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. THE MICROSTRUCTURE OF SELECTED APPLE VARIETIES
    (118 times)
  2. EXPERIMENTAL AND ANALYTICAL DETERMINATION OF FREEZING POINT DEPRESSION
    (79 times)
  3. WHEY-BASED BEVERAGES
    DOI:10.30825/5.ejpau.36.2017.20.4

    (75 times)
  4. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (73 times)
  5. SELENIUM IN NIGERIAN FOODS
    (71 times)
  6. TOLERANCE OF LACTOBACILLUS AND BIFIDOBACTERIUM STRAINS TO LOW pH, BILE SALTS AND DIGESTIVE ENZYMES
    (70 times)
  7. THE GLOBALISATION IN BREWERY INDUSTRY
    (70 times)
  8. CHARACTERISTICS OF MIXING GRANULAR MATERIALS ACHIEVED BY USING METHODS OF VARIANCE ANALYSIS AND GEOSTATISTICAL FUNCTIONS
    (67 times)
  9. EFFECT OF DEPTH AND INSULATION OF A FRUIT COLD STORAGE PLANT FLOOR ON HEAT EXCHANGE WITH THE GROUND
    (62 times)
  10. EXPANDER COOKING OF RAPESEED-FABA BEAN MIXTURES
    (57 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