Tom 81 Nr 2 (2017)

Opublikowano December 31, 2017

Biotechnology and Food Science

Artykuły

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

PDF (English)

Biotechnology and Food Science

169

List of reviewers

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