Archive
4/2016 vol. 66
Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review
Pol. J. Food Nutr. Sci. 2016;66(4):243–251
Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Pol. J. Food Nutr. Sci. 2016;66(4):253–260
Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from different sources and Their Degradation Kinetics during Cold Storage
Pol. J. Food Nutr. Sci. 2016;66(4):261–269
Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations
Pol. J. Food Nutr. Sci. 2016;66(4):271–276
Characterization of Starch Edible Films with Different Essential Oils Addition
Danijela Šuput, Vera Lazić, Lato Pezo, Siniša Markov, Žužana Vaštag, Ljiljana Popović, Aleksandra Radulović, Sanja Ostojić, Snežana Zlatanović, Senka Popović
Pol. J. Food Nutr. Sci. 2016;66(4):277–285
Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey
Pol. J. Food Nutr. Sci. 2016;66(4):287–293
Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing
Mohmed S. Shaheen, Hamdy A. Shaaban, Ahmed M.S. Hussein, Mohamed B. Ahmed, Khaled El-Massry, Ahmed El-Ghorab
Pol. J. Food Nutr. Sci. 2016;66(4):295–302
Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
Pol. J. Food Nutr. Sci. 2016;66(4):302–310
Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham
Pol. J. Food Nutr. Sci. 2016;66(4):311–319
Events
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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