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Special issue 2s/2003 vol. 53
 
 
Special issue

EFFECT OF VARIOUS SACCHARIDES ON MAIN PRODUCTS OF BIFIDOBACTERIUMFERMENTATION

Elżbieta Biedrzycka, Maria Bielecka, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):5–9
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EVALUATION OF PRIMERS APPLIED FOR PCR IDENTIFICATION OF BIFIDOBACTERIUM SPP.
Maria Bielecka, Lidia Markiewicz, Ewa Wasilewska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):10–16
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BIOLOGICAL ACTIVITY OF NEW AMINOPHOSPHONATES
Dorota Bonarska, Janusz Sarapuk, Halina Kleszczyńska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):17–19
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USE OF INNOVATIVE ANALYTICAL METHODOLOGIES TO BETTER ASSESS THE QUALITY
Francesco Caponio, Tommaso Gomes, Antonella Pasqualone
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):20–24
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MARIE HRUšKOVA, OLDřICH FAMěRA
EVALUATION ALVEO-CONSISTOGRAPH
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):25–28
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NUCLEAR MAGNETIC RESONANCE – ANALYTICAL APPLICATIONS AND LIMITATIONS –– A PLENARY LECTURE
Stefan Jankowski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):29–31
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EXAMINATION OF IMMUNOREACTIVE AND IMMUNOMODULATIVE PROPERTIES OF FOODCOMPONENTS WITH THE APPLICATION OF IMMUNOMETRIC METHODS
Lucjan Jędrychowski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):32–39
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INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS
Pavel Kadlec, Michaela Skulinová, Dagmar Urbánková, Ladilsav Bláha, Jitka Pinkrová, Jitka Pinkrová
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):40–44
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IODINE VALUES ESTIMATION OF VEGETABLE OILS BY FTIR SPECTROSCOPY
Valdis Kampars, Sintija Kronberga
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):45–47
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QUATERNARY AMMONIUM SALTS PROTECT BIOLOGICAL MEMBRANES AGAINST OXIDATION
Halina Kleszczyńska, Janusz Sarapuk, Janusz Sarapuk, Dorota Bonarska, Małgorzata Oświęcimska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):48–50
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APPLICATION OF HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) FOR DETERMINATION OF 1,3-DICHLOROPROPANE-2-OL IN FOOD MATRICES
Witold J. Kowalski, Hanna Nowacka-Krukowska, Katarzyna Drożdżewska, Andrzej Siłowiecki, Anna Szarpak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):51–57
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INFLUENCE OF WATER HARDNESS ON THE CLEARNESS AND STABILITY OF VODKA
Ivans Krosnijs, Peteris Kuka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):58–60
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ELECTROCHEMICAL GENOSENSORS FOR DETECTION OF L. MONOCYTOGENES AND GENETICALLY-MODIFIED COMPONENTS IN FOOD AND GENETICALLY-MODIFIED COMPONENTS IN FOOD
Marta Ligaj, Tomasz Oczkowski, Joanna Jasnowska, Wojciech Grzegorz Musiał, Marian Filipiak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):61–63
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SELECTION OF THE PROBIOTIC STRAINS OF LACTIC ACID BACTERIA STIMULATED BY FRUCTANS IN THE PRESENCE OF CALCIUM
Anna Majkowska, Maria Bielecka, Elżbieta Biedrzycka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):64–68
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OPTIMIZATION OF DNA EXTRACTION TO DETECT BACILLUS CEREUS FROM FOOD USING A PCR TECHNIQUE - SHORT COMMUNICATION
Marisa Manzano, Cristina Giusto, Dagmara Mędrala, Carlo Cantoni, Giuseppe Comi
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):69–71
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QUANTITATIVE AND QUALITATIVE DETERMINATION OF FLAVONOIDS AND PHENOLIC ACID DERIVATIVES FROM PERICARP OF HOT PEPPER FRUIT CV. BRONOWICKA OSTRA
Małgorzata Materska, Irena Perucka, Anna Stochmal, Sonia Piacente, Wiesław Oleszek
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):72–76
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APPLICATION OF CHROMA 2001 FOR IDENTIFICATION AND QUANTIFICATION OF SELECTED OCPS AND PCBS IN MULTICOMPONENT FOOD EXTRACTS
