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1/2008 vol. 58
 
 

PROPERTIES AND APPLICATION OF EGG WHITE LYSOZYME AND ITS MODIFIED PREPARATIONS – A REVIEW
Renata Cegielska-Radziejewska, Grzegorz Leśnierowski, Jacek Kijowski
Pol. J. Food Nutr. Sci. 2008;58(1):5-10
 

EXPLORATION OF METAGENOMES FOR NEW ENZYMES USEFUL IN FOOD BIOTECHNOLOGY – A REVIEW
Monika Urban, Marek Adamczak
Pol. J. Food Nutr. Sci. 2008;58(1):11-22
 

COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS
Judita Zymantiene, Vigilijus Jukna, Ceslovas Jukna, Rasa Zelvyte, Vaidas Oberauskas
Pol. J. Food Nutr. Sci. 2008;58(1):23-26
 

EFFECT OF POST-MORTEM AGEING, METHOD OF HEATING AND REHEATING ON COLLAGEN SOLUBILITY, SHEAR FORCE AND TEXTURE PARAMETERS OF BOVINE MUSCLES
Tadeusz Kołczak, Krzysztof Krzysztoforski, Krystyna Palka
Pol. J. Food Nutr. Sci. 2008;58(1):27-32
 

PHYTATE-DEGRADING ACTIVITY IN LACTIC ACID BACTERIA
Monika Haros, Maria Bielecka, Joanna Honke, Yolanda Sanz
Pol. J. Food Nutr. Sci. 2008;58(1):33-40
 

EFFECT OF SODIUM NITRATE (V) ON SACCHAROMYCES CEREVISIAE STRAINS OF DIFFERENT ANTIOXIDATIVE STATUS AND ENERGETIC METABOLISM
Agata Święciło
Pol. J. Food Nutr. Sci. 2008;58(1):41-44
 

RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTURE
Ewa Jakubczyk, Agata Marzec, Piotr P. Lewicki
Pol. J. Food Nutr. Sci. 2008;58(1):45-51
 

IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH FUSARIUM GRAMINEARUM FUNGI
Bartosz Brzozowski, Karolina Tatarczuk, Agata Szymkiewicz, Włodzimierz Bednarski
Pol. J. Food Nutr. Sci. 2008;58(1):53-58
 

BUCKWHEAT FLOUR – A VALUABLE COMPONENT OF GLUTEN-FREE FORMULATIONS
Małgorzata Wronkowska, Maria Soral-Śmietana
Pol. J. Food Nutr. Sci. 2008;58(1):59-63
 

EVALUATION OF PHOTOCHEMILUMINESCENT, SPECTROPHOTOMETRIC AND CYCLIC VOLTAMMETRY METHODS FOR THE MEASUREMENT OF THE ANTIOXIDANT CAPACITY: THE CASE OF ROOTS SEPARATED FROM BUCKWHEAT SPROUTS
Danuta Zielińska, Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2008;58(1):65-72
 

GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
Ryszard Amarowicz, Olga Narolewska, Magdalena Karamać, Agnieszka Kosińska, Stanisław Weidner
Pol. J. Food Nutr. Sci. 2008;58(1):73-78
 

AN ATTEMPT TO APPLY A PULLULAN COATING TO REDUCE OXIDATIVE CHANGES AND MASS LOSS IN NUTS DURING STORAGE

Anna Chlebowska-Śmigiel, Małgorzata Gniewosz, Magdalena Gąszewska
Pol. J. Food Nutr. Sci. 2008;58(1):79-84
 

COMPARISON OF THE QUALITY OF COLD PRESSED AND VIRGIN RAPESEED OILS WITH INDUSTRIALLY OBTAINED OILS
Małgorzata Wroniak, Krzysztof Krygier, Marzena Kaczmarczyk
Pol. J. Food Nutr. Sci. 2008;58(1):85-89
 

INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Regina Borek-Wojciechowska
Pol. J. Food Nutr. Sci. 2008;58(1):91-94
 

EFFECT OF CHITOSAN COATING ON SHELF-LIFE AND QUALITY OF FRESH-CUT MUSHROOM
Hesham A. A. Eissa
Pol. J. Food Nutr. Sci. 2008;58(1):95-105
 

EFFECT OF HOMOGENIZATION ON MILK CONDUCTANCE PROPERTIES
Joanna K. Banach, Ryszard Żywica, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 2008;58(1):107-111
 

POSSIBILITY OF PARTIAL REPLACEMENT OF FAT BY INULINE IN COOKIES IN ORDER TO DECREASE THEIR CALORIC VALUE
Anna Żbikowska, Jarosława Rutkowska
Pol. J. Food Nutr. Sci. 2008;58(1):113-117
 

EFFECT OF ADDITION OF ROMANESCO TYPE GREEN CAULIFLOWER TO DIET ON SERUM LIPID PROFILE IN RATS
Agnieszka Filipiak-Florkiewicz, Ewa Cieślik, Renata B. Kostogrys
Pol. J. Food Nutr. Sci. 2008;58(1):119-123
 

POTATO GENETICALLY MODIFIED BY 14-3-3 PROTEIN REPRESSION IN GROWING RAT DIETS. PART I: CHEMICAL COMPOSITION AND DIGESTIBILITY OF NUTRIENTS
Iwona Kosieradzka, Ewa Sawosz, Jan Szopa, Vitali Vasko
Pol. J. Food Nutr. Sci. 2008;58(1):125-129
 

VITAMINS AND MINERALS IN DIET OF FIRST YEAR FEMALE STUDENTS OF WROCłAW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES
Joanna Wyka, Alicja Żechałko-Czajkowska
Pol. J. Food Nutr. Sci. 2008;58(1):131-137
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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