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Special issue 4C/2007 vol. 57
 
 
Special issue

EFFECT OF COMPOSITION OF ATMOSPHERE INSIDE PACKAGING ON QUALITY OF MINIMALLY PROCESSED VEGETABLE SALAD BASED ON WHITE CABBAGE
Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik, Janusz Czapski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):461–465
 
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ORGANIC FOOD. CHOICE FACTORS AND CONSUMER AWARENESS
Monika Radzymińska, Dominika Kowalska, Monika Kopeć, Maria Dymkowska-Malesa
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):467–473
 
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CONTENT OF SOME TRACE ELEMENTS IN FRESH HONEYBEE POLLEN
Adam Roman
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):475–478
 
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DETERMINATION OF ASPARTAME AND ITS METABOLITES IN SAMPLES OF CARBONATED SOFT DRINKS AND BEVERAGES WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Anna Rój, Ewa Stasiuk, Piotr Przybyłowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):479–481
 
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EVALUATION OF PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF HERBS
Anna Rusaczonek, Małgorzata Żebrowska, Bożena Waszkiewicz-Robak, Edyta Ślusarczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):483–488
 
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FOOD SAFETY ASSURANCE ACCORDING TO CODEX ALIMENTARIUS AND ISO 22000 STANDARD
Tadeusz Sikora, Paweł Nowicki
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):489–493
 
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CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE
Ewa Sikorska, Francesco Caponio, Maria T. Bilancia, Carmine Summo, Antonella Pasqualone, Igor V. Khmelinskii, Marek Sikorski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):495–498
 
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RAPID ONE STEP SEPARATION OF PROTEINACEOUS AGENTS OF ANTIMICROBIAL ACTIVITY FROM HEN’S EGG WHITE
Agata Sokołowska, Agnieszka Kubiak, Tadeusz Trziszka, Antoni Polanowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):499–502
 
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INFLUENCE OF CHEESE CURDS SUPPLEMENTATION WITH ALOES ON MAINTENANCE OF STAPHYLOCOCCUS POPULATION
Jadwiga Stankiewicz, Izabela Steinka
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):503–506
 
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INFLUENCE OF UV RADIATION ON THE MICROBIOLOGICAL QUALITY OF ALOE PULP
Izabela Steinka, Anita Kukułowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):507–510
 
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WEIGHT IMPACT OF THE PEN-AR-LAN LINE FATTENERS ON THE SLAUGHTER VALUE AND MEAT QUALITY
Jerzy Strzelecki, Eugenia Grześkowiak, Karol Borzuta, Andrzej Borys, Dariusz Lisiak, Piotr Janiszewski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):511–515
 
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TECHNOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF FAT FROM CROSSBRED OF POLISH LARGE WHITE PIG WITH WILD BOAR
Jarosław Szczepański, Tadeusz Szmańko, Małgorzata Korzeniowska, Karol Aniołowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):517–521
 
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COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
Tadeusz Szmańko, Justyna Górecka, Małgorzata Korzeniowska, Adam Malicki, Elena Eeremenko
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
 
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EFFECT OF PLASMA AND MYOGEL ADDITION ON THE QUALITY OF HOMOGENISED SAUSAGES
Tadeusz Szmańko, Małgorzata Korzeniowska, Joanna Kołodziejczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):529–534
 
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INTEGRATED MODEL OF SAFETY, QUALITY, WORK STANDARDS AND COMMUNICATION MANAGEMENT (SQPI) IN THE FOOD PRODUCTION CHAIN
Marcin Szymański, Jacek Kijowski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):535–540
 
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EFFECT OF NAKED OAT AND ENZYMES IN DIETS FOR BROILER CHICKENS ON QUALITY, FATTY ACID PROFILE AND OXIDATIVE STABILITY OF BREAST MUSCLE
Beata Szymczyk, Piotr Hanczakowski, Witold Szczurek, Monika Frys-Żurek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):541–545
 
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SELECTED INDICES OF MEAT AND CARCASS QUALITY OF PIGS FED GRASS OR MAIZE SILAGES SUPPLEMENTED WITH A HERB MIXTURE
Małgorzata Świątkiewicz, Ewa Hanczakowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):547–550
 
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EGGSHELL QUALITY IN LAYING HENS FED DIETS SUPPLEMENTED WITH DIFFERENT LEVELS OF ZINC AND MANGANESE
Sylwester Świątkiewicz, Jerzy Koreleski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):551–554
 
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EFFECT OF PRE-DRYING METHOD ON THE QUALITY AND MECHANICAL PROPERTIES OF FRENCH FRIES
Agnieszka Tajner-Czopek, Adam Figiel, Grażyna Lisińska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):555–562
 
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CERTIFICATION SYSTEMS IN THE MEAT INDUSTRY: OVERVIEW AND CONSEQUENCES FOR CHAIN-WIDE COMMUNICATION
Ludwig Theuvsen, Cord-Herwig Plumeyer, Jana-Christina Gawron
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):563–569
 
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DIFFICULTIES DURING THE IMPLEMENTATION OF THE HACCP SYSTEM PRIOR TO AND AFTER POLAND'S ACCESSION TO THE EUROPEAN UNION
Joanna Trafiałek, Danuta Kołożyn-Krajewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):571–576
 
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EFFECT OF VARIOUS FORMS OF ZINC APPLIED IN CONCENTRATE MIXTURES FOR BROILER CHICKENS ON ITS BIOAVAILABILITY AS WELL AS MEAT COMPOSITION AND QUALITY

Wojciech Tronina, Stefania Kinal, Barbara Lubojemska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):577–581
 
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EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME

Tadeusz Trziszka, Zbigniew Dobrzański, Teresa Skiba, Wiesław Kopeć
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
 
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EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME

Tadeusz Trziszka, Zbigniew Dobrzański, Teresa Skiba, Wiesław Kopeć
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
 
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ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE
Iwona Urbańska, Ewa Czarniecka-Skubina, Ingrid Wachowicz,
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):587–591
 
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STUDY ON THE NUTRITIVE VALUE OF RAW FISH OILS
Zygmunt Usydus, Lucyna Polak-Juszczak, Zbigniew Dobrzański, Małgorzata Malesa-Ciećwierz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):593–596
 
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ATTEMPT TO USE STANDARD MICROBIOLOGICAL AND ENZYMATIC TESTS FOR ANTIBIOTICS IN HONEY
Aleksandra Wilczyńska, Piotr Przybyłowski, Beata Olszewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):597–600
 
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INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Aneta Wojdyło, Adam Figiel, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
 
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SEEDS OF SELECTED FRUITS AS A GOOD SOURCE OF FLAVAN-3-OLS
Aneta Wojdyło, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):607–611
 
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INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Rafał Wołosiak, Beata Drużyńska, Elwira Worobiej, Małgorzata Piecyk, Ewa Majewska, Dorota Nowak
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613–618
 
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FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Marzena Zając, Krystyna Palka, Brendan Murray, Declan Troy
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
 
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SURVIVAL OF LACTIC ACID BACTERIA IN SIMULATED DUODENAL FLUID DEPENDING ON CHOLESTEROL PRESENCE
Małgorzata Ziarno
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):625–631
 
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PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN

Tomasz Zięba, Małgorzata Kapelko, Katarzyna Jacewicz, Marzena Styczyńska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):633–638
 
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SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS

Tomasz Zięba, Małgorzata Kapelko, Artur Gryszkin
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):639–645
 
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EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
Monika Zymon, Juliusz Strzetelski, Henryk Pustkowiak, Ewa Sosin
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
 
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