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No 3 (52), 2007 |
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BOHDAN ACHREMOWICZ, JAROSŁAW KORUS: The necessity of the regulation on
trans
fatty
acid content in food |
summary |
full text in Polish |
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AGNIESZKA KITA, GRAŻYNA LISIŃSKA: The evaluation of chemical composition
and organoleptic quality of frozen potato products from retail |
summary |
full text in Polish |
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KRZYSZTOF KRYŻA, LUDMIŁA STODOLNIK: The change of oxidative and physical
stability of low-fat emulsions during cooling storage |
summary |
full text in Polish |
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AGATA
WITCZAK: Non-
and
mono-orto
kongenery PCB congeners in selected tinned marine invertebrates |
summary |
full text in Polish |
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ARTUR
CIEMNIAK: Comparisson of grilling method effects on benzo[a]pyrene
contents in chicken meat |
summary |
full text in Polish |
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ROŻA
BIEGAŃSKA-MARECIK, JANUSZ CZAPSKI, PATRYCJA BŁASZCZYK: Determination of
cultivar and technological process effect on the occurrence of bitter
taste in red beet |
summary |
full text in Polish |
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ADAM
FLORKIEWICZ, EWA CIEŚLIK, AGNIESZKA FILIPIAK-FLORKIEWICZ: The cultivar
and harvesting time influence on the chemical composition in tubers of
jeruzalem artichoke (Helianthus
tuberosus
l.) |
summary |
full text in Polish |
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TADEUSZ WOJDYŁA, DOROTA WICHROWSKA, ROMAN ROLBIECKI, STANISŁAW
ROLBIECKI, BERENIKA WELTROWSKA- MEDZIŃSKA: Content of chosen of chemical
components in fresh macaroni summer squash after harvest and after
storage as well as stabilized in dependence from irrigation and cultivar |
summary |
full text in Polish |
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ANNA
NOWOTNA, KRZYSZTOF BUKSA, HALINA GAMBUŚ, MAGDLENA GNELA, RAFAŁ ZIOBRO,
RENATA SABAT, JAN KRAWONTKA: The use of rye wholemeal from different
cultivars in baking |
summary |
full text in Polish |
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ELŻBIETA WOJTOWICZ, RENATA ZAWIRSKA-WOJTASIAK, KRZYSZTOF PRZYGOŃSKI:
Influence of steam water sterilization process on volatile aroma
compounds content in thyme (Thymus
vulgaris
L.)
estimated by GC-MS method |
summary |
full text in Polish |
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RAFAŁ
WOŁOSIAK, MICHAŁ RUDNY, ELŻBIETA SKROBEK, ELWIRA WOROBIEJ, BEATA
DRUŻYŃSKA:
The
characteristic of aroma and antioxidant properties of chosen infusions
of stimulants and herbs |
summary |
full text in Polish |
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HANNA
KOWALSKA, SYLWIA JADCZAK: Osmotic dehydration of apples in sucrose and
ascorbic acid solution |
summary |
full text in Polish |
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BEATA
SĘKALSKA: Artificial sweeteners: aspartame, acesulfame-k and sodium
saccharin
content in dietetic beverages |
summary |
full text in Polish |
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PIOTR
POKRZYWA, EWA CIEŚLIK, KINGA TOPOLSKA: The evaluation of mycotoxins
content in selected food product |
summary |
full text in Polish |
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AGATA
SZYMKIEWICZ, LUCJAN JĘDRYCHOWSKI, ANETA WAGNER: Influence of thermal
treatment and enzymatic modification on alergenicity of pea proteins |
summary |
full text in Polish |
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CELINA WIECZOREK, LESŁAW B. LAHUTA: Influence of selected culinary
processes on alteration of soluble carbohydrates level in lentil and
chickpea seeds |
summary |
full text in Polish |
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MARZENA TOMASZEWSKA, ANDRZEJ NERYNG: The influence of thermal treatment
environment and storage conditions on colour of ready potato products
prepared according to cook-chill method |
summary |
full text in Polish |
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URSZULA GAWLIK-DZIKI: Changes of the phenolic compounds level and
antioxidant activity of liquids obtained after
in
vitro
digestion of wheat bread |
summary |
full text in Polish |
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IWONA
URBAŃSKA, EWA CZARNIECKA-SKUBINA: Food products consumption frequency of
youth offered by school shops |
summary |
full text in Polish |
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ARKADIUSZ STACHOWIAK, WIESŁAW ZWIERZYCKI, KRZYSZTOF BIEŃCZAK, TOMASZ
ROCHATKA, PRZEMYSŁAW TYCZEWSKI: Quality improvement of transportation
units and cooling processes of food transportation |
summary |
full text in Polish |
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