2443701222
CONTENTS 231
CONTENTS
Antoni Rutkowski
FUCTIONAL FOOD - FOOD ADDUIYES AND BUSINESS...........................................7
Nina Baryłko-Pikielna, Małgorzata Jawor-Kulesza
FUNCTION OF FOOD AND FOOD COMPONENTS IN PSYCHOLOGICAL PROCESSES.....................................................................................................................20
Andrzej Janicki
NUTRITIONAL VALUE OF THE FUNCTION AL FOODS.............................................33
Danuta Kołożyn-Krajewska, Zdzisława Libudzisz
HEALTH ASPECTS RELATED TO MI CR OBI OL O GICA L QUALITY
OF FUNCTION AL FOOD...............................................................................................40
Józef Fornal, Zenon Zduńczyk
GENETICALLYMODIFIED FOOD - NEW K1ND OF FUNCTIONAL FOOD.............53
Halina Kozłowska, Agnieszka Troszyńska
THE ROLE OF NA TURAL NON-NUTRITIYE SUBSTANCES OF PLANT ORGIN AS COMPONENTS OF FUNCTIONAL FOOD...............................................................63
Zenon Zduńczyk
THE IMPORTANCE OF BIOLOGICALLY ACTIYE NON-NUTRITIVE COMPOUNDS OF DIETS IN THE PREYENTION OF CIYILIZA TION DISEASES 75
Janusz Czapski
THE USE OF FRUITS AND YEGETABLES IN THE PRODUCTION OF FUNCTIONAL FOOD......................................................................................................90
Krzysztof Krygier
FUNCTIONAL FOOD MADĘ WITIIOILSEEDS AND OILS.......................................102
Ryszard Macura
YITAMIN CONCENTRA TES IN PRESENT-DA Y.......................................................... 113
Grażyna Jaworska
CHARA CTERISTIC OF FOODS FOR ETHNIC RELIGIONS AND SOCIAL GROUPS........................................................................................................................125
Stanisław Zalewski
135
HEALTHYEATING HERE SYSTEM FOR CATERING ENTERPRISES
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