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. CHARACTERISTICS OF MIXING GRANULAR MATERIALS ACHIEVED BY USING METHODS OF VARIANCE ANALYSIS AND GEOSTATISTICAL FUNCTIONS
    (77 times)
  2. QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC
    (68 times)
  3. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (61 times)
  4. EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH
    (59 times)
  5. ANTIOXIDANT PROPERTIES OF HIGHBUSH BLUEBERRY FRUIT CULTIVARS
    (56 times)
  6. EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE
    (54 times)
  7. TRADITIONAL FOOD – ITS PAST AND PRESENT
    (53 times)
  8. SENSORY EVALUATION AND RHEOLOGICAL PROPERTIES OF YOGHURTS PREPARED FROM GOAT, COW AND SHEEP MILK
    (51 times)
  9. EFFECTS OF DIETARY MODIFIED FISH MEAL (MFM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PIG LOIN
    (51 times)
  10. THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS
    (50 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