Acta Scientiarum Polonorum Technologia Alimentaria Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu 1644-0730 1898-9594
APPLICATION OF VOLTAMMETRY TO DETERMINE VITAMIN C IN APPLE JUICES ORIGINAL_ARTICLE 5 - 16 en 2005 4 2 Jolanta Wawrzyniak Antoni Ryniecki Włodzimierz Zembrzuski ascorbic acid, cyclic voltammetry, apple juice, vitamin C, platinum electrode
THE USE OF FRACTIONATION METHOD IN PRODUCTION OF GLUTEN AND PRIME STARCH FROM TRITICALE FLOUR ORIGINAL_ARTICLE 17 - 24 en 2005 4 2 <span class="border">Zuzanna Czuchajowska</span> Bożena Paszczyńska Anna Nowotna Halina Gambuś fractionation of triticale flour, gluten, water soluble substances, tailing starch, insoluble fibre, prime starch
QUALITY ESTIMATION OF ELSANTA CULTIVAR STRAWBERRY HOMOGENATES ORIGINAL_ARTICLE 25 - 35 en 2005 4 2 Katarzyna Skupień Barbara Wójcik-Stopczyńska strawberry, fresh and frozen homogenate, nutritive constituents, micro-biological quality
COMPARISON OF SOME CHEMICAL COMPONENTS IN APPLES SZAMPION VARIETY PRODUCED IN THE LUBLIN PROVINCE ORIGINAL_ARTICLE 37 - 45 en 2005 4 2 Bożena Kiczorowska Piotr Kiczorowski chemical composition, mineral components, sugars, vitamin C, apple, &#8216;Szampion&#8217;
INFLUENCE THE PH FACTOR OF THE CULTURE MEDIUM ENRICHED WITH MAGNESIUM IONS ON THE ABILITY OF BINDING THIS ELEMENT BY THE YEAST CANDID UTILS ATCC 9950 IN DYNAMIC CONDITIONS ORIGINAL_ARTICLE 47 - 57 en 2005 4 2 Stanisław Błażejak Wanda Duszkiewicz-Reinhard Małgorzata Gniewosz Monika Chojnacka Candida utilis, pH, magnesium, bioaccumulation
EFFECT OF SOME AGENTS ON &#946;-CAROTENE STABILITY IN BEVERAGES ORIGINAL_ARTICLE 59 - 69 en 2005 4 2 Elżbieta Dłużewska Patrycja Bednarek beverages, flavour emulsion, &#946;-carotene, citric acid, ascorbic acid
EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE ORIGINAL_ARTICLE 71 - 78 en 2005 4 2 Elżbieta Dłużewska Kinga Grodzka Magdalena Mosiewska isolated soy protein, isolated whey protein, fruit ice, ice overrun
EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT ORIGINAL_ARTICLE 79 - 88 en 2005 4 2 Agata Znamirowska Renata Stanisławczyk colt meat, meat quality
CHANGES IN PHISICOCHEMICAL PROPERTIES OF HORSE MEAT DURING FROZEN STORAGE ORIGINAL_ARTICLE 89 - 96 en 2005 4 2 Renata Stanisławczyk Agata Znamirowska horsemeat, freezing, meat quality
THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS ORIGINAL_ARTICLE 97 - 109 en 2005 4 2 Mirosława Krzywdzińska-Bartkowiak Włodzimierz Dolata Elżbieta Piotrowska computer image analysis, microstructure meat batters, potato fiber, fat, collagen fibers
SOME SELECTED PROPERTIES OF PROTEIN PREPARATIONS MADE BY ENZYMATIC TREATMENTS OF ANIMAL BLOOD RED CELL FRACTION ORIGINAL_ARTICLE 111 - 118 en 2005 4 2 Piotr Konieczny Waldemar Uchman Krystyna Krysztofiak Jarosław Przyborski animal blood, red cells, enzymatic hydrolysis
CHARACTERISTIC OF POLYPHENOL PREPARATIONS OBTAINED FROM THE SEED COATS OF BROWN, RED AND WHITE BEANS AND THEIR ANTIOXIDANT ACTIVITY ORIGINAL_ARTICLE 119 - 128 en 2005 4 2 Beata Drużyńska Mirosława Klepacka polyphenols, antioxidant activity, peroxyl radicals, DPPH radicals
ANTIOXIDANT ACTIVITIES OF CINNAMIC AND BENZOIC ACID DERIVATIES ORIGINAL_ARTICLE 129 - 142 en 2005 4 2 Dominik Szwajgier Jacek Pielecki Zdzisław Targoński cinnamic acids, benzoic acids, antioxidant activity, radical scavenging activity