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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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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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eISSN:2083-6007
ISSN:1230-0322
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