Stopczynska Monika Grzeszczuk

vegetable salads, minimal processing, chemical constituents

OCCURRENCE OF SNACKING HABIT AMONG ADOLESCENTS AGED 13-15 YEARS AND ITS DETERMI-NANTS ORIGINAL_ARTICLE 167-174 en

2004 3 1

Marzena Jezewska-Zychowicz

food habits, snacking habit, adolescents

PREFERENCES AND FREQUENCY OF CONSUMPTION OF FRUITS AMONG GIRLS AND PREGNANT WOMEN ORIGINAL_ARTICLE 175-185 en

2004 3 1

Barbara Szczepaniak Danuta Gorecka Ewa Flaczyk

fruits, preferences, frequency consumption, girls, pregnant women

CONDITIONS OF FOOD CONCENTRATES CONSUMPTION ORIGINAL_ARTICLE 187-198 en

2004 3 1

Iwona Kowalczuk

market, food concentrates, consumer behavior, convenient food