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2/2017 vol. 67
 
 

Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
Ayodeji Osmund Falade, Ganiyu Oboh, Anthony Ifeanyi Okoh
Pol. J. Food Nutr. Sci. 2017;67(2):95-105
DOI: https://doi.org/10.1515/pjfns-2016-0028
 

Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
Sasikan Kupongsak, Saruda Sathitvorapojjana
Pol. J. Food Nutr. Sci. 2017;67(2):107-115
DOI: https://doi.org/10.1515/pjfns-2016-0015
 

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Dorota Martysiak-Żurowska, Małgorzata Puta, Natalia Barczak, Joanna Dąbrowska, Edyta Malinowska-Pańczyk, Bogumiła Kiełbratowska, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2017;67(2):117-122
DOI: https://doi.org/10.1515/pjfns-2016-0011
 

Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains
Katarzyna Mikołajczyk-Bator, Janusz Czapski
Pol. J. Food Nutr. Sci. 2017;67(2):123-128
DOI: https://doi.org/10.1515/pjfns-2016-0012
 

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage
Nicole R. Giuggioli, Vincenzo Girgenti, Cristiana Peano
Pol. J. Food Nutr. Sci. 2017;67(2):129-136
DOI: https://doi.org/10.1515/pjfns-2016-0023
 

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak
Pol. J. Food Nutr. Sci. 2017;67(2):137-144
DOI: https://doi.org/10.1515/pjfns-2016-0014
 

Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying
Li Min, Wu Yang-yang, Guan Zhi-qiang
Pol. J. Food Nutr. Sci. 2017;67(2):145-150
DOI: https://doi.org/10.1515/pjfns-2016-0016
 

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
Vita Šterna, Sanita Zute, Inga Jansone, Inara Kantane
Pol. J. Food Nutr. Sci. 2017;67(2):151-158
DOI: https://doi.org/10.1515/pjfns-2016-0019
 

Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life
Ahmed Ezzat, Amin Ammar, Zoltán Szabó, József Nyéki, Imre J. Holb
Pol. J. Food Nutr. Sci. 2017;67(2):159-166
DOI: https://doi.org/10.1515/pjfns-2016-0013
 
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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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