Archive
2/2005 vol. 55
 
 

ACYLATED ANTHOCYANINS AS STABLE, NATURAL FOOD COLORANTS
Anna Bąkowska-Barczak
Pol. J. Food Nutr. Sci. 2005;55(2):107–116
 
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IMPACT OF MODIFIED ATMOSPHERE PACKING ON THE QUALITY OF GRATED MOZARELLA CHEESE.

Antoni Pluta, Małgorzata Ziarno, Marta Kruk
Pol. J. Food Nutr. Sci. 2005;55(2):117–122
 
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IMMUNOPROPHYLACTIC EFFECT OF PROBIOTIC YOGHURT FEEDING ON SCHISTOSOMA MANSONI-INFECTED MICE.
Kadry Z. Ghanem, Ahmed M. Abdel-Salam, Amany S. Magharby
Pol. J. Food Nutr. Sci. 2005;55(2):123–126
 
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APPLICATION OF THE SECOND DERIVATIVES OF UV SPECTRA FOR THE IDENTIFICATION OF β-CASEIN HYDROLYSATE COMPOUNDS.

Małgorzata Darewicz, Jerzy Dziuba, Tomasz Panfil
Pol. J. Food Nutr. Sci. 2005;55(2):127–132
 
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ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY ACTIVITY OF HYDROLYSATES OBTAINED FROM MUSCLE FOOD INDUSTRY BY-PRODUCTS – A SHORT REPORT.
Magdalena Karamać, Ewa Flaczyk, P.K. Janitha P.D. Wanasundara, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2005;55(2):133–138
 
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TITIN AND TROPONIN T CHANGES IN RELATION TO TENDERNESS OF MEAT FROM PIGS OF VARIOUS MEATINESS.
Milena Szalata, Edward Pospiech, Marion L. Greaser, Andrzej Łyczyński, Bożena Grześ, Beata Mikołajczak
Pol. J. Food Nutr. Sci. 2005;55(2):139–144
 
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TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.

Zbigniew Pietrasik, Andrzej Jarmoluk, Phyllis J. Shand
Pol. J. Food Nutr. Sci. 2005;55(2):145–150
 
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FATTY ACID COMPOSITION OF OIL FROM THREE MUCUNA BEAN VARIETIES FROM NIGERIA- A SHORT REPORT.

I.E. Ezeagu, A.G. Gopal Krishna, S. Khatoon
Pol. J. Food Nutr. Sci. 2005;55(2):151–152
 
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EVALUATION OF THE COOKING QUALITY OF SPAGHETTI.

Dariusz Dziki, Janusz Laskowski
Pol. J. Food Nutr. Sci. 2005;55(2):153–158
 
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OXIDATION-INDUCED CHANGES IN THE SURFACE STRUCTURE OF STARCH GRANULES.
Sławomir Pietrzyk, Teresa Fortuna
Pol. J. Food Nutr. Sci. 2005;55(2):159–164
 
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COMPARISON OF RADICAL-SCAVENGING ACTIVITIES FOR SELECTED PHENOLIC ACIDS.

Magdalena Karamać, Agnieszka Kosińska, Ronald B. Pegg
Pol. J. Food Nutr. Sci. 2005;55(2):165–170
 
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POSSIBILITY OF APPLYING FERULOYL ESTERASE FROM ASPERGILLUS NIGER A.N.8 FOR DEGRADATION OF A CELL WALL COMPLEX IN SELECTED CEREALS.
Maria Trzcińska, Aurelia G. Hałasińska, Urszula Wetoszka, Bogdan Sieliwanowicz
Pol. J. Food Nutr. Sci. 2005;55(2):171–176
 
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PILOT-PLANT CULTIVATION OF BREWERY’S YEAST SACCHAROMYCES CEREVISIAE ENRICHED WITH MAGNESIUM.

Dorota Nowak, Tadeusz Kasiak, Piotr P. Lewicki, Wanda Duszkiewicz-Reinhard
Pol. J. Food Nutr. Sci. 2005;55(2):177–182
 
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DETERMINATION OF CHROMIUM CONTENT OF FOOD AND BEVERAGES OF PLANT ORIGIN.
Wiesława Ręczajska, Renata Jędrzejczak, Barbara Szteke
Pol. J. Food Nutr. Sci. 2005;55(2):183–188
 
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EFFECTS OF DIET SUPPLEMENTATION WITH B-COMPLEX VITAMINS ON FATTY TISSUE ACCUMULATION IN RATS.

Mariola Friedrich, Joanna Sadowska
Pol. J. Food Nutr. Sci. 2005;55(2):189–194
 
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LYCOPENE CONTNET OF SELECTED FOODS AVAILABLE ON THE POLISH MARKET AND ESTIMATION OF ITS INTAKE.

Agata Wawrzyniak, Aneta Marciniak, Justyna Rajewska
Pol. J. Food Nutr. Sci. 2005;55(2):195–200
 
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LUTEIN CONTENT OF SELECTED POLISH FOODS AND ESTIMATION OF ITS INTAKE.
Jadwiga Hamułka, Justyna Koczara, Małgorzata Gronek
Pol. J. Food Nutr. Sci. 2005;55(2):201–206
 
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EFFECT OF FRUCTANS ON GLUCOSE LEVEL IN BLOOD SERUM OF RATS – A SHORT REPORT
Aneta Kopeć, Ewa Cieślik
Pol. J. Food Nutr. Sci. 2005;55(2):207–210
 
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