ASSESSMENT OF SLAUGHTER VALUE AND QUALITY OF MEAT IN COMMON ‘GAME’ PHEASANTS (PHASIANUS COLCHICUS)

The objective of the paper was to assess the slaughter value and quality of muscular tissue in pheasants reared in an aviary system. At the age of 20 weeks, the average weight of hens was 813 g and of cocks 1039 g. Com...

Wpływ dodatku produktów z owsa na właściwości wypiekowe mieszanek żytnio-owsianych

Celem przeprowadzonych badań była ocena wpływu mąki, otrąb i płatków owsianych na wartość wypiekową mieszanek żytnio-owsianych. Materiał badawczy stanowiły handlowa mąka żytnia typu 720 oraz mąka, otręby i płatki owsia...

EFFECT OF TYPE 4 RESISTANT STARCH ON COLOUR AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP

The objective of the research study was to asses the usefulness of a technological RS4 type resistant starch of different botanical origin used as a thickener in ketchup sauces. The research material consisted of natur...

Zawartość wybranych makroelementów i mikroelementów w kazeinie kwasowej i kazeinianach

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...