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3/2015 vol. 65
 
 

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
Grażyna Bortnowska
Pol. J. Food Nutr. Sci. 2015;65(3):157-166
DOI: https://doi.org/10.2478/v10222-012-0094-0
 

Use of Carob Flour in the Production of Tarhana
Emine Nur Herken, Nursel Aydin
Pol. J. Food Nutr. Sci. 2015;65(3):167-174
DOI: https://doi.org/10.1515/pjfns-2015-0010
 

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
Tomas Bolumar, Stefan Toepfl, Volker Heinz
Pol. J. Food Nutr. Sci. 2015;65(3):175-182
DOI: https://doi.org/10.1515/pjfns-2015-0026
 

Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far- North, Cameroon)
Roger Ponka, Armand Abdou Bouba, Elie Fokou, Eric Beaucher, Michel Piot, Joëlle Leonil, Frédéric Gaucheron
Pol. J. Food Nutr. Sci. 2015;65(3):183-190
DOI: https://doi.org/10.1515/pjfns-2015-0016
 

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
Małgorzata Przygodzka, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2015;65(3):191-198
DOI: https://doi.org/10.1515/pjfns-2015-0038
 

Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods
Jerzy Juśkiewicz, Bogusław Król, Monika Kosmala, Joanna Milala, Zenon Zduńczyk, Ewa Żary-Sikorska
Pol. J. Food Nutr. Sci. 2015;65(3):199-209
DOI: https://doi.org/10.1515/pjfns-2015-0007
 

Consumption Frequency of Fruit Juices and Sweetened Beverages: Differences Related to Age, Gender and the Prevalence of Overweight among Polish Adolescents
Justyna W. Wuenstel, Lidia Wądołowska, Małgorzata A. Słowińska, Ewa Niedźwiedzka, Joanna Kowalkowska, Lidia Antoniak
Pol. J. Food Nutr. Sci. 2015;65(3):211-221
DOI: https://doi.org/10.2478/pjfns-2013-0013
 
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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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