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- Preface
- Standard solutions in realisation of sustainable development objectives
- Quality of traditional and regional food in consumers’ opinion
- The assessment of the satiety level after the consumption of legumes seeds by young women
- The use of enzymes in improving the quality of a food product
- Economical and tribological aspects of usage of native oils obtained from waste berry seeds as alternative bases of lubricating substances
- Fields of applications of elastomeric nanocomposite-based products
- Improvement of the safety in use of shower gels for children through the addition of various types of protein hydrolysates
- Oxidative and physicochemical stability of shower oils in storage tests
- Application of selected methods for evaluating the quality of powdery products as stability indicators of cosmetics in powder form on the example of dry shampoos
- Evaluation of antioxidant activity of dietary fibre from selected grains bran
- Analysis of the phenolic compounds content in brand and owned- -brand chocolates
- Current trends in leaching of noble metals from electronic waste
