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. TRADITIONAL FOOD – ITS PAST AND PRESENT
    (464 times)
  2. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
    (137 times)
  3. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (55 times)
  4. FATTY ACID CONCENTRATIONS IN THE INTRAMUSCULAR FAT OF NUTRIAS (MYOCASTOR COYPUS MOL.) FED DIETS SUPPLEMENTED WITH LINSEED AND APPLE SEED OILS
    (52 times)
  5. EFFECTS OF REDUCING SALT LEVELS ON SOME QUALITY CHARACTERISTICS OF TURKEY MEATBALL
    (47 times)
  6. THE INFLUENCE OF pH AND Fe(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH
    (47 times)
  7. HEALTHLY PROPERTIES OF JERUSALEM ARTICHOKE FLOUR (HELIANTHUS TUBEROSUS L.)
    (47 times)
  8. MODEL STUDY ON INTENSIFIED MIGRATION OF VOLATILE SUBSTANCES FROM FOOD CONTACTING PLASTIC MATERIALS DURING REPEATED MICROWAVING
    (46 times)
  9. MICROBIOLOGICAL ANALYSIS OF LESSIVE SOIL FERTILISED WITH ANIMAL WASTE
    (46 times)
  10. DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES
    (42 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