Works matching IS 16440730 AND DT 2019 AND VI 18 AND IP 4

Results: 10

EFFECT OF RICE BRAN OIL ADDITION ON THE OXIDATIVE DEGRADATION AND FATTY ACID COMPOSITION OF SOYBEAN OIL DURING HEATING.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 427, doi. 10.17306/j.afs.0694

By:

Ali, M. Abbas;
Islam, M. Azizul;
Othman, Noor Hidayu;
Noor, Ahmadilfitri Md;
Ibrahim, M.

Publication type:

Article

QUALITY ASSESSMENT OF EXPERIMENTAL COOKIES ENRICHED WITH FREEZE-DRIED BLACK CHOKEBERRY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 463, doi. 10.17306/j.afs.0686

By:

Sady, Sylwia;
Sielicka-Różyńska, Maria

Publication type:

Article

SUBSTITUTION OF SEMOLINA DURUM WITH COMMON WHEAT FLOUR IN EGG AND EGGLESS PASTA.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 439, doi. 10.17306/j.afs.0722

By:

Teterycz, Dorota;
Sobota, Aldona;
Kozłowicz, Katarzyna;
Zarzycki, Piotr

Publication type:

Article

CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS ISOLATED FROM TILAPIA AND UTENSILS USED IN THE SALE OF TILAPIA IN THE STREET MARKETS OF A SEMI-ARID BRAZILIAN MUNICIPALITY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 413, doi. 10.17306/J.AFS.2019.0727

By:

Correia, Tayla M. A.;
Oliveira, Anay P. D.;
Miyasato, Isabela F.;
Santos, Tamires M. B.;
Dias, Francesca S.

Publication type:

Article

COMPARISON OF 2° AND 10° STANDARD OBSERVERS USED WITH C AND D65 ILLUMINANTS IN MEASUREMENTS OF COLOUR IN RAW MINCED PORK LOIN.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 399, doi. 10.17306/J.AFS.2019.0712

By:

Karamucki, Tadeusz;
Jakubowska, Małgorzata

Publication type:

Article

SOFT WHITE CHEESE RIPENING USING BACTERIAL PROTEASE ENZYME.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 385, doi. 10.17306/j.afs.0665

By:

Abd El-Salam, Baraka Abo El-Yazeed;
Ahmed, Maged Said;
Yasser, Manal Mohammad;
Taha, Safaa Salah El-Din

Publication type:

Article

THE ANTIOXIDANT POTENTIAL OF FLESH, ALBEDO AND FLAVEDO EXTRACTS FROM DIFFERENT VARIETIES OF GRAPEFRUITS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 453, doi. 10.17306/J.AFS.2019.0731

By:

Muzykiewicz, Anna;
Zielonka-Brzezicka, Joanna;
Klimowicz, Adam

Publication type:

Article

THE CONCEPT OF USING BACTERIOPHAGES TO IMPROVE THE MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED FOODS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 373, doi. 10.17306/j.afs.0695

By:

Wójcicki, Michał;
Błażejak, Stanisław;
Gientka, Iwona;
Brzezicka, Katarzyna

Publication type:

Article

THE EFFECTS OF CAMEL MILK POWDER ON THE STABILITY AND QUALITY PROPERTIES OF PROCESSED CHEESE SAUCE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 349, doi. 10.17306/J.AFS.2019.0645

By:

Desouky, Marwa Mohamed;
Salama, Heba Hassan;
El-Sayed, Samah Mosbah

Publication type:

Article

THE EFFECTS OF THE ADDITION OF STARTER CULTURES AND STEVIOSIDE ON TECHNOLOGICAL LOW-FAT FERMENTED SHERBET ICE-CREAM WITHOUT SUGAR.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 361, doi. 10.17306/j.afs.0724

By:

Arseneva, Tamara Pavlovna;
Evstigneeva, Tatiana Nikolaevna;
Iakovchenko, Natalia Vladimirovna;
Vitalevna, Lugova Margarita;
Kurganova, Ekaterina Vladimirovna

Publication type:

Article