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Year: 2018, Volume: 68, No 4 , p. 335–345, DOI: 10.2478/pjfns-2018-0005 ;
80 66
Authors: Marcel Skejovic Joehnke, Susanne Sørensen, Charlotte Bjergegaard, Keld Ejdrup Markedal, Jens Christian Sørensen
Title: Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins
Keywords: in vitro protein digestibility, total dietary fibre, rapeseed napin proteins, plant food ingredients

Year: 2018, Volume: 68, No 4 , p. 347–358, DOI: 10.1515/pjfns-2018-0008 ;
66 133
Authors: Pablo A Sobral, J. Sebastian Henao Ossa, Gonzalo G. Palazolo, Jorge R. Wagner
Title: Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
Keywords: isolated proteins, o/w emulsions, soy-whey, stability, tofu-whey

Year: 2018, Volume: 68, No 4 , p. 359–365, DOI: 10.2478/pjfns-2018-0003 ;
48 63
Authors: Sandra N. Jimenez-Garcia, Moisés A. Vázquez-Cruz, Rita Miranda- Lopez, Lina Garcia-Mier, Ramon G. Guevara-González, Ana A. Feregrino-Perez
Title: Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
Keywords: Capsicum annuum, elicitors, sensory evaluation, flavor, principal component analysis (PCA), multiple linear regressions (MLR)

Year: 2018, Volume: 68, No 4 , p. 367–375, DOI: 10.2478/pjfns-2018-0006 ;
58 39
Authors: Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković
Title: Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
Keywords: fermented sausages, flaxseed oil, pre-treatment, internal colour, instrumental texture, sensory analysis

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Reference style change

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Editorial News

December 2018 Issue

We are pleased to inform you that the December 2018 issue of PJFNS has just been published on-line. [...]
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