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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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