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3/2018 vol. 68
 
 

Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts
Shunmin Wang, Jianfei Wang, Yubao Guo
Pol. J. Food Nutr. Sci. 2018;68(3):195-205
DOI: https://doi.org/10.1515/pjfns-2017-0025
 

1H NMR-Based Metabolic Profiling of Urine from Mice Fed Lentinula edodes-Derived Polysaccharides
Xiaofei Xu, Jiguo Yang, Zhengxiang Ning, Xuewu Zhang
Pol. J. Food Nutr. Sci. 2018;68(3):207-216
DOI: https://doi.org/10.1515/pjfns-2017-0029
 

Temperature Effect on Rheological Behavior of Portuguese Honeys

Maria João Afonso, Marta Magalhães, Luana Fernandes, Marina Castro, Elsa C.D. Ramalhosa
Pol. J. Food Nutr. Sci. 2018;68(3):217-222
DOI: https://doi.org/10.1515/pjfns-2017-0030
 

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Neslihan Göncüoğlu Taş, Vural Gökmen
Pol. J. Food Nutr. Sci. 2018;68(3):223-234
DOI: https://doi.org/10.1515/pjfns-2018-0002
 

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
Adrian R. Górecki, Wioletta Błaszczak, Jacek Lewandowicz, Joanna Le Thanh-Blicharz, Kamila Penkacik
Pol. J. Food Nutr. Sci. 2018;68(3):235-242
DOI: https://doi.org/10.1515/pjfns-2018-0001
 

Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil
Elżbieta Huzar, Małgorzata Dzięcioł, Alicja Wodnicka, Harun Örün, Arda İçöz, Erkan Çiçek
Pol. J. Food Nutr. Sci. 2018;68(3):243-249
DOI: https://doi.org/10.1515/pjfns-2018-0003
 

Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
Agnieszka Wójtowicz, Marta Zalewska-Korona, Ewa Jabłońska-Ryś, Krystyna Skalicka-Woźniak, Anna Oniszczuk
Pol. J. Food Nutr. Sci. 2018;68(3):251-261
DOI: https://doi.org/10.1515/pjfns-2017-0028
 

Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines
Antonija Tomić, Marin Mihaljević Žulj, Željko Andabaka, Ivana Tomaz, Snježana Jakobović, Ana Jeromel
Pol. J. Food Nutr. Sci. 2018;68(3):263-272
DOI: https://doi.org/10.1515/pjfns-2018-0004
 

Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques

Igor Sepelevs, Valentina Stepanova, Ruta Galoburda
Pol. J. Food Nutr. Sci. 2018;68(3):273-280
DOI: https://doi.org/10.1515/pjfns-2018-0006
 
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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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