Archive
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
Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology
Pol. J. Food Nutr. Sci. 2018;68(1):15–23
Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Pol. J. Food Nutr. Sci. 2018;68(1):25–31
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
α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology
Pol. J. Food Nutr. Sci. 2018;68(1):45–55
Intake and Profile of Plant Polyphenols in the Diet of the Czech Population
Pol. J. Food Nutr. Sci. 2018;68(1):57–62
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
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
Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study
Pol. J. Food Nutr. Sci. 2018;68(1):83–90
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