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3/2017 vol. 67
 
 

Composition and Biological Properties of Agaricus bisporus Fruiting Bodies- a Review
Bożena Muszyńska, Katarzyna Kała, Jacek Rojowski, Agata Grzywacz, Włodzimierz Opoka
Pol. J. Food Nutr. Sci. 2017;67(3):173–181
DOI: https://doi.org/10.1515/pjfns-2016-0032
 

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging
Shima Jafarzadeh, AbdKarim Alias, Fazilah Ariffin, Shahrom Mahmud
Pol. J. Food Nutr. Sci. 2017;67(3):183–190
DOI: https://doi.org/10.1515/pjfns-2016-0025
 

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream
Jian Zhang, Wen Zhao, Xialei Guo, Ting Guo, Yi Zheng, Yuetong Wang, Yijiang Hao, Zhennai Yang
Pol. J. Food Nutr. Sci. 2017;67(3):191–200
DOI: https://doi.org/10.1515/pjfns-2017-0002
 

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes
Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Malgorzata Kowalska, Sylwia Onacik-Gür
Pol. J. Food Nutr. Sci. 2017;67(3):201–209
DOI: https://doi.org/10.1515/pjfns-2016-0026
 

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)
Joanna Kapusta-Duch, Teresa Leszczyńska, Barbara Borczak, Adam Florkiewicz, Anna Załubska
Pol. J. Food Nutr. Sci. 2017;67(3):211–217
DOI: https://doi.org/10.1515/pjfns-2016-0017
 

Effect of High Methionine and Folic Acid Diet on The Level of Homocysteine and Lipid Profile in Experimental Rats
Renata Bieżanowska-Kopeć, Teresa Leszczyńska
Pol. J. Food Nutr. Sci. 2017;67(3):219–224
DOI: https://doi.org/10.1515/pjfns-2016-0027
 

Melatonin Supplementation Decreases Aerobic Exercise Training Induced-Lipid Peroxidation and Malondialdehyde in Sedentary Young Women
Fatemeh Ziadini, Mohsen Aminae, Mahsa Rastegar M.M., Sadegh Abbasian, Amir Hossein Memari
Pol. J. Food Nutr. Sci. 2017;67(3):225–232
DOI: https://doi.org/10.1515/pjfns-2017-0001
 

Effect of Green Tea Extract-Enriched Diets on Insulin and Leptin Levels, Oxidative Stress Parameters and Antioxidant Enzymes Activities in Obese Mice
Hana Bártíková, Iva Boušová, Petra Matoušková, Barbora Szotáková, Lenka Skálová
Pol. J. Food Nutr. Sci. 2017;67(3):233–240
DOI: https://doi.org/10.1515/pjfns-2017-0004
 

Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming – a Short Report
Mirjana Menkovska, Vesna Levkov, Dragan Damjanovski, Natasha Gjorgovska, Desimir Knezevic, Nedeljka Nikolova, Danica Andreevska
Pol. J. Food Nutr. Sci. 2017;67(3):241–244
DOI: https://doi.org/10.1515/pjfns-2016-0030
 
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eISSN:2083-6007
ISSN:1230-0322
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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