Archive
4/1997 vol. 47
 
 

A HUNDRED YEARS OF RESEARCH INTO STARCH IN POLAND - A REVIEW
Wacław Leszczyński, Mieczysław Pałasiński
Pol. J. Food Nutr. Sci. 1997;47(4):5–18
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SUSCEPTIBILITY OF VARIOUS STARCHES TO PHOSPHORYLATION
Teresa Fortuna, Lesław Juszczak
Pol. J. Food Nutr. Sci. 1997;47(4):18–25
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THERMOLYSIS OF POTATO STARCH UNDER AMMONIA
Beata Sychowska, Piotr Tomasik
Pol. J. Food Nutr. Sci. 1997;47(4):27–34
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SACCHARIDE-SACCHARIDE INTERACTIONS UNDER VACUUM AND IN AQUEOUS SOLUTIONS
Józef Mazurkiewicz
Pol. J. Food Nutr. Sci. 1997;47(4):35–40
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IMMUNOREACTIVITY AND SENSITIVITY OF PEPTIDES FROM ß-CASEIN, WHICH INHIBIT LACTOCOCCAL PEPTIDASES, TO HYDROLYSIS BY THERMOLYSIN AND PROTEINASE FROM PSEUDOMONAS FLUORESCENS

Leszek Stepaniak, Marco Gobbetti
Pol. J. Food Nutr. Sci. 1997;47(4):41–48
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KINETICS OF CELL GROWTH AND CITRIC ACID PRODUCTION BY YARROWIA LIPOLYTICA SUC+ TRANSFORMANTS IN SUCROSE MEDIA
Maria Wojtatowicz, Waldemar Rymowicz, Małgorzata Robak, Barbara Żarowska, Jean-Marc Nicauda
Pol. J. Food Nutr. Sci. 1997;47(4):49–54
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THE EFFECT OF IMMOBILIZATION OF PRIOPONIC ACID BACTERIA IN ALGINATE GEL ON THE COURSE OF FERMENTATION
Katarzyna Czaczyk, Krystyna Trojanowska, Barbara Stachowiak
Pol. J. Food Nutr. Sci. 1997;47(4):54–60
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EFFECT OF CALCIUM, MAGNESIUM, COBALT (II), AND ZINC CATIONS ON THE SACCHAROMYCES CEREVISIAE GROWTH

Anna Pasternakiewicz, Tadeusz Tuszyński
Pol. J. Food Nutr. Sci. 1997;47(4):61–70
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FERMENTATION AND AMYLOLYTIC ACTIVITY OF HYBRIDS OF SCHWANNIOMYCES OCCIDENTIALIS AND SACCHAROMYCES CEREVISIAE PRESERVED BY FREEZING
Helena Stobińska, Dorota Kręgiel, Helena Oberman
Pol. J. Food Nutr. Sci. 1997;47(4):71–80
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EFFECT OF EXTRACTION CONDITIONS ON THE YIELD AND PHYSICOCHEMICAL CHARACTERISTICS OF SUNFLOWER PECTIN
Marta Mitek, Kow Ching Chang, Dennis Wiesenborn
Pol. J. Food Nutr. Sci. 1997;47(4):81–91
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EFFECT OF POLYPHOSPHATE AND SOYYA PROTEIN ON TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN OBTAINED FROM PALE, SOFT, EXUDATIVE (PSE)-MEAT.
Kazimierz Lachowicz, Leszek Gajowiecki, Andzej Klemke
Pol. J. Food Nutr. Sci. 1997;47(4):93–101
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OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS
Andrzej Lenart, Renata Dąbrowska
Pol. J. Food Nutr. Sci. 1997;47(4):103–112
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FATS WITH IMPROVED OXIDATIVE STABILITY OBTAINED FROM PARTIALLY HYDROGENATED RAPESSED AND SOYBEAN OILS
Ewa Szukalska, Zdzisława Hazuka, Roman Pawłowicz, Maria Tynek
Pol. J. Food Nutr. Sci. 1997;47(4):113–120
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SPECTROFLUORIMETRIC MEASUREMENTS OF TRACE QUANTITIES OF POLYCYCLIC AROMATIC HYDROCARBONS IN AROMA SUBSTANCES EMULSIONS AND PIGMENTS USED AS FOOD ADDITIVES
Joanna Masłowska, Barbara Swat
Pol. J. Food Nutr. Sci. 1997;47(4):121–128
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CONSUMER RESPONSES AND SENSORY CHARACTERISTICS OF LOW-FAT AND FULL-FAT SOFT MARGARINES AND MIXED SPREADS
Nina Baryłko-Pikielna, Irena Matuszewska, Anna Szczecińska, Jadwiga Radzanowska
Pol. J. Food Nutr. Sci. 1997;47(4):129–140
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EFFECT OF SILAGES ON THE YIELD AND QUALITY OF MEAT FROM TWO LINES OF GOOSE
Helena Puchajda, Andzej Faruga, Krzysztof Pudyszak
Pol. J. Food Nutr. Sci. 1997;47(4):141–147
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