|
No 4
(45), 2005 |
|
|
|
|
|
EMILIA JANISZEWSKA, DOROTA
WITROWA-RAJCHERT: Supercritical fluid extraction in food industry |
summary |
full text in Polish |
|
BARTOSZ BRZOZOWSKI,
WŁODZIMIERZ BEDNARSKI, MAREK ADAMCZAK: Biotechnological modification of
biological properties of proteins in cereals |
summary |
full text in Polish |
|
DOMINIK SZWAJGIER, ZDZISŁAW
TARGOŃSKI: Arabinoxylans from malt as a source of natural antioxidant
ferulic acid and dietary fibre in beer |
summary |
full text in Polish |
|
ELŻBIETA HAĆ-SZYMAŃCZUK, JAN
MROCZEK, SABINA TWORZYDLAK, BARTOSZ STOLPE: Effect of high pressure on
some selected quality attributes of the cooked (Sopocka) and raw smoked
pork loin |
summary |
full text in Polish |
|
GRAŻYNA CICHOSZ, ANETA
KONOPKA, ANNA ZALECKA: Ripening of the Gouda cheese – monitoring using
an appeal method and alternative methods |
summary |
full text in Polish |
|
ZBIGNIEW RZEDZICKI, PIOTR
ZARZYCKI: Effect of the extrusion of maize-oat meal mixtures on changes
in the fractional composition of dietary fibre |
summary |
full text in Polish |
|
JAROSŁAW KORUS, MAREK
GIBIŃSKI, BOHDAN ACHREMOWICZ: Applying the native and modified grass pea
(Lathyrus sativus L.) starch in the micro-encapsulation of aroma
compounds |
summary |
full text in Polish |
|
JAROSŁAW KORUS, DOROTA GUMUL,
BOHDAN ACHREMOWICZ: Chemical composition of five new kidney bean (Phaseolus
vulgaris L.) cultivars |
summary |
full text in Polish |
|
EWA DOMIAN: Physical
properties of model food powders from the point of view of the
agglomeration method |
summary |
full text in Polish |
|
|
|