Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry, regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
- University of Technology and Life Sciences of Bydgoszcz
- Agricultural University of Cracow
- University of Life Sciences in Lublin
- University of Warmia and Mazury in Olsztyn
- University of Life Sciences in Poznań
- University of Podlasie in Siedlce
- Agricultural University of Szczecin
- Warsaw University of Life Sciences - SGGW
- Wrocław University of Environmental and Life Sciences
Founded in 1998 ISSN 1505-0297
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:
- 2020 Volume 23 Issue 2
- 2017 Volume 20 Issue 4
- 2017 Volume 20 Issue 2
- 2017 Volume 20 Issue 1
- 2016 Volume 19 Issue 4
- 2016 Volume 19 Issue 3
- 2016 Volume 19 Issue 1
- 2015 Volume 18 Issue 4
- 2014 Volume 17 Issue 1
- 2013 Volume 16 Issue 4
- 2013 Volume 16 Issue 3
- 2013 Volume 16 Issue 2
- 2011 Volume 14 Issue 4
- 2011 Volume 14 Issue 3
- 2011 Volume 14 Issue 2
- 2011 Volume 14 Issue 1
- 2010 Volume 13 Issue 4
- 2010 Volume 13 Issue 2
- 2010 Volume 13 Issue 1
- 2009 Volume 12 Issue 4
- 2009 Volume 12 Issue 3
- 2009 Volume 12 Issue 1
- 2008 Volume 11 Issue 4
- 2008 Volume 11 Issue 3
- 2008 Volume 11 Issue 2
- 2008 Volume 11 Issue 1
- 2007 Volume 10 Issue 4
- 2007 Volume 10 Issue 3
- 2007 Volume 10 Issue 2
- 2007 Volume 10 Issue 1
- 2006 Volume 9 Issue 4
- 2006 Volume 9 Issue 3
- 2006 Volume 9 Issue 2
- 2006 Volume 9 Issue 1
- 2005 Volume 8 Issue 4
- 2005 Volume 8 Issue 3
- 2005 Volume 8 Issue 2
- 2005 Volume 8 Issue 1
- 2004 Volume 7 Issue 2
- 2004 Volume 7 Issue 1
- 2003 Volume 6 Issue 2
- 2003 Volume 6 Issue 1
- 2002 Volume 5 Issue 2
- 2002 Volume 5 Issue 1
- 2001 Volume 4 Issue 2
- 2001 Volume 4 Issue 1
- 2000 Volume 3 Issue 2
- 2000 Volume 3 Issue 1
- 1999 Volume 2 Issue 2
- 1998 Volume 1 Issue 1
- Renata Kazimierczak, Ewelina Hallmann, Anna Rusaczonek, Ewa Rembiałkowska
ANTIOXIDANT CONTENT IN BLACK CURRANTS FROM ORGANIC AND CONVENTIONAL CULTIVATION
TRADITIONAL FOOD – ITS PAST AND PRESENT- Eugenia Jacyno, Arkadiusz Pietruszka, Roman Czarnecki, Czesław Elzanowski
RELATIONSHIPS BETWEEN THE FATTENING TRAITS AND THE SLAUGHTER TRAITS AND MEAT CHEMICAL COMPOSITION IN PIGS - Marek Wianecki, Edward Kołakowski
GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS
CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS- Joanna Smoluk, Sławomir Kalinowski, Władysława Łuczka-Bakuła
THE GLOBALISATION IN BREWERY INDUSTRY - Semih Otles, Serkan Otles
GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES
QUALITY OF LIPIDS IN MARINATED HERRING- Sławomir Pietrzyk, Teresa Fortuna, Łukasz Raś
THE INFLUENCE OF pH AND Fe(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH - Joanna Le Than, Wioletta Błaszczak, Grażyna Lewandowicz
DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES
Aim&Scope
- role of raw materials in food processing
- all technological and engineering aspects of food processing and influence of all processing parameters on food quality,
- systems and methods of controlling and modification of food properties,
- effects of processing on the chemical/biochemical composition and safety and nutritional properties of food,
- food biotechnology and microbiology,
- environmental aspects of food processing technologies,
- production of novel food,
- economical aspects of food processing modifications,
- any subject at the interface between food processing and food quality and human nutrition.