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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
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Abstract
Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Article
(PDF)
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
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Abstract
Article
(PDF)
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
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Abstract
Article
(PDF)
INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Agnieszka Wójtowicz
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
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Abstract
Article
(PDF)
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
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Article
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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
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Abstract
Article
(PDF)
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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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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