Archive
3/2007 vol. 57
DIETARY REFERENCE VALUES – HISTORY AND THE PRESENT- A REVIEW
Pol. J. Food Nutr. Sci. 2007;57(3):267–274
STRESS ANALYSIS AS A DETERMINANTS OF SALAMI RENNET CHEESE RIPENING
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
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
Pol. J. Food Nutr. Sci. 2007;57(3):289–294
BIOCHEMICAL EVALUATION AND MICROBIAL QUALITY OF RAS CHEESE SUPPLEMENTED WITH PROBIOTIC STRAINS
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
Pol. J. Food Nutr. Sci. 2007;57(3):301–306
ASSESSMENT OF THE ANTIPROLIFERATIVE ACTIVITY OF CARROT AND APPLE EXTRACTS
Pol. J. Food Nutr. Sci. 2007;57(3):307–314
ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS
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
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
Pol. J. Food Nutr. Sci. 2007;57(3):329–334
STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
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
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
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
Pol. J. Food Nutr. Sci. 2007;57(3):357–362
POSSIBILITIES OF USING FLUORESCENCE IN WINE RESEARCH
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
Pol. J. Food Nutr. Sci. 2007;57(3):367–372
SHARE OF FAST FOOD PRODUCTS IN DIETARY BEHAVIOUR OF YOUNG PEOPLE
Pol. J. Food Nutr. Sci. 2007;57(3):373–380
MONITORING OBESITY DURING DIETARY THERAPIES USING HYPOCALORIC DIET AND VEGETABLE SOUP SUPPLEMENT
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
Pol. J. Food Nutr. Sci. 2007;57(3):387–394
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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