Tom 82 Nr 2 (2018): Biotechnology and Food Science

Tom 82 Nr 2 (2018)

Opublikowano December 31, 2018
Biotechnology and Food Science

Artykuły

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 (English)
Izabella Kwaśniewska-Karolak,Radosław Mostowski
85-96
Starch transformations during freezing and refrigerating storage of hot dog rolls packaged in modified atmosphere
PDF (English)
Piotr Jaśniewski,Kinga Jakubowksa,Elżbieta Sobiecka
97-111
The packaging as an important part of the cosmetics process production
PDF
Rafał Madej,Halina Kalinowska,Elżbieta Sobiecka
113-128
Nitroaromatic enzymatic biodegradation system in Phanerochaete chrysosporium
PDF (English)
Aleksandra Plucińska,Alina Kunicka-Styczyńska
129-139
Biofilms – a danger for food industry
PDF (English)
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 (English)
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 (English)