No. 39 (2023)

View No. 39 (2023)

Read table of contents and introduction (Polish)

Published: 2024-01-29

Articles

Properties of flour and starch obtained from various quinoa varieties

Jacek Rożnowski, Izabela Przetaczek-Rożnowska
- PDF
Using the Kano Method in Improving the Quality of Product Safety Management Classes

Tomasz Lesiów
- PDF (Polish)
Importance and Application of Whey Protein Components

Józefa Chrzanowska, Anna Dąbrowska, Marek Nowak
- PDF (Polish)
Verification of the Theoretical Energy Requirement of Underweight, Normal Weight and Overweight Young Women Using Ergospirometry

Karolina Jachimowicz-Rogowska, Anna Winiarska-Mieczan, Paweł Glibowski, Ilona Aleksandrowicz-Niedziela, Iwona Smagała, Agata Bielak
- PDF
Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products

Alfred Błaszczyk, Sylwia Sady, Zuzanna Płaczek, Patrycja Kawałek, Nikola Dłużniewska, Karolina Pakuła, Adam Konopelski
- PDF
Availability of Vegan Products in the Wrocław Confectionery Market and Consumer Response to a Vegan Baking Prototype

Oliwia Janaszak, Małgorzata Krzywonos
- PDF (Polish)
Selected Natural Stimulants in Food and Their Effects on Human Health

Natalia Jany, Tomasz Lesiów
- PDF
Edible Insects: A Brief Guide for Polish Consumers

Agnieszka Orkusz, Martyna Orkusz
- PDF
Vegan Products – Market Characteristics and Development Prospects

Marlena Pielak
- PDF (Polish)
New Reports on the Health-promoting Properties of Apple Cider Vinegar

Remigiusz Olędzki
- PDF (Polish)
Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

Marta Wilk, Marcelina Bartczak, Urszula Kaim
- PDF
Employing Simulation Models for Addressing Issues in Warehouse Systems

Anna Grzęda, Patryk Żuchowicz
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An Assessment of the Energy and Nutritional Value of Menus Delivered by a Catering Company in a Selected Kindergarten in Wrocław and Parental Awareness Regarding Dietary Recommendations

Julia Smolińska, Ewelina Książek
- PDF