Acta Scientiarum Polonorum Technologia Alimentaria

Issue 7 (4) 2008

October - December 2008

Contents:

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik, Piotr Gębczyński

Acta Sci. Pol. Technol. 2008; 7(4); 5-14;

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Physico-chemical properties and antioxidant activity of selected plum cultivars fruit

Dorota Walkowiak-Tomczak, Julita Reguła, Grzegorz Łysiak

Acta Sci. Pol. Technol. 2008; 7(4); 15-22;

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Technological quality of grain of spring wheat cultivated as pure varieties and their mixtures

Mirosław Żmijewski, Zygmunt Gil

Acta Sci. Pol. Technol. 2008; 7(4); 23-30;

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Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds

Marek Szmigielski, Agnieszka Sagan, Stanisław Matyka

Acta Sci. Pol. Technol. 2008; 7(4); 31-38;

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The effect of antioxidants on Lactobacillus casei cultures

Aleksandra Duda-Chodak, Tomasz Tarko, Mateusz Statek

Acta Sci. Pol. Technol. 2008; 7(4); 39-51;

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Using the bioluminescence and microbiological contact methods in sustaining a proper hygienic level in food processing plants

Dorota Cais-Sokolińska, Jan Pikul

Acta Sci. Pol. Technol. 2008; 7(4); 53-60;

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Antioxidant potential of herbs extracts and impact on HepG2 cells viability

Anna Gramza-Michałowska, Zyta Abramowski, Eduardo Jovel, Marzanna Hes

Acta Sci. Pol. Technol. 2008; 7(4); 61-72;

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