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
    (438 times)
  2. ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
    (123 times)
  3. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (106 times)
  4. RELATIONSHIPS BETWEEN THE FATTENING TRAITS AND THE SLAUGHTER TRAITS AND MEAT CHEMICAL COMPOSITION IN PIGS
    (93 times)
  5. FATTY ACID CONCENTRATIONS IN THE INTRAMUSCULAR FAT OF NUTRIAS (MYOCASTOR COYPUS MOL.) FED DIETS SUPPLEMENTED WITH LINSEED AND APPLE SEED OILS
    (60 times)
  6. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (59 times)
  7. THE INFLUENCE OF EMU (DROMAIUS NOVAEHOLLANDIAE) EGG STORAGE TIME ON HATCHABILITY AND CHICK SURVIVAL
    (59 times)
  8. SELENIUM IN NIGERIAN FOODS
    (55 times)
  9. EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE
    (55 times)
  10. EFFECT OF CHILLING AND FREEZING ON SELECTED PROPERTIES OF EGGPLANT SOLANUM MELONGENA L.
    (55 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