ASSESSMENT OF PHOSPHORUS CONTENT AND QUALITY OF MEAT & PROCESSED MEAT PRODUCTS AVAILABLE IN THE POLISH MARKET

The objective of the paper was to determine the total content of phosphorus and to assess the quality attributes of LD muscle in fatteners and lambs, processed pork products, and processed poultry products available in...

HYGIENE IN CATERING ESTABLISHMENTS WHERE FOOD IS PRODUCED IN FRONT OF CONSUMER

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...

SHAPING SOME SELECTED TEXTURAL PROPERTIES OF PUMPKIN (CUCURBITA MAXIMA DUCH.) BY OPTIMIZED HEAT TREATMENT

heating parameters, on changes in some textural properties of the Aura F1 variety of pumpkin. The samples of pumpkin pulp were heated in a convection-steam oven at temperatures of 80 and 100 °C, with different steam am...

Aktywność przeciwgrzybowa bakterii fermentacji mlekowej z rodzaju Lactobacillus

Jedną z metod ochrony żywności fermentowanej przed bytującymi w niej niepożądanymi mikroorganizmami jest zastosowanie bakterii mlekowych jako naturalnych biokonserwantów. Szczególnie korzystna jest obecność bakterii ferm...