Archive
1/2017 vol. 67
Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
A Novel Spice : Pickled Pepper Powder and Some Quality Aspects
Pol. J. Food Nutr. Sci. 2017;67(1):19–24
Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach
Pol. J. Food Nutr. Sci. 2017;67(1):25–31
Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis
Pol. J. Food Nutr. Sci. 2017;67(1):33–39
Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese
Mahmoud Tavakoli, Zohreh Hamidi-Esfahani, Mohammad Amin Hejazi, Mohammad Hossein Azizi, Soleiman Abbasi
Pol. J. Food Nutr. Sci. 2017;67(1):41–48
Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
Pol. J. Food Nutr. Sci. 2017;67(1):49–58
Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage
Dessislav Kostadinov Balev, Neno Stefanov Nenov, Stefan Georgiev Dragoev, Kiril Petrov Vassilev, Dessislava Borislavova Vlahova-Vangelova, Sholpan Baydildaevna Baytukenova, Farida Haripovna Smolnikova
Pol. J. Food Nutr. Sci. 2017;67(1):59–66
Effects of Weather Conditions on Phenolic Content and Antioxidant Capacity in Juice of Chokeberries (Aronia melanocarpa L.)
Mandica-Tamara Tolić, Ines Panjkota Krbavčić, Predrag Vujević, Bernardica Milinović, Irena Landeka Jurčević, Nada Vahčić
Pol. J. Food Nutr. Sci. 2017;67(1):67–74
Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
Pol. J. Food Nutr. Sci. 2017;67(1):75–83
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