Information on topic

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.

 

Issues from topic:

Most popular articles from topic (last 30 day):
  1. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
    (156 times)
  2. HERITABILITY, VARIATION AND RELATIONSHIP BETWEEN FROST RESISTANCE OF WINTER BARLEY AND SOME OF ITS CHARACTERS
    (101 times)
  3. MIXING OF THE HETEROGENEOUS GRANULAR MATERIALS IN A DOUBLE CONE MIXER
    (54 times)
  4. THE INFLUENCE OF THE AGE-HARDENING OF SILTY LOAMY SAND ON ITS STRENGTH DETEMINING BY PRE-COMPACTION STRESS
    (43 times)
  5. THE ROLE OF PHYSICAL PROPERTIES OF LUPINE SEEDS IN THE HULLING PROCESS
    (43 times)
  6. CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION
    (40 times)
  7. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (40 times)
  8. SELENIUM IN NIGERIAN FOODS
    (38 times)
  9. SENSORY EVALUATION AND RHEOLOGICAL PROPERTIES OF YOGHURTS PREPARED FROM GOAT, COW AND SHEEP MILK
    (35 times)
  10. EFFECT OF SELECTED LIPID SUBSTRATES ON THE PROCESS OF BIOSYNTHESIS OF SURFACE-ACTIVE COMPOUNDS BY THE Candida bombicola YEASTS
    (35 times)

Scientific Board:

Chairman:
Waldemar Uchman - University of Life Sciences in Poznań, PolandScientific secretary:
Ryszard Kowalski - University of Life Sciences in Poznań, Poland

Editorial Board:

Editor:

Anna Zielińska-Krybus
email: akrybus@up.poznan.pl
tel: +48 61 848 77 76

Publisher:

University of Life Sciences in Poznań
ul. Witosa 45
61-693 Poznań
Poland
tel. (+48 61) 848-78-07
fax (+48 61) 848-71-46
www.up.poznan.pl/wydawnictwo
wydar@up.poznan.pl