Vol. 84 No. 1 (2022)

Published February 16, 2022

Biotechnology and Food Science

Wafaa K. Bahgaat, Gamil E. Ibrahim, Ahmed M. S. Hussein

3-18

Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles

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Małgorzata Pluta, Robert Klewicki

19-32

Mass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruits

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Monika Kosmala, Katarzyna Ulańska

33-40

Stability of vitamin c and beta – carotene during the tomato paste lyophilization process the tomato paste lyophilization process

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Monika Witkowska, Krzysztof Śmiegielski

41-52

Thermal water – more than water!

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