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4/2013 vol. 63
 
 

Kazimierz (Casimir) Funk – Pioneer in Vitaminology – 101 Anniversary of His Discovery – Special Note
Stanisław Berger
Pol. J. Food Nutr. Sci. 2013;63(4):201-205
DOI: https://doi.org/10.2478/v10222-012-0100-6
 

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review
Stanisław Kowalski, Marcin Lukasiewicz, Aleksandra Duda-Chodak, Gabriela Zięć
Pol. J. Food Nutr. Sci. 2013;63(4):207-225
DOI: https://doi.org/10.2478/v10222-012-0082-4
 

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Shehu L. Akintola, Ayodele Brown, Abubakar Bakare, Oluwafemi D. Osowo, B. Omolola Bello
Pol. J. Food Nutr. Sci. 2013;63(4):227-237
DOI: https://doi.org/10.2478/v10222-012-0093-1
 

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

Agnieszka Wójtowicz, Anna Kolasa, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2013;63(4):239-244
DOI: https://doi.org/10.2478/v10222-012-0076-2
 

Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)
Esmat A. Hassan, Ahmed M. S. Hussein, Azza A. A. Hussein
Pol. J. Food Nutr. Sci. 2013;63(4):245-252
DOI: https://doi.org/10.2478/v10222-012-0086-0
 

Determination of Trace Cd in Alcoholic and Nonalcoholic Beverages by Coupling Cloud Point Extraction with Spectrophotometry
Ramazan Gurkan, Nail Altunay
Pol. J. Food Nutr. Sci. 2013;63(4):253-260
DOI: https://doi.org/10.2478/v10222-012-0085-1
 

Assessment of the Nutritive Value of Dishes Designed for Athletes – Grilled Chicken Salad and Spaghetti with Tomatoes and Parmesan Cheese
Barbara Frączek, Maria Gacek
Pol. J. Food Nutr. Sci. 2013;63(4):261-266
DOI: https://doi.org/10.2478/v10222-012-0083-3
 
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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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