Archive
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
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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
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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
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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
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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
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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
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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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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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