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We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content wa...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The aim of the study is to evaluate which plant foods are suitable for high temperature food processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
The capability of lower filamentous fungi to utilize and to enrich cereals with γ-linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production str...
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C ...
The current knowledge of the yield and nutritional (proximate and fatty acid) composition of meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed. Although most of...
A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In gen...

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