Archive
4/2014 vol. 64
 
 

Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review
Mohammad Zakir Hossain, Mostafa I. Waly, Vandita Singh, Venitia Sequeira, Mohammad Shafiur Rahman
Pol. J. Food Nutr. Sci. 2014;64(4):215–226
DOI: https://doi.org/10.2478/pjfns-2013-0018
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Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin
Magdalena Karamać, Anna Kulczyk, Katarzyna Sulewska
Pol. J. Food Nutr. Sci. 2014;64(4):227–233
DOI: https://doi.org/10.2478/pjfns-2013-0023
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Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds
Bruno A. dos Reis, Agnieszka Kosińska-Cagnazzo, Rudolf Schmitt, Wilfried Andlauer
Pol. J. Food Nutr. Sci. 2014;64(4):235–241
DOI: https://doi.org/10.2478/pjfns-2013-0017
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Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits
Esther Garcia-Serna, Nuria Martinez-Saez, Marta Mesias, Francisco J. Morales, M. Dolores del Castillo
Pol. J. Food Nutr. Sci. 2014;64(4):243–251
DOI: https://doi.org/10.2478/pjfns-2013-0024
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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities
Ahmed M.S. Hussein, Mohamed S. Shaheen, Hanan H. Abdel-Kalek, S.A.H. Abo El-Nor
Pol. J. Food Nutr. Sci. 2014;64(4):253–265
DOI: https://doi.org/10.2478/pjfns-2013-0010
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Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels

Magdalena Człapka-Matyasik, Katarzyna Ast
Pol. J. Food Nutr. Sci. 2014;64(4):267–276
DOI: https://doi.org/10.2478/pjfns-2013-0026
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Antioxidant Vitamins as Oxidative Stress Markers in Rat Plasma After Physical Exercise - a Short Report
Agata Wawrzyniak, Jadwiga Hamułka, Małgorzata Drywień, Magdalena Górnicka, Jolanta Pierzynowska, Malwina Wojtaś, Małgorzata Gajewska, Joanna Frąckiewicz, Anna Gronowska-Senger
Pol. J. Food Nutr. Sci. 2014;64(4):277–281
DOI: https://doi.org/10.2478/pjfns-2013-0025
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