Archive
2/2007 vol. 57
TRENDS IN THE EUROPEAN SYSTEM OF HIGHER EDUCATION AND DEVELOPMENT OF HIGH TECHNOLOGY IN THE FIELD OF FOOD SCIENCE
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
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
Pol. J. Food Nutr. Sci. 2007;57(2):147–150
USE OF SYNBIOTICS FOR PRODUCTION OF FUNCTIONAL LOW-FAT LABNEH
Pol. J. Food Nutr. Sci. 2007;57(2):151–159
EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES
Pol. J. Food Nutr. Sci. 2007;57(2):161–166
EFFECT OF BIOFILM FORMATION BY PSEUDOMONAS AERUGINOSA ON GAS PERMEABILITY OF FOOD WRAPPING FOILS
Pol. J. Food Nutr. Sci. 2007;57(2):167–172
APPLICATION OF PHYSICOCHEMICALLY MODIFIED POLYMERIC FOIL TO DEVELOP ANTIOXIDANT PACKAGING
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
Pol. J. Food Nutr. Sci. 2007;57(2):177–184
CONTENT OF FUROSINE IN INFANT FORMULAE AND FOLLOW-ON FORMULAE
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
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
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
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
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
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
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
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
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
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
Pol. J. Food Nutr. Sci. 2007;57(2):253–256
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