Kefir Direct-Vat-Set Starter Producing Peptides with Angiotensin-Converting Enzyme Inhibitory and Antioxidant Activities: Formulation Optimization and Stability Evaluation
Xu, Lihao, Shu, Guowei, Nan, Jianhao, Huo, Zhenquan, Shi, Xiaoyu, Zhang, Meng
Physicochemical, Nutritional and Bioactive Qualities of Yoghurt Produced by Enriching Whole Milk with Mango Pulp
Awolu, Olugbenga Olufemi, Aluko, Babatunde Olaloluwa, Oladeji, Oluwatoyin Ajoke, Oloruntoba, Paulina Oluwanifesimi, Adeyeye, Rachael Oseyemi, Igbaro, Janet Oluwatoyin
Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread
Juszczak, Lesław, Witczak, Mariusz, Ziobro, Rafał, Korus, Jarosław
Volume 29 (2025): Issue 1 (June 2025)
Characterization of Some Quality Attributes of Cassava Starch-Mushroom Blends and its Cooked Paste
Oke, Emmanuel Kehinde, Adeola, Abiodun Aderoju, Ojo, Oluwakemi Abosede, Akinpelumi, Mosunmola Ebunoluwa, Omoniyi, Saheed Adewale, Akinwande, Femi Fidelis
PAHs Content in Polish Smoked Meat Prepared with Traditional Method
Kowalczyk, Karolina, Tereszkiewicz, Krzysztof, Antos, Piotr
Design of healthcare facilities with an emphasis on environmental health features
Kalender-Smajlović, Sedina, Dovjak, Mateja
Food Upcycling Strategies Applied by The Listed Companies Involved in The Food Value Chain
Buczacki, Aleksander, Gladysz, Bartlomiej, Wisniewski, Michal
Editorial
Krulec, Aleš
Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets
Eljasik, Piotr, Sobczak, Małgorzata, Lisiecki, Sławomir, Sadowski, Jacek, Panicz, Remigiusz
Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
Sikora, Fryderyk, Ochmian, Ireneusz, Sobolewska, Magdalena
Determination of the Correlation Between Image Parameters and Chemical Properties of Red Sweet Bell Pepper During Fermentation
Ropelewska, Ewa, Szwejda-Grzybowska, Justyna, Wrzodak, Anna, Mieszczakowska-Frąc, Monika