Main page | Records 

Searching results:

Found records: 7, (2 pages)


To see whole abstract press icon
To get whole article in PDF format (if available) press icon.
Payable pdf version is presented by icon.
Unavailable pdf version is presented by icon


1
Year: 2013, Volume: 63, No 4 , p. 201–205, DOI: 10.2478/v10222-012-0100-6 ;
209 1287
Authors: Stanisław Berger
Title: Kazimierz (Casimir) Funk – Pioneer in Vitaminology – 101 Anniversary of His Discovery – Special Note
Keywords: vitamins, co-enzymes, hypo- and a-vitaminoses, dietary reference intakes (DRI), tolerable upper intake levels (UL), thiamine, beri-beri


2
Year: 2013, Volume: 63, No 4 , p. 207–225, DOI: 10.2478/v10222-012-0082-4 ;
224 7527
Authors: Stanisław Kowalski, Marcin Lukasiewicz, Aleksandra Duda-Chodak, Gabriela Zięć
Title: 5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review
Keywords: 5-hydroxymethyl-2-furfural (HMF); HMF synthesis; biotransformation; HMF metabolism; impact on health; heat indicator


3
Year: 2013, Volume: 63, No 4 , p. 227–237, DOI: 10.2478/v10222-012-0093-1 ;
226 3006
Authors: Shehu L. Akintola, Ayodele Brown, Abubakar Bakare, Oluwafemi D. Osowo, B. Omolola Bello
Title: Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)
Keywords: hot smoking, sun-drying, proximate analyses, Penaeus monodon, nutritional composition, quality


4
Year: 2013, Volume: 63, No 4 , p. 239–244, DOI: 10.2478/v10222-012-0076-2 ;
251 1334
Authors: Agnieszka Wójtowicz, Anna Kolasa, Leszek Mościcki
Title: Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks
Keywords: extrusion-cooking, corn snacks, buckwheat, texture, sensory


5
Year: 2013, Volume: 63, No 4 , p. 245–252, DOI: 10.2478/v10222-012-0086-0 ;
157 979
Authors: Esmat A. Hassan, Ahmed M. S. Hussein, Azza A. A. Hussein
Title: Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)
Keywords: baking quality, methionine treated broccoli florets, characteristics, cancer, pate, reduced glutathione


1 | 2 |
News

March and June 2017 Issues

2017/01/10
March 2017 and June 2017  issues of PJFNS (1/2017 and 2/2017) are now available on-line ahead [...]
> read more

Editorial News

Reviewer Thank You

2016/11/08
PJFNS Editor Office cordially thanks all Reviewers that have made reviews of manuscripts published [...]
> read more

In press
Collection
Volume: 67
Volume: 66
Volume: 65
Volume: 64
Volume: 63
Volume: 62
Volume: 61
Volume: 60
Volume: 59
Volume: 58
Volume: 57
Volume: 56
Volume: 55
Volume: 54
Volume: 53
Volume: 52
Volume: 51
Volume: 50
Volume: 49
Volume: 48
Volume: 47
CMS coding: kamart.eu, graphic design by ikzdesign.com