Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Cornelian cherry (Cornus mas L.) – characteristics, nutritional and pro-health properties
ORIGINAL_ARTICLE
5-12
en
2019
18
1
Maciej
Kazimierski
Julita
Reguła
Marta
Molska
polyphenols, anthocyanins, antioxidant substances, vitamin
10.17306/J.AFS.0628
Influence of oregano essential oil on the inhibition of selected pathogens in “Alheira” during storage
ORIGINAL_ARTICLE
13-23
en
2019
18
1
Marta I. P.
Carvalho
Helena C. P.
Albano
Paula C. M.
Teixeira
foodborne pathogens, fermented meat sausage, oregano essential oil, food safety
10.17306/J.AFS.0624
Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt
ORIGINAL_ARTICLE
25-34
en
2019
18
1
Tamer Mohammed
El-Messery
Marwa M.
El-Said
Evren
Demircan
Beraat
Ozçelik
apple peel, polyphenolic compounds, microencapsulation yoghurt, spray and freeze dryer
10.17306/J.AFS.0597
Analysis of coffee adulterated with roasted corn and roasted soybean using voltammetric electronic tongue
ORIGINAL_ARTICLE
35-41
en
2019
18
1
Alvaro A.
Arrieta
Pedro L.
Arrieta
Jorge M.
Mendoza
electronic tongue, voltammetry, polypyrrole, coffee, adulteration
10.17306/J.AFS.0619
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat
ORIGINAL_ARTICLE
43-52
en
2019
18
1
Rossana
Roila
David
Ranucci
Andrea
Valiani
Roberta
Galarini
Maurizio
Servili
Raffaella
Branciari
Campylobacter coli, Campylobacter jejuni, minimum inhibitory concentration, minimum bacte- ricidal concentration, phenolic compounds
10.17306/J.AFS.0629
Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits
ORIGINAL_ARTICLE
53-63
en
2019
18
1
Tarek N.
Soliman
Samera H.
Shehata
camel’s milk, avocado, kiwi, chemical analysis, stirred yogurt, antioxidant activity, physical properties, sensory evaluation
10.17306/J.AFS.0602
Plackett-Burman design and response surface optimization of conditions for culturing Saccharomyces cerevisiae in Agaricus bisporus industrial wastewater
ORIGINAL_ARTICLE
65-74
en
2019
18
1
Jiafu
Huang
Guoguang
Zhang
Linhua
Zheng
Zhichao
Lin
Qici
Wu
Yutian
Pan
Agaricus bisporus industrial wastewater, Saccharomyces cerevisiae, multispectral imaging flow cytometry, Plackett-Burman, Box-Behnken response surface
10.17306/J.AFS.0620
Natural peppermint-flavored cheese
ORIGINAL_ARTICLE
75-85
en
2019
18
1
Osama Abd El-Hamid
Ibrahim
Ashraf Gaber
Mohamed
Wafaa Kamel
Bahgaat
peppermint, natural, essential oil, GC-MS, cheese
10.17306/J.AFS.0607
The application of artificial neural networks (ANN) for the denaturation of meat proteins – the kinetic analysis method
ORIGINAL_ARTICLE
87-96
en
2019
18
1
Agnieszka
Strzelczak
artificial neural networks, DSC, meat, thermal denaturation, pork
10.17306/J.AFS.0623
Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice
ORIGINAL_ARTICLE
97-107
en
2019
18
1
Mohamed Ahmed
Naeem
Laila Khaled
Hassan
Mahmoud Abd
El-Aziz
ice cream, concentrated golden berry juice, antioxidant activity, physical properties
10.17306/J.AFS.0613