Archive
2/2005 vol. 55
ACYLATED ANTHOCYANINS AS STABLE, NATURAL FOOD COLORANTS
Pol. J. Food Nutr. Sci. 2005;55(2):107–116
IMPACT OF MODIFIED ATMOSPHERE PACKING ON THE QUALITY OF GRATED MOZARELLA CHEESE.
Pol. J. Food Nutr. Sci. 2005;55(2):117–122
IMMUNOPROPHYLACTIC EFFECT OF PROBIOTIC YOGHURT FEEDING ON SCHISTOSOMA MANSONI-INFECTED MICE.
Pol. J. Food Nutr. Sci. 2005;55(2):123–126
APPLICATION OF THE SECOND DERIVATIVES OF UV SPECTRA FOR THE IDENTIFICATION OF β-CASEIN HYDROLYSATE COMPOUNDS.
Pol. J. Food Nutr. Sci. 2005;55(2):127–132
ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY ACTIVITY OF HYDROLYSATES OBTAINED FROM MUSCLE FOOD INDUSTRY BY-PRODUCTS – A SHORT REPORT.
Pol. J. Food Nutr. Sci. 2005;55(2):133–138
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
TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.
Pol. J. Food Nutr. Sci. 2005;55(2):145–150
FATTY ACID COMPOSITION OF OIL FROM THREE MUCUNA BEAN VARIETIES FROM NIGERIA- A SHORT REPORT.
Pol. J. Food Nutr. Sci. 2005;55(2):151–152
EVALUATION OF THE COOKING QUALITY OF SPAGHETTI.
Pol. J. Food Nutr. Sci. 2005;55(2):153–158
OXIDATION-INDUCED CHANGES IN THE SURFACE STRUCTURE OF STARCH GRANULES.
Pol. J. Food Nutr. Sci. 2005;55(2):159–164
COMPARISON OF RADICAL-SCAVENGING ACTIVITIES FOR SELECTED PHENOLIC ACIDS.
Pol. J. Food Nutr. Sci. 2005;55(2):165–170
POSSIBILITY OF APPLYING FERULOYL ESTERASE FROM ASPERGILLUS NIGER A.N.8 FOR DEGRADATION OF A CELL WALL COMPLEX IN SELECTED CEREALS.
Pol. J. Food Nutr. Sci. 2005;55(2):171–176
PILOT-PLANT CULTIVATION OF BREWERY’S YEAST SACCHAROMYCES CEREVISIAE ENRICHED WITH MAGNESIUM.
Pol. J. Food Nutr. Sci. 2005;55(2):177–182
DETERMINATION OF CHROMIUM CONTENT OF FOOD AND BEVERAGES OF PLANT ORIGIN.
Pol. J. Food Nutr. Sci. 2005;55(2):183–188
EFFECTS OF DIET SUPPLEMENTATION WITH B-COMPLEX VITAMINS ON FATTY TISSUE ACCUMULATION IN RATS.
Pol. J. Food Nutr. Sci. 2005;55(2):189–194
LYCOPENE CONTNET OF SELECTED FOODS AVAILABLE ON THE POLISH MARKET AND ESTIMATION OF ITS INTAKE.
Pol. J. Food Nutr. Sci. 2005;55(2):195–200
LUTEIN CONTENT OF SELECTED POLISH FOODS AND ESTIMATION OF ITS INTAKE.
Pol. J. Food Nutr. Sci. 2005;55(2):201–206
EFFECT OF FRUCTANS ON GLUCOSE LEVEL IN BLOOD SERUM OF RATS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2005;55(2):207–210
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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