Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
The effects of camel milk powder on the stability and quality properties of processed cheese sauce
ORIGINAL_ARTICLE
349-359
en
2019
18
4
Marwa Mohamed
Desouky
Heba Hassan
Salama
Samah Mosbah
El-Sayed
camel milk powder, processed cheese sauces, chemical composition, physicochemical properties, viscosity, sensory properties
10.17306/J.AFS.0645
The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar
ORIGINAL_ARTICLE
361-371
en
2019
18
4
Tamara Pavlovna
Arseneva
Tatiana Nikolaevna
Evstigneeva
Natalia Vladimirovna
Iakovchenko
Margarita Vitalevna
Lugova
Ekaterina Vladimirovna
Kurganova
sherbet ice-cream, stevioside, overrun, fermented ice-cream
10.17306/J.AFS.0724
The concept of using bacteriophages to improve the microbiological quality of minimally processed foods
ORIGINAL_ARTICLE
373-383
en
2019
18
4
Michał
Wójcicki
Stanisław
Błażejak
Iwona
Gientka
Katarzyna
Brzezicka
bacteriophage, food quality, preservation of food, minimally processed foods
10.17306/J.AFS.0695
Soft white cheese ripening using bacterial protease enzyme
ORIGINAL_ARTICLE
385-397
en
2019
18
4
Baraka Abo El-Yazeed Abd
El-Salam
Maged Said
Ahmed
Manal Mohammad
Yasser
Safaa Salah El-Din
Taha
protease, Domiati cheese, ripening process, free amino acid, free fatty acid, sensory evaluation
10.17306/J.AFS.0665
Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin
ORIGINAL_ARTICLE
399-411
en
2019
18
4
Tadeusz
Karamucki
Małgorzata
Jakubowska
colour, CIELAB, CIELCh, illuminant, standard observer, myoglobin, pork quality
10.17306/J.AFS.0712
Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the sale of tilapia in the street markets of a semi-arid Brazilian municipality
ORIGINAL_ARTICLE
413-425
en
2019
18
4
Tayla M. A.
Correia
Anay P. D.
Oliveira
Isabela F.
Miyasato
Tamires M. B.
Santos
Francesca S.
Dias
tilapia, MRSA, antimicrobial resistance, biofilm, enterotoxins
10.17306/J.AFS.0727
Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating
ORIGINAL_ARTICLE
427-438
en
2019
18
4
M. Abbas
Ali
M. Azizul
Islam
Noor Hidayu
Othman
Ahmadilfitri Md
Noor
M.
Ibrahim
oxidative indices, thermal stability, blend oil, thermal treatment, infrared spectra
10.17306/J.AFS.0694
Substitution of semolina durum with common wheat flour in egg and eggless pasta
ORIGINAL_ARTICLE
439-451
en
2019
18
4
Dorota
Teterycz
Aldona
Sobota
Katarzyna
Kozłowicz
Piotr
Zarzycki
pasta, common wheat flour, durum semolina, eggs
10.17306/J.AFS.0722
The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits
ORIGINAL_ARTICLE
453-462
en
2019
18
4
Anna
Muzykiewicz
Joanna
Zielonka-Brzezicka
Adam
Klimowicz
red grapefruit, white grapefruit, sweetie, flavedo, albedo, ultrasound-assisted extraction
10.17306/J.AFS.0731
Quality assessment of experimental cookies enriched with freeze-dried black chokeberry
ORIGINAL_ARTICLE
463-471
en
2019
18
4
Sylwia
Sady
Maria
Sielicka-Różyńska
black chokeberry, freeze-drying, antioxidant activity, sensory quality, consumer acceptance, cookies
10.17306/J.AFS.0686