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Polish Journal of Food and Nutrition Sciences
Rocznik
1998
Tom
07
Numer
2 Suppl.
Identyfikatory
Okładka
Zawartość wolumenu
2 Suppl.
artykuł:
New physical methods in structural analysis of functional properties of the biopolymer dough
(
Weipert D.
)
artykuł:
Thermal solid phase degradation of plant cell wall polysaccharides
(
Gloyna D.
,
Kunzek H.
)
artykuł:
Effect of fertilization on size of starch granules in wheat
(
Sadowska J.
,
Fornal J.
,
Jelinski T.
)
artykuł:
Attempt to apply the computerised picture analysis for the estimation of the comminuting degree of raw sausages of salami type
(
Dolata W.
,
Zimny R.
)
artykuł:
Physico-chemical characteristics of different genetic variants of bovine beta-casein, modified covalently by glucose, galactose and lactose
(
Dziuba J.
,
Darewicz M.
,
Mioduszewska H.
)
artykuł:
Microstructure of meat stuffings and products as affected by the selected functional proteins
(
Makala H.
,
Olkiewicz M.
)
artykuł:
The use of quantitative microscopy to characterize processed carrot texture
(
Martens H. J.
,
Kidmose U.
)
artykuł:
Cell wall characteristics related to vegetable texture
(
Stolle-Smits T.
,
Beekhuizen J. G.
,
Boeriu C.
,
Van Dijk C.
)
artykuł:
Effect of microwave radiation on microstructure of tuber and cereal starches
(
Lewandowicz G.
,
Fornal J.
)
artykuł:
Surface and cross-sectional optical density of wheat grain as a discriminant of wheat variety classification
(
Gudaczewski W.
,
Fornal L.
)
artykuł:
Natural antioxidants from buckwheat seeds var. Hruszowska
(
Dietrych-Szostak D.
,
Oleszek W.
)
artykuł:
The composition and concentration of flavonoids in buckwheat groats and hulls
(
Dietrych-Szostak D.
,
Oleszek W.
)
artykuł:
Preliminary investigation on the strength of different forms of noodles
(
Mazurkiewicz J.
,
Achremowicz B.
,
Laskowski J.
,
Udeh K. O.
)
artykuł:
Microstructure of soy protein products
(
Cserhalmi Z.
,
Katsaras K.
,
Czukor B.
)
artykuł:
Characterization of cell wall pectins by vibrational spectroscopy
(
Boeriu C.
,
Stolle-Smits T.
,
Van Dijk C.
)
artykuł:
The effect of selected enzymatic preparations on microstructure changes and some physico-chemical properties of rapeseeds
(
Grabska J.
,
Jedrychowski L.
,
Sadowska J.
)
artykuł:
Chemiluminescence imaging of oxidative changes in plant food
(
Slawinska D.
,
Gorski Z.
,
Slawinski J.
)
artykuł:
Effect of several hydrocolloids on the pasting properties of wheat flour
(
Rojas J. A.
,
Rosell C. M.
,
De Barber C. B.
)
artykuł:
Effect of acetylation on microstructure of potato starch
(
Lewandowicz G.
,
Blaszczak W.
,
Fornal J.
)
artykuł:
Effect of pectins on the microstructure and quality of typical Spanish fresh cheese: Burgos cheese
(
Hernando I.
,
Perez-Munuera I.
,
Lluch M. A.
)
artykuł:
Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin - methodological aspects
(
Otte J.
,
Ipsen R.
,
Pedersen P. S.
,
Wium H.
,
Qvist K. B.
)
artykuł:
Fat crystals, emulsifiers and liquid crystals. From structure to functionality
(
Heertje I.
)
artykuł:
Changes in collagen content of cured and cooked meat
(
Grzes B.
,
Pospiech E.
,
Dolata K.
,
Stefanska D.
)
artykuł:
Effect of temperature on the viscosity of soy proteins obtained at pilot plant scale under different heat and reducing treatments
(
Remondetto G. E.
