Archive
3/2016 vol. 66
 
 

Use of Whey and Whey Preparations in the Food Industry – a Review
Jolanta B. Królczyk, Tomasz Dawidziuk, Emilia Janiszewska-Turak, Bartosz Sołowiej
Pol. J. Food Nutr. Sci. 2016;66(3):157–165
DOI: https://doi.org/10.1515/pjfns-2015-0052
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Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki
Gorkem Yalcin
Pol. J. Food Nutr. Sci. 2016;66(3):167–171
DOI: https://doi.org/10.1515/pjfns-2015-0036
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Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars
Adnan N. Yildirim, Fatma Akinci-Yildirim, Bekir San, Yilmaz Sesli
Pol. J. Food Nutr. Sci. 2016;66(3):173–178
DOI: https://doi.org/10.1515/pjfns-2015-0032
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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
DOI: https://doi.org/10.1515/pjfns-2016-0006
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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
Diru Liu, Tiehua Zhang, Nan Jiang, Chunyu Xi, Chunyan Sun, Jian Zheng, Mingruo Guo
Pol. J. Food Nutr. Sci. 2016;66(3):189–198
DOI: https://doi.org/10.1515/pjfns-2015-0043
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Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
Asmaa A. Abdulhameed, Tajul A. Yang, A. A. Abdulkarim
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
DOI: https://doi.org/10.1515/pjfns-2015-0044
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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children
Małgorzata Białek, Jarosława Rutkowska, Justyna Radomska
Pol. J. Food Nutr. Sci. 2016;66(3):211–219
DOI: https://doi.org/10.1515/pjfns-2015-0033
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Longer Breastfeeding in Infancy Decreases Systolic Hypertension Risk in Young Adults
Karolina Rak, Danuta Kornafel, Monika Bronkowska
Pol. J. Food Nutr. Sci. 2016;66(3):221–226
DOI: https://doi.org/10.1515/pjfns-2015-0049
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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

Iwona Kasprzyk, Joanna Markowska, Elżbieta Polak
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
DOI: https://doi.org/10.1515/pjfns-2015-0037
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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Olsztyn, Poland, 12.02.2019 - 22.09.2019
RAFA 2019 - 9th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS
Prague, Czech Republic, 05.11.2019 - 08.11.2019
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ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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