Keyword fatty acids
 

Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga
Pol. J. Food Nutr. Sci. 2018;68(4):289–297
DOI: https://doi.org/10.1515/pjfns-2018-0005
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Microalgae, a Potential Natural Functional Food Source – a Review
Angélica Villarruel-López, Felipe Ascencio, Karla Nuño
Pol. J. Food Nutr. Sci. 2017;67(4):251–263
DOI: https://doi.org/10.1515/pjfns-2017-0017
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Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Dorota Martysiak-Żurowska, Małgorzata Puta, Natalia Barczak, Joanna Dąbrowska, Edyta Malinowska-Pańczyk, Bogumiła Kiełbratowska, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2017;67(2):117–122
DOI: https://doi.org/10.1515/pjfns-2016-0011
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Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates
Saba Naz, Syed Tufail Hussain Sherazi, Farah Naz Talpur, Huseyin Kara, Sirajuddin Sirajuddin, Abdul Rauf Khaskheli
Pol. J. Food Nutr. Sci. 2014;64(2):115–120
DOI: https://doi.org/10.2478/pjfns-2013-0008
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Evaluation of Selected Parameters of Quality and Nutritive Value of Meat of Fattened Bulls Fed Diet with Distillers Dried Grains with Solubles (DDGS) from Wheat or Maize as a Source of Protein
Andrzej Łozicki, Maria Dymnicka, Ewa Arkuszewska
Pol. J. Food Nutr. Sci. 2013;63(3):179–186
DOI: https://doi.org/10.2478/v10222-012-0075-3
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Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets
Joanna Łuczyńska, Beata Paszczyk, Zbigniew Borejszo, Łukasz Tarkowski
Pol. J. Food Nutr. Sci. 2012;62(1):51–55
DOI: https://doi.org/10.2478/v10222-011-0039-z
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ORIGINAL ARTICLE

Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki
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ORIGINAL ARTICLE

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea
Francesca Biandolino, Antonella Di Leo, Isabella Parlapiano, Loredana Papa, Santina Giandomenico, Lucia Spada, Ermelinda Prato
Pol. J. Food Nutr. Sci. 2019;69(1):71–81
DOI: https://doi.org/10.31883/pjfns-2019-0001
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EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
Monika Zymon, Juliusz Strzetelski, Henryk Pustkowiak, Ewa Sosin
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
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FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Marzena Zając, Krystyna Palka, Brendan Murray, Declan Troy
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
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STUDY ON THE NUTRITIVE VALUE OF RAW FISH OILS
Zygmunt Usydus, Lucyna Polak-Juszczak, Zbigniew Dobrzański, Małgorzata Malesa-Ciećwierz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):593–596
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EFFECT OF NAKED OAT AND ENZYMES IN DIETS FOR BROILER CHICKENS ON QUALITY, FATTY ACID PROFILE AND OXIDATIVE STABILITY OF BREAST MUSCLE
Beata Szymczyk, Piotr Hanczakowski, Witold Szczurek, Monika Frys-Żurek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):541–545
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EFFECT OF CONEFLOWER, THYME AND SAGE EXTRACTS IN THE DIET ON CHANGES IN CHICKEN WHITE MEAT QUALITY DURING STORAGE
Jerzy Koreleski, Sylwester Świątkiewicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):303–307
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ANALYSIS OF OXIDATIVE CHANGES OCCURRING IN OLIVE OIL DURING STORAGE
Elżbieta Kondratowicz-Pietruszka
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):297–302
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SELECTED PHYSICOCHEMICAL PROPERTIES OF FATTY ACID ESTERS WITH MONO- AND DISACCHARIDES
Hanna Boruczkowska, Tomasz Boruczkowski, Wacław Leszczyński, Ewa Tomaszewska-Ciosk, Monika Ślusarczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):59–63
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LEVEL OF SELECTED LIPID FRACTIONS IN EGG YOLK OF HENS FED WITH FODDERS SUPPLEMENTED WITH AMARANTH SEEDS
Anna Bartkowiak, Teresa Skiba, Bożena Króliczewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):3–6
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RELATION BETWEEN THE PROFILE OF MAJOR FRACTIONS OF UNSATURATED FATTY ACIDS IN COMMON CARP MEAT (CYPRINUS CAPRIO L.) IN THE SECOND YEAR OF LIFE AND THEIR PROFILE IN ZOOPLANKTON

