Archive
4/2007 vol. 57
 
 

EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
Sabina Kokoszka, Andrzej Lenart
Pol. J. Food Nutr. Sci. 2007;57(4):399–404
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BIOINFORMATICS-AIDED CHARACTERISTICS OF THE STRUCTURAL MOTIFS OF SELECTED POTENTIALLY CELIAC-TOXIC PROTEINS OF CEREALS AND LEGUMINOUS PLANTS
Marta Dziuba, Jerzy Dziuba, Anna Iwaniak
Pol. J. Food Nutr. Sci. 2007;57(4):405–414
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IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Wołejszo, Agata Szymkiewicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2007;57(4):415–420
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EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
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EFFECT OF PREBIOTIC ADDITIVES TO CARROT JUICE ON THE SURVIVABILITY OF LACTOBACILLUS AND BIFIDOBACTERIUM BACTERIA
Kamila Goderska, Maria Czarnecka, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(4):427–432
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LEVAN SYNTHESIS DURING ASSOCIATED ACTION OF LEVANSUCRASE AND CANDIDA CACAOI DSM 2226 YEAST
Artur Szwengiel, Maria Czarnecka, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(4):433–440
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TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Henryk Zieliński, Anna Michalska, Dorota Szawara-Nowak, Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
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DETERMINATION OF HIPPURIC ACID BY RP-HPLC USING TWO DIFFERENT ANALYTICAL COLUMNS – A SHORT REPORT
Ronald B. Pegg, Anna Rybarczyk, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2007;57(4):447–450
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INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Anna Żbikowska, Małgorzata Kowalska
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
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EFFECT OF CHILL STORAGE TIME ON PROTEOLYSIS AND LIPID OXIDATION IN VACUUM-PACKED MUSCLES FROM DUCK
Ewa Przysiężna
Pol. J. Food Nutr. Sci. 2007;57(4):457–463
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ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT

Danuta Zielińska, Dorota Szawara-Nowak, Anna Michalska
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
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EXTRACTION AND CHROMATOGRAPHIC SEPARATION OF TANNIN FRACTIONS FROM TANNIN-RICH PLANT MATERIAL
Magdalena Karamać, Agnieszka Kosińska, Anna Rybarczyk, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2007;57(4):471–474
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EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE STRUCTURE AND GELLING PROPERTIES OF AMYLOPECTIN MAIZE, WHEAT AND POTATO STARCHES
Wioletta Błaszczak, Luybov A. Wasserman, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(4):475–480
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FACTORS ASSOCIATED WITH THE LEVELS OF SOMATIC CELLS AND MICROORGANISMS IN BULK TANK MILK
Marek Wroński, Wiesław Jarmuż, Ryszard Skrzypek
Pol. J. Food Nutr. Sci. 2007;57(4):481–485
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RHEOLOGICAL PROPERTIES AND QUALITY EVALUATION OF EGYPTIAN BALADY BREAD AND BISCUITS SUPPLEMENTED WITH FLOURS OF UNGERMINATED AND GERMINATED LEGUME SEEDS OR MUSHROOM
Hesham A. Eissa, A.S. Hussein, B.E. Mostafa
Pol. J. Food Nutr. Sci. 2007;57(4):487–496
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EVALUATION OF SELECTED BIOCHEMICAL AND ANTHROPOMETRIC INDICES AND EATING HABITS OF 40-YEAR-OLD WOMEN FROM WROCłAW
Monika Bronkowska, Alicja Żechałko-Czajkowska, Alicja Kowalisko
Pol. J. Food Nutr. Sci. 2007;57(4):497–502
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EFFECTS OF DIET MODIFICATION AND THE RESULTANT BODY WEIGHT LOSS ON BODY COMPOSITION IN OBESE MENOPAUSAL WOMEN
Mariola Friedrich
Pol. J. Food Nutr. Sci. 2007;57(4):503–508
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EFFECT OF VEGETABLE OILS SUPPLEMENTATION IN PIG DIETS ON LIPID OXIDATION AND FORMATION OF OXIDIZED FORMS OF CHOLESTEROL IN MEAT
Marek Pieszka
Pol. J. Food Nutr. Sci. 2007;57(4):509–516
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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Olsztyn, Poland, 12.02.2019 - 22.09.2019
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