Polish Journal of Food and Nutrition Sciences

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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CHARACTERISTICS OF PLUMS AS A RAW MATERIAL WITH VALUABLE NUTRITIVE AND DIETARY PROPERTIES – A REVIEW

QUERCETIN AND ITS DERIVATIVES: CHEMICAL STRUCTURE AND BIOACTIVITY– A REVIEW

ANTIMICROBIAL ACTIVITY AND CYTOTOXICITY OF PICOLINIC ACID AND SELECTED PICOLINATES AS NEW POTENTIAL FOOD PRESERVATIVES

EFFECT OF HIGH PRESSURE ON SELECTED BACTERIA AT SUBZERO TEMPERATURE

ANTI-MICROBIAL, ANTI-BROWNING AND ANTI-MYCOTOXIGENIC ACTIVITIES OF SOME ESSENTIAL OIL EXTRACTS IN APPLE JUICE

A MIXED CULTURE OF PROPIONIBACTERIUM THOENII P-127, LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS PLANTARUM AS PROTECTIVE CULTURES IN KAREISH CHEESE

STIMULATION OF BIFIDOBACTERIA GROWTH BY OLIGOFRUCTOSE AND MUCIN

COMPENSATORY GROWTH OF PIGS: QUANTITATIVE AND QUALITATIVE PARAMETERS OF PORK CARCASS OF FATTENERS ADMINISTERED A MIXTURE WITH LINSEED OIL IN THE RE-ALIMENTATION PERIOD

IMPACT OF THE MODIFIED METHOD OF USING KNO3 ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE

CHANGES IN MOLECULAR MASS AND CRYSTALLINE STRUCTURE OF STARCH ISOLATED FROM IMMATURE CEREALS

EFFECT OF NATIVE ENZYMES ON THE QUALITY OF LIPIDS IN EXPERIMENTALLY-STORED RAPESEED

MICROENCAPSULATION OF RAPESEED OIL BASED ON THE SPRAY DRYING METHOD

CHROMATOGRAPHIC SEPARATION OF TANNIN FRACTIONS FROM A BEARBERRY-LEAF (ARCTOSTAPHYLOS UVA-URSI L. SPRENGEL) EXTRACT BY SE-HPLC – A SHORT REPORT

IMMUNOGENIC POTENTIAL OF ANTIGENS ISOLATED FROM TRYPSIN PEA PROTEIN HYDROLYSATES

RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL

EFFECT OF DAILY CONSUMPTION OF A VARIETY OF GRAINS ON SOME OF TYPE 2 DIABETIC COMPLICATIONS

DIETARY TRENDS AND CANCER MORBIDITY RATES IN POLAND IN THE YEARS 1960-2005

COMPARISON OF BODY COMPOSITION OF MOTHERS AND DAUGHTERS WITH DIFFERENT FOOD EATING MODELS

IMPACT OF THE MODIFIED METHOD OF USING KNO₃ ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE