Archive
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
Pol. J. Food Nutr. Sci. 2015;65(2):71–80
Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
Pol. J. Food Nutr. Sci. 2015;65(2):81–85
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
Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis
Pol. J. Food Nutr. Sci. 2015;65(2):93–100
Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach
Pol. J. Food Nutr. Sci. 2015;65(2):101–108
Spray Drying of Honey: The Effect of Drying Aids on Powder Properties
Pol. J. Food Nutr. Sci. 2015;65(2):109–118
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
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
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
Origin of Synthetic Particles in Honeys
Pol. J. Food Nutr. Sci. 2015;65(2):143–147
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