Food Technology

All Items

• Vegan Products – Market Characteristics and Development Prospects

  Marlena Pielak

• Using the Kano Method in Improving the Quality of Product Safety Management Classes

  Tomasz Lesiów

• Top- and bottom-fermented beers as a natural source of antioxidants

  Damian Czempiel, Mirosława Teleszko

• The Impact of Thermal Processing Methods and Marination Techniques on Meat Quality

  Monika Wereńska

• Selected Natural Stimulants in Food and Their Effects on Human Health

  Natalia Jany, Tomasz Lesiów

• Properties of flour and starch obtained from various quinoa varieties

  Jacek Rożnowski, Izabela Przetaczek-Rożnowska

• New Variant of Cottage Cheese − Use of the Design Thinking Method

  Marta Wilk, Marianna Nowak

• New Reports on the Health-promoting Properties of Apple Cider Vinegar

  Remigiusz Olędzki

• Mobile Apps for Allergies: A Systematic Review and Quality Assessment Using the Mobile Application Rating Scale (MARS)

  Agata Olszar, Ewelina Książek, Klaudia Konikowska

• Mobile Apps as Health-Supporting Tools in the Digital Era − Technological; Health; and Social Aspects of m-Health

  Nina Tabak, Agata Olszar, Ewelina Książek, Marta Bochniak

• Impact of Chia Flour on the Nutritional and Rheological Properties of Wheat Flour Blends and Dough

  Agata Wojciechowicz-Budzisz

• Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

  Marta Wilk, Marcelina Bartczak, Urszula Kaim

• Edible Insects: A Brief Guide for Polish Consumers

  Agnieszka Orkusz, Martyna Orkusz

• Consumer Insights on the Presence of Acrylamide in Baked Products: Perception; Awareness and Behaviour

  Durim Alija, Daniela Nikolovska Nedelkoska, Remigiusz Olędzki, Joanna Harasym

• Availability of Vegan Products in the Wrocław Confectionery Market and Consumer Response to a Vegan Baking Prototype

  Oliwia Janaszak, Małgorzata Krzywonos