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.
- UTP University of Science and Technology in Bydgoszcz
- University of Agriculture in Krakow
- University of Life Sciences in Lublin
- University of Warmia and Mazury in Olsztyn
- Poznań University of Life Sciences
- Siedlce University of Natural Sciences and Humanities
- West Pomeranian University of Technology Szczecin
- Warsaw University of Life Sciences - SGGW
- Wrocław University of Environmental and Life Sciences
Founded in 1998 ISSN 1505-0297
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:
- 2020 Volume 23 Issue 2
- 2017 Volume 20 Issue 4
- 2017 Volume 20 Issue 2
- 2017 Volume 20 Issue 1
- 2016 Volume 19 Issue 4
- 2016 Volume 19 Issue 3
- 2016 Volume 19 Issue 1
- 2015 Volume 18 Issue 4
- 2014 Volume 17 Issue 1
- 2013 Volume 16 Issue 4
- 2013 Volume 16 Issue 3
- 2013 Volume 16 Issue 2
- 2011 Volume 14 Issue 4
- 2011 Volume 14 Issue 3
- 2011 Volume 14 Issue 2
- 2011 Volume 14 Issue 1
- 2010 Volume 13 Issue 4
- 2010 Volume 13 Issue 2
- 2010 Volume 13 Issue 1
- 2009 Volume 12 Issue 4
- 2009 Volume 12 Issue 3
- 2009 Volume 12 Issue 1
- 2008 Volume 11 Issue 4
- 2008 Volume 11 Issue 3
- 2008 Volume 11 Issue 2
- 2008 Volume 11 Issue 1
- 2007 Volume 10 Issue 4
- 2007 Volume 10 Issue 3
- 2007 Volume 10 Issue 2
- 2007 Volume 10 Issue 1
- 2006 Volume 9 Issue 4
- 2006 Volume 9 Issue 3
- 2006 Volume 9 Issue 2
- 2006 Volume 9 Issue 1
- 2005 Volume 8 Issue 4
- 2005 Volume 8 Issue 3
- 2005 Volume 8 Issue 2
- 2005 Volume 8 Issue 1
- 2004 Volume 7 Issue 2
- 2004 Volume 7 Issue 1
- 2003 Volume 6 Issue 2
- 2003 Volume 6 Issue 1
- 2002 Volume 5 Issue 2
- 2002 Volume 5 Issue 1
- 2001 Volume 4 Issue 2
- 2001 Volume 4 Issue 1
- 2000 Volume 3 Issue 2
- 2000 Volume 3 Issue 1
- 1999 Volume 2 Issue 2
- 1998 Volume 1 Issue 1
- ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
(156 times) - HERITABILITY, VARIATION AND RELATIONSHIP BETWEEN FROST RESISTANCE OF WINTER BARLEY AND SOME OF ITS CHARACTERS
(101 times) - MIXING OF THE HETEROGENEOUS GRANULAR MATERIALS IN A DOUBLE CONE MIXER
(54 times) - THE INFLUENCE OF THE AGE-HARDENING OF SILTY LOAMY SAND ON ITS STRENGTH DETEMINING BY PRE-COMPACTION STRESS
(43 times) - THE ROLE OF PHYSICAL PROPERTIES OF LUPINE SEEDS IN THE HULLING PROCESS
(43 times) - CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION
(40 times) - GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
(40 times) - SELENIUM IN NIGERIAN FOODS
(38 times) - SENSORY EVALUATION AND RHEOLOGICAL PROPERTIES OF YOGHURTS PREPARED FROM GOAT, COW AND SHEEP MILK
(35 times) - EFFECT OF SELECTED LIPID SUBSTRATES ON THE PROCESS OF BIOSYNTHESIS OF SURFACE-ACTIVE COMPOUNDS BY THE Candida bombicola YEASTS
(35 times)
- role of raw materials in food processing
- all technological and engineering aspects of food processing and influence of all processing parameters on food quality,
- systems and methods of controlling and modification of food properties,
- effects of processing on the chemical/biochemical composition and safety and nutritional properties of food,
- food biotechnology and microbiology,
- environmental aspects of food processing technologies,
- production of novel food,
- economical aspects of food processing modifications,
- any subject at the interface between food processing and food quality and human nutrition.
Scientific Board:
Chairman:Waldemar Uchman - University of Life Sciences in Poznań, Poland
- Bert Luigi D'Appolonia - North Dakota State University, USA
- Zbigniew Dolatowski - University of Life Sciences in Lublin
- Jerzy Dziuba - University of Warmia and Mazury in Olsztyn, Poland
- Zygmunt Gil - Wrocław University of Environmental and Life Sciences, Poland
- Ioannis Kazazis - Technological Educational Institute (TEI) of Athens, Greece
- Edward Kołakowski - Agricultural University, Szczecin, Poland
- Zofia Lisiewska - Agricultural University, Cracow, Poland
- Arne Lovo - University of Oslo, Norway
- Semih Otles - Ege University, Turkey
- Jan Pokorny - Institute of Chemical Technology, Praha, Czech Republic
- Werner Praznik - University of Natural Resources and Applied Life Sciences, Vienna, Austria
- Roman Pprzybylski - University of Lethbridge, Canada
- Mojmir Rychtera - Institute of Chemical Technology, Praha, Czech Republic
- Klaas Wasterterp - University Maastrich, Netherlands
- Stanisław Zmarlicki - Warsaw Agricultural University, Poland
Ryszard Kowalski - University of Life Sciences in Poznań, Poland
Editorial Board:
Editor:
Anna Zielińska-Krybusemail: akrybus@up.poznan.pl
tel: +48 61 848 77 76
Publisher:
University of Life Sciences in Poznańul. 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