Archive
3/2015 vol. 65
Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
Pol. J. Food Nutr. Sci. 2015;65(3):157–166
Use of Carob Flour in the Production of Tarhana
Pol. J. Food Nutr. Sci. 2015;65(3):167–174
Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
Pol. J. Food Nutr. Sci. 2015;65(3):175–182
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
Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
Pol. J. Food Nutr. Sci. 2015;65(3):191–198
Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods
Pol. J. Food Nutr. Sci. 2015;65(3):199–209
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
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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