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4/2011 vol. 61
 
 

Enzymes in Tenderization of Meat – The System of Calpains and Other Systems
Dariusz Nowak
Pol. J. Food Nutr. Sci. 2011;61(4):231-237
DOI: https://doi.org/10.2478/v10222-011-0025-5
 

Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC

Csaba Németh, István Dalmadi, Balázs Mráz, László Friedrich, Klára Pásztor-Huszár, Ágnes Suhajda, Béla Janzsó, Csaba Balla
Pol. J. Food Nutr. Sci. 2011;61(4):239-243
DOI: https://doi.org/10.2478/v10222-011-0026-4
 

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus Sativus ‘Krab’) Flour
Anna Starzyńska–Janiszewska, Bożena Stodolak
Pol. J. Food Nutr. Sci. 2011;61(4):245-249
DOI: https://doi.org/10.2478/v10222-011-0027-3
 

Biological Stability of Lacto-Fermented Beetroot Juice During Refrigerated Storage
Elżbieta Klewicka, Agata Czyżowska
Pol. J. Food Nutr. Sci. 2011;61(4):251-256
DOI: https://doi.org/10.2478/v10222-011-0028-2
 

Low Phenylalanine Egyptian Shamy Bread
Attia A. Yaseen, Abd-El-Hafeez A. Shouk
Pol. J. Food Nutr. Sci. 2011;61(4):257-262
DOI: https://doi.org/10.2478/v10222-011-0029-1
 

SE-HPLC-DAD Analysis of Flaxseed Lignan Macromolecule and its Hydrolysates
Agnieszka Kosińska, Anna Urbalewicz, Kamila Penkacik, Magdalena Karamać, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2011;61(4):263-271
DOI: https://doi.org/10.2478/v10222-011-0030-8
 

Preferences in Meat Consumption of People throughout the Ages Inhabiting the Present—Day Territory of Poland According to Archeaezoological Evidence

Antoni Jarczyk, Agata Andrzejewska, Małgorzata Woźniak
Pol. J. Food Nutr. Sci. 2011;61(4):273-277
DOI: https://doi.org/10.2478/v10222-011-0031-7
 

Comparison of Socioeconomic Status and Body Composition of Dietary Energy Under-Reporting and Non-Under-Reporting Youth
Anna Długosz, Lidia Wądołowska
Pol. J. Food Nutr. Sci. 2011;61(4):279-288
DOI: https://doi.org/10.2478/v10222-011-0032-6
 
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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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