Wpływ dodatku pullulanu na wzrost i zdolności fermentacyjne wybranych bakterii z rodzaju Lactobacillus

Wpływ dodatku do paszy oleju lnianego i rybnego na profil kwasów tłuszczowych i utlenienie tłuszczu śródmięśniowego królików

Celem przeprowadzonych badań było określenie wpływu 3 % dodatku oleju lnianego i rybnego oraz przeciwutleniacza na profil kwasów tłuszczowych, zawartość cholesterolu i witaminy E w lipidach mięsa króliczego. Badania p...

EFFECT OF EDIBLE PROTEIN-WAX COATING ON QUALITY OF COLD-STORED BROCCOLI

In the production of minimally processed fruits and vegetables (MPFV), the raw material is trimmed, peeled, washed, and cut. Therefore, no pre-treatment of fruits and vegetables at home is necessary and it is possible...

FUNCTIONAL FOODS WITH FRUCTANS ADDED

A well-known correlation between diet and general health state of man makes it possible to rationally utilize nutritional and non-nutritional food ingredients. Food manufacturers enrich their products with bioactive co...

PRESENT TRENDS IN BAKERY PRODUCTION - USE OF OATS AND BARLEY AS NON-BREAD CEREALS

In the paper, general information was presented on the production of and trends in using cereals in Poland, as was the assortment structure of bread and its importance in rational nutrition. New trends in the productio...