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
    (552 times)
  2. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
    (151 times)
  3. MICROBIOLOGICAL ANALYSIS OF LESSIVE SOIL FERTILISED WITH ANIMAL WASTE
    (74 times)
  4. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (69 times)
  5. THE MICROSTRUCTURE OF SELECTED APPLE VARIETIES
    (60 times)
  6. SELENIUM IN NIGERIAN FOODS
    (57 times)
  7. CONTENT OF CAROTENOIDS AND CHLOROPHYLL PIGMENTS IN KALE (BRASSICA OLERACEA L. VAR. ACEPHALA) DEPENDING ON THE CULTIVAR AND THE HARVEST DATE
    (55 times)
  8. EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE
    (52 times)
  9. EVALUATION OF BORON IN SELECTED AQUATIC WEEDS AS FEED OR FOOD
    (50 times)
  10. EFFECT OF CHILLING AND FREEZING ON SELECTED PROPERTIES OF EGGPLANT SOLANUM MELONGENA L.
    (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