ANTIOXIDANT ACTIVITY OF CAFFEIC ACID AND ITS DERIVATIVES

EFFECT ANALYSIS OF TRAINING PROVIDED TO EMPLOYEES IN CATERING COMPANY WITH IMPLEMENTED FOOD SAFETY MANAGEMENT SYSTEM PURSUANT TO ISO STANDARD OF 22000 SERIES

The objective of the study was to analyse the effectiveness of training provided to employees in a catering company with implemented food safety management system pursuant to ISO standard of 22000 series and to determi...

Zmiany właściwości fizykochemicznych i sensorycznych mięsa wołowego w zależności od warunków jego dojrzewania

Pod względem wartości odżywczej wołowina jest bardzo cenionym gatunkiem mięsa. W celu uzyskania wysokiej wartości kulinarnej surowiec ten wymaga zabiegów, prowadzących przede wszystkim do wykształcenia pożądanych właściw...

EFFECTIVENESS OF BACTERIAL STRAIN OF STAPHYLOCOCCUS CARNOSUS ATCC-51365 IN RESPECT OF REDUCTION OF NITRATES (V) IN MEAT

The objective of the research study was to determine the effectiveness of the Staphylococcus carnosus ATCC–51365 bacterial strain in respect of the reduction of nitrates(V) in meat. The research material comprised the...

Assessing chemical composition of grain of some selected rye (Secale cereale L.) cultivars from organic and conventional crops

For consumers, organic food is the byword for high quality and guarantee of production safety. Therefore, the objective of the research study was the analysis of the basic composition (i.e. dry matter, total protein, cru...