Archive
3/2016 vol. 66
Use of Whey and Whey Preparations in the Food Industry – a Review
Pol. J. Food Nutr. Sci. 2016;66(3):157–165
Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki
Pol. J. Food Nutr. Sci. 2016;66(3):167–171
Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars
Pol. J. Food Nutr. Sci. 2016;66(3):173–178
Biological Activities and Nutraceutical Potentials of Water Extracts from Different Parts of Cynomorium coccineum L. (Maltese Mushroom)
Paolo Zucca, Antonio Argiolas, Mariella Nieddu, Manuela Pintus, Antonella Rosa, Fabrizio Sanna, Francesca Sollai, Daniela Steri, Antonio Rescigno
Pol. J. Food Nutr. Sci. 2016;66(3):179–188
Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
Pol. J. Food Nutr. Sci. 2016;66(3):189–198
Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children
Pol. J. Food Nutr. Sci. 2016;66(3):211–219
Longer Breastfeeding in Infancy Decreases Systolic Hypertension Risk in Young Adults
Pol. J. Food Nutr. Sci. 2016;66(3):221–226
Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
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