Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
SUPERCRITICAL FLUIDS
ORIGINAL_ARTICLE
3-16
en
2005
4
1
Ruhan
Askin
Semih
Ötles
supercritical fluids (SCFs), supercritical fluid extraction (SFE), modelling of SCFs, supercritical characteristics, SFE mechanism
ADVANCED STATISTICAL METHODS AS A NEW TOOL FOR DATA ANALYSIS IN FOOD AND NUTRITION SCIENCE
ORIGINAL_ARTICLE
17-25
en
2005
4
1
Małgorzata
Darewicz
Jerzy
Dziuba
CAB and FSTA databases, food science, functional properties, multiple regression, neural networks, partial least squares regression, principal component analysis
THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES
ORIGINAL_ARTICLE
27-38
en
2005
4
1
Joanna
Kraszewska
Wiesław
Wzorek
Eliza
Sztando
lactic acid bacteria, probiotics, malt beverage, bioactive beverage, pH 20-25, deoxycholate sodium
ANTAGONISTIC ACTIVITY OF LACTOBACILLUS PLANTARUM STRAINS
ORIGINAL_ARTICLE
39-52
en
2005
4
1
Joanna
Kraszewska
Wiesław
Wzorek
Eliza
Sztando
<span class="border">Anna
Raczyńska-Cabaj</span>
lactic acid bacteria, bacteriocin, Lactobacillus plantarum, antagonism, hydrogen peroxide, lactic acid
MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS
ORIGINAL_ARTICLE
53-62
en
2005
4
1
Anna
Czubaszek
Hanna
Subda
Zofia
Karolini-Skaradzińska
amylographics and farinographics properties, barley flour, bread
MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS
ORIGINAL_ARTICLE
63-71
en
2005
4
1
Ewa
Gondek
Piotr P.
Lewicki
water sorption isotherms, dried fruits, Pelegs equation, sugars phase transition
EVALUATION OF METHODS FOR DETERMINATION OF ALCOHOL CONTENT IN EMULSION CREAMS
ORIGINAL_ARTICLE
73-81
en
2005
4
1
Tomasz
Tarko
Tadeusz
Tuszyński
emulsion creams, alcohol content, determination methods
CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES
ORIGINAL_ARTICLE
83-91
en
2005
4
1
Bogdan
Sieliwanowicz
Aurelia G.
Hałasińska
Maria
Trzcińska
Aleksander
Jakubowski
Janusz
Lipowski
Sylwia
Skąpska
apple juice, storage, phenol compounds, color parameters, antioxidant activity
THE LEVEL OF NITRATES, NITRITES AND OXALATES IN DIFFERENT USABLE PARTS OF DILL (ANETHUM GRAVEOLENS L.) DEPENDING ON PLANT HEIGHT
ORIGINAL_ARTICLE
93-102
en
2005
4
1
Waldemar
Kmiecik
Zofia
Lisiewska
Piotr
Gębczyński
dill, plant height, nitrates, nitrites, oxalates
CHARACTERISTICS OF STERILIZED LIVER PATÉ MANUFACTURED FROM DIFFERENT RAW MATERIALS
ORIGINAL_ARTICLE
103-110
en
2005
4
1
Andrzej
Tyburcy
Anna
Kosińska
Aneta
Cegiełka
sterilized paté, chemical composition, colour values, sensory properties
THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES
ORIGINAL_ARTICLE
111-121
en
2005
4
1
Wioleta
Dzieszuk
Ewa
Dworecka
Tadeusz
Szmańko
comminuted scalded sausages, modified starch, water holding capacity, colour, texture, sensory quality
EFFECTIVE USE OF FERRIC SULFATE IN TREATMENT OF DIFFERENT FOOD INDUSTRY WASTEWATER
ORIGINAL_ARTICLE
123-132
en
2005
4
1
Piotr
Konieczny
<span class="border">Ewa
Ekner</span>
Waldemar
Uchman
Bożena
Kufel
food industry wastewater, coagulation, ferric sulfate, biotoxicity
QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES
ORIGINAL_ARTICLE
133-146
en
2005
4
1
Monika
Altmann
Reinhard
Süß
Gerhard von
Lengerken
sheep, carcass, meat, salami, quality
PLANT STEROLS IN FOOD TECHNOLOGY
ORIGINAL_ARTICLE
147-156
en
2005
4
1
Magdalena
Rudzińska
Waldemar
Uchman
Erwin
Wąsowicz
phytosterols, oxyphytosterols, plant oils, production, frying, food