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1
Year: 2007, Volume: 57, No 2 , p. 135–142 ;
5 695
Authors: Tadeusz Trziszka, Józefa Chrzanowska
Title: TRENDS IN THE EUROPEAN SYSTEM OF HIGHER EDUCATION AND DEVELOPMENT OF HIGH TECHNOLOGY IN THE FIELD OF FOOD SCIENCE
Keywords: Bologna declaration, education in food science, transfer of knowledge, innovation, high technology


2
Year: 2007, Volume: 57, No 2 , p. 143–146 ;
5 1621
Authors: Monika Modzelewska-Kapituła, Lucyna Kłębukowska, Kazimierz Kornacki
Title: INFLUENCE OF INULIN AND POTENTIALLY PROBIOTIC LACTOBACILLUS PLANTARUM STRAIN ON MICROBIOLOGICAL QUALITY AND SENSORY PROPERTIES OF SOFT CHEESE
Keywords: inulin, soft cheese, Lactobacillus, probiotics, prebiotics, synbiotics


3
Year: 2007, Volume: 57, No 2 , p. 147–150 ;
5 1274
Authors: Arzu Akpınar-Bayizit, Tülay Özcan-Yılsay, Lütfiye Yılmaz
Title: STUDY ON THE USE OF YOGHURT, WHEY, LACTIC ACID AND STARTER CULTURE ON CARROT FERMENTATION
Keywords: fermentation, carrot, whey, lactic acid, starter culture


4
Year: 2007, Volume: 57, No 2 , p. 151–159 ;
6 2452
Authors: Moussa M.E. Salem, Mona A.M. Abd El-Gawad, Fatma A.M. Hassan, Baher A. Effat
Title: USE OF SYNBIOTICS FOR PRODUCTION OF FUNCTIONAL LOW-FAT LABNEH
Keywords: Labneh, yoghurt cheese, probiotic bacteria, inulin, Dairy-Lo, Dariloid


5
Year: 2007, Volume: 57, No 2 , p. 161–166 ;
6 2035
Authors: Róża Biegańska-Marecik, Janusz Czapski
Title: EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES
Keywords: minimal processing, texture, apple, vacuum impregnation


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2017/04/28
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