Vol. 82 No. 2 (2018): Biotechnology and Food Science

Vol. 82 No. 2 (2018)

Published December 31, 2018
Biotechnology and Food Science
Paulina Kęska, Joanna Stadnik, Anna Kononiuk, Karolina Wójciak
74-84
Bioactive peptides from meat industry by-products as potential antimicrobial agents based on BIOPEP-UWM database
PDF
Izabella Kwaśniewska-Karolak, Radosław Mostowski
85-96
Starch transformations during freezing and refrigerating storage of hot dog rolls packaged in modified atmosphere
PDF
Piotr Jaśniewski, Kinga Jakubowksa, Elżbieta Sobiecka
97-111
The packaging as an important part of the cosmetics process production
PDF (Język Polski)
Rafał Madej, Halina Kalinowska, Elżbieta Sobiecka
113-128
Nitroaromatic enzymatic biodegradation system in Phanerochaete chrysosporium
PDF
Aleksandra Plucińska, Alina Kunicka-Styczyńska
129-139
Biofilms – a danger for food industry
PDF
Justyna Libera, Anna Kononiuk, Paulina Kęska, Karolina Wójciak
141-150
Use of grape seed extract as a natural antioxidant additive in dry-cured pork neck technology
PDF
Anna Sykuła, Vitali T Cheshchevik, Nina G. Cheshchevik, Aliaksandr Dzeikala, Elżbieta Łodyga-Chruścińska
151-159
In vitro study of hesperetin Schiff bases antioxidant activity on rat liver mitochondria
PDF