Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 2 (2) 2003

Contents:

CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES
Wojciech Krzyżaniak, Artur Olesienkiewicz, Wojciech Siałaś, Lucyna Słominska, Tomasz Jankowski, Włodzimierz Grajek
Acta Sci. Pol. Technol. 2003; 2(2); 5-16
abstract nr 1 abstractpdf 1_2_2003full text in polish
LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE
Lucyna Słominska, Danuta Wiśniewska, Anna Grześkowiak
Acta Sci. Pol. Technol. 2003; 2(2); 17-26
abstract nr 2 abstractpdf 2_2_2003full text
THE INFLUENCE OF AGGLOMERATION ON GENERAL PROPERTIES OF MULTICOMPONENT FOOD POWDER
Jolanta Kowalska, Andrzej Lenart
Acta Sci. Pol. Technol. 2003; 2(2); 27-36
abstract nr 3 abstractpdf 3_2_2003full text in polish
FLOW PROPERTIES OF FOOD PARTICULATE MATERIALS
Ewa Domian, Łukasz Milczarski
Acta Sci. Pol. Technol. 2003; 2(2); 37-46
abstract nr 4 abstractpdf 4_2_2003full text in polish
ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES
Wiesław Wzorek, Sylwia Bonin, Joanna Koskowska
Acta Sci. Pol. Technol. 2003; 2(2); 47-56
abstract nr 5 abstractpdf 5_2_2003full text
THERMODYNAMIC CHARACTERISTIC OF COPIGMENTATION OF ANTHOCYANINS WITH FLAVONOIDS
Anna Bąkowska, Jan Oszmianski, Alicja Kucharska
Acta Sci. Pol. Technol. 2003; 2(2); 57-66
abstract nr 6 abstractpdf 6_2_2003full text in polish
TEXTURE AND ORGANOLEPTIC EVALUATION OF DIETETIC MODEL MEAT-FAT-OAT PRODUCT
Zbigniew Dolatowski, D.M.Stasiak, S.Pisarek
Acta Sci. Pol. Technol. 2003; 2(2); 67-76
abstract nr 7 abstractpdf 7_2_2003full text in polish
WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS
Jerzy Gejdel, Władysław Korzeniowski
Acta Sci. Pol. Technol. 2003; 2(2); 77-84
abstract nr 8 abstractpdf 8_2_2003full text in polish
THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES
Lech Adamczak, Mirosław Słowiński, Marcin Rucinski
Acta Sci. Pol. Technol. 2003; 2(2); 85-94
abstract nr 9 abstractpdf 9_2_2003full text in polish
QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
Acta Sci. Pol. Technol. 2003; 2(2); 95-102
abstract nr 10 abstractpdf 10_2_2003full text in polish
PRODUCTION OF EXTRACELLULAR ENZYMES BY IOW-PROTEASE MUTANTS OF THCHODERMA REESEI
Piotr Janas
Acta Sci. Pol. Technol. 2003; 2(2); 103-114
abstract nr 11 abstractpdf 11_2_2003full text
THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING
Róża Biegańska-Marecik, Janusz Czapski
Acta Sci. Pol. Technol. 2003; 2(2); 115-128
abstract nr 12 abstractpdf 12_2_2003full text in polish
THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC
Elżbieta Radziejewska-Kubzdela, Janusz Czapski, Katarzyna Czaczyk, Anna Zielińska
Acta Sci. Pol. Technol. 2003; 2(2); 129-138
abstract nr 13 abstractpdf 13_2_2003full text in polish
QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK
Barbara Wójcik-Stopczyńska, Monika Grzeszczuk
Acta Sci. Pol. Technol. 2003; 2(2); 139-147
abstract nr 14 abstractpdf 14_2_2003full text in polish

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