Peptidase activity of selected heat-treated Lactobacillus strains

Ocena jakości dżemów z dyni wzbogaconych pigwowcem, dereniem i truskawkami

EFFECT OF BAKE-OFF TECHNOLOGY AND ADDED SOURDOUGH ON IN VITRO GLYCEMIC INDEX AND ON CONTENT OF TOTAL STARCH AND POLYPHENOLS IN WHEAT FLOUR ROLLS

The objective of the research study was to determine the effect of the sourdough added into the wheat flour dough and the baking method (traditional baking method and bake-off technology with the application of freezin...

FRUIT QUALITY AS ASSESSED BY CONSUMERS

Food products offered to consumers should be of high quality, and, first of all, safe for health. Health safety issues have been settled by and included in the EU food law. Those issues are also mirrored in consumer pr...

EFFECT OF EXTRUSION ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL PURITY OF CASEIN

The research proved that the extrusion process of acid and rennet technical casein had a significant effect on improving the microbiological purity of those protein preparations making them possible to meet the require...