Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Characterisation and standardisation of Wangashi cheese production steps
ORIGINAL_ARTICLE
375-386
en
2020
19
4
Mohamed Cherifou Dine
Aboudoulaye
Sevim
Kaya
Wangashi cheese, Calotropis procera, milk clotting activity, proteolytic activity, standardization
10.17306/J.AFS.0827
Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production
ORIGINAL_ARTICLE
387-394
en
2020
19
4
Yijing
Li
Xia
Chen
Guowei
Shu
Weichao
Ma
Lactobacillus spp, gamma-aminobutyric acid, Monascus-fermented rice, monacolin K, microbial consortia
10.17306/J.AFS.0868
Combined ethanol extract of Funtumia africana and Abutilon mauritianium leaves improves the lipid profile and kidney function indices of benign prostatic hyperplasia in rats
ORIGINAL_ARTICLE
395-404
en
2020
19
4
Robert I.
Uroko
Charles N.
Chukwu
Simeon I.
Egba
Fatima A.
Adamude
Joy C.
Ajuzie
antilipidaemia, renoprotective, Funtumia africana, Abutilon mauritianum, benign prostatic hyperplasia
10.17306/J.AFS.0819
Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products
ORIGINAL_ARTICLE
405-423
en
2020
19
4
Małgorzata
Nogala-Kałucka
Alicja
Kawka
Krzysztof
Dwiecki
Aleksander
Siger
wheat, barley, oat, tocochromanols, DPPH*, antioxidant activity, phenolic compounds
10.17306/J.AFS.0858
Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends
ORIGINAL_ARTICLE
425-433
en
2020
19
4
Walid
Gafour
Esmat
Aly
whipped cream, whipping properties, textural properties, stabilizers, carrageenan, cremodan
10.17306/J.AFS.0784
Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables
ORIGINAL_ARTICLE
435-443
en
2020
19
4
Thuy Minh
Nguyen
Keomixay
Phoukham
Tai Van
Ngo
formulation, vegetable soup, physico-chemical, quality, sensory evaluation
10.17306/J.AFS.0813
Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition
ORIGINAL_ARTICLE
445-456
en
2020
19
4
Taynara Álvares
Martins
Francielo
Vendruscolo
microbial pigments, solid culture, submerged cultivation, sodium octanoate, microbial pigments
10.17306/J.AFS.0870
Influence of crystallizing agent on sugar quality
ORIGINAL_ARTICLE
457-465
en
2020
19
4
Serhii V.
Tkachenko
Tamila V.
Sheiko
Vasyl V.
Petrenko
Olena M.
Anisimova
Inha V.
Kuznietsova
Lubomir M.
Khomichak
Oleksandr M.
Obodovych
crystallization center, crystallizing agent, crystallization, crystal size distribution, massecuite, sugar
10.17306/J.AFS.0867
Lyophilization and its effects on the essential oil content and composition of herbs and spices – A review
ORIGINAL_ARTICLE
467-473
en
2020
19
4
Urbashi
Hazarika
Beáta
Gosztola
herbs, spices, essential oil, composition, drying, lyophilization
10.17306/J.AFS.0853
The properties of poultry batters depending on the amount of water and Plantago ovata husk
ORIGINAL_ARTICLE
475-482
en
2020
19
4
Marzena Helena
Zając
poultry, psyllium, Plantago ovata, fibre, functional meat product
10.17306/J.AFS.0824
Fatty acids profile, atherogenic and thrombogenic health lipid indices of lyophilized buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii
ORIGINAL_ARTICLE
483-490
en
2020
19
4
Marta
Molska
Julita
Reguła
Magdalena
Rudzińska
Michał
Świeca
Fagopyrum esculentum Moench, fatty acids, lipid indices, functional product
10.17306/J.AFS.0866