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2/2000 vol. 50
 
 

NUTRITIONAL FACTORS AND THIAMINE BIOAVAILABILITY - A REVIEW.
Małgorzata Drywień, Anna Gronowska-Senger
Pol. J. Food Nutr. Sci. 2000;50(2):3-6
 

DIALDEHYDE STARCH OF LOW DEGREE OF OXIDATION AND ITS DERIVATIVES.
Andzej Para, Stanisław Karolczyk-Kostuch, Tomasz Hajdon, Piotr Tomasik
Pol. J. Food Nutr. Sci. 2000;50(2):7-12
 

SOLUBLE CARBOHYDRATES IN IMMATURE WHEAT GRAIN.
Łucja Fornal, Grażyna Pierzynowska-Korniak, Jan Łysak
Pol. J. Food Nutr. Sci. 2000;50(2):13-16
 

INHERITANCE OF TRITICALE α-AMYLASE ISOZYMES FROM WHEAT AND RYE PARENTS.
Helen Spiridovich, Ludmila Goncharova
Pol. J. Food Nutr. Sci. 2000;50(2):17-21
 

CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Mirosław Fik, Magdalena Michalczyk, Krzysztof Surówka, Ireneusz Maciejaszek
Pol. J. Food Nutr. Sci. 2000;50(2):23-28
 

IN VITRO DIGESTIBILITY OF CRYSTALLINE PROTEINS FROM BEANS (PHASEOLUS VULGARIS).
Małgorzata Piecyk, Elwira Worobiej, Mirosława Klepacka
Pol. J. Food Nutr. Sci. 2000;50(2):29-33
 

INFLUENCE OF MEMBRANE PROCESSING ON FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN PREPARATIONS.
Elżbieta Dłużewska, Stanisław Gwiazda, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2000;50(2):35-39
 

ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Krystyna Palka
Pol. J. Food Nutr. Sci. 2000;50(2):41-45
 

THE USE OF FLUOROMETRIC METHOD TO STUDY THE ANTIOXIDATIVE PROPERTIES OF LEGUME SEEDS - SHORT REPORT.
Beata Drużyńska
Pol. J. Food Nutr. Sci. 2000;50(2):47-49
 

APPLICATION OF GOLD ELECTRODE MODIFIED BY THIOL LAYER FOR DETERMINATION OF SOME ODOUR COMPOUNDS
Danuta Zielińska, Hanna Radecka, Jerzy Radecki
Pol. J. Food Nutr. Sci. 2000;50(2):51-53
 

THE EFFECT OF SUPPLEMENTING DIET WITH L-CARNITINE ON ITS LEVELS IN PLASMA AND URINE IN INDIVIDUALS SUBJECTED TO HEAVY WORK LOADS.
Barbara Raczyńska, Jadwiga Malczewska, Grzegorz Raczyński
Pol. J. Food Nutr. Sci. 2000;50(2):55-59
 

EFFECT OF PECTIN ON THE CHANGES IN THE STOMACH AND JEJUNUM BACTERIA REDUCING NITRATES TO NITRITES IN RATS - SHORT REPORT.
Agata Wawrzyniak
Pol. J. Food Nutr. Sci. 2000;50(2):61-63
 
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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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