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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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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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eISSN:2083-6007
ISSN:1230-0322
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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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