Archive
1/2013 vol. 63
 
 

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates
Elena Penas, Cristina Martinez-Villaluenga, Concepcion Vidal-Casero, Henryk Zielinski, Juana Frias
Pol. J. Food Nutr. Sci. 2013;63(1):5–10
DOI: https://doi.org/10.2478/v10222-012-0067-3
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Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality
Ahmed M.S. Hussein, Mohie M. Kamil, Nefisa A. Hegazy, S.A.H. Abo El-Nor
Pol. J. Food Nutr. Sci. 2013;63(1):11–18
DOI: https://doi.org/10.2478/v10222-012-0064-6
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Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content
Agnieszka Makowska, Sylwia Mildner-Szkudlarz, Wiktor Obuchowski
Pol. J. Food Nutr. Sci. 2013;63(1):19–24
DOI: https://doi.org/10.2478/v10222-012-0061-9
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Mathematical Modeling on Hot Air Drying of Thin Layer Fresh Tilapia Fillets
Zhiqiang Guan, Xiuzhi Wang, Min Li, Xiaoqiang Jiang
Pol. J. Food Nutr. Sci. 2013;63(1):25–34
DOI: https://doi.org/10.2478/v10222-012-0065-5
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Peanut Allergenicity and Cross-Reactivity with Pea Proteins in the In Vivo Model
Agata Szymkiewicz, Justyna Chudzik-Kozłowska
Pol. J. Food Nutr. Sci. 2013;63(1):35–42
DOI: https://doi.org/10.2478/v10222-012-0063-7
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Consumers’ Interests in Sweets with Health-Promoting Properties and Their Selected Determinants
Marzena Jeżewska-Zychowicz, Maria Jeznach, Małgorzata Kosicka-Gębska
Pol. J. Food Nutr. Sci. 2013;63(1):43–48
DOI: https://doi.org/10.2478/v10222-012-0062-8
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Rapid High Performance Thin Layer Chromatographic Method for Quantitation of Catechin from Extracts of Cashew Leaves- a Short Report
Yogini Jaiswal, Pratima Tatke, Satish Gabhe, Ashok Vaidya
Pol. J. Food Nutr. Sci. 2013;63(1):49–54
DOI: https://doi.org/10.2478/v10222-012-0066-4
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