|
| EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS |
| Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska |
| Acta Sci. Pol. Technol. 2006; 5(1); 5-20 |
 abstract full text |
|
| CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA |
| Renata Zawirska-Wojtasiak |
| Acta Sci. Pol. Technol. 2006; 5(1); 21-36 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS |
| Tomasz Tarko, Tadeusz Tuszyński |
| Acta Sci. Pol. Technol. 2006; 5(1); 47-60 |
| abstractfull text |
|
| USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY |
| Anna Stój, Zdzisław Targoński |
| Acta Sci. Pol. Technol. 2006; 5(1); 61-72 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS |
| Semih Ötles, Özlem Cagindi |
| Acta Sci. Pol. Technol. 2006; 5(1); 107-112 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| 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 |
| abstractfull text |
|
| ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS |
| Ewa Flaczyk, Joanna Kobus, Józef Korczak |
| Acta Sci. Pol. Technol. 2006; 5(1); 171-179 |
| abstractfull text |
