Archive
3/2005 vol. 55
 
 

TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Anna Gramza, Józef Korczak, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2005;55(3):219–235
 
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DETERMINATION OF BISPHENOL-A IN DRINKING WATER USING SPE SORBENTS WITH CHEMICALLY BONDED KETIOMINE GROUPS
Iwona Rykowska, Arkadiusz Szymański, Wiesław Wasiak
Pol. J. Food Nutr. Sci. 2005;55(3):237–241
 
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RAPID CHROMATOGRAPHIC METHOD FOR SEPARATION OF GREEN TEA PROANTHOCYANIDINS
Magdalena Karamać, Agnieszka Kosińska, Uttam D. Chavan
Pol. J. Food Nutr. Sci. 2005;55(3):243–247
 
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STUDIES INTO SACCHAROMYCES CEREVISIAE BAKER’S YEAST CAPACITY FOR BINDING MAGNESIUM UNDER BATCH CONDITIONS
Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Stanisław Błażejak, Adam Bańkowski
Pol. J. Food Nutr. Sci. 2005;55(3):249–255
 
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DIVERSITY OF PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES WITHIN YEAST SPECIES OCCURRING IN ROKPOL CHEESE
Piotr Juszczyk, Maria Wojtatowicz, Barbara Żarowska, Józefa Chrzanowska, Adam Malicki
Pol. J. Food Nutr. Sci. 2005;55(3):257–261
 
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EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS
Dorota Nowak, Tadeusz Kasiak, Piotr P. Lewicki, Wanda Duszkiewicz-Reinhard
Pol. J. Food Nutr. Sci. 2005;55(3):263–266
 
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PRODUCTION OF PROBIOTIC ICE CREAM
Moussa M.E. Salem, Fatma A. Fathi, R.A. Awad
Pol. J. Food Nutr. Sci. 2005;55(3):267–271
 
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NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Maria Soral-Śmietana, Małgorzata Wronkowska, Elżbieta Biedrzycka, Maria Bielecka, Katarzyna Ocicka
Pol. J. Food Nutr. Sci. 2005;55(3):273–279
 
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EFFECTS OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY
Anna Czubaszek, Zofia Karolini-Skaradzińska
Pol. J. Food Nutr. Sci. 2005;55(3):281–286
 
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EFFECT OF FAT REPLACERS AND HULL-LESS BARLEY FLOUR ON CROISSANT QUALITY
A.A. Shouk, Sawasan Y. El-Faham
Pol. J. Food Nutr. Sci. 2005;55(3):287–292
 
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EFFECT OF HOMOGENISATION PRESSURE ON EMULSION STABILITY

Elżbieta Dłużewska, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2005;55(3):293–298
 
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ELECTROPHORETIC ISOFOCUSING IN STUDIES ON MEAT PROTEIN FROM VARIOUS ANIMAL SPECIES AND PORK STORED UNDER DIFFERENT CONDITIONS
Edward Pospiech, Gabriel Peltre, Marion L. Greaser, Beata Mikołajczak
Pol. J. Food Nutr. Sci. 2005;55(3):299–302
 
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EFFECT OF GLYCOSAMINOGLYCANS ON RECONSTITUTION OF COLLAGEN FIBRILS
Maria Sadowska, Joanna Gutowska, Małgorzata Malesa
Pol. J. Food Nutr. Sci. 2005;55(3):303–307
 
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EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
 
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ASSESSMENT OF FOOD CONSUMPTION PATTERNS OF STUDENTS OF THE FACULTY OF FOOD TECHNOLOGY AT THE AGRICULTURAL UNIVERSITY OF CRACOW
Teresa Leszczyńska, Mirosław Pysz
Pol. J. Food Nutr. Sci. 2005;55(3):315–322
 
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EFFECT OF ANTIOXIDATIVE PROPERTIES OF HONEY ON SCHISTOSOMA MANSONI-INFECTED MICE
Amany S. Maghraby, Sohair Aly Hassan
Pol. J. Food Nutr. Sci. 2005;55(3):323–326
 
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