Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
FOCUS ON PRINCIPIAL PROPERTIES OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY
ORIGINAL_ARTICLE
5-12
en
2004
3
2
Serkan
Otles
Semih
Otles
biobased, food processing, polymers, food quality
MANUFACTURING OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY,
ORIGINAL_ARTICLE
13-17
en
2004
3
2
Semih
Otles
Serkan
Otles
biobased materials, food packaging, polymers, food
EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ADDITION ON PROPERTIES OF BATTERS OF CHILLED AND FROZEN CHICKEN MEAT
ORIGINAL_ARTICLE
19-25
en
2004
3
2
Aneta
Arciszewska
Aneta
Cegiełka
Jan
Mroczek
transglutaminase, chicken meat, cooking loss, texture, colour, freezing
THE INFLUENCE OF STARTING TEMPERATURE OF COOKING AND METHODS OF COOLING OF CHOPPED MEAT PRODUCTS
ORIGINAL_ARTICLE
27-36
en
2004
3
2
Lech
Adamczak
Aneta
Szablewska
chopped meat products, thermal processing, cooling
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
ORIGINAL_ARTICLE
37-44
en
2004
3
2
Bożena
Danyluk
Hanna
Gajewska-Szczerbal
Jan
Pyrcz
Ryszard
Kowalski
packaging, microbiology, quality, sausages, shelf life
EFFECT OF CONVENTIONAL AND HTST STERILIZATION ON THIAMINE AND RIBOFLAVIN CONTENT IN SALMON AND HAKE CANNED PRODUCTS
ORIGINAL_ARTICLE
45-56
en
2004
3
2
Teresa
Seidler
Emilia
Carnovale
Giulia
Lucarini
Iller
Incerti
fish, canned products, sterilization, vitamins, thiamine, riboflavin
CONTENTS OF SELECTED POLYCHLORINATED BIPHENOLS CONGENERS (PCB) IN TINNED TUNA
ORIGINAL_ARTICLE
57-64
en
2004
3
2
Władysław
Ciereszko
Agnieszka
Tomza
Agata
Witczak
polychlorinated biphenyls, the tuna, toxic equivalence (TEQ)
EFFECT OF USUABLE PARTS OF DILL AND PRELIMINARY PROCESSING ON THE QUALITY OF FROZEN PRODUCTS DEPENDING ON THE TIME AND TEMPERATURE STORAGE
ORIGINAL_ARTICLE
65-75
en
2004
3
2
Jacek
Słupski
Zofia
Lisiewska
Waldemar
Kmiecik
dill, freezing, storage, chemical composition, sensory quality
CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY
ORIGINAL_ARTICLE
77-82
en
2004
3
2
Małgorzata
Materska
Irena
Perucka
Phenolic compounds, Capsicum annuum L
COMPARISON OF CONTINUOUS WINE FERMENTATION WITH TWO YEAST STRAINS IMMOBILIZED ON FOAM GLASS
ORIGINAL_ARTICLE
83-93
en
2004
3
2
Sylwia
Bonin
Wiesław
Wzorek
immobilized yeast, continuous fermentation, wine, foam glass
LOCALISE OF MAGNESIUM IN THE CELLS OF FEED`S YEAST CONDIDA UTILS ATCC9950 SUPLEMENTED WITH THIS ELEMENT
ORIGINAL_ARTICLE
95-110
en
2004
3
2
Stanisław
Błażejak
Wanda
Duszkiewicz-Reinhard
Małgorzata
Gniewosz
Bożena
Mazurkiewicz
bioplexes, metalloproteins, magnesium, bio-elements, Candida utilis
INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST
ORIGINAL_ARTICLE
111-118
en
2004
3
2
Anna
Raczyńska-Cabaj
Edyta
Lipińska
Eugeniusz
Sobczak
Artur
Stosio
magnesium, growth of bacteria, yeast quality
RECOMBINATIVE VARIABILITY OF SOLUBLE PENTOSAN CONTENT AMONG INTROGRESSIVE TRITICALE LINES DERIVED FROM HYBRIDIZATION OF HEXAPLOID TRITICALE WITH THE SYNTHETIC AMPHITETRAPLOID T.MONOCOCCUM/S. CERALE AMAMRR
ORIGINAL_ARTICLE
119-126
en
2004
3
2
Wojciech
Sadkiewicz
Ewa
Makarska
triticale, soluble pentosans, T monococcum, introgressive lines
THE INFLUENCE OF PRE-HARVEST SPROUTING GRAINS ON THE BREADMAKING WHEAT, RYE, AND TRITICALE FLOUR
ORIGINAL_ARTICLE
127-136
en
2004
3
2
Danuta
Dojczew
Małgorzata
Sobczyk
Krzysztof
Grodzicki
Tadeusz
Haber
cereal, pre-harvest sprouting, proteolytic activity, amylolytic activity, breadmaking
CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY
ORIGINAL_ARTICLE
137-145
en
2004
3
2
Zbigniew
Czarnecki
Maria
Czarnecka
Agata
Śpiewak
barley, malt, β-glucans, β-glucanase
ESTIMATION OF QUALITY OF NEW LINES OF DURUM WHEAT ON A BASIS OF GLIADIN AND GLUTENIN CHARACTERISATION UNDER CONDITIONS OF DIFFERENT NITROGEN FERTILIZATION SUPPLY
ORIGINAL_ARTICLE
147-155
en
2004
3
2
Anna
Ciołek
Ewa
Makarska
electrophoresis of gliadin and glutenin, protein, gluten, durum wheat
IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS
ORIGINAL_ARTICLE
157-162
en
2004
3
2
Krystyna
Szymandera-Buszka
Katarzyna
Waszkowiak
pork, iodinated salt, soy hydrolizate, fat free frying, storage
THE FREQUENCY OF FRUIT END VEGETABLE CONSUMPTION IN THE BESKID SADECKI REGION
ORIGINAL_ARTICLE
163-170
en
2004
3
2
Ewa
Cieślik
Kinga
Topolski
Piotr
Antkiewicz
fruit, vegetables, frequency of consumption, questionnaire study
THE INFLUENCE OF THE PREFERENCES OF DAIRY PRODUCTS ON THE CONSUMPTION AMONG ADOLESCENTS 13 TO 15
ORIGINAL_ARTICLE
171-182
en
2004
3
2
Marzena
Jeżewska-Zychowicz
preferences, consumption, frequency of consumption, milk and milk products