RELATION BETWEEN MASS AND DROP HEIGHT AT IMPACT CAUSING THE BRUISING OF APPLE

The aim of the studies was to establish a relationship between apple mass, impact initial velocity and energy level causing damage of apple flesh tissue. The apples were dropped on a flat, rigid surface at different combinations of fruit mass and drop height. Then the apples were stored at a room temperature for 5 days, after which they were classified as bruised and unbruised. The analysis was also carried out, using nonlinear regression, in order to find the function which would determine the most accurately the limit between the bruised and unbruised apples.

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PHENOLICS IN APPLES AND PROCESSED APPLE PRODUCTS

INFLUENCE OF MICROWAVE HEATING ON MASS TRANSFER DURING OSMOTIC DEHYDRATION OF APPLES

Antioxidant Activity of Extracts from Apple, Chokeberry and Strawberry.

ASSESSMENT OF THE ANTIPROLIFERATIVE ACTIVITY OF CARROT AND APPLE EXTRACTS

EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.