RELIABILITY OF FRL (FOOD RELATED LIFESTYLES) INSTRUMENT IN POLISH CULTURAL ENVIRONMENT
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 2
Abstract
Authors and Affiliations
Urszula Balon, Joanna Dziadkowiec, Tadeusz Sikora
Suszenie rozpyłowe enzymów – przyczyny inaktywacji oraz metody i mechanizmy ich stabilizacji
Inaktywacja enzymów wywołana procesem suszenia oraz próby opisu jej przyczyn i mechanizmów są przedmiotem wielu publikacji naukowych. W niniejszym artykule przedstawiono analizę najważniejszych przyczyn inaktywacji ora...
EFFECT OF LACTOBACILLUS ACIDOPHILUS (BAUER) AND BIFIDOBACTERIUM BIFIDUMON PROBIOTIC BACTERIA ON CHANGES IN FAT IN DRY-FERMENTED MEAT PRODUCTS DURING STORAGE
The objective of the research study was to assess the oxidative changes in dry-fermented meat products with the addition of probiotic bacteria of Lactobacillus and Bifidobacterium genere during four-month refrigeration...
EFFECT OF EXTRACTION CONDITIONS ON CONTENT OF QUERCETIN O-GLYCOSIDES IN EXTRACTS FROM PEPPER FRUIT
In the paper as presented, the effect was determined of the polarity of sorbents in solid phase extraction on the contents of phenylpropanoids in extracts obtained from a pepper pericarp. Three types of sorbents were a...
EFFECT OF CARRIER TYPE ON STORAGE STABILITY OF NATURAL Β-CAROTENE MICROENCAPSULATED USING SPRAY DRYING
Natural food additives (particularly colorants) have a low storage stability compared to their synthetic counterparts. The stability of colouring β-carotene preparations can be significantly increased by the use of a m...
EFFECT OF SELECTED THICKENERS ON OIL DROPLET-SIZE DISTRIBUTION IN LOW-FAT EMULSIONS
The objective of the paper was to determine the effect of the amount added, kind, and system of the thickeners applied on the oil droplet size distribution in low-fat emulsions. The following thickeners were appl...