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Issue 5 (1) 2006

Contents:

Issue 5 (1) 2006 pp. 5-20
abstract nr 1 abstract
Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska
EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS
 
Issue 5 (1) 2006 pp. 21-36
abstract nr 2 abstract
Renata Zawirska-Wojtasiak
CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA
 
Issue 5 (1) 2006 pp. 37-45
abstract nr 3 abstract
Tomasz Tarko
PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS
 
Issue 5 (1) 2006 pp. 47-60
abstract nr 4 abstract
Tomasz Tarko, Tadeusz Tuszyński
INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS
 
Issue 5 (1) 2006 pp. 61-72
abstract nr 5 abstract
Anna Stój, Zdzisław Targoński
USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY
 
Issue 5 (1) 2006 pp. 61-72
abstract nr 6 abstract
Anna Stój, Zdzisław Targoński, Agnieszka Malik
USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS
 
Issue 5 (1) 2006 pp. 87-96
abstract nr 7 abstract
Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Jan Krowontka
CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES
 
Issue 5 (1) 2006 pp. 97-106
abstract nr 8 abstract
Marcin Hopek, Rafał Ziobro, Bohdan Achremowicz
COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY
 
Issue 5 (1) 2006 pp. 107-112
abstract nr 9 abstract
Semih Ötles, Özlem Cagindi
CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS
 
Issue 5 (1) 2006 pp. 113-133
abstract nr 10 abstract
Anna Bzducha, Rafał Wołosiak
SYNERGISTIC EFFECT OF ANTIOXIDANT ACTIVITY OF CASEIN AND ITS ENZYMATIC HYDROLYSATE IN COMBINATION WITH ASCORBIC ACID AND β-CAROTENE IN MODEL OXIDATION SYSTEMS
 
Issue 5 (1) 2006 pp. 135-142
abstract nr 11 abstract
Krystyna Krysztofiak
ASSESSMENT OF STORAGE LIFE OF WIENER TYPE SAUSAGES PRODUCED WITH THE ADDITION OF AROMATIZED BLOOD PLASMA AND COLOURING AGENTS
 
Issue 5 (1) 2006 pp. 143-154
abstract nr 12 abstract
Agnieszka Bilska
THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE
 
Issue 5 (1) 2006 pp. 155-161
abstract nr 13 abstract
Francis Olawale Abulude, Mary Omofolarin Ogunkoya, Vincent Adeniyi Oni
MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE
 
Issue 5 (1) 2006 pp. 163-170
abstract nr 14 abstract
Marzena Jeżewska-Zychowicz
ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE
 
Issue 5 (1) 2006 pp. 171-179
abstract nr 15 abstract
Ewa Flaczyk, Joanna Kobus, Józef Korczak
ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS
 
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