Acta Scientiarum Polonorum : Technologia Alimentaria - oalib

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Acta Scientiarum Polonorum : Technologia Alimentaria

ISSN Print: 1644-0730

ISSN Online:

主页: http://www.food.actapol.net

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Sensory quality of selected raw ripened meat products

Ewelina W？sierska,Krystyna Palka,Justyna Bogdańska,Katarzyna Chabior

Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds

Aleksandra Duda-Chodak

Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets

Maznah Ismail,Abdalbasit Mariod,Sia Soh Pin

Review: gelatin, source, extraction and industrial applications

Abdalbasit Adam Mariod,Hadia Fadul

Textural and sensory properties of the sweet Czech Christmas bread with sugar solutions

Boudová Pe？ivová,Vlastimil Kubáň,Ji？í Ml？ek,Otakar Rop

Effect of composition and properties of chitosan-based edible coatings on microflora of meat and meat products

Denis A. Baranenko,Valentina S. Kolodyaznaya,Natalia A. Zabelina

Utilization of salt whey from Egyptian Ras (Cephalotyre) cheese in microbial milk clotting enzymes production

El-Sayed El-Tanboly,Mahmoud El-Hofi,Youssef Bahr Youssef,Wahed El-Desoki

Phytochemical constituents, antioxidant activity, total phenolic and flavonoid contents of Arisarum vulgare seeds

Hadjer Kadri,Salah Eddine Djilani,Abdelouaheb Djilani

Influence of diet with kale on lipid peroxides and malondialdehyde levels in blood serum of laboratory rats over intoxication with paraquat

El？bieta Sikora,Izabela Bodziarczyk

Evaluation of the content and the potential bioavailability of minerals from gluten-free products

Joanna Suliburska,Zbigniew Krejpcio,Julita Regu？a,Agnieszka Grochowicz

Oxygen radical absorbance capacity of selected food products

Anna Gramza-Micha？owska,Józef Korczak

Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils

M Abbas Ali,Ali Hassan Ali Najmaldien,Razam Abd Latip,Noor Hidayu Othman

An in-depth review on the medicinal flora Rosmarinus officinalis (Lamiaceae)

Asia Begum,Subarda Sandhya,Syed Shaff ath Ali,Kombath Ravindran Vinod

Applicability of physico-chemical parameters of honey for identification of the botanical origin

Stanis？aw Kowalski,Marcin ？ukasiewicz,Wiktor Berski

Knowledge of food quality and additives and its impact on food preference

Slavica Gruji？,Radoslav Gruji？,？or？e Petrovi？,Jelena Gaji？

Assessing the effect, on animal model, of mixture of food additives, on the water balance

Mariola Friedrich,Magdalena Kuchlewska

A six-week diet high in fat, fructose and salt and its influence on lipid and mineral status, in rats

Joanna Suliburska

Glycemic Index and Glycemic Load of diets in children and young people with Down’s Syndrome

Zuzanna Goluch-Koniuszy,Mateusz Kunowski

Peptides, specific proteolysis products, as molecular markers of allergenic proteins – in silico studies

Marta Dziuba,Piotr Minkiewicz and Marianna D？bek

Concentrations of minerals in selected edible mushroom species growing in Poland and their effect on human health

Miros？aw Mleczek,Zuzanna Magdziak,Piotr Goliński,Marek Siwulski

Nutritive and health-promoting value of organic vegetables

Krzysztof Sobieralski,Marek Siwulski,Iwona Sas-Golak

Antioxidant activity of potato juice

Przemys？aw Kowalczewski,Konrad Celka,Wojciech Bia？as,Gra？yna Lewandowicz

Developmental variation of phenolic compounds in fruit tissue of two apple cultivars

Lamia Vojodi Mehrabani,Mohammad Bagher Hassanpouraghdam

Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables

El？bieta Sikora,Ewa Cie？lik,Agnieszka Filipiak-Florkiewicz,Teresa Leszczyńska

Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds

Agnieszka Filipiak-Florkiewicz,Adam Florkiewicz,Ewa Cie？lik,Maria Walczycka

Antibacterial and antioxidant activities of three endemic plants from Algerian Sahara

ELmouloud Bouchouka,Abdelouaheb Djilani,Abdesselem Bekkouche

Enzymatic hydrolysis of potato pulp

Mariusz Lesiecki,Wojciech Bia？as,Gra？yna Lewandowicz

New actions for old nutrients

Carlos Lifschitz

The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L.

Ma？gorzata Materska

Critical issues related to transfersomes - novel vesicular system

Kombath Ravindran Vinod,Minumula Suneel Kumar,Sockalingam Anbazhagan,Subadhra Sandhya

Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked

El？bieta Sikora,Izabela Bodziarczyk

Comparison of total polyphenol contents And antioxidant activity in cruciferous vegetables grown in diversified ecological conditions

Joanna Kapusta-Duch,Teresa Leszczyńska,Agnieszka Filipiak-Florkiewicz

Influence of media composition on the production of alkaline α-amylase from Bacillus subtilis CB-18

Nwokoro Ogbonnaya,Anthonia Odiase

Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) fl our

Oluwole Steve Ijarotimi,Oluremi Olufunke Keshinro

Modelling moisture diff usivity of pomegranate seed cultivars under fi xed, semi fl uidized and fl uidized bed using mathematical and neural network methods

Reza Amiri Chayjan,Kamran Salari,Hossein Barikloo

The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions

Patrycja Komolka,Danuta Górecka,Krzysztof Dziedzic

Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds

Abdalbasit Adam Mariod,Yasir Ali Edris,Sit Foon Cheng,Siddig Ibrahim Abdelwahab

Review on the application of nanobiosensors in food analysis

Semih Otles,Buket Yalcin

Sodium salt of starch octenylsuccinate as an emulsifier in “light” type mayonnaises

Joanna Le Thanh-Blicharz,Zuzanna Ma？yszek,Artur Szwengiel,Tomasz Zi？ba

Antioxidant activity of different parts from Annona squamosa, and Catunaregam nilotica methanolic extract

Abdalbasit Adam Mariod,Siddig Ibrahim Abdelwahab,Sara Elkheir,Yousif Mohamed Ahmed

Antioxidant properties of extracts from buckwheat by-products

Marzanna H？？,Danuta Górecka,Krzysztof Dziedzic

The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef

Agnieszka Bilska,Bo？ena Danyluk,Ryszard Kowalski

Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect

Mariyam Ali

Artificial neural network as the tool in prediction rheological features of raw minced meat

Jerzy A. Balejko,Zbigniew Nowak,Edyta Balejko

Evaluation, in an animal model study, of the effect of diet composition change and diet supplementation with b-group vitamins on the liver fatty acid profile

Zuzanna Goluch-Koniuszy

A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk

Dorota Martysiak-？urowska,Weronika Wenta

Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality

Zlatica Kohajdová,Jolana Karovi？ová,Michaela Jurasová

Conte nt of nutritive components, dietary fi bre and energy value of artichoke depending on the variety

Iwona Mentel,Ewa Cie？lik,Izabela Wa？kowska,Krzysztof Sieja

Application of fast liquid chromatography for antioxidants analysis

Agnieszka Dro？d？yńska,Krzysztof Dziedzic,Alicja Ko？mider,Katarzyna Leja

Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk

Mona A.M. Abd El-Gawad,Nawal S. Ahmed,M.M. El-Abd,S. Abd El-Rafee

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