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1/2011 vol. 61
 
 

COMPOSITION, PROPERTIES AND NUTRITIONAL ASPECTS OF MILK FAT GLOBULE MEMBRANE – A REVIEW
Mohamed Mansour El-Loly
Pol. J. Food Nutr. Sci. 2011;61(1):7–32
DOI: https://doi.org/10.2478/v10222-011-0001-0
 

TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW
Justyna Gromadzka, Waldemar Wardencki
Pol. J. Food Nutr. Sci. 2011;61(1):33–43
DOI: https://doi.org/10.2478/v10222-011-0002-z
 

CHANGES IN THE FATTY ACIDS COMPOSITION, ESPECIALLY TRANS ISOMERS, AND HEAT STABILITY OF SELECTED FRYING FATS AVAILABLE ON THE POLISH MARKET IN THE YEARS 1997 AND 2008
Anna Żbikowska, Krzysztof Krygier
Pol. J. Food Nutr. Sci. 2011;61(1):45–49
DOI: https://doi.org/10.2478/v10222-011-0003-y
 

EFFECT OF SELECTED THERMAL PROCESSES ON THE STABILITY OF REACTIVE LYSINE IN DOMESTIC CULTIVARS OF COMMON BEAN (PHASOLEUS VULGARIS)
Agnieszka Sagan, Teresa Jaśkiewicz
Pol. J. Food Nutr. Sci. 2011;61(1):51–54
DOI: https://doi.org/10.2478/v10222-011-0004-x
 

EVALUATION OF MILK DRINKS FERMENTED BY PROBIOTIC BACTERIA AND FORTIFIED WITH ZINC SALTS
Faten Lotfi Seleet, Wagih Ibrahim El-Kholy, Nabil Samy Abd-Rabou
Pol. J. Food Nutr. Sci. 2011;61(1):55–60
DOI: https://doi.org/10.2478/v10222-011-0005-9
 

PREDICTING BREAD QUALITY (BREAD LOAF VOLUME AND CRUMB TEXTURE)
Renata Różyło, Janusz Laskowski
Pol. J. Food Nutr. Sci. 2011;61(1):61–67
DOI: https://doi.org/10.2478/v10222-011-0006-8
 

EFFECT OF DIFFERENT CO2 CONCENTRATIONS ON THE STUNNING EFFECT OF PIGS AND SELECTED QUALITY TRAITS OF THEIR MEAT – A SHORT REPORT
Katarzyna Antosik, Maria Koćwin–Podsiadła, Andrzej Goławski
Pol. J. Food Nutr. Sci. 2011;61(1):69–72
DOI: https://doi.org/10.2478/v10222-011-0007-7
 

DIETARY HABITS AND NUTRITIONAL STATUS OF FEMALE ADOLESCENTS FROM THE GREAT POLAND REGION
Juliusz Przysławski, Marta Stelmach, Bogna Grygiel-Górniak, Marcin Mardas, Jarosław Walkowiak
Pol. J. Food Nutr. Sci. 2011;61(1):73–78
DOI: https://doi.org/10.2478/v10222-011-0008-6
 
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eISSN:2083-6007
ISSN:1230-0322
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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