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4/2016 vol. 66
 
 

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Özlem Tokuşoğlu
Pol. J. Food Nutr. Sci. 2016;66(4):243–251
DOI: https://doi.org/10.1515/pjfns-2015-0011
 

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Hakime Hülya Orak, Magdalena Karamać, Adnan Orak, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2016;66(4):253–260
DOI: https://doi.org/10.1515/pjfns-2016-0022
 

Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from different sources and Their Degradation Kinetics during Cold Storage

Sepideh Hosseini, Maryam Gharachorloo, Babak Ghiassi-Tarzi, Mehrdad Ghavami
Pol. J. Food Nutr. Sci. 2016;66(4):261–269
DOI: https://doi.org/10.1515/pjfns-2015-0057
 

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations
Mirta Kadivec, Leopold M.M. Tijskens, Mirela Kopjar, Marjan Simčič, Tomaž Požrl
Pol. J. Food Nutr. Sci. 2016;66(4):271–276
DOI: https://doi.org/10.1515/pjfns-2016-0007
 

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
DOI: https://doi.org/10.1515/pjfns-2016-0008
 

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Gulzar Ahmad Nayik, Vikas Nanda
Pol. J. Food Nutr. Sci. 2016;66(4):287–293
DOI: https://doi.org/10.1515/pjfns-2015-0055
 

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
DOI: https://doi.org/10.1515/pjfns-2015-0054
 

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
H. Avni Kirmaci
Pol. J. Food Nutr. Sci. 2016;66(4):302–310
DOI: https://doi.org/10.1515/pjfns-2015-0034
 

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham
Piotr Skałecki, Mariusz Florek, Anna Pyć, Agnieszka Kaliniak, Agnieszka Staszowska
Pol. J. Food Nutr. Sci. 2016;66(4):311–319
DOI: https://doi.org/10.1515/pjfns-2015-0058
 

66 Volume Author Index
Pol. J. Food Nutr. Sci. 2016;66(4):321–322
 

66 Volume Table of Contents
Pol. J. Food Nutr. Sci. 2016;66(4):323–325
 
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eISSN:2083-6007
ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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