Archive
1/2008 vol. 58
PROPERTIES AND APPLICATION OF EGG WHITE LYSOZYME AND ITS MODIFIED PREPARATIONS – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(1):5–10
EXPLORATION OF METAGENOMES FOR NEW ENZYMES USEFUL IN FOOD BIOTECHNOLOGY – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(1):11–22
COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS
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
Pol. J. Food Nutr. Sci. 2008;58(1):27–32
PHYTATE-DEGRADING ACTIVITY IN LACTIC ACID BACTERIA
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
Pol. J. Food Nutr. Sci. 2008;58(1):41–44
RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTURE
Pol. J. Food Nutr. Sci. 2008;58(1):45–51
IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH FUSARIUM GRAMINEARUM FUNGI
Pol. J. Food Nutr. Sci. 2008;58(1):53–58
BUCKWHEAT FLOUR – A VALUABLE COMPONENT OF GLUTEN-FREE FORMULATIONS
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
Pol. J. Food Nutr. Sci. 2008;58(1):65–72
GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
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
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
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
Pol. J. Food Nutr. Sci. 2008;58(1):91–94
EFFECT OF CHITOSAN COATING ON SHELF-LIFE AND QUALITY OF FRESH-CUT MUSHROOM
Pol. J. Food Nutr. Sci. 2008;58(1):95–105
EFFECT OF HOMOGENIZATION ON MILK CONDUCTANCE PROPERTIES
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
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
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
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
Pol. J. Food Nutr. Sci. 2008;58(1):131–137
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