Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Carrageenan as a functional additive in the production of cheese and cheese-like products
ORIGINAL_ARTICLE
107-116
en
2018
17
2
Błażej
Błaszak
Grażyna
Gozdecka
Alexander
Shyichuk
carrageenan, cheese technology, rheology, texture, functional properties, whey protein
10.17306/J.AFS.0550
Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.)
ORIGINAL_ARTICLE
117-124
en
2018
17
2
Olga
Grygorieva
Alicja Zofia
Kucharska
Narcyz
Piórecki
Svitlana
Klymenko
Olena
Vergun
Ján
Brindza
American persimmon, fruit, antioxidant activity, phenolic compounds
10.17306/J.AFS.0544
The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6
ORIGINAL_ARTICLE
125-132
en
2018
17
2
Xiaoyu
Shi
Chen
He
Jiangpeng
Meng
Ni
Xin
Zhe
Ji
Lactobacillus bulgaricus, ACE inhibitory peptides, goat?s milk powder, Plackett-Burman design
10.17306/J.AFS.0536
The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese
ORIGINAL_ARTICLE
133-140
en
2018
17
2
Krzysztof
Młynek
Adam
Oler
Karolina
Zielińska
Jolanta
Tkaczuk
Wiesława
Zawadzka
ripening-cheese, correlation, physico-chemical properties, casein, fat values
10.17306/J.AFS.0549
Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan
ORIGINAL_ARTICLE
141-148
en
2018
17
2
Pooria
Sabooni
Rezvan
Pourahmad
Hamid Reza Mahdavi
Adeli
kefir, probiotic, transglutaminase, xanthan
10.17306/J.AFS.0556
Chemical and nutritional characteristics of high-fibre rye milling fractions
ORIGINAL_ARTICLE
149-157
en
2018
17
2
Piotr
Kołodziejczyk
Agnieszka
Makowska
Barbara
Pospieszna
Jan
Michniewicz
Hanna
Paschke
rye grain, dry fractionation, high-fibre milling fraction, dietary fibre components, proximate com- position, nutritional quality
10.17306/J.AFS.0559
Hygiene assessments of school kitchens based on the microbiological status of served food
ORIGINAL_ARTICLE
159-168
en
2018
17
2
András J.
Tóth
Katalin
Szakmár
Anna
Dunay
Csaba B.
Illés
András
Bittsánszky
microbiological quality, school food, microbial food safety, quality assurance, rapid microbiol- ogy, contract catering
10.17306/J.AFS.0564
The effect of hemp seed and linseed addition on the quality of liver pâtés
ORIGINAL_ARTICLE
169-176
en
2018
17
2
Marzena
Zając
Rafał
Świątek
hemp seed, linseed, liver pâté, functional meat products
10.17306/J.AFS.0566
Manufacturing of curd products of increased biological value for the elderly from dried components
ORIGINAL_ARTICLE
177-184
en
2018
17
2
Ludmila A.
Zabodalova
Maria S.
Belozerova
Tatiana N.
Evstigneeva
curd product, skimmed dried milk, soy protein, spelt
10.17306/J.AFS.0545
Effect of probiotic supplementation on liver function and lipid status in rats
ORIGINAL_ARTICLE
185-192
en
2018
17
2
Katarzyna
Skrypnik
Paweł
Bogdański
Igor
Łoniewski
Julita
Reguła
Joanna
Suliburska
gut microflora, probiotics, cardiovascular risk, lipid profile, liver function, triglycerides
10.17306/J.AFS.0554