Biotechnology and Food Science publikuje artykuły oryginalne i przeglądowe dotyczące wszystkich aspektów biotechnologii i żywności oraz dziedzin pokrewnych.Czasopismo jest miejscem wymiany informacji w następujących dziedzinach:biotechnologia, chemia, technologia i toksykologia żywności, chemia i biotechnologia środowiska, chemia nieorganiczna, organiczna i fizyczna, biochemia, enzymologia, mikrobiologia, chemia medyczna, inżynieria chemiczna korozja mikrobiologiczna. Biotechnology and Food Science jest czasopismem ogólnie dostępnym, ukazuje się dwa razy w roku w wersji drukowanej i on-line. Pełne teksty artykułów są dostępne (www.bfs.p.lodz.pl). Wszystkie prace są recenzowane i oceniane pod względem jakości i oryginalności.


Czasopismo wydawane jest od 1955 roku, najpierw jako Zeszyty Naukowe Politechniki Łódzkiej. Chemia Spożywcza (1955-1979), następnie jako Zeszyty Naukowe Politechniki Łódzkiej. Technologia i Chemia Spożywcza (1980-1997) i Zeszyty Naukowe Politechniki Łódzkiej. Chemia Spożywcza i Biotechnologia (1998-2010).


ISSN 2299-6818 Częstotliwość wydawania: półrocznik (wersja drukowana i online) Wersja pierwotna: druk Język: angielski
Redaktor naczelny: Małgorzata Piotrowska tel: +48 42-631-34-70, e-mail: malgorzata.piotrowska@p.lodz.pl Adres redakcji: Wydział Biotechnologii i Nauk o Żywności Politechniki Łódzkiej Stefanowskiego 4/10, 90-924 Łódź tel.: 42-631-34-10, 42-636-28-60 fax: +48 42-636-28-60 e-mail: bfs@info.p.lodz.pl Wydawca: Wydawnictwo Politechniki Łódzkiej Wólczańska 223, 90-924 Łódź phone/fax: +48 42 631 29 52 www.wydawnictwa.p.lodz.pl
DOI: https://doi.org/10.34658/bfs/ Punkty MNiSW 2019: 5
Indeksacja: BazTech Agro Index Copernicus - ICI Journals Master List Dziedziny: rolnictwo, biotechnologia i mikrobiologia stosowana, chemia, nauka i technologia żywności

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  • Cell walls polysaccharides of rose hips 

    Balcerzak, Bogumił; Milala, Joanna; Kosmala, Monika; Matysiak, Bożena; Klewicka, Elżbieta (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    The content of alcohol insoluble solids (AIS ), polysaccharide composition of cell walls and uronic acids content calculated as galacturonic acid in rose hips (Rosa villosa (Rosa pomifera Herrm) ‘Karpatia', Rosa canina L., ...
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    Maciejak, Aleksandra; Kosmala, Monika (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    The aim of the work was to determine dietary fibre content (total, soluble and insoluble) in kale. Packages of the vegetable were bought in local stores in Lodz. Dietary fibre content determined during the research was ...
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    Motyl, Wojciech; Dziugan, Piotr; Motyl, Ilona; Jóźwiak, Aleksandra; Nowak, Szymon (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    High market competitiveness as well as in creased interest in health-related products forces producers to create new products and innovative production technologies that would encourage a potential customer to buy. The ...
  • Natural preservatives in meat products 

    Sośnicka, Marta (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    The use of preservatives in industrial food production is now common practice. However, there is growing concern among consumers over the harmful effectsof common chemical preservatives. As a result, there is inc reased ...
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    Mietlińska, Katarzyna; Przybyt, Małgorzata; Kalemba, Danuta (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    The cosmetics market is more and more demanding, and there is a constant request for new products. The aim of the study was to find plant materials occurring commonly in Poland that would have a multidirectional effect on ...
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    Wawrzyńczak, Karolina; Jakiel, Alicja; Kalemba, Danuta (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Myrica gale L. leaves were collected from two plantations in Poland and flowers from one plantation. Essential oil yield and composition were assessed according to plantation site and leaf development stage. Main components ...
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    Dędek, Kamil; Rosicka-Kaczmarek, Justyna; Nebesny, Ewa; Kowalska, Gabriela (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
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    Kowalska, Gabriela; Rosicka-Kaczmarek, Justyna; Olejnik, Tomasz P.; Dędek, Kamil (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European ...
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    Szukay, Beata; Stachura, Wojciech; Saletnik, Łukasz; Budzyński, Jacek; Szymańska, Justyna; Fisz, Jacek (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Frying is a popular method of cooking (meals preparation). Heating and deep-fat frying cause a series of chemical reactions, such as oxidation of polyunsaturated fatty acids and vitamin E, as well as formation of trans ...
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    Polka, Dominika; Podsędek, Anna (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Different parts of plants, including fruits, leaves, roots, bark, stem and flower, are a promising source of bioactive compounds, therefore they are intensively studied for biological activity and the possibility of use ...
  • Herbs in Mongolia 

    Narangerel, Tuya; Mańkowska, Dorota (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Herbal plants have been an extremely important part of Mongolian medicine for centuries. They constitute an equally important group of drugs as synthetic drugs and are widely use in both prophylaxis and therapy of various ...
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    Grabarczyk, Małgorzata; Mączka, Wanda; Wińska, Katarzyna; Uklańska-Pusz, Cecylia (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    Mushrooms of the Pleurotus genus are found naturally in forests in almost all latitudes where they are responsible for the decomposition of wood. These fungi are valuable to cultivate and eat, as they are source of valuable ...
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    Aninowski, Mateusz; Leszczyńska, Joanna (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
    The aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops ...