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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
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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