Wpływ fal ultradźwiękowych na przebieg suszenia i wybrane właściwości tkanki buraka ćwikłowego

NUTRITIONAL VALUE AND GLYCEMIC INDEX OF CEREAL PRODUCTS WITH DRIED OYSTER MUSHROOM [i]PLEUROTUS OSTREATUS[/i] ADDED

Dried oyster mushroom (Pleurotus ostreatus) is a raw material used, to a very limited extent, as an additive to food products. The objective of the study was to determine the effect of dried oyster mushroom (Pleurotus os...

AKTYWNOŚĆ PEPTYDAZ WYBRANYCH SZCZEPÓW LACTOBACILLUS PODDANYCH OBRÓBCE TERMICZNEJ

 ASSESSMENT OF TECHNOLOGICAL USABILITY OF SALMON WASTE SKINS AS SOURCE OF FISH OIL OBTAINED USING PRESSING METHOD

 Fat contained in the salmon skins is valuable natural fish oil. It is rich in n-3 polyunsaturated fatty acids and the protein substances contained therein consist mainly of collagenous protein. Therefore, the sal...

SELECTED ASPECTS OF NANOTECHNOLOGY APPLICATIONS IN FOOD PRODUCTTION

Nanotechnology is one of the innovative technologies, which includes the characterization and fabrication of, and/or manipulation with structures, devices, or materials that have at least one dimension of approximately...