Vol. 81 No. 2 (2017): Biotechnology and Food Science

Vol. 81 No. 2 (2017)

Published December 31, 2017
Biotechnology and Food Science
Mirosława Kot, Zofia Olech
83-92
Effect of thermal processing on antioxidant power and thiosulfinate content in Brussels sprouts juices
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Lidia Mielcarz-Skalska, Beata Smolińska
93-102
Zinc and nano-ZnO – influence on living organisms
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Adriana Nowak, Ilona Motyl
103-112
In vitro anti-adherence effect of probiotic Lactobacillus strains on human enteropathogens
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Marta Kupryś-Caruk, Ilona Stefańska, Beata Chabłowska
113-124
Elimination of ochratoxin A by lactic acid bacteria strains isolated from chickens and their probiotic characteristics
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Barbara Sikora, Celina Kubik, Stanisław Bielecki
125-136
A comparison of two enzymatic methods of clinical dextran production
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Barbara Sikora, Celina Kubik, Stanisław Bielecki
137-147
Production of co-immobilized dextransucrase and dextranase preparations and their application in isomalto-oligosaccharides synthesis
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Elżbieta Bielak, Justyna Syguła-Cholewińska
149-157
Antimicrobial effect of lining leather fatliquored with the addition of essential oils
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Katarzyna Majchrzycka, Małgorzata Okrasa, Justyna Szulc, Beata Gutarowska
159-168
Safety of workers exposed to harmful airborne bioaerosols – legal status and innovations
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Biotechnology and Food Science
169
List of reviewers
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