Archive
4/1997 vol. 47
A HUNDRED YEARS OF RESEARCH INTO STARCH IN POLAND - A REVIEW
Pol. J. Food Nutr. Sci. 1997;47(4):5–18
SUSCEPTIBILITY OF VARIOUS STARCHES TO PHOSPHORYLATION
Pol. J. Food Nutr. Sci. 1997;47(4):18–25
THERMOLYSIS OF POTATO STARCH UNDER AMMONIA
Pol. J. Food Nutr. Sci. 1997;47(4):27–34
SACCHARIDE-SACCHARIDE INTERACTIONS UNDER VACUUM AND IN AQUEOUS SOLUTIONS
Pol. J. Food Nutr. Sci. 1997;47(4):35–40
IMMUNOREACTIVITY AND SENSITIVITY OF PEPTIDES FROM ß-CASEIN, WHICH INHIBIT LACTOCOCCAL PEPTIDASES, TO HYDROLYSIS BY THERMOLYSIN AND PROTEINASE FROM PSEUDOMONAS FLUORESCENS
Pol. J. Food Nutr. Sci. 1997;47(4):41–48
KINETICS OF CELL GROWTH AND CITRIC ACID PRODUCTION BY YARROWIA LIPOLYTICA SUC+ TRANSFORMANTS IN SUCROSE MEDIA
Pol. J. Food Nutr. Sci. 1997;47(4):49–54
THE EFFECT OF IMMOBILIZATION OF PRIOPONIC ACID BACTERIA IN ALGINATE GEL ON THE COURSE OF FERMENTATION
Pol. J. Food Nutr. Sci. 1997;47(4):54–60
EFFECT OF CALCIUM, MAGNESIUM, COBALT (II), AND ZINC CATIONS ON THE SACCHAROMYCES CEREVISIAE GROWTH
Pol. J. Food Nutr. Sci. 1997;47(4):61–70
FERMENTATION AND AMYLOLYTIC ACTIVITY OF HYBRIDS OF SCHWANNIOMYCES OCCIDENTIALIS AND SACCHAROMYCES CEREVISIAE PRESERVED BY FREEZING
Pol. J. Food Nutr. Sci. 1997;47(4):71–80
EFFECT OF EXTRACTION CONDITIONS ON THE YIELD AND PHYSICOCHEMICAL CHARACTERISTICS OF SUNFLOWER PECTIN
Pol. J. Food Nutr. Sci. 1997;47(4):81–91
EFFECT OF POLYPHOSPHATE AND SOYYA PROTEIN ON TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN OBTAINED FROM PALE, SOFT, EXUDATIVE (PSE)-MEAT.
Pol. J. Food Nutr. Sci. 1997;47(4):93–101
OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS
Pol. J. Food Nutr. Sci. 1997;47(4):103–112
FATS WITH IMPROVED OXIDATIVE STABILITY OBTAINED FROM PARTIALLY HYDROGENATED RAPESSED AND SOYBEAN OILS
Pol. J. Food Nutr. Sci. 1997;47(4):113–120
SPECTROFLUORIMETRIC MEASUREMENTS OF TRACE QUANTITIES OF POLYCYCLIC AROMATIC HYDROCARBONS IN AROMA SUBSTANCES EMULSIONS AND PIGMENTS USED AS FOOD ADDITIVES
Pol. J. Food Nutr. Sci. 1997;47(4):121–128
CONSUMER RESPONSES AND SENSORY CHARACTERISTICS OF LOW-FAT AND FULL-FAT SOFT MARGARINES AND MIXED SPREADS
Pol. J. Food Nutr. Sci. 1997;47(4):129–140
EFFECT OF SILAGES ON THE YIELD AND QUALITY OF MEAT FROM TWO LINES OF GOOSE
Pol. J. Food Nutr. Sci. 1997;47(4):141–147
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