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&#61602;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