Archive
2/2007 vol. 57
 
 

TRENDS IN THE EUROPEAN SYSTEM OF HIGHER EDUCATION AND DEVELOPMENT OF HIGH TECHNOLOGY IN THE FIELD OF FOOD SCIENCE
Tadeusz Trziszka, Józefa Chrzanowska
Pol. J. Food Nutr. Sci. 2007;57(2):135–142
 
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INFLUENCE OF INULIN AND POTENTIALLY PROBIOTIC LACTOBACILLUS PLANTARUM STRAIN ON MICROBIOLOGICAL QUALITY AND SENSORY PROPERTIES OF SOFT CHEESE
Monika Modzelewska-Kapituła, Lucyna Kłębukowska, Kazimierz Kornacki
Pol. J. Food Nutr. Sci. 2007;57(2):143–146
 
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STUDY ON THE USE OF YOGHURT, WHEY, LACTIC ACID AND STARTER CULTURE ON CARROT FERMENTATION
Arzu Akpınar-Bayizit, Tülay Özcan-Yılsay, Lütfiye Yılmaz
Pol. J. Food Nutr. Sci. 2007;57(2):147–150
 
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USE OF SYNBIOTICS FOR PRODUCTION OF FUNCTIONAL LOW-FAT LABNEH
Moussa M.E. Salem, Mona A.M. Abd El-Gawad, Fatma A.M. Hassan, Baher A. Effat
Pol. J. Food Nutr. Sci. 2007;57(2):151–159
 
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EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES
Róża Biegańska-Marecik, Janusz Czapski
Pol. J. Food Nutr. Sci. 2007;57(2):161–166
 
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EFFECT OF BIOFILM FORMATION BY PSEUDOMONAS AERUGINOSA ON GAS PERMEABILITY OF FOOD WRAPPING FOILS
Elżbieta Bogusławska-Wąs, Sławomir Lisiecki, Anna Drozdowska, Katarzyna Ilczuk
Pol. J. Food Nutr. Sci. 2007;57(2):167–172
 
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APPLICATION OF PHYSICOCHEMICALLY MODIFIED POLYMERIC FOIL TO DEVELOP ANTIOXIDANT PACKAGING

Maria Trzcińska, Bogdan Sieliwanowicz, Aurelia G. Hałasińska, Bogusław Czupryński
Pol. J. Food Nutr. Sci. 2007;57(2):173–176
 
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OPTIMISATION OF CONDITIONS FOR CAPILLARY ZONE ELECTROPHORESIS (CZE) SEPARATION OF TRICHLOROACETATE EXTRACTS OF SALTED FISH MEAT
Katarzyna Felisiak
Pol. J. Food Nutr. Sci. 2007;57(2):177–184
 
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CONTENT OF FUROSINE IN INFANT FORMULAE AND FOLLOW-ON FORMULAE
Dorota Martysiak-Żurowska, Andrzej Stołyhwo
Pol. J. Food Nutr. Sci. 2007;57(2):185–190
 
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APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT
Jerzy Dziuba, Dorota Nałęcz, Piotr Minkiewicz, Agata Hanasiewicz
Pol. J. Food Nutr. Sci. 2007;57(2):191–194
 
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A COMPARISON OF HUMAN AND ELECTRONIC NOSE RESPONSES TO FLAVOUR OF VARIOUS FOOD PRODUCTS OF DIFFERENT DEGREE OF LIPIDS OXIDATION
Sylwia Mildner-Szkudlarz, Renata Zawirska-Wojtasiak, Józef Korczak, Henryk H. Jeleń
Pol. J. Food Nutr. Sci. 2007;57(2):195–202
 
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ANTIOXIDANT ACTIVITY OF THE CRUDE EXTRACTS OF DRUMSTICK TREE (MORINGA OLEIFERA LAM.) AND SWEET BROOMWEED (SCOPARIA DULCIS L.) LEAVES

Leelavinothan Pari, Magdalena Karamać, Agnieszka Kosińska, Anna Rybarczyk, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2007;57(2):203–208
 
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CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN GREEN ASPARAGUS DEPENDING ON PROCESSING BEFORE FREEZING AND ON THE PERIOD AND CONDITIONS OF STORAGE
Piotr Gębczyński
Pol. J. Food Nutr. Sci. 2007;57(2):209–214
 
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MELATONIN IN HUMAN VOLUNTEERS: FOCUS ON NASAL LAVAGE LEVEL AND ITS FREE RADICAL SCAVENGING PROPERTIES WITH POSSIBILITY TO APPLY IN FOOD RESEARCH – A SHORT REPORT

Henryk Zieliński, Ian Mudway, Bogdan Lewczuk, Barbara Przybylska-Gornowicz, Frank J. Kelly
Pol. J. Food Nutr. Sci. 2007;57(2):215–220
 
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COMPARISON OF PHYSIOLOGICAL AND PCR-RFLP RDNA IDENTIFICATION OF YEAST SPECIES COMMONLY FOUND IN CHEESE

Xymena Połomska, Piotr Juszczyk, Neža Cadež, Peter Raspor, Małgorzata Robak, Maria Wojtatowicz
Pol. J. Food Nutr. Sci. 2007;57(2):221–226
 
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ANALYSIS OF CHANGES OF THE HISTOLOGICAL STRUCTURE OF HAM MUSCLES AS AFFECTED BY CURING AND THERMAL TREATMENT
Hanna Gajewska-Szczerbal, Mirosława Krzywdzińska-Bartkowiak, Tomasz Korabik
Pol. J. Food Nutr. Sci. 2007;57(2):227–232
 
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EFFECT OF OWN-CONSTRUCTION DEVICE FOR ELECTRICAL STIMULATION AND STORAGE TIME ON TENDERNESS OF BULLOCKS MEAT

Ryszard Żywica, Joanna K. Banach
Pol. J. Food Nutr. Sci. 2007;57(2):233–237
 
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STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
 
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OLIGOCENE AND BOTTLED WATER AS A SOURCE OF SODIUM IN EVERYDAY DIET OF ADULTS

Barbara Pietruszka, Anna Kołłajtis-Dołowy
Pol. J. Food Nutr. Sci. 2007;57(2):247–252
 
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EFFECT OF INULIN AND OLIGOFRUCTOSE ON CAECAL PH DURING VARIOUS THIAMINE DOSES ADMINISTRATION IN RATS
Małgorzata Drywień
Pol. J. Food Nutr. Sci. 2007;57(2):253–256
 
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