Issue 1 (5) 2006

Issue 5 (1) 2006


EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS
Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska
Acta Sci. Pol. Technol. 2006; 5(1); 5-20;
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CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA
Renata Zawirska-Wojtasiak
Acta Sci. Pol. Technol. 2006; 5(1); 21-36;
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PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS
Tomasz Tarko
Acta Sci. Pol. Technol. 2006; 5(1); 37-45;
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INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS
Tomasz Tarko, Tadeusz Tuszyński
Acta Sci. Pol. Technol. 2006; 5(1); 47-60;
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USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY
Anna Stój, Zdzisław Targoński
Acta Sci. Pol. Technol. 2006; 5(1); 61-72;
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USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS
Anna Stój, Zdzisław Targoński, Agnieszka Malik
Acta Sci. Pol. Technol. 2006; 5(1); 61-72;
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CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES
Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Jan Krowontka
Acta Sci. Pol. Technol. 2006; 5(1); 87-96;
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COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY
Marcin Hopek, Rafał Ziobro, Bohdan Achremowicz
Acta Sci. Pol. Technol. 2006; 5(1); 97-106;
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CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS
Semih Ötles, Özlem Cagindi
Acta Sci. Pol. Technol. 2006; 5(1); 107-112;
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SYNERGISTIC EFFECT OF ANTIOXIDANT ACTIVITY OF CASEIN AND ITS ENZYMATIC HYDROLYSATE IN COMBINATION WITH ASCORBIC ACID AND β-CAROTENE IN MODEL OXIDATION SYSTEMS
Anna Bzducha, Rafał Wołosiak
Acta Sci. Pol. Technol. 2006; 5(1); 113-133;
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ASSESSMENT OF STORAGE LIFE OF WIENER TYPE SAUSAGES PRODUCED WITH THE ADDITION OF AROMATIZED BLOOD PLASMA AND COLOURING AGENTS
Krystyna Krysztofiak
Acta Sci. Pol. Technol. 2006; 5(1); 135-142;
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THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE
Agnieszka Bilska
Acta Sci. Pol. Technol. 2006; 5(1); 143-154;
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MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE
Francis Olawale Abulude, Mary Omofolarin Ogunkoya, Vincent Adeniyi Oni
Acta Sci. Pol. Technol. 2006; 5(1); 155-161;
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ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE
Marzena Jeżewska-Zychowicz
Acta Sci. Pol. Technol. 2006; 5(1); 163-170;
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ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS
Ewa Flaczyk, Joanna Kobus, Józef Korczak
Acta Sci. Pol. Technol. 2006; 5(1); 171-179;
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