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11
Year: 2008, Volume: 58, No 1 , p. 73–78 ;
2 346
Authors: Ryszard Amarowicz, Olga Narolewska, Magdalena Karamać, Agnieszka Kosińska, Stanisław Weidner
Title: GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
Keywords: grapevine leaves, antioxidant activity, phenolic compounds, phenolic acids, HPLC


12
Year: 2008, Volume: 58, No 1 , p. 79–84 ;
2 789
Authors: Anna Chlebowska-Śmigiel, Małgorzata Gniewosz, Magdalena Gąszewska
Title: AN ATTEMPT TO APPLY A PULLULAN COATING TO REDUCE OXIDATIVE CHANGES AND MASS LOSS IN NUTS DURING STORAGE
Keywords: Aureobasidium pullulans, pullulan, edible coating, nuts, oxidative changes, mass loss


13
Year: 2008, Volume: 58, No 1 , p. 85–89 ;
3 464
Authors: Małgorzata Wroniak, Krzysztof Krygier, Marzena Kaczmarczyk
Title: COMPARISON OF THE QUALITY OF COLD PRESSED AND VIRGIN RAPESEED OILS WITH INDUSTRIALLY OBTAINED OILS
Keywords: cold pressed oil, rapeseed oil, virgin oil, fully refined oil, fatty acid composition, tocopherols, oxidative stability


14
Year: 2008, Volume: 58, No 1 , p. 91–94 ;
3 513
Authors: Regina Borek-Wojciechowska
Title: INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Keywords: fatty acids, L-ascorbic acid, storage


15
Year: 2008, Volume: 58, No 1 , p. 95–105 ;
3 1071
Authors: Hesham A. A. Eissa
Title: EFFECT OF CHITOSAN COATING ON SHELF-LIFE AND QUALITY OF FRESH-CUT MUSHROOM
Keywords: mushroom (Agaricus bisporus), chitosan, coating, polyphenoloxidase, peroxidase, catalase, phenylalanine ammonia lyase, laccase, cellulase, total amylase, α and β amylase, phenols, microbiology, colour, sliced process, shelf-life


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