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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
Open Access
Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (
Pinus sylvestris
L.) Shoots as Well as Yield and Composition of Essential Oils
Natalia Matłok
Natalia Matłok
,
Józef Gorzelany
Józef Gorzelany
,
Tomasz Piechowiak
Tomasz Piechowiak
,
Piotr Antos
Piotr Antos
,
Miłosz Zardzewiały
Miłosz Zardzewiały
and
Maciej Balawejder
Maciej Balawejder
| Dec 24, 2020
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
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Published Online:
Dec 24, 2020
Page range:
146 - 155
Received:
Jul 27, 2020
Accepted:
Sep 27, 2020
DOI:
https://doi.org/10.2478/aucft-2020-0013
Keywords
scots pine
,
ozonation
,
antioxidant activity
,
polyphenols
,
essential oils
,
HS-SPME
© 2020 Natalia Matłok et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Natalia Matłok
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences University of Rzeszow
Rzeszów, Poland
Józef Gorzelany
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences University of Rzeszow
Rzeszów, Poland
Tomasz Piechowiak
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences University of Rzeszow
Rzeszów, Poland
Piotr Antos
Department of Computer Engineering in Management, Rzeszow University of Technology
Rzeszów, Poland
Miłosz Zardzewiały
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences University of Rzeszow
Rzeszów, Poland
Maciej Balawejder
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences University of Rzeszow
Rzeszów, Poland