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4/2012 vol. 62
 
 

Substances with Antibacterial Activity in Edible Films – A Review
Karolina Kraśniewska, Małgorzata Gniewosz
Pol. J. Food Nutr. Sci. 2012;62(4):199-206
DOI: https://doi.org/10.2478/v10222-12-0059-3
 

Application of Grasspea Wholemeal in the Technology of White Bread Production.
Małgorzata Kasprzak, Zbigniew Rzedzicki
Pol. J. Food Nutr. Sci. 2012;62(4):207-213
DOI: https://doi.org/10.2478/v10222-012-0056-6
 

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery
Nuno Ricardo Pombo Marques, João Carlos de Oliveira Matias, Raquel dos Reis Baptista Teixeira, Francisco Miguel Ribeiro Proença Brojo
Pol. J. Food Nutr. Sci. 2012;62(4):215-227
DOI: https://doi.org/10.2478/v10222-012-0057-5
 

Antioxidant Activity of Extracts from Apple, Chokeberry and Strawberry.
Dorota Bonarska-Kujawa, Janusz Sarapuk, Krzysztof Bielecki, Jan Oszmiański, Halina Kleszczyńska
Pol. J. Food Nutr. Sci. 2012;62(4):229-234
DOI: https://doi.org/10.2478/v10222-012-0055-7
 

Characteristics of Biologically-Active Substances of Amaranth Oil Obtained by Various Techniques.
Sylwester Czaplicki, Dorota Ogrodowska, Ryszard Zadernowski, Dorota Derewiaka
Pol. J. Food Nutr. Sci. 2012;62(4):235-239
DOI: https://doi.org/10.2478/v10222-012-0054-8
 

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241-250
DOI: https://doi.org/10.2478/v10222-012-0060-x
 

The Effect of Royal Jelly on Growth and Short-Chain Fatty Acid Production of Probiotic Bacteria and Activity of Bacterial Procarcinogenic Enzymes in Rat Faeces

Malik S.Y. Haddadin, Jamal Haddadin, Rachida Benguiar
Pol. J. Food Nutr. Sci. 2012;62(4):251-258
DOI: https://doi.org/10.2478/v10222-012-0058-4
 
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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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