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
    (458 times)
  2. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (96 times)
  3. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
    (95 times)
  4. SELENIUM IN NIGERIAN FOODS
    (57 times)
  5. FATTY ACID CONCENTRATIONS IN THE INTRAMUSCULAR FAT OF NUTRIAS (MYOCASTOR COYPUS MOL.) FED DIETS SUPPLEMENTED WITH LINSEED AND APPLE SEED OILS
    (54 times)
  6. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (52 times)
  7. EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE
    (51 times)
  8. THE INFLUENCE OF EMU (DROMAIUS NOVAEHOLLANDIAE) EGG STORAGE TIME ON HATCHABILITY AND CHICK SURVIVAL
    (51 times)
  9. EVALUATION OF BORON IN SELECTED AQUATIC WEEDS AS FEED OR FOOD
    (49 times)
  10. THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE
    (49 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