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4/2005 vol. 55
 
 

BIOAVAILABILITY OF OMEGA-3 PUFA FROM FOODS ENRICHED WITH FISH OIL
Wojciech Kolanowski
Pol. J. Food Nutr. Sci. 2005;55(4):335–340
 

INFLUENCE OF STORAGE CONDITIONS ON CHANGES IN THE FAT FRACTION OF UHT MILK
Halina Panfil-Kuncewicz, Andrzej Kuncewicz, Marek Juśkiewicz
Pol. J. Food Nutr. Sci. 2005;55(4):341–348
 

ENZYMATIC HYDROLYSIS OF COW’S WHEY MILK PROTEINS IN THE ASPECT OF THEIR UTILIZATION FOR THE PRODUCTION OF HYPOALLERGENIC FORMULAS
Barbara Wróblewska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2005;55(4):349–357
 

IDENTIFICATION OF LACTOBACILLUS AND BIFIDOBACTERIUM SPECIES WITH PCR APPLIED TO QUALITY CONTROL OF FERMENTED DAIRY BEVERAGES
Lidia Markiewicz, Elżbieta Biedrzycka
Pol. J. Food Nutr. Sci. 2005;55(4):359–365
 

ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGE AND SAUERKRAUT
Ewa Ciska, Magdalena Karamać, Agnieszka Kosińska
Pol. J. Food Nutr. Sci. 2005;55(4):367–373
 

BIOLOGICALLY ACTIVE COMPOUNDS IN CRUCIFERAE SPROUTS AND THEIR CHANGES AFTER THERMAL TREATMENT
Henryk Zieliński, Mariusz K. Piskuła, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2005;55(4):375–380
 

CHANGES IN PHYTOSTEROLS AND THEIR OXIDATION PRODUCTS DURING FRYING OF FRENCH FRIES IN RAPESEED OIL
Magdalena Rudzińska, Józef Korczak, Erwin Wąsowicz
Pol. J. Food Nutr. Sci. 2005;55(4):381–387
 

ANALYSIS OF VOLATILE ALDEHYDES IN OAT FLAKES BY SPME-GC/MS
Dorota Klensporf, Henryk H. Jeleń
Pol. J. Food Nutr. Sci. 2005;55(4):389–395
 

EFFECT OF CHILLING STORAGE TIME ON THE PROTEOLYSIS AND LIPID OXIDATION IN VACUUM-PACKED TURKEY BREAST MUSCLES
Ewa Przysiężna
Pol. J. Food Nutr. Sci. 2005;55(4):397–402
 

USE OF SUGAR CONTENT ANALYSIS FOR THE ESTIMATION OF BERRY JUICE AUTHENTICITY
Anna Stój, Zdzisław Targoński
Pol. J. Food Nutr. Sci. 2005;55(4):403–409
 

EVALUATION OF THE NUTRITIONAL COMPOSITION, SENSORY AND PHYSICAL PROPERTIES OF A POTENTIAL WEANING FOOD FROM LOCALLY AVAILABLE FOOD MATERIALS - BREADFRUIT (ARTOCARPUS ALTILIS) AND SOYBEAN (GLYCINE MAX).
Steve O. Ijarotimi, Funmilayo Aroge
Pol. J. Food Nutr. Sci. 2005;55(4):411–415
 

EVALUATION OF THE NUTRITIONAL COMPOSITION, SENSORY AND PHYSICAL PROPERTIES OF A POTENTIAL WEANING FOOD FROM LOCALLY AVAILABLE FOOD MATERIALS - BREADFRUIT (ARTOCARPUS ALTILIS) AND SOYBEAN (GLYCINE MAX).
Steve O. Ijarotimi, Funmilayo Aroge
Pol. J. Food Nutr. Sci. 2005;55(4):411–415
 

INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Agnieszka Wójtowicz
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
 

CHANGES OF FREE FERULIC ACID AND COUMARIC ACID CONTENTS DURING MALTING OF BARLEY GRAIN

Dominik Szwajgier, Jacek Pielecki, Zdzisław Targoński
Pol. J. Food Nutr. Sci. 2005;55(4):423–429
 

IMPACT OF FEEDING BREAD ENRICHED WITH FLAXSEED ON PLASMA PROFILE OF HYPERLIPIDEMIC RATS
Doha A. Mohamed, D.M. El-Hariri, Sahar Y. Al-Okbi
Pol. J. Food Nutr. Sci. 2005;55(4):431–436
 

EFFECTS OF FRUCTOOLIGOSACCHARIDES AND LONG-CHAIN INULIN ON SERUM LIPIDS IN RATS
Ewa Cieślik, Aneta Kopeć, Paweł M. Pisulewski
Pol. J. Food Nutr. Sci. 2005;55(4):437–441
 
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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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