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3/2007 vol. 57
 
 

DIETARY REFERENCE VALUES – HISTORY AND THE PRESENT- A REVIEW
Anna Gronowska-Senger, Ewa Kappler
Pol. J. Food Nutr. Sci. 2007;57(3):267-274
 

STRESS ANALYSIS AS A DETERMINANTS OF SALAMI RENNET CHEESE RIPENING
Jerzy A. Balejko
Pol. J. Food Nutr. Sci. 2007;57(3):275-280
 

CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM
Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Małgorzata Ryszkowska-Siwko
Pol. J. Food Nutr. Sci. 2007;57(3):281-288
 

WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS

Ryszard Rezler, Hanna Maria Baranowska, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(3):289-294
 

BIOCHEMICAL EVALUATION AND MICROBIAL QUALITY OF RAS CHEESE SUPPLEMENTED WITH PROBIOTIC STRAINS
Nadia Dabiza, Kmal El-Deib
Pol. J. Food Nutr. Sci. 2007;57(3):295-300
 

IDENTIFICATION OF LACTOBACILLUS STRAINS AT THE SPECIES LEVEL USING FTIR SPECTROSCOPY AND ARTIFICIAL NEURAL NETWORKS
Bartłomiej Dziuba
Pol. J. Food Nutr. Sci. 2007;57(3):301-306
 

ASSESSMENT OF THE ANTIPROLIFERATIVE ACTIVITY OF CARROT AND APPLE EXTRACTS
Katarzyna Przybylska, Richard N. Bennett, Krystyna Kromer, Jennifer M. Gee
Pol. J. Food Nutr. Sci. 2007;57(3):307-314
 

ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS

Henryk Zieliński, Mariusz K. Piskuła, Anna Michalska, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2007;57(3):315-322
 

CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Marzanna Hęś, Józef Korczak, Anna Gramza
Pol. J. Food Nutr. Sci. 2007;57(3):323-328
 

EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
Agnieszka Troszyńska, Olga Narolewska, Agnieszka Wołejszo
Pol. J. Food Nutr. Sci. 2007;57(3):329-334
 

STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
Pol. J. Food Nutr. Sci. 2007;57(3):335-338
 

CHANGES IN THE INTRAMUSCULAR COLLAGEN CONTENT AND DEGREE OF ITS THERMOHYDROLYSIS IN BOVINE MUSCLES UNDER THE INFLUENCE OF CURING AND PASTEURISATION
Hanna Gajewska-Szczerbal, Michał Kucharski
Pol. J. Food Nutr. Sci. 2007;57(3):339-344
 

ANALYSIS OF PHOSPHORYLATED ALDOSES BASED ON GROUP SEPARATION AND REDUCTIVE TRYPTAMINE DERIVATISATION PRIOR TO HPCE REVEALING INITIAL PRODUCTS OF THE MAILLARD REACTIONS
Charlotte Bjergegaard, Lene Meinert, Kirsten Mortensen, Peter Møller, Hilmer Sørensen, Jens Christian Sørensen
Pol. J. Food Nutr. Sci. 2007;57(3):345-352
 

SEPARATION OF RAPESEED GLOBULIN BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY (MEKC) – A SHORT REPORT
Anna Rybarczyk, Uttam D. Chavan, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2007;57(3):353-356
 

FE(II), CU(II) AND ZN(II) CHELATING ACTIVITY OF BUCKWHEAT AND BUCKWHEAT GROATS TANNIN FRACTIONS
Magdalena Karamać
Pol. J. Food Nutr. Sci. 2007;57(3):357-362
 

POSSIBILITIES OF USING FLUORESCENCE IN WINE RESEARCH
Stefan Gębala, Piotr Przybyłowski
Pol. J. Food Nutr. Sci. 2007;57(3):363-366
 

VOLATILE COMPOUNDS OF IMPORTANCE IN THE AROMA OF CULTIVATED MUSHROOMS AGARICUS BISPORUS AT DIFFERENT CONDITIONS OF CULTIVATION
Renata Zawirska-Wojtasiak, Marek Siwulski, Erwin Wąsowicz, Krzysztof Sobieralski
Pol. J. Food Nutr. Sci. 2007;57(3):367-372
 

SHARE OF FAST FOOD PRODUCTS IN DIETARY BEHAVIOUR OF YOUNG PEOPLE
Elżbieta Sikora, Teresa Leszczyńska, Przemysław Szymański
Pol. J. Food Nutr. Sci. 2007;57(3):373-380
 

MONITORING OBESITY DURING DIETARY THERAPIES USING HYPOCALORIC DIET AND VEGETABLE SOUP SUPPLEMENT

Salwa T. Tapozada, Salwa M. El-Shebini, Laila M. Hanna, Hamed I. Mohamed, Lobna A. Ghattas
Pol. J. Food Nutr. Sci. 2007;57(3):381-386
 

EFFECT OF L-ARGININE ON LEAD INDUCED OXIDATIVE STRESS IN THE BLOOD OF RATS WITH DIFFERENT RESISTANCE TO HYPOXIA
Halyna Tkachenko, Nataliya Kurhalyuk, Liliya Khabrovska, Piotr Kamiński
Pol. J. Food Nutr. Sci. 2007;57(3):387-394
 
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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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