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2/2014 vol. 64
 
 

Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review
Piotr Gulewicz, Cristina Martinez-Villaluenga, Małgorzata Kasprowicz-Potocka, Juana Frias
Pol. J. Food Nutr. Sci. 2014;64(2):75-89
DOI: https://doi.org/10.2478/v10222-012-0098-9
 

A Comprehensive Study on Antioxidant Properties of Crude Extracts from Fruits of Berberis vulgaris L., Cornus mas L. and Mahonia aquifolimum Nutt.

Katarzyna Pyrkosz-Biardzka, Alicja Z. Kucharska, Anna Sokół-Łętowska, Paulina Strugała, Janina Gabrielska
Pol. J. Food Nutr. Sci. 2014;64(2):91-99
DOI: https://doi.org/10.2478/v10222-012-0097-x
 

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)
Joanna Niewczas, Marta Mitek, Aleksandra Korzeniewska, Katarzyna Niemirowicz-Szczytt
Pol. J. Food Nutr. Sci. 2014;64(2):101-107
DOI: https://doi.org/10.2478/pjfns-2013-0006
 

Rape Seeds as a Source of Feed and Food Proteins
Tamara Nosenko, Tetyana Kot, Volodymyr Kichshenko
Pol. J. Food Nutr. Sci. 2014;64(2):109-114
DOI: https://doi.org/10.2478/pjfns-2013-0007
 

Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates
Saba Naz, Syed Tufail Hussain Sherazi, Farah Naz Talpur, Huseyin Kara, Sirajuddin Sirajuddin, Abdul Rauf Khaskheli
Pol. J. Food Nutr. Sci. 2014;64(2):115-120
DOI: https://doi.org/10.2478/pjfns-2013-0008
 

Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems
Monika Michalczuk, Monika Łukasiewicz, Żaneta Zdanowska-Sąsiadek, Jan Niemiec
Pol. J. Food Nutr. Sci. 2014;64(2):121-126
DOI: https://doi.org/10.2478/v10222-012-0096-y
 

Rice Bran Oil and Pumpkin Seed Oil Alleviate Oxidative Injury and Fatty Liver in Rats Fed High Fructose Diet
Sahar Y. Al-Okbi, Doha A. Mohamed, Thanaa E. Hamed, Reham SH. Esmail
Pol. J. Food Nutr. Sci. 2014;64(2):127-133
DOI: https://doi.org/10.2478/pjfns-2013-0002
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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