Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece
ORIGINAL_ARTICLE
343-357
en
2022
21
4
Olga S.
Arvaniti
Ageliki
Tsolou
Eleni
Sakantani
Sotiria
Milla
Eftyhia
Kallinikou
Filio
Petsini
Maria
Choleva
Maria
Detopoulou
Elizabeth
Fragopoulou
Yiannis
Samaras
wine, polyphenols, antioxidant activity, color, quality control
10.17306/J.AFS.1091
Investigation of flavour permanence in lemon-flavoured chewing gum by retronasal aroma-trapping and sensory analysis techniques
ORIGINAL_ARTICLE
359-368
en
2022
21
4
Pinar
Uzun
Ahmet Emir
Ozunal
Hakan
Baskaya
Nuray
Dogan
Sonay Merve
Gulay
Busra
Hantal
Melike
Uner
Asli Barla
Demirkoz
chewing gum, flavour permanence, flavourings, lemon flavouring, retronasal aroma-trapping device, sensory analysis
10.17306/J.AFS.1056
Partial hydrophobic modification of alginate using dodecenyl succinic anhydride for fish oil encapsulation
ORIGINAL_ARTICLE
369-378
en
2022
21
4
Dyah Hesti
Wardhani
Hana Nikma
Ulya
Andri Cahyo
Kumoro
Nita
Aryanti
Partial hydrophobic alginate, fish oil encapsulation, alginate oil affinity modification
10.17306/J.AFS.1077
Impact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour
ORIGINAL_ARTICLE
379-387
en
2022
21
4
Nguyen Minh
Thuy
Le Huy
Hiep
Ngo Van
Tai
Huynh Thi Thu
Huong
Vo Quang
Minh
sweet potato, drying process, energy consumption, modeling, kinetic behaviours
10.17306/J.AFS.1061
Assessment of the properties of lactobacilli isolates from Polish fermented foods and human feces
ORIGINAL_ARTICLE
389-399
en
2022
21
4
Elżbieta
Bogusławska-Wąs
Alicja
Dłubała
LAB, fermented food, resistance to antibiotics, probiotic
10.17306/J.AFS.1074
Physicochemical and sensorial characterisation of marinated white cheese made from goat milk with olive oil and thyme
ORIGINAL_ARTICLE
401-409
en
2022
21
4
Yassine
Zine-Eddine
Fouzia
Kzaiber
Abdelkhalek
Oussama
Khalid
Boutoial
vegetable coagulant, aromatic plant, marinated product
10.17306/J.AFS.1086
Analysis of phenotypic and genotypic antibiotic resistance of food isolates of Staphylococcus spp.
ORIGINAL_ARTICLE
411-428
en
2022
21
4
Lidia
Piekarska-Radzik
Elżbieta
Klewicka
Anna
Otlewska
Staphylococcus spp, coagulase-negative, antibiotic resistance, genotyping, phenotyping, food
10.17306/J.AFS.1097
pH post-mortem on poultry carcasses in a slaughter line for industrial identification of PSE (Pale, Soft, Exudative) and normal meat
ORIGINAL_ARTICLE
429-437
en
2022
21
4
Tania Regina
Kaiser
Fabio Augusto Garcia
Coró
Patrícia Maloso
Ramos
Andresa
Miranda
Talita
Kato
Roberta Barreiros de
Souza
Pedro Henrique Freitas
Cardines
Mayka Reghiany
Pedrão
chicken, chiller, pH, lightness, water hold capacity, meat quality, glycolytic curve
10.17306/J.AFS.1067
Effects of ovariectomy and calcium enriched pumpkin on magnesium status in rats
ORIGINAL_ARTICLE
439-448
en
2022
21
4
Natalia
Wawrzyniak
Anna
Gramza-Michałowska
Joanna
Suliburska
ovariectomy, calcium, magnesium, postmenopausal osteoporosis, ovariectomized rats
10.17306/J.AFS.1108
Baluran neem gum drinking water as a prebiotic candidate
ORIGINAL_ARTICLE
449-458
en
2022
21
4
Zahreni
Hamzah
Ari Triwanodyo
Handayani
Dyah Indartin
Setyowati
Erna
Sulistyani
Hidayat Teguh
Wiyono
Didin Erma
Indahyani
prebiotic, neem gum, viability, MTT assay
10.17306/J.AFS.1068