2010 Volume 4 Issue 2
Contents:
| 2010 vol. 4 issue 2, #13, topic: Food Science and Nutrition |
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| Hanna Maria Baranowska | |
| Temperature properties of meat batters examined with the assistance of NMR technique | |
| 2010 vol. 4 issue 2, #14, topic: Food Science and Nutrition |
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| Ewa Czerwińska, Wojciech Piotrowski | |
| Evaluation of the microbiological contamination risk in bakery taking into account processing of light rye bread | |
| 2010 vol. 4 issue 2, #15, topic: Food Science and Nutrition |
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| Krzysztof Dwiecki, Krzysztof Polewski | |
| The effect of genistein and daidzein on the solubilization of lipid membrane by detergent | |
| 2010 vol. 4 issue 2, #16, topic: Food Science and Nutrition |
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| Danuta Górecka, Krzysztof Dziedzic, Sławomir Sell | |
| The influence of the technological processes applied to production of buckwheat groats on the dietary fiber content | |
| 2010 vol. 4 issue 2, #17, topic: Food Science and Nutrition |
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| Magdalena Grudzińska, Kazimiera Zgórska | |
| The influence of reconditioning effectiveness of potato tubers of selected cultivars on colour of French fries | |
| 2010 vol. 4 issue 2, #18, topic: Food Science and Nutrition |
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| Marzanna Hęś, Justyna Nadolna | |
| Evaluation of chosen heavy metal contents in instant gruels intended for infants and small children | |
| 2010 vol. 4 issue 2, #19, topic: Food Science and Nutrition |
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| Magdalena Jeszka, Ewa Flaczyk, Joanna Kobus-Cisowska, Krzysztof Dziedzic | |
| Phenolics – characteristic and significance in food technology | |
| 2010 vol. 4 issue 2, #20, topic: Food Science and Nutrition |
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| Anna Jędrusek-Golińska, Dorota Piasecka-Kwiatkowska, Marzanna Hęś, Katarzyna Małecka | |
| Study of knowledge of food allergy issues among students of the Gastronomy Schools complex in Bydgoszcz | |
| 2010 vol. 4 issue 2, #21, topic: Food Science and Nutrition |
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| Stanisław Kalisz, Mieczysław Obiedziński | |
| Influence of temperature on the effectivity of the pitting process in the production of the frozen Cherry | |
| 2010 vol. 4 issue 2, #22, topic: Food Science and Nutrition |
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| Alicja Kawka, Paulina Rausch, Agnieszka Budna | |
| Starters in production of wheat-oat bread | |
| 2010 vol. 4 issue 2, #23, topic: Food Science and Nutrition |
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| Dominik Kmiecik, Józef Korczak | |
| Frying fats – quality, thermal degradation and protection | |
| 2010 vol. 4 issue 2, #24, topic: Food Science and Nutrition |
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| Mirosława Krzywdzińska-Bartkowiak, Hanna Gajewska-Szczerbal, Włodzimierz Dolata | |
| The effect of curing brine injection and plasticization on changes in microstructure of the two parts of porcine longissimus dorsi muscle in pigs | |
| 2010 vol. 4 issue 2, #25, topic: Food Science and Nutrition |
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| Joanna Le Thanh-Blicharz, Maria Krasowska, Jacek Anioła, Radosław Szyngwelski, Małgorzata Tubacka, Grażyna Lewandowicz | |
| Physically modified starch as a carbon source for Bifidobacterium sp. in in vitro and in vivo studies | |
| 2010 vol. 4 issue 2, #26, topic: Food Science and Nutrition |
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| Jolanta Tomaszewska-Gras, Jacek Kijowski | |
| The application of differential scanning calorimetry DSC to assess thermodynamic properties of bee honey and substances used in its adulteration | |
| 2010 vol. 4 issue 2, #27, topic: Food Science and Nutrition |
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| Magdalena Zielińska-Dawidziak, Dorota Piasecka-Kwiatkowska, Tomasz Twardowski | |
| Influence of Fe2+ ions affecting the germinating soy bean and alfalfa seeds or wheat grain on the content of starch and reducing sugars | |
| 2010 vol. 4 issue 2, #28, topic: Food Science and Nutrition |
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| Krzysztof Dziedzic, Danuta Górecka, Joanna Kobus-Cisowska, Magdalena Jeszka | |
| Opportunities of using buckwheat in production of functional food |
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