Archive
2/2017 vol. 67
Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
Pol. J. Food Nutr. Sci. 2017;67(2):95–105
Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
Pol. J. Food Nutr. Sci. 2017;67(2):107–115
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
Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains
Pol. J. Food Nutr. Sci. 2017;67(2):123–128
Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage
Pol. J. Food Nutr. Sci. 2017;67(2):129–136
Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut
Pol. J. Food Nutr. Sci. 2017;67(2):137–144
Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying
Pol. J. Food Nutr. Sci. 2017;67(2):145–150
Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
Pol. J. Food Nutr. Sci. 2017;67(2):151–158
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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