Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms
Venugopal, Kavya, Bernaś, Emilia
Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.)
Gorzelany, Józef, Zardzewiały, Miłosz, Findura, Pavol, Kapusta, Ireneusz, Pentoś, Katarzyna, Belcar, Justyna
Volume 28 (2024): Issue 1 (June 2024)
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
Acharya, Priti, Karki, Sunita, Rai, Kishor, Sangroula, Adit
Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management
Buczek, Jan, Belcar, Justyna, Gawęda, Dorota, Gorzelany, Józef
The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres
Śmiecińska, Katarzyna, Kubiak, Dorota, Figger, Karolina
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Daszkiewicz, Tomasz, Kocenka, Sylwia, Miciński, Jan
Editorial
Tajnikar, Sara
In Silico Insights into the Efficacy of Darjeeling Himalaya’s Traditional Fermented Beverages To Combat Various High-Altitude Sicknesses
Majumder, Soumya, Chakraborty, Sourav, Ghosh, Arindam, Bhattacharya, Malay
Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis
Jakubowska, Blanka
Effects of Sugars, Alcohols and Antioxidants on the Preparation Goat Milk Tablets Containing Bifidobacterium bifidum BB01
Li, Ting, Shu, Guowei, Lei, Huan, Cui, Xiuxiu, Tian, Li, Meng, Jiangpeng
Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process
Zardzewiały, Miłosz, Matłok, Natalia, Piechowiak, Tomasz, Balawejder, Maciej