,
Ferraris E. M.
,
Gonzalez R. J.
)
artykuł:
Chosen functional properties of protein concentrates obtained from topinambur [Helianthus tuberosus L.] juice
(
Baraniak B.
,
Mroz D.
)
artykuł:
Food functionality of fishes
(
Fujino Y.
,
Kuwata J.
)
artykuł:
Evaluation of bread crumb structure by digital image analysis method
(
Jelinski T.
,
Sadowska J.
,
Fornal J.
)
artykuł:
Gel formation of soy proteins obtained in pilot scale under different heat and reducing treatments
(
Remondetto G. E.
,
Gonzalez R. J.
)
artykuł:
Influence of high-voltage electrical stimulation on the structure of beef meat
(
Zywica R.
,
Budny J.
,
Cierach M.
)
artykuł:
SEM and cryo-SEM observed microstructure of pickled carrot [Daucus carota, L.] salt penetration during the process
(
Massa A.
,
Puig A.
,
Lluch M. A.
)
artykuł:
Fractal approach to the structure of different starch preparations
(
Dziuba J.
,
Smoczynski M.
,
Dziuba Z.
)
artykuł:
New imaging techniques and future developments
(
Blonk J. C. G.
)
artykuł:
Functional properties of chloroplastic concentrates coagulated from alfalfa juice using various methods
(
Baraniak B.
,
Gawlik-Dziki U.
,
Karas M.
)
artykuł:
Effects processing on structure and physicochemical properties of cell wall material [material with cellular structure]
(
Kabbert R.
,
Kunzek H.
)
artykuł:
The length of collagen fibres as influenced by the chopping time
(
Dolata W.
,
Krzywdzinska M.
,
Cierniewska A.
)
artykuł:
Degradation of the sarcoplasmic and myofibrillar proteins of lamb meat treated with organic acids
(
Morais H.
,
Ramos A.
,
Gomes L.
,
Ramos C.
)
artykuł:
Rheology and sensory aspects of low energy emulsified fats
(
Valentova H.
,
Pokorny J.
,
Stern P.
)
artykuł:
Food functionality of algae
(
Fujino Y.
,
Kuwata J.
)
artykuł:
Study of wine proteins by immunological methods I. Production of highly specific antibodies
(
Monteiro S.
,
Picarra-Pereira M. A.
,
Tanganho M.
,
Loureiro V.
,
Teixeira A.
,
Ferreira R. B.
)
artykuł:
Functionality of starch in processed grass pea seeds
(
Akalu G.
,
Nair B. M.
)
artykuł:
Granny Smith apple [Malus communis, L.] parenchyma: microstructure and osmotic dehydration
(
Rosell J.
,
Lluch M. A.
)
artykuł:
Effect of cold storage of raw milk on milk protein system
(
Sienkiewicz T.
,
Gebhardt U.
,
Krenkel K.
)
artykuł:
Influence of high meatiness breeds on pork meat texture
(
Grzeskowiak E.
,
Pospiech E.
,
Borzuta K.
)
artykuł:
Study of wine proteins by immunological methods. II. Eevidence for structural similarity amongst the major wine proteins and structural dissimilarity with chitinase and thaumatin
(
Picarra-Pereira M. A.
,
Monteiro S.
,
Loureiro V.
,
Teixeira A.
,
Ferreira R. B.
)
artykuł:
Sensory and rheological studies of Newtonian fluid foods
(
Valentova H.
,
Panovska Z.
,
Houska M.
,
Pokorny J.
)
artykuł:
Effect of oat grains' tempering period after moisture addition on their resistance properties and energy utilisation in the process of milling
(
Dziki D.
,
Laskowski J.
)
artykuł:
The effect of curing salts and electric current on beef structure
(
Cierach M.
,
Budny J.
,
Zywica R.
)
rozwiń roczniki
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