Archive
2/2004 vol. 54
 
 

MICROECOSYSTEM OF THE LARGE INTESTINE AS A TARGET-PLACE FOR PROBIOTICS AND PREBIOTICS USED AS FUNCTIONAL COMPOUNDS OF DIET - A REVIEW.

Elżbieta Biedrzycka
Pol. J. Food Nutr. Sci. 2004;54(2):143–150
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MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.

Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
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RHEOLOGICAL PROPERTIES OF FREEZE-DRIED WHEAT STARCH/GALACTOMANNAN GELS.
Lesław Juszczak, Teresa Fortuna, Mariusz Witczak, Anna Dymel
Pol. J. Food Nutr. Sci. 2004;54(2):157–162
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APPLICATION OF ARTIFICIAL NEURAL NETWORKS FOR MODELLING PEA PROTEIN HYDROLYSIS BY TRYPSIN.

Adam Buciński, Magdalena Karamać, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2004;54(2):163–168
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ANTAGONISTIC ACTIVITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA TOWARDS SELECTED FOOD-CONTAMINATING BACTERIA.
Elżbieta Klewicka, Zdzisława Libudzisz
Pol. J. Food Nutr. Sci. 2004;54(2):169–174
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EFFECT OF THE ADDITION OF CORN OIL AND α-TOCOPHEROL ACETATE IN FEED ON THE HISTOCHEMICAL PROFILE OF M. LONGISSIMUS LUMBORUM OF FATTENERS.

Władysław Migdał, Dorota Wojtysiak, Piotr Paściak, Tadeusz Barowicz, Marek Pieszka
Pol. J. Food Nutr. Sci. 2004;54(2):175–178
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COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
Małgorzata Sobczak, Kazimierz Lachowicz, Roman Czarnecki, Leszek Gajowiecki, Andrzrej Klemke, Joanna Żochowska
Pol. J. Food Nutr. Sci. 2004;54(2):179–184
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CORRELATION BETWEEN MEAT WATER-SOLUBLE PROTEIN CONTENT AND CARCASS AND MEAT QUALITY TRAITS OF PORKERS DIFFERING IN MEATINESS.
Tadeusz Karamucki, Jerzy Kortz, Artur Rybarczyk, Józefa Gardzielewska, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska, Aneta Otolińska, Roman Szaruga
Pol. J. Food Nutr. Sci. 2004;54(2):185–190
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INFLUENCE OF THE FATTENERS’ SEX ON THE CARCASS TRAITS AND FATTY ACID COMPOSITION IN LOIN.

Ryszard Tuz, Józef Koczanowski, Czesław Klocek, Władysław Migdał
Pol. J. Food Nutr. Sci. 2004;54(2):191–194
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INFLUENCE OF PH1 OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY
Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Barbara Topyła
Pol. J. Food Nutr. Sci. 2004;54(2):195–198
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RESULTS OF MEAT QUALITY AND TECHNOLOGICAL SUITABILITY ASSESSMENT OF FATTENERS OBTAINED FROM MATING NAIMA SOWS WITH P-76 BOARS.

Eugenia Grześkowiak, Karol Borzuta
Pol. J. Food Nutr. Sci. 2004;54(2):199–202
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DETERMINATION OF FOOD PROTEIN QUALITY BY A NEW BIOLOGICAL APPROACH. II. IDENTIFICATION OF THE ORDER OF LIMITING AMINO ACIDS AND EXTENT OF THEIR DEFICIT IN PEA PROTEIN BY AN AMINO ACID REMOVAL TECHNIQUE.

Mirosław Pysz, Paweł M. Pisulewski
Pol. J. Food Nutr. Sci. 2004;54(2):203–208
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EFFECT OF DIETARY CARBOHYDRATE SOURCE AND TYPE ON THE CONCENTRATIONS OF LIPOLYSIS-ENHANCING HORMONES IN RATS.
Mariola Friedrich
Pol. J. Food Nutr. Sci. 2004;54(2):209–214
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