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. COMPARATIVE CHARACTERIZATION OF SURFACE HYDROPHOBICITY AND OTHER PHYSICO-CHEMICAL PROPERTIES OF SELECTED PROTEIN PREPARTIONS
    (73 times)
  2. THE GLOBALISATION IN BREWERY INDUSTRY
    (69 times)
  3. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
    (65 times)
  4. SENSORY EVALUATION AND RHEOLOGICAL PROPERTIES OF YOGHURTS PREPARED FROM GOAT, COW AND SHEEP MILK
    (50 times)
  5. SELENIUM IN NIGERIAN FOODS
    (49 times)
  6. CHARACTERISATION OF GARLIC FREEZE DRYING WITH THE USE OF DIFFERENTIAL SCANNING CALORIMETRY
    (48 times)
  7. CHARACTERISTICS OF MIXING GRANULAR MATERIALS ACHIEVED BY USING METHODS OF VARIANCE ANALYSIS AND GEOSTATISTICAL FUNCTIONS
    (47 times)
  8. TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION
    (42 times)
  9. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
    (42 times)
  10. IMPACT OF TILLAGE METHODS ON DRY MATTER WEIGHT AND ROOT DISTRIBUTION IN PLANTS CULTIVATED
    (42 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