Archive
3/2011 vol. 61
 
 

Freeze-Drying - Application in Food Processing and Biotechnology - a Review
Agnieszka Ciurzyńska, Andrzej Lenart
Pol. J. Food Nutr. Sci. 2011;61(3):165–171
DOI: https://doi.org/10.2478/v10222-011-0017-5
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Bacterial Biofilms on Food Contact Surfaces - a Review
Kamila Myszka, Katarzyna Czaczyk
Pol. J. Food Nutr. Sci. 2011;61(3):173–180
DOI: https://doi.org/10.2478/v10222-011-0018-4
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Effects of Various Hydrothermal Treatments on Selected Nutrients in Legume Seeds
Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Ewa Cieślik, Izabela Walkowska, Maria Walczycka, Teresa Leszczyńska, Joanna Kapusta-Duch
Pol. J. Food Nutr. Sci. 2011;61(3):181–186
DOI: https://doi.org/10.2478/v10222-011-0019-3
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Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.
Jarosława Rutkowska, Agata Adamska
Pol. J. Food Nutr. Sci. 2011;61(3):187–193
DOI: https://doi.org/10.2478/v10222-011-0020-x
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Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)
Ana Bucić-Kojić, Mirela Planinić, Srećko Tomas, Stela Jokić, Ibrahim Mujić, Mate Bilić, Darko Velić
Pol. J. Food Nutr. Sci. 2011;61(3):195–199
DOI: https://doi.org/10.2478/v10222-011-0021-9
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Antioxidative, Antibacterial and Antifungal Activities of Tea Infusions from Berry Leaves, Carob and Doum
Ahmed M.S. Hussein, Naglaa A. Shedeed, Hanan H. Abdel-Kalek, M.H.A. Shams El-Din
Pol. J. Food Nutr. Sci. 2011;61(3):201–209
DOI: https://doi.org/10.2478/v10222-011-0022-8
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Relations Between Occurrence of the Risk of Food-Drug Interactions and Patients’ Socio-Demographic Characteristics and Selected Nutrition Habits
Mirosław Jarosz, Katarzyna Wolanicka
Pol. J. Food Nutr. Sci. 2011;61(3):211–218
DOI: https://doi.org/10.2478/v10222-011-0023-7
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Analysis of Body Composition of Children Aged 13 with Normal Body Mass Index and Waist Circumference Above the 90th Percentile

Mariola Friedrich, Zuzanna Goluch-Koniuszy, Magdalena Kuchlewska
Pol. J. Food Nutr. Sci. 2011;61(3):219–223
DOI: https://doi.org/10.2478/v10222-011-0024-6
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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