Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish agriculture universities presents original papers and review articles relevant to all aspects of natural and engineering sciences. Covered by AGRICOLA, AGRO, AGRIS, Copernicus Index, IFIS Publishing (FSTA – Food Science and Technology Abstracts), DOJE-Directory of Open Access Journal, National Marine Biological Library UK, CAS USA (Chemical Abstracts), Ulrich's Periodicals Directory, Free E-journals, Worldcat, Thomson Zoological Record and ALPSP (Association of Learned and Professional Society Publisher – full membership). Presented in the Master List of Thomson ISI. License CC-BY.

Founded in 1998 ISSN 1505-0297

EJPAU, 2005, Volume 8, Issue 4
Food Science and Technology

The original scientific peer-reviewed articles published in EJPAU - Food Science and Technology journal cover all aspects of food science from raw materials properties through processing and economical aspects up to quality of final products and their nutritional acceptability and usability.

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No / Available Online	Discipline	Sort By: Date - Title Abstracts: Show Abstracts Title Autors
8(4) #14 02 Nov 2005	Food Science and Technology	THE POSSIBILITY OF USING Lactobacillus fermentum STRAINS OF HUMAN ORIGIN AS PROTECTIVE CULTURES IN SOFT CHEESE Monika Modzelewska-Kapituła, Fulgencio Marin-Iniesta

8(4) #30 29 Nov 2005	Food Science and Technology	INFLUENCE OF THE FE AND CU PRESENCE IN TEA EXTRACTS ON ANTIOXIDANT ACTIVITY Anna Gramza-Michałowska, Rafał W. Wójciak, Józef Korczak, Marzanna Hęś, Julia Wiśniewska, Zbigniew Krejpcio

8(4) #38 06 Dec 2005	Food Science and Technology	FERULOYLATED ARABINOXYLANS AS POTENTIAL BEER ANTIOXIDANTS Dominik Szwajgier, Jacek Pielecki, Zdzisław Targoński

8(4) #43 08 Dec 2005	Food Science and Technology	AN ATTEMPT AT ASSESSING FEEDING HABITS OF 24-HOURS ENERGY BALANCE OF SELECTED POPULATION OF YOUNG KAYAKERS Andrzej K. Hyżyk, Jacek Romankow, Elżbieta Pawlaczyk-Wróblewska

8(4) #56 16 Dec 2005	Food Science and Technology	HEMICELLULASE SUPPLEMENTATION OF REGULAR AND HYBRID RYE GRAIN MASHES FOR ETHANOL FERMENTATION Zbigniew Czarnecki, Jacek Nowak

8(4) #63 20 Dec 2005	Food Science and Technology	FEASIBILITY STUDY OF QUALITY IMPROVEMENT OF WIENER TYPE SAUSAGES PRODUCED WITH BLOOD PLASMA Krystyna Krysztofiak

8(4) #69 22 Dec 2005	Food Science and Technology	GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES Semih Otles, Serkan Otles

8(4) #80 30 Dec 2005	Food Science and Technology	INFLUENCE OF OIL SUBSTITUTION BY INULIN ON THE HEADSPACE CONCENTRATIONS OF CARVONE AND LIMONENE RELEASED FROM CARAWAY PREPARATIONS Grażyna Bortnowska

8(4) #85 31 Dec 2005	Food Science and Technology	AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST Dorota Gumul, Halina Gambuś, Marek Gibiński

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EJPAU, 2005, Volume 8, Issue 4Food Science and Technology

EJPAU, 2005, Volume 8, Issue 4
Food Science and Technology