Archive
4/2007 vol. 57
EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
Pol. J. Food Nutr. Sci. 2007;57(4):399–404
BIOINFORMATICS-AIDED CHARACTERISTICS OF THE STRUCTURAL MOTIFS OF SELECTED POTENTIALLY CELIAC-TOXIC PROTEINS OF CEREALS AND LEGUMINOUS PLANTS
Pol. J. Food Nutr. Sci. 2007;57(4):405–414
IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Pol. J. Food Nutr. Sci. 2007;57(4):415–420
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
EFFECT OF PREBIOTIC ADDITIVES TO CARROT JUICE ON THE SURVIVABILITY OF LACTOBACILLUS AND BIFIDOBACTERIUM BACTERIA
Pol. J. Food Nutr. Sci. 2007;57(4):427–432
LEVAN SYNTHESIS DURING ASSOCIATED ACTION OF LEVANSUCRASE AND CANDIDA CACAOI DSM 2226 YEAST
Pol. J. Food Nutr. Sci. 2007;57(4):433–440
TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
DETERMINATION OF HIPPURIC ACID BY RP-HPLC USING TWO DIFFERENT ANALYTICAL COLUMNS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2007;57(4):447–450
INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
EFFECT OF CHILL STORAGE TIME ON PROTEOLYSIS AND LIPID OXIDATION IN VACUUM-PACKED MUSCLES FROM DUCK
Pol. J. Food Nutr. Sci. 2007;57(4):457–463
ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
EXTRACTION AND CHROMATOGRAPHIC SEPARATION OF TANNIN FRACTIONS FROM TANNIN-RICH PLANT MATERIAL
Pol. J. Food Nutr. Sci. 2007;57(4):471–474
EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE STRUCTURE AND GELLING PROPERTIES OF AMYLOPECTIN MAIZE, WHEAT AND POTATO STARCHES
Pol. J. Food Nutr. Sci. 2007;57(4):475–480
FACTORS ASSOCIATED WITH THE LEVELS OF SOMATIC CELLS AND MICROORGANISMS IN BULK TANK MILK
Pol. J. Food Nutr. Sci. 2007;57(4):481–485
RHEOLOGICAL PROPERTIES AND QUALITY EVALUATION OF EGYPTIAN BALADY BREAD AND BISCUITS SUPPLEMENTED WITH FLOURS OF UNGERMINATED AND GERMINATED LEGUME SEEDS OR MUSHROOM
Pol. J. Food Nutr. Sci. 2007;57(4):487–496
EVALUATION OF SELECTED BIOCHEMICAL AND ANTHROPOMETRIC INDICES AND EATING HABITS OF 40-YEAR-OLD WOMEN FROM WROCłAW
Pol. J. Food Nutr. Sci. 2007;57(4):497–502
EFFECTS OF DIET MODIFICATION AND THE RESULTANT BODY WEIGHT LOSS ON BODY COMPOSITION IN OBESE MENOPAUSAL WOMEN
Pol. J. Food Nutr. Sci. 2007;57(4):503–508
EFFECT OF VEGETABLE OILS SUPPLEMENTATION IN PIG DIETS ON LIPID OXIDATION AND FORMATION OF OXIDIZED FORMS OF CHOLESTEROL IN MEAT
Pol. J. Food Nutr. Sci. 2007;57(4):509–516
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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