Archive
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
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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
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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
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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
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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
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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
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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
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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
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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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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
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ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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