{"id":142622,"date":"2021-12-06T07:15:35","date_gmt":"2021-12-06T06:15:35","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?p=142622"},"modified":"2021-12-06T10:30:04","modified_gmt":"2021-12-06T09:30:04","slug":"dr-hab-inz-dariusz-kowalczyk-prof-uczelni-czlonkiem-kolegium-redakcyjnego-czasopisma-food-hydrocolloids-if-9-147","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/dr-hab-inz-dariusz-kowalczyk-prof-uczelni-czlonkiem-kolegium-redakcyjnego-czasopisma-food-hydrocolloids-if-9-147\/","title":{"rendered":"Dr hab. in\u017c Dariusz Kowalczyk, prof. uczelni cz\u0142onkiem Kolegium Redakcyjnego czasopisma Food Hydrocolloids (IF 9.147)"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"142622\" class=\"elementor elementor-142622\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4e7336e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4e7336e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cf0b532\" data-id=\"cf0b532\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6da538c elementor-widget elementor-widget-m5c\" data-id=\"6da538c\" data-element_type=\"widget\" data-widget_type=\"m5c.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<section class=\"mn-m5-c mn-m5-d2 mn-bg-white\">\n\t<div class=\"mn-grid\">\n\t\t\t\t<div class=\"mn-content mn-grid-9\">\n\t\t\t                <div class=\"mn-content-block active\">\n\t                                                        <div class=\"block-text\">\n\t                                        <div>Mi\u0142o nam poinformowa\u0107, \u017ce dr hab. in\u017c. <strong>Dariusz Kowalczyk<\/strong>, prof. uczelni z&nbsp;Katedry Biochemii i&nbsp;Chemii \u017bywno\u015bci zosta\u0142 cz\u0142onkiem Kolegium Redakcyjnego (Editorial Board) czasopisma Food Hydrocolloids (<span class=\"mcntmcntd2edcug0 mcntmcnthpfvmrgz mcntmcntqv66sw1b mcntmcntc1et5uql mcntmcntlr9zc1uh mcntmcnta8c37x1j mcntmcntkeod5gw0 mcntmcntnxhoafnm mcntmcntaigsh9s9 mcntmcntd3f4x2em mcntmcntfe6kdd0r mcntmcntmau55g9w mcntmcntc8b282yb mcntmcntiv3no6db mcntmcntjq4qci2q mcntmcnta3bd9o3v mcntmcntb1v8xokw mcntmcntoo9gr5id mcntmcnthzawbc8m\">IF= 9.147, 140 pkt)<\/span> wydawanego przez Elsevier.<\/div>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <div class=\"mn-cards-list\">\n                                            <div class=\"mn-card-container\">\n                                                <div>\n                                                    <img src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/themes\/up-lublin\/assets\/images\/doc-ico.svg\" alt=\"\" \/>\n                                                    <h5>Food Hydrocolloids - Editorial Board<\/h5>\n                                                <\/div>\n                                                <a href=\"https:\/\/www.journals.elsevier.com\/food-hydrocolloids\/editorial-board\" class=\"mn-more\" target=\"_blank\">Zobacz<\/a>\n                                            <\/div>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <div class=\"block-text\">\n\t                                        <p>Food Hydrocolloids<span class=\"mcntmcntVIiyi\"><span class=\"mcntmcntJLqJ4b mcntmcntChMk0b\"> publikuje oryginalne i&nbsp;innowacyjne badania dotycz\u0105ce charakterystyki, w\u0142a\u015bciwo\u015bci u\u017cytkowych i&nbsp;zastosowa\u0144 materia\u0142\u00f3w hydrokoloidowych (<\/span><\/span><span class=\"mcntmcntVIiyi\"><span class=\"mcntmcntJLqJ4b mcntmcntChMk0b\"><span class=\"mcntmcntd2edcug0 mcntmcnthpfvmrgz mcntmcntqv66sw1b mcntmcntc1et5uql mcntmcntlr9zc1uh mcntmcnta8c37x1j mcntmcntkeod5gw0 mcntmcntnxhoafnm mcntmcntaigsh9s9 mcntmcntd3f4x2em mcntmcntfe6kdd0r mcntmcntmau55g9w mcntmcntc8b282yb mcntmcntiv3no6db mcntmcntjq4qci2q mcntmcnta3bd9o3v mcntmcntb1v8xokw mcntmcntoo9gr5id mcntmcnthzawbc8m\">polisacharydy i&nbsp;bia\u0142ka<\/span>) w&nbsp;produktach spo\u017cywczych.<\/span><\/span><\/p>\n                                        <\/div>\n\t\t\t\t\t\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Mi\u0142o nam poinformowa\u0107, \u017ce dr hab. in\u017c. Dariusz Kowalczyk, prof. uczelni z&nbsp;Katedry Biochemii i&nbsp;Chemii \u017bywno\u015bci zosta\u0142 cz\u0142onkiem Kolegium Redakcyjnego (Editorial Board) czasopisma Food Hydrocolloids (IF= 9.147, 140 pkt) wydawanego przez Elsevier. Food Hydrocolloids &#8211; Editorial Board Zobacz Food Hydrocolloids publikuje oryginalne i&nbsp;innowacyjne badania dotycz\u0105ce charakterystyki, w\u0142a\u015bciwo\u015bci u\u017cytkowych i&nbsp;zastosowa\u0144 materia\u0142\u00f3w hydrokoloidowych (polisacharydy i&nbsp;bia\u0142ka) w&nbsp;produktach spo\u017cywczych.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142622"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=142622"}],"version-history":[{"count":4,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142622\/revisions"}],"predecessor-version":[{"id":142626,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142622\/revisions\/142626"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=142622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=142622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=142622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}