APPLICATION OF LACTIC ACID BACTERIA TO PRODUCE PROBIOTIC VEGETABLE JUICE
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 4
Abstract
Authors and Affiliations
Barbara Sionek, Danuta Kołożyn-Krajewska, Małgorzata Błażejczyk
Keywords
Related Articles
- EP ID EP101251
- DOI 10.15193/ZNTJ/2015/101/061
- Views 95
- Downloads 0
OATS PRODUCTS AS FUNCTIONAL FOOD
According to the definition by the Functional Food Science in Europe (1999), food may be considered as functional only if it is proved, based on the results of the representative scientific researches, that it has a be...
EFFECT OF COPPER IONS ON SELECTED PROPERTIES OF STARCH OF DIFFERENT BOTANICAL ORIGIN
The objective of the study was to assess the impact of copper ions-saturated starch of different origin on physical and chemical properties of the starch preparations produced. The investigation material included starc...
THERMAL INACTIVATION OF GEOBACILLUS STEAROTHERMOPHILUS SPORES UNDER STERILIZATION PROCESS
The objective of this study was to compare and assess various thermal sterilization methods of environment based on the inactivation of Geobacillus stearothermophilus spores present therein. Gebacillus stearothermophil...
Wpływ wieku i płci saren na kruchość oraz inne cechy jakości mięśnia Longissimus lumborum
Kruchość jest jedną z najważniejszych cech jakości mięsa, a jej wartość zależy od rodzaju włókien mięśniowych, ilości i typu tkanki łącznej oraz od innych czynników, takich jak: wiek i płeć zwierząt. Celem pracy była o...
EFFECT OF BAKING CONDITIONS OF SHORTBREAD-BISCUITS ON FORMATION OF FURAN DERIVATIVES AND ON CHANGES IN ANTIOXIDANT CAPACITY
The objective of the research study was to analyze the effect of temperature while baking crispy buttery cookies on the formation of some selected furan derivatives, such as 5-hydroxy-2-metylofurfural (HMF), furfuryl a...