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No 1
(38), 2004 |
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WŁODZIMIERZ GRAJEK: Role of
antioxidants in reducing the occurrence risk of cancer and cardiac
vascular diseases |
summary |
full text in Polish |
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TERESA LESZCZYŃSKA, PAWEŁ M.
PISULEWSKI: Potential impact of selected nutrients on the human
psychophysical activity |
summary |
full text in Polish |
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STANISŁAW MLEKO: Gelation of
whey products |
summary |
full text in Polish |
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STANISŁAW MLEKO: Production
of whey protein / polysaccharides mixed gels and investigation of their
mechanical properties |
summary |
full text in Polish |
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HALINA GAMBUŚ, RAFAŁ ZIOBRO,
TOMASZ JANKOWSKI, DOROTA GUMUL, MIECZYSAW PAŁASIŃSKI: An attempt to use
pullulanase for the production of linear glucans from potato starch |
summary |
full text in Polish |
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AGNIESZKA KITA, GRAŻYNA
LISIŃSKA: Types of frying oils and their impact on the sensory
properties of potato chips during their storage |
summary |
full text in Polish |
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JAROSŁAW KORUS, BOHDAN
ACHREMOWICZ: Fiber preparations of different origin used as additives in
baking gluten-free breads |
summary |
full text in Polish |
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MIROSŁAW ŻMIJEWSKI:
Technological quality of grains of spring wheat varieties cultivated in
pure and mixed sowing and with use of fungicides |
summary |
full text in Polish |
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GRAŻYNA KRASNOWSKA: An
attempt to use enzymes of microbiological origin for the degradation of
animal products rich in connective tissue |
summary |
full text in Polish |
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GRAŻYNA KRASNOWSKA:
Proteolytic qualities of enzymatic preparations obtained from various
strains of the Yarrowia lipolytica yeast |
summary |
full text in Polish |
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TADEUSZ SZMAŃKO, ZBIGNIEW
DUDA, JAROSŁAW SZCZEPAŃSKI: The impact of storing processed meat
products at near cryoscopic temperature and in a frozen state on their
sensory properties |
summary |
full text in Polish |
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HALINA MAKAŁA, MICHAŁ
OLKIEWICZ: The principles of developing new food products towards
meeting the consumers’ expectations, exemplified by meat and its
products |
summary |
full text in Polish |
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