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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
 
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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
 
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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
 
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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
 
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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
 
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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
 
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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
 
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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
 
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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
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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