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2/2015 vol. 65
 
 

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review
Katrina Brudzynski, Liset Maldonado-Alvarez
Pol. J. Food Nutr. Sci. 2015;65(2):71-80
DOI: https://doi.org/10.1515/pjfns-2015-0030
 

Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
Martin Mellen, Martina Fikselova, Andrea Mendelova, Peter Hascik
Pol. J. Food Nutr. Sci. 2015;65(2):81-85
DOI: https://doi.org/10.1515/pjfns-2015-0020
 

Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas
Bishnu Prasad Neupane, Komal Prasad Malla, Atis Kaundinnyayana, Prakash Poudel, Rashmi Thapa, Sabina Shrestha
Pol. J. Food Nutr. Sci. 2015;65(2):87-91
DOI: https://doi.org/10.1515/pjfns-2015-0024
 

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis
Mircea Oroian, Sonia Sonia, Amariei Amariei, Ana Leahu, Gheorghe Gutt
Pol. J. Food Nutr. Sci. 2015;65(2):93-100
DOI: https://doi.org/10.1515/pjfns-2015-0018
 

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach
Gulzar Ahmad Nayik, Vikas Nanda
Pol. J. Food Nutr. Sci. 2015;65(2):101-108
DOI: https://doi.org/10.1515/pjfns-2015-0022
 

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties
Katarzyna Samborska, Paulina Gajek, Anna Kaminska-Dworznicka
Pol. J. Food Nutr. Sci. 2015;65(2):109-118
DOI: https://doi.org/10.2478/pjfns-2013-0012
 

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Maria de la Paz Moline, Natalia Jorgelina Fernandez, Sandra Karina Medici, Diana Fasce, Liesel Brenda Gende
Pol. J. Food Nutr. Sci. 2015;65(2):119-126
DOI: https://doi.org/10.1515/pjfns-2015-0031
 

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas
Gamze Toydemir, Esra Capanoglu, Senem Kamiloglu, Ebru Firatligil-Durmus, Asli E. Sunay, Taylan Samanci, Dilek Boyacioglu
Pol. J. Food Nutr. Sci. 2015;65(2):127-135
DOI: https://doi.org/10.1515/pjfns-2015-0019
 

Influence of Sweetness and Ethanol Content on Mead Acceptability
Teresa Gomes, Teresa Dias, Vasco Cadavez, Joao Verdial, Jorge Sa Morais, Elsa Ramalhosa, Leticia M. Estevinho
Pol. J. Food Nutr. Sci. 2015;65(2):137-142
DOI: https://doi.org/10.1515/pjfns-2015-0006
 

Origin of Synthetic Particles in Honeys
Gerd Liebezeit, Elisabeth Liebezeit
Pol. J. Food Nutr. Sci. 2015;65(2):143-147
DOI: https://doi.org/10.1515/pjfns-2015-0025
 
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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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