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2/2003 vol. 53
 
 

IMPACT OF PSE AND DFD MEAT ON POULTRY PROCESSING - A REVIEW.
Tomasz Lesiów, Jacek Kijowski
Pol. J. Food Nutr. Sci. 2003;53(2):3-8
 

PHYSICAL PROPERTIES OF SELECTED LEGUME SEEDS AS INDICATORS OF TECHNOLOGICAL SUITABILITY OF SMALL-SEED BROAD BEAN.
Anna Giczewska, Julitta Borowska
Pol. J. Food Nutr. Sci. 2003;53(2):9-13
 

ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.
Irena Perucka, Małgorzata Materska
Pol. J. Food Nutr. Sci. 2003;53(2):15-18
 

RHEOLOGICAL PROPERTIES OF RYE MASH PREPARED BY THE METHOD OF PRESSURELESS LIBERATION OF STARCH IN MASHING AND FERMENTATION.
Bogusław Czupryński, Katarzyna Kotarska, Grzegorz Kłosowski, Małgorzata Wolska
Pol. J. Food Nutr. Sci. 2003;53(2):19-26
 

THE APPLICATION OF IMAGE ANALYSIS AS A METHOD OF EVALUATION OF GRANULAR BLEND’S QUALITY.
Marek Tukiendorf, Marek Krótkiewicz, Janusz Boss
Pol. J. Food Nutr. Sci. 2003;53(2):27-30
 

INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.
Grażyna Lewandowicz, Małgorzata Wronkowska, Jadwiga Sadowska, Maria Soral-Śmietana, Wioletta Błaszczak, Aleksander Walkowski
Pol. J. Food Nutr. Sci. 2003;53(2):31-36
 

EFFECT OF HEATING THE SOLUTIONS OF MILK PROTEIN CONCENTRATE ON THE COMPOSITION OF PROTEINS, CA AND P IN A GEL NETWORK AFTER RENNET AND ACID-RENNET COAGULATION.
Alicja Żbikowska, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2003;53(2):37-41
 

MICROBIOLOGICAL CHARACTERISTICS OF THE WęGIERKA ZWYKłA PLUM ORCHARD IN SUBMONTANE REGION.
Tadeusz Tuszyński, Paweł Satora
Pol. J. Food Nutr. Sci. 2003;53(2):43-48
 

THE INFLUENCE OF SELECTED MICROORGANISMS ON ETHANOL YIELD FROM JERUSALEM ARTICHOKE (HELLIANTHUS TUBEROSUS L.) TUBERS.
Katarzyna Szambelan, Krystyna J. Chrapkowska
Pol. J. Food Nutr. Sci. 2003;53(2):49-52
 

THE INFLUENCE OF CARROT ADDITION TO COW’S RATION ON THE LEVEL OF VITAMINS AND FATTY ACIDS IN COW MILK.
Teresa Nałęcz-Tarwacka, Alicja Karaszewska, Krzysztof Zdziarski
Pol. J. Food Nutr. Sci. 2003;53(2):53-56
 

THE CONTENT OF NITRATES V AND III AND VITAMIN C IN JUICES OBTAINED FROM ORGANIC AND CONVENTIONAL RAW MATERIALS.
Maria Śmiechowska
Pol. J. Food Nutr. Sci. 2003;53(2):57-61
 

THE IMPLEMENTATION OF ADVANCED EXPLORATION TECHNIQUES IN THE EVALUATION OF THE YOUTH’S NUTRITIONAL STATUS.
Lidia Wądołowska, Roman Cichon, Małgorzata A. Słowińska
Pol. J. Food Nutr. Sci. 2003;53(2):63-68
 

ASSESSMENT OF TOTAL WATER AND BEVERAGE INTAKE BY THE ELDERLY LIVING IN WARSAW REGION.
Barbara Pietruszka, Magdalena Krajewska
Pol. J. Food Nutr. Sci. 2003;53(2):69-72
 

COMPARATIVE EVALUATION OF CONSUMPTION PATTERN IN GROUPS OF DISABLED AND HEALTHY SCHOOL CHHILDREN.
Emilia Kolarzyk, Anna Janik
Pol. J. Food Nutr. Sci. 2003;53(2):73-81
 
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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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