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1/2023 vol. 73
 
 
REVIEW ARTICLE
 

Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review
Mayra Nicolás García, Anahí Jobeth Borrás Enríquez, Jorge Luis González Escobar, Oscar de Jesús Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril
Pol. J. Food Nutr. Sci. 2023;73(1):5–23
DOI: https://doi.org/10.31883/pjfns/159361
 
ORIGINAL ARTICLE
 

Oxidative Stability and Quality Parameters of Veal During Ageing
Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak
Pol. J. Food Nutr. Sci. 2023;73(1):24–31
DOI: https://doi.org/10.31883/pjfns/157248
 
ORIGINAL ARTICLE
 

Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage
Aleksandra Wilczyńska, Anita Kukułowicz, Anna Lewandowska
Pol. J. Food Nutr. Sci. 2023;73(1):32–38
DOI: https://doi.org/10.31883/pjfns/159037
 
ORIGINAL ARTICLE
 

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango
Alba Mery Garzón-García, Saúl Ruiz-Cruz, Saúl Dussán-Sarria, José Igor Hleap-Zapata, Enrique Márquez-Ríos, Carmen Lizette Del-Toro-Sánchez, José Agustín Tapia-Hernández, Dalila Fernanda Canizales-Rodríguez, Víctor Manuel Ocaño-Higuera
Pol. J. Food Nutr. Sci. 2023;73(1):39–49
DOI: https://doi.org/10.31883/pjfns/159290
 
ORIGINAL ARTICLE
 

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2023;73(1):50–58
DOI: https://doi.org/10.31883/pjfns/159360
 
ORIGINAL ARTICLE
 

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)
Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano
Pol. J. Food Nutr. Sci. 2023;73(1):59–69
DOI: https://doi.org/10.31883/pjfns/159651
 
ORIGINAL ARTICLE
 

Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginseng by Enzymatic Hydrolysis
Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu
Pol. J. Food Nutr. Sci. 2023;73(1):70–79
DOI: https://doi.org/10.31883/pjfns/160179
 
ORIGINAL ARTICLE
 

Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism
Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Geng Zhong
Pol. J. Food Nutr. Sci. 2023;73(1):80–94
DOI: https://doi.org/10.31883/pjfns/160186
 
ORIGINAL ARTICLE
 

Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies
Magdalena Mika, Anna Antończyk, Agnieszka Wikiera
Pol. J. Food Nutr. Sci. 2023;73(1):95–107
DOI: https://doi.org/10.31883/pjfns/161366
 
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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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