Maciej Ligaszewski, Karol Węglarzy, Andrzej Pilarczyk, Andrzej Łysak, Małgorzata Bereza
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):77–81
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EFFECT OF HIGH-FAT DIETS WITH DIFFERENT FATTY ACID COMPOSITION ON HEPATIC 11β-HYDROXYSTEROID DEHYDROGENASE TYPE 1 ACTIVITY IN RATS
Małgorzata Stachoń, Ewa Fürstenberg, Beata Sińska, Joanna Gadzialska, Joanna Gromadzka-Ostrowska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):25–28
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CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Beata Paszczyk, Zofia Żegarska, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169–172
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EFFECT OF THE FEEDING PERIOD ON THE CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MILK FROM FRENCH ALPINE DAIRY GOATS
Stanisława Czarniawska-Zając, Henryk Brzostowski, Maciej Zielazny
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):51–55
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INFLUENCE OF COLD AND FROZEN STORAGE ON CARP (CYPRINUS CARPIO) FLESH QUALITY
Renata Puchała, Henryk Białowąs, Maciej Pilarczyk
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):103–106
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COMPARATIVE ANALYSIS OF FATTY ACID PROFILE AND CHOLESTEROL CONTENT OF EGG YOLKS OF DIFFERENT BIRD SPECIES
Małgorzata Kaźmierska, Bogdan Jarosz, Małgorzata Korzeniowska, Tadeusz Trziszka, Zbigniew Dobrzański
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):69–73
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FATTY ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS

Beata Paszczyk, Zbigniew Borejszo, Magdalena Majewska
Pol. J. Food Nutr. Sci. 2010;60(3):225–230
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FATTY ACID PROFILES AND FAT CONTENTS OF COMMERCIALLY IMPORTANT FISH FROM VISTULA LAGOON
Lucyna Polak-Juszczak, Katarzyna Komar-Szymczak
Pol. J. Food Nutr. Sci. 2009;59(3):225–229
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INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Regina Borek-Wojciechowska
Pol. J. Food Nutr. Sci. 2008;58(1):91–94
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INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Anna Żbikowska, Małgorzata Kowalska
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
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ANNUAL CHANGES IN THE CONTENT OF UNSATURATED FATTY ACIDS WITH 18 CARBON ATOMS, INCLUDING CIS9TRANS11 C18:2 (CLA) ACID, IN MILK FAT
Zofia Żegarska, Beata Paszczyk, Ryszard Rafałowski, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(4):409–414
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INFLUENCE OF PIG MEATINESS ON PORK MEAT QUALITY
Eugenia Jacyno, Arkadiusz Pietruszka, Anita Kołodziej
Pol. J. Food Nutr. Sci. 2006;56(2):137–140
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FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
Zofia Żegarska, Beata Paszczyk, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2005;55(1):71–74
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INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Teresa Nałęcz-Tarwacka, Henryk Grodzki
Pol. J. Food Nutr. Sci. 2005;55(1):67–70
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EFFECT OF SUNFLOWER OIL OR CLA ADDITION ON ALPHA-TOCOPHEROL STATUS AND LIPID OXIDATION IN PORK
Marek Pieszka, Katarzyna Połtowicz, Tadeusz Barowicz, Mariusz Pietras
Pol. J. Food Nutr. Sci. 2004;54(3):303–306
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INFLUENCE OF THE FATTENERS’ SEX ON THE CARCASS TRAITS AND FATTY ACID COMPOSITION IN LOIN.

Ryszard Tuz, Józef Koczanowski, Czesław Klocek, Władysław Migdał
Pol. J. Food Nutr. Sci. 2004;54(2):191–194
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CHEMICAL COMPOSITION AND SENSORY TRAITS OF MEAT OF FATTENERS FED WITH MIXTURES CONTAINING CORN OIL WITHOUT AND WITH THE ADDITION OF α-TOCOPHEROL ACETATE.
Marek Pieszka, Tadeusz Barowicz, Mariusz Pietras, Władysław Migdał, Władysław Kędzior
Pol. J. Food Nutr. Sci. 2004;54(1):65–69
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CHEMICAL COMPOSITION OF LINSEED WITH DIFFERENT COLOUR OF BRAN LAYER.
Halina Gambuś, Franciszek Borowiec, Tadeusz Zając
Pol. J. Food Nutr. Sci. 2003;53(3):67–70
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THE INFLUENCE OF CARROT ADDITION TO COW’S RATION ON THE LEVEL OF VITAMINS AND FATTY ACIDS IN COW MILK.
Teresa Nałęcz-Tarwacka, Alicja Karaszewska, Krzysztof Zdziarski
Pol. J. Food Nutr. Sci. 2003;53(2):53–56
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THE INFLUENCE OF ADDITION OF SELECTED GROWTH STIMULANTS ON PIG FATTENERS PRODUCTION RESULTS AND FATTY ACID PROFILE.

Martyna Batorska, Justyna Więcek, Anna Rekiel, Józef Kulisiewicz
Pol. J. Food Nutr. Sci. 2003;53(1):25–27
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SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Anna Kołakowska, Robert Zygadlik, Henryk Czarnecki, Marek Szczygielski
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
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LOSSES IN N-3 PUFAS DURING OXIDATION OF FISH LIPIDS
Anna Kołakowska, Marek Szczygielski, Dorota Głowacka
Pol. J. Food Nutr. Sci. 1998;48(1):41–49
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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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