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4/2022 vol. 72
 
 
REVIEW ARTICLE
 

Health Benefits of Vegetarian and Mediterranean Diets: Narrative Review
Katarzyna Pieczyńska, Piotr Rzymski
Pol. J. Food Nutr. Sci. 2022;72(4):327–346
DOI: https://doi.org/10.31883/pjfns/156067
 
ORIGINAL ARTICLE
 

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process
Chanita Jeerakul, Lalitphan Kitsanayanyong, Juta Mookdasanit, Wanwimol Klaypradit, Pramvadee Tepwong
Pol. J. Food Nutr. Sci. 2022;72(4):347–359
DOI: https://doi.org/10.31883/pjfns/155225
 
ORIGINAL ARTICLE
 

Hydration Kinetics of Nixtamalized White Bitter Lupin (Lupinus albus L.) Seeds
Hizia Berrou, Mohammed Saleh, Khaled Al-Ismail
Pol. J. Food Nutr. Sci. 2022;72(4):361–370
DOI: https://doi.org/10.31883/pjfns/155362
 
ORIGINAL ARTICLE
 

β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption
Lidija Jakobek, Jozo Ištuk, Ivana Tomac, Petra Matić
Pol. J. Food Nutr. Sci. 2022;72(4):371–380
DOI: https://doi.org/10.31883/pjfns/155281
 
ORIGINAL ARTICLE
 

Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin
Katarzyna Sulewska, Anna Rybarczyk-Płońska, Magdalena Karamać
Pol. J. Food Nutr. Sci. 2022;72(4):381–391
DOI: https://doi.org/10.31883/pjfns/155932
 
ORIGINAL ARTICLE
 

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Barbara Mickowska, Małgorzata Makarewicz, Renata Sabat, Anna Wywrocka-Gurgul, Aleksandra Mazurek
Pol. J. Food Nutr. Sci. 2022;72(4):393–405
DOI: https://doi.org/10.31883/pjfns/155405
 
ORIGINAL ARTICLE
 

Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(4):407–419
DOI: https://doi.org/10.31883/pjfns/155838
 
ORIGINAL ARTICLE
 

Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
Małgorzata Herman, Michał Adam Janiak, Józefa Krystyna Sadlik, Wojciech Piekoszewski, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2022;72(4):421–429
DOI: https://doi.org/10.31883/pjfns/156394
 
ORIGINAL ARTICLE
 

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Martyna Natalia Wieczorek, Przemysław Łukasz Kowalczewski, Natalia Drabińska, Maria Barbara Różańska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(4):431–442
DOI: https://doi.org/10.31883/pjfns/156404
 
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eISSN:2083-6007
ISSN:1230-0322
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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