Keyword microstructure
 

EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Agnieszka Wójtowicz, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
DOI: https://doi.org/10.2478/v10222-011-0010-z
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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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TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Jadwiga Sadowska, Wioletta Błąszczak, Józef Fornal, Tomasz Jeliński, Jarosław Budny
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
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APPLICATION OF MICROSCOPY METHODS IN FOOD ANALYSIS.
Wioletta Błaszczak, Józef Fornal
Pol. J. Food Nutr. Sci. 2008;58(2):183–198
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TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
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INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Agnieszka Wójtowicz
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
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EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
Wioletta Błaszczak, Józef Fornal, Ahmed Ramy
Pol. J. Food Nutr. Sci. 2004;54(4):343–348
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MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.

Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
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PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Jerzy Szpendowski, Marek Cierach, Zbigniew Śmietana, Joanna Wilczewska
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
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CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION
Wioletta Błaszczak, Józef Fornal, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
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ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Krystyna Palka
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
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MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
Danuta Kłosowska, Alfred Dankowski, Bogusz Kłosowski, Paulina Belzerowska, Daria Stępka
Pol. J. Food Nutr. Sci. 1998;48(3):493–502
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CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Maria Soral-Śmietana, Alicja Świgoń, Ryszard Amarowicz, Lolke Sijtsma
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
RAFA 2019 - 9th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS
Prague, Czech Republic, 05.11.2019 - 08.11.2019
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