Żywność. Nauka. Technologia. Jakość

Food. Science. Technology. Quality

 
 
No 1 (38), 2004  
WŁODZIMIERZ GRAJEK: Role of antioxidants in reducing the occurrence risk of cancer and cardiac vascular diseases summary full text in Polish
TERESA LESZCZYŃSKA, PAWEŁ M. PISULEWSKI: Potential impact of selected nutrients on the human psychophysical activity summary full text in Polish
STANISŁAW MLEKO: Gelation of whey products summary full text in Polish
STANISŁAW MLEKO: Production of whey protein / polysaccharides mixed gels and investigation of their mechanical properties summary full text in Polish
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
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
JAROSŁAW KORUS, BOHDAN ACHREMOWICZ: Fiber preparations of different origin used as additives in baking gluten-free breads summary full text in Polish
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
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
GRAŻYNA KRASNOWSKA: Proteolytic qualities of enzymatic preparations obtained from various strains of the Yarrowia lipolytica yeast summary full text in Polish
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
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