EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS

EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS ORIGINAL_ARTICLE 5-20 en

2006 5 1

Emilia Bernaś Grażyna Jaworska Zofia Lisiewska

edible mushrooms, nutritious value, largeness of consuming, production

CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA ORIGINAL_ARTICLE 21-36 en

2006 5 1

Renata Zawirska-Wojtasiak

chiral compounds, enantiomers, organic food, aroma, authenticity control

PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS ORIGINAL_ARTICLE 37-45 en

2006 5 1

Tomasz Tarko

egg liqueurs stability, emulsion creams

INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS ORIGINAL_ARTICLE 47-60 en

2006 5 1

Tomasz Tarko Tadeusz Tuszyński

emulsion creams, colour stability, food additives

USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY ORIGINAL_ARTICLE 61-72 en

2006 5 1

Anna Stój Zdzisław Targoński

amino acids, HPLC, berry fruits, juices, adulterations

USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS ORIGINAL_ARTICLE 61-72 en

2006 5 1

Anna Stój Zdzisław Targoński Agnieszka Malik

anthocyanins, HPLC, berry fruits, juices, adulterations

CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES ORIGINAL_ARTICLE 87-96 en

2006 5 1

Anna Nowotna Halina Gambuś Peter Liebhard Werner Praznik Rafał Ziobro Wiktor Berski Jan Krowontka

carbohydrate fractions, starch, rye varieties

COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY ORIGINAL_ARTICLE 97-106 en

2006 5 1

Marcin Hopek Rafał Ziobro Bohdan Achremowicz

scalded flour, α-amylase, baker’s asthma, staling

CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS ORIGINAL_ARTICLE 107-112 en

2006 5 1

Semih Ötles Özlem Cagindi

functional food, nutraceutical, cereal, wheat, buckwheat, oat, barley, flaxseed, psyllium, brown rice

SYNERGISTIC EFFECT OF ANTIOXIDANT ACTIVITY OF CASEIN AND ITS ENZYMATIC HYDROLYSATE IN COMBINATION WITH ASCORBIC ACID AND β-CAROTENE IN MODEL OXIDATION SYSTEMS ORIGINAL_ARTICLE 113-133 en

2006 5 1

Anna Bzducha Rafał Wołosiak

emulsion, casein, ascorbic acid, β-carotene, autooxidation, lipooxygenase, photosensibilization

ASSESSMENT OF STORAGE LIFE OF WIENER TYPE SAUSAGES PRODUCED WITH THE ADDITION OF AROMATIZED BLOOD PLASMA AND COLOURING AGENTS ORIGINAL_ARTICLE 135-142 en

2006 5 1

Krystyna Krysztofiak

sausages with the addition of blood plasma, modification of flavour and colour, storage life

THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE ORIGINAL_ARTICLE 143-154 en

2006 5 1

Agnieszka Bilska

raw sausage, isoascorbic acid, sodium ascorbate, quality, sensory examination

MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE ORIGINAL_ARTICLE 155-161 en

2006 5 1

Francis Olawale Abulude Mary Omofolarin Ogunkoya Vincent Adeniyi Oni

‘kunuzaki’ beverage, fortification, additives, minerals, organoleptic attributes, non-alcoholic

ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE ORIGINAL_ARTICLE 163-170 en

2006 5 1

Marzena Jeżewska-Zychowicz

milk, dairy products, daily intake, frequency of consumption, adolescents

ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS ORIGINAL_ARTICLE 171-179 en

2006 5 1

Ewa Flaczyk Joanna Kobus Józef Korczak

“light” food, consumption, obesity, students