Archive
4/2009 vol. 59
 
 

INFLUENCE OF FOOD ADDITIVES AND CONTAMINANTS (NICKEL AND CHROMIUM) ON HYPERSENSITIVITY AND OTHER ADVERSE HEALTH REACTIONS – A REVIEW
Barbara Wróblewska
Pol. J. Food Nutr. Sci. 2009;59(4):287–294
 
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INFLUENCE OF PLANT EXTRACTS ADDITION ON THE ANTIOXIDATIVE PROPERTIES OF PRODUCTS OBTAINED FROM GREEN LENTIL SEEDS DURING IN VITRO DIGESTION PROCESS
Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2009;59(4):295–298
 
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POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Anna Piotrowska, Bożena Waszkiewicz-Robak, Franciszek Świderski
Pol. J. Food Nutr. Sci. 2009;59(4):299–302
 
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INFLUENCE OF PLANT EXTRACTS ON THE MICROBIOLOGICAL SHELF LIFE OF MEAT PRODUCTS
Małgorzata Jałosińska, Jacek Wilczak
Pol. J. Food Nutr. Sci. 2009;59(4):303–308
 
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INFLUENCE OF SLAUGHTER SEASON OF CALVES AND AGEING TIME ON MEAT QUALITY
Mariusz Florek, Zygmunt Litwińczuk, Piotr Skałecki
Pol. J. Food Nutr. Sci. 2009;59(4):309–314
 
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DIVERSITY OF MEAT QUALITY OF HEAVY PIGS WITH RESPECT TO THE RATE OF POST-MORTEM GLYCOLYTIC AND PROTEIN CHANGES
Magdalena Montowska, Edward Pospiech, Andrzej Łyczyński, Bożena Grześ, Beata Mikołajczak, Ewa Iwańska, Wojciech Kapelański, Maria Bocian
Pol. J. Food Nutr. Sci. 2009;59(4):315–323
 
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EFFECT OF CARCASS MEATINESS LEVEL ON MEAT QUALITY OF PIGS MONOMORPHIC AT GENES RYR1 AND LEP
Artur Rybarczyk, Marek Kmieć, Józefa Gardzielewska, Tadeusz Karamucki, Małgorzata Jakubowska, Arkadiusz Terman, Daniel Polasik
Pol. J. Food Nutr. Sci. 2009;59(4):325–328
 
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QUALITY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM LANDRACE-YORKSHIRE × DUROC AND LANDRACE-YORKSHIRE × DUROC-PIETRAIN FATTENERS

Halina Sieczkowska, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Katarzyna Antosik, Andrzej Zybert
Pol. J. Food Nutr. Sci. 2009;59(4):329–333
 
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EFFECT OF MICROWAVE HEATING ON THE SURVIVABILITY OF CAMPYLOBACTER SPP. IN POULTRY NUGGETS
Piotr Dąbrowski, Elżbieta Jóźwik, Beata Wysok, Jan Uradziński
Pol. J. Food Nutr. Sci. 2009;59(4):335–338
 
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ESTIMATION OF FOOD AGGLOMERATES PRODUCED BY MEANS OF PRESSURELESS GRANULATION
Paweł Sobczak, Kazimierz Zawiślak, Marian Panasiewicz, Jacek Mazur
Pol. J. Food Nutr. Sci. 2009;59(4):339–343
 
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MERCURY CONTENT IN ORGANS OF COMMERCIAL FISH (POLAND) – A SHORT REPORT

Joanna Łuczyńska, Michał Krupowski
Pol. J. Food Nutr. Sci. 2009;59(4):345–348
 
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ENRICHMENT OF GLUTEN-FREE ROLLS WITH AMARANTH AND FLAXSEED INCREASES THE CONCENTRATION OF CALCIUM AND PHOSPHORUS IN THE BONES OF RATS
Halina Gambuś, Florian Gambuś, Paulina Wrona, Dorota Pastuszka, Rafał Ziobro, Anna Nowotna, Aneta Kopeć, Marek Sikora
Pol. J. Food Nutr. Sci. 2009;59(4):349–355
 
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EFFECT OF PECTIN AND CELLULOSE ON THE CONTENT OF MINERALS IN THE FEMUR OF RATS
Monika Krzysik, Halina Grajeta, Anna Prescha
Pol. J. Food Nutr. Sci. 2009;59(4):357–360
 
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LOW-ENERGY FOOD INTAKE IN A GROUP OF ADULT WOMEN WISHING TO LOSE WEIGHT
Elżbieta Wierzbicka, Barbara Dąbrowska
Pol. J. Food Nutr. Sci. 2009;59(4):361–366
 
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ASSESSMENT OF DAILY ENERGY EXPENDITURE, PHYSICAL ACTIVITY AND ENERGY INTAKE OF AGED WOMEN LIVING IN THE NURSING HOME – A SHORT REPORT
Dariusz Włodarek, Aleksandra Kołota
Pol. J. Food Nutr. Sci. 2009;59(4):367–370
 
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