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. EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE
    (59 times)
  2. RELATIONSHIPS BETWEEN THE FATTENING TRAITS AND THE SLAUGHTER TRAITS AND MEAT CHEMICAL COMPOSITION IN PIGS
    (54 times)
  3. ENERGY POTENTIAL OF OILSEED CROPS
    (53 times)
  4. CONTENT OF CAROTENOIDS AND CHLOROPHYLL PIGMENTS IN KALE (BRASSICA OLERACEA L. VAR. ACEPHALA) DEPENDING ON THE CULTIVAR AND THE HARVEST DATE
    (50 times)
  5. THE INFLUENCE OF THE AGE-HARDENING OF SILTY LOAMY SAND ON ITS STRENGTH DETEMINING BY PRE-COMPACTION STRESS
    (42 times)
  6. EXPERIMENTAL AND ANALYTICAL DETERMINATION OF FREEZING POINT DEPRESSION
    (42 times)
  7. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (40 times)
  8. TRADITIONAL FOOD – ITS PAST AND PRESENT
    (39 times)
  9. SELENIUM IN NIGERIAN FOODS
    (35 times)
  10. THE PHYSICAL ATTRIBUTES OF SAFFLOWER SEED AS A FUNCTION OF MOISTURE CONTENT, VARIETY AND SIZE
    (34 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