Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Storage and processing of edible mushrooms
ORIGINAL_ARTICLE
5-23
en
2006
5
2
Emilia
Bernaś
Grażyna
Jaworska
Waldemar
Kmiecik
: edible mushrooms, storage, preliminary treatment, processing
Influence of long-time continuous fermentation on yeast immobilized on foam glass
ORIGINAL_ARTICLE
25-37
en
2006
5
2
Sylwia
Bonin
Wiesław
Wzorek
Luiza
Koper
yeast morphology, immobilized yeast, continuous fermentation, wine
The growth of Saccharomyces cerevisiae yeast in cadmium enriched media
ORIGINAL_ARTICLE
39-46
en
2006
5
2
Anna
Pasternakiewicz
Saccharomyces cerevisiae, growth, metal ions, interactions
Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese
ORIGINAL_ARTICLE
47-54
en
2006
5
2
Barbara
Biesiada-Drzazga
geese broilers, muscle and fat tissue, chemical composition, fatty acids
Processing suitability of pork from different breeds reared in Poland
ORIGINAL_ARTICLE
55-64
en
2006
5
2
Tomasz
Florowski
Andrzej
Pisula
Mirosław
Słowński
Barbara
Orzechowska
pig breed, pork, meat quality
The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products
ORIGINAL_ARTICLE
65-72
en
2006
5
2
Lech
Adamczak
Mirosław
Słowiński
Andrzej
Pisula
Elżbieta
Tomaszczyk
Monika
Borysiak
value F, value P, fat level, degree of chopping
The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham
ORIGINAL_ARTICLE
73-82
en
2006
5
2
Anna
Cegiełka
Mirosław
Słowiński
Katarzyna
Piłkowska
chicken meat ham, hydrocolloids, texture, sensory quality
The use of a computer digital analysis for evaluating the quality of pork trimmings
ORIGINAL_ARTICLE
85-92
en
2006
5
2
Krzysztof
Dasiewicz
Iwona
Mierzwińska
computer digital analysis, pork trimmings, quality
Sensory quality and selected physicochemical properties of processed meat products produced in different plants
ORIGINAL_ARTICLE
93-105
en
2006
5
2
Tadeusz
Szmańko
Maciej
Oziembłowski
Ewa
Dworecka
Dorota
Dobrowolska
quality of processed meat products, chemical composition, residues, colour, sensory analysis
Characteristics of sensory quality of bologna-type sausage derived from polish and Italian market
ORIGINAL_ARTICLE
107-115
en
2006
5
2
Halina
Makała
Michał
Olkiewicz
Piotr
Moch
Italian Mortadela, Polish Mortadela, raw material composition, sensory profile
Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products
ORIGINAL_ARTICLE
117-125
en
2006
5
2
Agata
Witczak
Anna
Leszczyńska
PCB, frutti di mare (seafood), shrimps, molluscs, oysters, crabs, squids, crayfish
Development and quality evaluation of fortified „Amala”
ORIGINAL_ARTICLE
127-133
en
2006
5
2
Francis Olawale
Abulude
Victoria Abimbola
Ojediran
development, quality, fortified, ‘amala’, plantain, cassava, yam
Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise
ORIGINAL_ARTICLE
135-146
en
2006
5
2
Grażyna
Bortnowska
Anetta
Makiewicz
low fat mayonnaise, food gums, inulin
Effect of oil phase concentration on rheological properties and stability of beverage emulsion
ORIGINAL_ARTICLE
147-156
en
2006
5
2
Elżbieta
Dłużewska
Anna
Stabiecka
Magdalena
Maszewska
beverage emulsions, stability, viscosity, arabic gum, ghatti gum, modified starch1
Determination of tocopherols content in sunflower oil during oxidation using fluorescence technique
ORIGINAL_ARTICLE
157-164
en
2006
5
2
Paweł
Górnaś
Aleksander
Sieger
Krzysztof
Dwiecki
Małgorzata
Nogala-Kałucka
Krzysztof
Palewski
sunflower oil, tocopherols, peroxide value, DPPC membrane, fluorescence
Evaluation of heath safety of mustards in an aspect of obligatory norms
ORIGINAL_ARTICLE
165-177
en
2006
5
2
Barbara
Sawicka
Ewa
Kotiuk
mustards, kinds, quality