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4/2015 vol. 65
 
 

Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies
Agnieszka Ciurzyńska, Andrzej Lenart, Joanna Karwosińska
Pol. J. Food Nutr. Sci. 2015;65(4):233-241
DOI: https://doi.org/10.2478/pjfns-2013-0020
 

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Magdalena Karamać, Izabela Biskup, Anna Kulczyk
Pol. J. Food Nutr. Sci. 2015;65(4):243-249
DOI: https://doi.org/10.1515/pjfns-2015-0050
 

Comparison of Nutrient Content in Fruit of Commercial Cultivars of Eggplant (Solanum melongena L.)
Faik Ahmet Ayaz, Nesrin Colak, Mujgan Topuz, Petr Tarkowski, Pavel Jaworek, Gerald Seiler, Huseyin Inceer
Pol. J. Food Nutr. Sci. 2015;65(4):251-259
DOI: https://doi.org/10.1515/pjfns-2015-0035
 

Microbiological and Sensory Quality of Milk on the Domestic Market
Anna Piotrowska, Franciszek Świderski, Eliza Kostyra, Małgorzata Żebrowska-Krasuska, Anna Sadowska
Pol. J. Food Nutr. Sci. 2015;65(4):261-267
DOI: https://doi.org/10.1515/pjfns-2015-0008
 

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir
Ji Wang, Xiao Zhao, Zheng Tian, Congcong He, Yawei Yang, Zhennai Yang
Pol. J. Food Nutr. Sci. 2015;65(4):269-279
DOI: https://doi.org/10.1515/pjfns-2015-0023
 

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?
Marzena Jeżewska-Zychowicz, Maria Królak
Pol. J. Food Nutr. Sci. 2015;65(4):281-291
DOI: https://doi.org/10.2478/pjfns-2013-0014
 

The Stakeholders’ Views on Factors Influencing Nutrition Policy: a Qualitative Study Across Ten European Countries
Marta Jeruszka-Bielak, Ewa Sicińska, Liesbeth de Wit, Jiří Ruprich, Irena Řehůřková, Kerry A. Brown, Lada Timotijevic, Anne-Mette Sonne, Pernille Haugaard, Antonella Guzzon, Noé Brito Garcia, Eleni Alevritou, Maria Hermoso, Yuliya Sarmant, Liisa Lähteenmäki, Wojciech Roszkowski, Monique M. Raats
Pol. J. Food Nutr. Sci. 2015;65(4):293-302
DOI: https://doi.org/10.1515/pjfns-2015-0039
 
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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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