Archive
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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