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

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

  Remigiusz Olędzki

• 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

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

  Oliwia Janaszak, Małgorzata Krzywonos