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Special Issue
Special issue 1s/2006 vol. 56
 
 

INTENSIFICATION OF THE SYNTHESIS OF FLAVOUR COMPOUNDS IN YOGURT BY MILK ENRICHMENT WITH THEIR PRECURSORS
Maria Baranowska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):5-11
 

FATTY ACID PROFILE AND MINERALS CONTENT IN MILK FROM COWS OF VARIOUS BREEDS OVER SPRING-SUMMER FEEDING PERIOD
Joanna Barłowska, Zygmunt Litwińczuk, Jolanta Król, Monika Kędzierska-Matysek
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):13-16
 

TECHNOLOGICAL USEFULNESS OF MILK OF COWS OF SIX BREEDS MAINTAINED IN POLAND RELATIVE TO A LACTATION PHASE

Joanna Barłowska, Zygmunt Litwińczuk, Jolanta Król, Barbara Topyła
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):17-21
 

AN ATTEMPT AT EXPRESSING THE TURNOVER OF FOREIGN TRADE IN DAIRY PRODUCTS AS A MILK EQUIVALENT
Ignacy Bazydło, Mirosław Gornowicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):23-27
 

QUALITY OF WHEY FAT OBTAINED DURING THE PRODUCTION OF SOME RIPENING CHEESES

Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):29-33
 

MILK FAT RETENTION DURING THE PRODUCTION OF SOME RIPENING CHEESES

Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):35-40
 

PHYSICOCHEMICAL AND SENSORY CHANGES OF GOAT MILK PERMEATE FOLLOWING ITS FERMENTATION AND STORAGE
Dorota Cais-Sokolińska, Jan Pikul, Romualda Danków
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):41-45
 

EFFECT OF SOME TECHNOLOGICAL PARAMETERS DURING DRYING OF RIPENING CHEESE ON ITS PHYSICOCHEMICAL PROPERTIES AND MICROSTRUCTURE

Władysław Chojnowski, Józef Fornal, Bogusław Dec, Wioletta Błaszczak
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):47-50
 

EFFECT OF THE FEEDING PERIOD ON THE CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MILK FROM FRENCH ALPINE DAIRY GOATS
Stanisława Czarniawska-Zając, Henryk Brzostowski, Maciej Zielazny
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):51-55
 

ANALYSIS OF FACTORS INFLUENCING THE CHOICE OF DAIRY PRODUCTS BY POLES. POFPRES STUDY
Jolanta Czarnocińska, Lidia Wądołowska, Juliusz Przysławski, Małgorzata Schlegel-Zawadzka, Ewa Babicz-Zielińska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):57-60
 

COMPARISON OF SOME PHYSICOCHEMICAL PROPERTIES OF MILK FROM HOLSTEIN-FRIESIAN AND JERSEY COWS
Maria Czerniewicz, Katarzyna Kiełczewska, Antoni Kruk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):61-64
 

STORAGE STABILITY OF RAW MILK SUBJECTED TO VIBRATION
Maria Czerniewicz, Antoni Kruk, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):65-70
 

SENSORY QUALITY OF NEW PROBIOTIC BEVERAGES BASED ON CHEESE WHEY AND SOY PREPARATION
Dimitar Dalev, Maria Bielecka, Agnieszka Troszyńska, Stefan Ziajka, Grzegorz Lamparski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):71-77
 

FUNCTIONAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF BOVINE CASEIN PROTEINS AND PEPTIDES
Małgorzata Darewicz, Jerzy Dziuba, Marta Dziuba
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):79-86
 

CHARACTERISTICS OF ACID WHEY POWDER PARTIALLY DEMINERALISED BY NANOFILTRATION
Bogdan Dec, Władysław Chojnowski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):87-90
 

EFFECTS OF HIGH-PRESSURE HOMOGENIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF MILK WITH VARIOUS FAT CONCENTRATIONS
Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Elżbieta Haponiuk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):91-94
 

BIOAVAILABILITY OF SOME MACROELEMENTS FROM POST-ULTRAFILTRATION PERMEATES AND WHEY
Jan Kłobukowski, Jerzy Szpendowski, Joanna Salmanowicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):95-100
 

EFFECT OF POLYMORPHISM IN GENE BTN1A1 ON SOMATIC CELL COUNT IN MILK JERSEY COWS
Jolanta Komisarek, Ireneusz Antkowiak, Jarosław Pytlewski, Zbigniew Dorynek, Krystyna Waśkowicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):101-105
 

PREDICTION LISTERIA MONOCYTOGENES GROWTH IN MILK – COMPARISON WITH PATHOGEN MODELING PROGRAM 7.0
Jarosław Kowalik, Anna S. Tarczyńska, Adriana Łobacz, Stefan Ziajka
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):107-112
 

PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PROCESSED CHEESE SPREADS MADE WITH THE ADDITION OF CHEESE BASE OBTAINED FROM UF MILK RETENTATES
Katarzyna Kycia, Antoni Pluta, Stanisław Zmarlicki
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):113-118
 

SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Grzegorz Lamparski, Gabriel Tobota, Agnieszka Troszyńska, Józef Fornal
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):119-123
 

EFFECT OF ENVIRONMENTAL FACTORS AND PRESSURISATION ON EMULSIFYING PROPERTIES OF β-LACTOGLOBULIN PREPARATION
Jacek Leman, Tomasz Dołgań
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):125-129
 

MONITORING SELECTED QUALITY INDICATORS OF POWDERED INFANT MILK FORMULAS
Joanna Michalak, Andrzej Kuncewicz, Elżbieta Gujska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):131-135
 

CORRELATIONS BETWEEN POLYMORPHIC VARIANTS OF MILK PROTEINS, AND MILK YIELD AND CHEMICAL COMPOSITION IN BLACK-AND-WHITE AND JERSEY COWS
Jan Miciński, Janusz Klupczyński
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):137-143
 

APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Dorota Nałęcz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):145-153
 

DETERMINANTS OF CUSTOMER SATISFACTION ON THE MARKETS OF SELECTED DAIRY PRODUCTS

Lech Nieżurawski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):155-160
 

PATHOGENIC AND CONTAMINATING MICROFLORA IN FRESH WHITE CHEESES PACKED WITH DIFFERENT METHODS AND STORED AT LOW TEMPERATURES

Helena Panfil-Kuncewicz, Łucja Łaniewska-Trokenheim
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):161-164
 

APPLICATION OF ACTIVE PACKAGING TO IMPROVE THE SHELF LIFE OF FRESH WHITE CHEESES

Helena Panfil-Kuncewicz, Bogusław Staniewski, Jerzy Szpendowski, Hanna Nowak
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):165-168
 

CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Beata Paszczyk, Zofia Żegarska, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169-172
 

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES OCCURRING IN TVAROG WRAPPED IN ECO LEAN AND VACUUM PACKED DURING REFRIGERATED STORAGE
Jan Pikul, Danuta Karczewska, Dorota Cais-Sokolińska, Romualda Danków
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):173-178
 

STALL AND PASTURE FEEDING AS A FACTOR POTENTIALLY AFFECTING THE CONTENT OF DETRIMENTAL CHEMICAL COMPOUNDS IN SELECTED DAIRY PRODUCTS

Monika Radzymińska, Stefan S. Smoczyński
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):179-182
 

COPPER CONTENT OF MILK FAT
Ryszard Rafałowski, Zofia Żegarska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):183-186
 

DYNAMICS OF THE PROCESS OF ADJUSTMENT OF POLISH DAIRY ENTERPRISES TO THE EUROPEAN UNION REQUIREMENTS
Krystyna Romaniuk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):187-189
 

ATTEMPT AT APPLYING PARAMETRIC STATISTICAL TESTS FOR THE ASSESSMENT OF THE DECLARATIVE PROBIOTIC BACTERIA NUMBER IN SELECTED DAIRY PRODUCTS
Adam Roskosz, Marian Kujawski, Monika Kopeć, Alicja Taraszkiewicz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):191-195
 

POSSIBILITIES OF APPLYING PARAMETRIC TESTS IN PRODUCTION CONTROL
Adam Roskosz, Marian Kujawski, Marek Staniszewski, Monika Kopeć, Lucyna Patoka
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):197-201
 

INVESTIGATION OF PROTEINS IN EWE, GOAT AND COW CHEESES BY GEL ISOELECTRIC FOCUSING
Tadeusz Sienkiewicz, Mahmut Dogan, Lothar W. Kroh
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):203-207
 

FACTORS AFFECTING SOMATIC CELL COUNT AND TOTAL MICROORGANISMS COUNT IN COW’S MILK
Ryszard Skrzypek
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):209-213
 

PLACE OF RESIDENCE VERSUS CALCIUM AND DAIRY PRODUCTS INTAKE BY OLDER WOMEN IN A RETROSPECTIVE STUDY
Małgorzata Anna Słowińska, Lidia Wądołowska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):215-221
 

CHARACTERISTICS OF NITROGEN COMPOUNDS AND NUTRITIVE VALUE OF WHEY AND PERMEATE OBTAINED IN THE PRODUCTION OF COTTAGE CHEESES
Jerzy Szpendowski, Jan Kłobukowski, Grażyna Cichosz, Bogusław Staniewski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):223-228
 

DAIRY PRODUCTS FREQUENCY QUESTIONNAIRE (ADOS-CA) CALIBRATION FOR CALCIUM INTAKE EVALUATION
Ewa Joanna Szymelfejnik, Lidia Wądołowska, Roman Cichon, Juliusz Przysławski, Izabela Bolesławska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):229-236
 

MILK COMPONENTS IN WHEY PREPARATIONS – CHARACTERISTICS AND UTILISATION
Zbigniew Śmietana, Maria Soral-Śmietana
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):237-241
 

LEAD AND CADMIUM LEVELS IN RAW COW‘S MILK IN LITHUANIA DETERMINED BY INDUCTIVELY COUPLED PLASMA SECTOR FIELD MASS SPECTROMETRY
Rasa Valiukenaite, Marija Stankeviciene, Henrikas Stankevicius, Krystyna A. Skibniewska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):243-246
 

EFFECT OF VIBRATION FREQUENCY AND EXPOSURE TIME ON THE TECHNOLOGICAL USABILITY OF FRESH MILK
Magdalena Warmińska, Antoni Kruk, Waldemar Brandt
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):247-251
 

STABILITY OF MILK CONCENTRATES IN HOT COFFEE
Alicja Żbikowska, Zdzisław Żbikowski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):253-258
 
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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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