Acta Scientiarum Polonorum Technologia Alimentaria

Issue 6 (3) 2007

July - September 2007

Contents:

Proteins as the source of physiologically and functionally active peptides

Anna Iwaniak, Piotr Minkiewicz

Acta Sci. Pol. Technol. 2007; 6(3); 5-15;

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Modifications of spectrophotometric methods for antioxidative vitamins determination convenient in analytic practice

Maciej Rutkowski, Krzysztof Grzegorczyk

Acta Sci. Pol. Technol. 2007; 6(3); 17-28;

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Antioxidant properties of different fruit seeds and peels

Aleksandra Duda-Chodak, Tomasz Tarko

Acta Sci. Pol. Technol. 2007; 6(3); 29-36;

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The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

Róża Biegańska-Marecik, Janusz Czapski

Acta Sci. Pol. Technol. 2007; 6(3); 37-49;

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Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

Tope Olukayode Popoola, Adelodun Kolapo, Oluwatoyin Afolabi

Acta Sci. Pol. Technol. 2007; 6(3); 51-59;

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The effect of composition of hydrocolloids on properties of gluten-free bread

Halina Gambuś, Marek Sikora, Rafał Ziobro

Acta Sci. Pol. Technol. 2007; 6(3); 61-74;

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Effects of Aronia melanocarpa polyphenols on oxidative metabolism and apoptosis of neutrophils from obese and non-obese individuals

Małgorzata Zielińska-Przyjemska, Anna Olejnik, Agnieszka Dobrowolska-Zachwieja, Włodzimierz Grajek

Acta Sci. Pol. Technol. 2007; 6(3); 75-86;

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Applications of ultrasound in food technology

Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak

Acta Sci. Pol. Technol. 2007; 6(3); 88-99;

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