3014256108
FOOD
The Scientific Organ of Polish Food Technologists’ Society (PTTŹ) - guarterly
CONTENTS
From the Editor.................................................................................................................................................3
KRZYSZTOF KOŁODZIEJCZYK: Functional Features and Choice Criteria of HPLC Detectors Used in Food Components Analysis..............................................................................................................................5
AGNIESZKA ORKUSZ : Review of Chromatographic Methods Used for Analysis of Amino Acids...............14
JOANNA SOBOLEWSKA, JACEK ROŻNOWSKI, TERESA FORTUNA: Determination of
Vitamins A and E in Some Food Products by High-PERFORMANCE Liquid Chromatography (HPLC).......22
ELIZA GRUCZYŃSKA, KATARZYNA MACIASZEK: Interesterification as a Method of Modification of Properties of Lipid...........................................................................................................................................31
JOANNA MILALA, BOGUSŁAW KRÓL: Detection and Determination of Saponins with Application of Different Chromatographic Techniques......................................................................................................39
MAŁGORZATA PIECYK: Fractionation by Gel Filtration HPLC of Crystalline and Amorphous Proteins from Phaseolus Beans...................................................................................................................................48
ELWIRA WOROBIEJ: Changes in Molecular Mass of Legume Protein Preparations Caused
by Hydroxyl Radicals......................................................................................................................................55
RAFAŁ WOŁOSIAK: Changes of Pea and Bean Albumins Antioxidant Activity Induced by Ascorbic
Acid Addition...................................................................................................................................................62
DOROTA SOSNOWSKA: Changes of (+)Catechin Antioxidant Activity during Enzymatic Oxidation...........69
URSZULA MICHALSKA, HENRYK JELEŃ, ERWIN WĄSOWICZ: The Characteristics of Volatile Compounds Isolated from Rye Flour Leaven.................................................................................................77
MAŁGORZATA KORZENIOWSKA, WIESŁAW KOPEĆ: Cystatin Isolation from Egg White Using Membranę Filtration and Affinity Chromatography.........................................................................................88
AGNIESZKA GŁOWACKA, TADEUSZ ANTCZAK, KATARZYNA KOŁUCKA, TADEUSZ TRZMIEL: Enzymatic Synthesis of N-Acetyl-L-Tyrosine Ethyl Ester in Organie Media...................................................96
SYLWIA BONIN, WIESŁAW WZOREK: Long-Lasting, Continuous Fermentation by Yest Cells *
Immobilized on Foam Glass.........................................................................................................................105
KATARZYNA SZAMBELAN: Using Jerusalem Artichoke (Helianthus Tuberosus L.) Tubers to Ethanol Production by Saccharomyces Cerevisiae..................................................................................................114
ANNA WLAZŁY, ZDZISŁAW TARGOŃSKI: Polyphenolooxidase and (3-Glucosidase in Selected Berry Fruits.............................................................................................................................................................122
EWA MAJEWSKA: Spectrophotometric Evaluation of Aspartame In Selected „Light” Food Products........133
MAGDALENA KOMISARUK-KASTELLI: Histochemical Characteristic of Rice Products Available on
the Polish Market..........................................................................................................................................138
EWA MRÓWKA: The 5th Symposium of Young Scientific Workers, Members of PTTŻ: Advances in Chromatographic Techniques Applied to Food Analysis..............................................................................142
Addresses of Main Board, brands and sections of PTTŻ.............................................................................145
Instruction to authors....................................................................................................................................146
Only reviewed pcipers are published
Covered by: AGRO-LIBREX and Chemical Abstracts Sernice and IFIS
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