Bartłomiej Milanowski, Katarzyna Szyrwińska, Kamila Jaraczewska, Janina Lulek
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):77–80
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POTENTIOMETRIC RESPONSE OF LIQUID MEMBRANE ELECTRODES INCORPORATED WITH NEW CALI[4]PYRROLE AND PYRROLE DERIVATIVES TOWARDS NEUTRAL NITROPHENOL
Mircea Teodor Nechita, Simion Lotrean, Jerzy Radecki, Hanna Radecka, Stefaan Depreatere, Wim Dehaen
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):81–87
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COMPARATIVE STUDY ON ALLERGENIC PROPERTIES OF HIGH-OLEIC AND CONVENTIONAL PEANUTS
Thi Sakurai, Mitsuyoshi Miyahara, Tadashi Yoshihashi
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):88–95
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MULTIPLEX AMPLIFICATION OF DNA MICROSATELLITE MARKERS TO FINGERPRINT OLIVE OILS FROM SINGLE CULTIVARS
Antonella Pasqualone, Cinzia Montemurro, Francesco Caponio, Rosanna Simeone
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):96–99
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DIFFUSE REFLECTANCE SPECTROSCOPY IN PHOTOCHEMISTRY OF OPAQUE FOOD PRODUCTS – METHODS AND APPLICATIONS
Ewa Sikorska, Igor V. Khmelinskii, Jose L. Bourdelande, David R. Worrall, Beata Jasiewicz, Marek Sikorski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):100–107
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CHARACTERIZATION OF EDIBLE OILS USING SYNCHRONOUS SCANNING FLUORESCENCE SPECTROSCOPY
Ewa Sikorska, Anna Romaniuk, Igor. Khmelinskii, Marek Sikorski, Jacek Kozioł
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):108–112
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PHOTO-INDUCED FEATURES OF SOME LAGER BEERS
Ewa Sikorska, Jarosław Chmielewski, Jacek Kozioł, Igor V. Khmelinskii, Raul Herance
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):113–118
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POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Maria Soral-Śmietana, Aleksander Walkowski, Małgorzata Wronkowska, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
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POTENTIOMETRIC RESPONSE OF LIQUID MEMBRANE ELECTRODE INCORPORATED WITH CORROLES TOWARDS NEUTRAL NITROPHENOLS
Iwona Stenka, Hanna Radecka, Jerzy Radecki, Eddy Dolusic, Wim Dehaen
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):125–128
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BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Henryk Szymusiak, Ryszard Zieliński
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
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EFFECT OF THE CONTENT OF POTATO NON-STARCH POLYSACCHARIDES (NSP) AND LIGNIN ON THE MECHANICAL PROPERTIES OF FRENCH FRIES
Agnieszka Tajner-Czopek, Adam Figiel
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):136–140
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MODIFIED TEAC TEST FOR DETERMINATION OF THE ANTIOXIDANT PROPERTIES OF DIETARY POLYPHENOLIC COMPOUNDS OVER A WIDE PH RANGE
Bożena Tyrakowska, Katarzyna Lemańska, Henryk Szymusiak, Tomasz Borkowski, Ivonne M.C.M. Rietjens
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):141–148
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NUMERICAL ANALYSIS OF BIOCHEMICAL AND MORPHOLOGICAL FEATURES OF BIFIDOBACTERIA AS A TOOL FOR SPECIES CHARACTERISTIC AND IDENTIFICATION
Ewa Wasilewska, Maria Bielecka, Lidia Markiewicz
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):149–156
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APPLICATION OF DFT B3LYP/GIAO AND B3LYP/CSGT METHODS FOR INTERPRETATION OF NMR SPECTRA OF FLAVONOIDS
Ryszard Zieliński, Henryk Szymusiak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):157–162
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THE EFFECT OF ENZYMATIC HYDROLYSIS OF EXTRUDED SOY PROTEIN CONCENTRATE ON ITS PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES
Daniel Żmudziński, Wiesław Łasocha, Krzysztof Surówka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):163–170
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LIMITED ENZYMIC HYDROLYSIS OF EXTRUDED SOY FLOUR AS A METHOD FOR OBTAINING NEW FUNCTIONAL FOOD COMPONENTS
Daniel Żmudziński, Krzysztof Surówka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):171–177
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