Archive
4/2010 vol. 60
 
 

INFLUENCE OF THERMODYNAMIC AND KINETIC FACTORS ON THE RETENTION AND RELEASE OF AROMA COMPOUNDS IN LIQUID FOOD SYSTEMS – A REVIEW
Grażyna Bortnowska
Pol. J. Food Nutr. Sci. 2010;60(4):301–307
 
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PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF POLISH HONEY – A SHORT REPORT
Aleksandra Wilczyńska
Pol. J. Food Nutr. Sci. 2010;60(4):309–313
 
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DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF RUTIN AND ITS CONTRIBUTION TO THE ANTIOXIDANT CAPACITY OF DIVERSIFED BUCKWHEAT ORIGIN MATERIAL BY UPDATED ANALYTICAL STRATEGIES
Danuta Zielińska, Dorota Szawara-Nowak, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2010;60(4):315–321
 
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CONTENTS OF PHYTOSTEROLS AND OXYPHYTOSTEROLS IN SOYBEAN OIL WITH DIFFERENT ADDITION OF SEA BUCKTHORN SEED OIL AFTER THERMAL PROCESSING
Dorota Derewiaka, Mieczysław Obiedziński, Rafał Wołosiak, Aleksandra Antoniuk
Pol. J. Food Nutr. Sci. 2010;60(4):323–327
 
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DETERMINATION OF TRYPSIN INHIBITOR ACTIVITY OF MICROWAVE-HEATED BEAN SEEDS USING BROMOCRESOLE PURPLE INDEX (BCPI
Marek Szmigielski, Mirosława Wesołowska-Janczarek, Małgorzata Szczepanik
Pol. J. Food Nutr. Sci. 2010;60(4):329–333
 
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INFLUENCE OF GLYCATION OF WHEAT ALBUMINS AND GLOBULINS ON THEIR IMMUNOREACTIVITY AND PHYSICOCHEMICAL PROPERTIES
Krzysztof Bielikowicz, Paweł Wojtacha, Elżbieta Kostyra, Małgorzata Iwan, Beata Jarmołowska, Henryk Kostyra
Pol. J. Food Nutr. Sci. 2010;60(4):335–340
 
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PHYSIOCHEMICAL CHARACTERIZATION OF BAUHINIA PURPUREA SEED OIL AND MEAL FOR NUTRITIONAL EXPLORATION
Sarfraz Arain, Syed T. H. Sherazi, Muhammad I. Bhanger, Sarfaraz A. Mahesar, Najma Memon
Pol. J. Food Nutr. Sci. 2010;60(4):341–346
 
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CALORIMETRIC STUDY OF CHANGES INDUCED BY PRESERVATIVES IN LIQUID EGG PRODUCTS
Csaba Németh, Kinga Horváth, Árpád Drobecz, László Friedrich, Klára Pásztor-Huszár, Csaba Balla
Pol. J. Food Nutr. Sci. 2010;60(4):347–352
 
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FUNCTIONAL AND THERMAL CHARACTERISTICS OFBUFFALO'S MILK PROTEIN PRODUCTS
Zakaria M.R. Hassan, Yehia A. Heikal
Pol. J. Food Nutr. Sci. 2010;60(4):353–362
 
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FLUORESCENT MICROSCOPY AND GAS CHROMATOGRAPHY TO ASSESS THE VIABILITY AND METABOLIC ACTIVITY OF PROPIONIBACTERIUM SP. STRAINS
Iwona Warmińska-Radyko, Hanna Sielawa, Marta Mikš-Krajnik
Pol. J. Food Nutr. Sci. 2010;60(4):363–368
 
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YEAST OCCURRENCE IN HERRING PRODUCTS AND PROCESSING ENVIRONMENT AND THEIR BIOCHEMICAL PECULIARITIES

Algimantas Paškevičius, Regina Varnaitė
Pol. J. Food Nutr. Sci. 2010;60(4):369–373
 
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EFFECT OF CAMEL MILK ON THE ACTIVITIES OF ATPASES IN NORMAL AND STREPTOZOTOCIN-DIABETIC RATS
Khalid S. Al-Numair, Govindasamy Chandramohan, Narasimhanaidu Kamalakkannan, Mohammed A. Alsaif, Govindasamy Sundaraselvan
Pol. J. Food Nutr. Sci. 2010;60(4):375–380
 
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POLISH CONSUMER ATTITUDES AND BEHAVIOUR TOWARDS MEAT SAFETY RISK

Dominika Jakubowska, Monika Radzymińska
Pol. J. Food Nutr. Sci. 2010;60(4):381–385
 
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