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1/2017 vol. 67
 
 

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Marzanna Hęś
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
DOI: https://doi.org/10.1515/pjfns-2016-0024
 

A Novel Spice : Pickled Pepper Powder and Some Quality Aspects
Harika Cankaya, Ibrahim Hayoglu, Huseyin Turkoglu
Pol. J. Food Nutr. Sci. 2017;67(1):19–24
DOI: https://doi.org/10.1515/pjfns-2015-0046
 

Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach
Onder Yildiz, Birgul Bulut
Pol. J. Food Nutr. Sci. 2017;67(1):25–31
DOI: https://doi.org/10.1515/pjfns-2015-0047
 

Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis
Robert Klewicki, Iwona Belina, Aleksandra Wojciechowska, Elżbieta Klewicka, Michał Sójka
Pol. J. Food Nutr. Sci. 2017;67(1):33–39
DOI: https://doi.org/10.1515/pjfns-2016-0002
 

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
DOI: https://doi.org/10.1515/pjfns-2016-0003
 

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
Anita Pichler, Andrija Pozderović, Tihomir Moslavac, Kristina Popović
Pol. J. Food Nutr. Sci. 2017;67(1):49–58
DOI: https://doi.org/10.1515/pjfns-2016-0018
 

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
DOI: https://doi.org/10.1515/pjfns-2016-0021
 

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
DOI: https://doi.org/10.1515/pjfns-2016-0009
 

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
Daniela Amidžić Klarić, Ilija Klarić, Darko Velić, Natalija Velić, Tihana Marček
Pol. J. Food Nutr. Sci. 2017;67(1):75–83
DOI: https://doi.org/10.1515/pjfns-2016-0010
 
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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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