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. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (90 times)
  2. EFFECT OF DEPTH AND INSULATION OF A FRUIT COLD STORAGE PLANT FLOOR ON HEAT EXCHANGE WITH THE GROUND
    (90 times)
  3. SELENIUM IN NIGERIAN FOODS
    (64 times)
  4. CHARACTERISATION OF GARLIC FREEZE DRYING WITH THE USE OF DIFFERENTIAL SCANNING CALORIMETRY
    (53 times)
  5. THE GLOBALISATION IN BREWERY INDUSTRY
    (52 times)
  6. CHARACTERISTICS OF MIXING GRANULAR MATERIALS ACHIEVED BY USING METHODS OF VARIANCE ANALYSIS AND GEOSTATISTICAL FUNCTIONS
    (51 times)
  7. WHEY-BASED BEVERAGES
    DOI:10.30825/5.ejpau.36.2017.20.4

    (50 times)
  8. EFFECTS OF DIETARY MODIFIED FISH MEAL (MFM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PIG LOIN
    (46 times)
  9. THE EFFECT OF COMPETITIVE ADSORPTION BETWEEN PROTEINS OF DRIED EGG YOLK AND TWEEN 65 ON THE STABILITY AND MICROSTRUCTURE OF OIL-IN-WATER EMULSIONS
    (45 times)
  10. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (44 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