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. ENERGY POTENTIAL OF OILSEED CROPS
    (100 times)
  2. WHEY-BASED BEVERAGES
    DOI:10.30825/5.ejpau.36.2017.20.4

    (90 times)
  3. CHARACTERISTICS OF MIXING GRANULAR MATERIALS ACHIEVED BY USING METHODS OF VARIANCE ANALYSIS AND GEOSTATISTICAL FUNCTIONS
    (83 times)
  4. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (76 times)
  5. TOLERANCE OF LACTOBACILLUS AND BIFIDOBACTERIUM STRAINS TO LOW pH, BILE SALTS AND DIGESTIVE ENZYMES
    (65 times)
  6. THE GLOBALISATION IN BREWERY INDUSTRY
    (62 times)
  7. SELENIUM IN NIGERIAN FOODS
    (61 times)
  8. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (58 times)
  9. EFFECTS OF DIETARY MODIFIED FISH MEAL (MFM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PIG LOIN
    (58 times)
  10. CONTENT OF CAROTENOIDS AND CHLOROPHYLL PIGMENTS IN KALE (BRASSICA OLERACEA L. VAR. ACEPHALA) DEPENDING ON THE CULTIVAR AND THE HARVEST DATE
    (52 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