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1/2018 vol. 68
 
 

Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage
Asad Gulzar, Mahmood Ahmed, Muhammad Abdul Qadir, Muhammad Imtiaz Shafiq, Sakhawat Ali, Ijaz Ahmad, Muhammad Farooq Mukhtar
Pol. J. Food Nutr. Sci. 2018;68(1):5-13
DOI: https://doi.org/10.1515/pjfns-2017-0012
 

Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology
Yuejin Yuan, Libin Tan, Yingying Xu, Jixian Dong, Yu Zhao, Yueding Yuan
Pol. J. Food Nutr. Sci. 2018;68(1):15-23
DOI: https://doi.org/10.1515/pjfns-2017-0013
 

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Małgorzata Wronkowska, Tomasz Jeliński, Anna Majkowska, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2018;68(1):25-31
DOI: https://doi.org/10.1515/pjfns-2017-0027
 

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
Marjan M. Hashemi, Mahmoud Aminlari, Mehdi M. Forouzan, Esmaeel Moghimi, Maryam Tavana, Shahram Shekarforoush, Mohammad Amin Mohammadifar
Pol. J. Food Nutr. Sci. 2018;68(1):33-43
DOI: https://doi.org/10.1515/pjfns-2017-0011
 

α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology
Marzena Anna Przybysz, Arkadiusz Szterk, Edyta Symoniuk, Małgorzata Gąszczyk, Elżbieta Dłużewska
Pol. J. Food Nutr. Sci. 2018;68(1):45-55
DOI: https://doi.org/10.1515/pjfns-2017-0006
 

Intake and Profile of Plant Polyphenols in the Diet of the Czech Population
Zdeněk Zloch, Pavel Sedláček, Jana Langmajerová, Dana Müllerová
Pol. J. Food Nutr. Sci. 2018;68(1):57-62
DOI: https://doi.org/10.1515/pjfns-2017-0007
 

Phytonutrients in Oat (Avena Sativa) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics
Anna Gramza-Michałowska, Dominik Kmiecik, Joanna Kobus-Cisowska, Anna Żywica, Krzysztof Dziedzic, Anna Brzozowska
Pol. J. Food Nutr. Sci. 2018;68(1):63-71
DOI: https://doi.org/10.1515/pjfns-2017-0009
 

Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars
Konrad A. Szychowski, Kamila Rybczyńska-Tkaczyk, Katarzyna Gaweł-Bęben, Michał Świeca, Monika Karaś, Anna Jakubczyk, Magdalena Matysiak, Urszula E. Binduga, Jan Gmiński
Pol. J. Food Nutr. Sci. 2018;68(1):73-81
DOI: https://doi.org/10.1515/pjfns-2017-0005
 

Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

Emanuel Vamanu, Diana Pelinescu, Ionela Avram
Pol. J. Food Nutr. Sci. 2018;68(1):83-90
DOI: https://doi.org/10.1515/pjfns-2017-0010
 

Volume 67 Reviewer Index
Pol. J. Food Nutr. Sci. 2018;68(1):91-93
 
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eISSN:2083-6007
ISSN:1230-0322
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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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