Keyword functional food
 

Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
Agnieszka Wójtowicz, Marta Zalewska-Korona, Ewa Jabłońska-Ryś, Krystyna Skalicka-Woźniak, Anna Oniszczuk
Pol. J. Food Nutr. Sci. 2018;68(3):251–261
DOI: https://doi.org/10.1515/pjfns-2017-0028
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Biological Activities and Nutraceutical Potentials of Water Extracts from Different Parts of Cynomorium coccineum L. (Maltese Mushroom)
Paolo Zucca, Antonio Argiolas, Mariella Nieddu, Manuela Pintus, Antonella Rosa, Fabrizio Sanna, Francesca Sollai, Daniela Steri, Antonio Rescigno
Pol. J. Food Nutr. Sci. 2016;66(3):179–188
DOI: https://doi.org/10.1515/pjfns-2016-0006
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Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review
Mohammad Zakir Hossain, Mostafa I. Waly, Vandita Singh, Venitia Sequeira, Mohammad Shafiur Rahman
Pol. J. Food Nutr. Sci. 2014;64(4):215–226
DOI: https://doi.org/10.2478/pjfns-2013-0018
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Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters
Michaela Havrlentova, Zuzana Petrulakova, Alena Burgarova, Sona Gavurnikova, Viera Cervena, Ernest Sturdik, Jan Kraic, Alzbeta Zofajova
Pol. J. Food Nutr. Sci. 2013;63(2):79–86
DOI: https://doi.org/10.2478/v10222-012-0074-4
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Consumers’ Interests in Sweets with Health-Promoting Properties and Their Selected Determinants
Marzena Jeżewska-Zychowicz, Maria Jeznach, Małgorzata Kosicka-Gębska
Pol. J. Food Nutr. Sci. 2013;63(1):43–48
DOI: https://doi.org/10.2478/v10222-012-0062-8
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PREFERENCES OF FUNCTIONAL FOOD WITHOUT OR WITH GENETICALLY MODIFIED TECHNOLOGY IN THE PERSPECTIVE OF PERCEIVED HEALTH RISK RELATED TO METABOLIC SYNDROME
Marzena Jeżewska-Zychowicz, Lidia Wądołowska, Marzena Danowska-Oziewicz, Maria Daniel Vaz de Almeida, Barbara Stewart-Knox
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):51–53
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ENRICHMENT OF EGGS AND POULTRY MEAT WITH BIOLOGICALLY ACTIVE SUBSTANCES BY FEED MODIFICATIONS AND EFFECTS ON THE FINAL QUALITY OF THE PRODUCT
Michael A. Grashorn
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):15–20
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IMPACT OF BELIEFS AND ATTITUDES ON YOUNG CONSUMERS’ WILLINGNESS TO USE FUNCTIONAL FOOD
Marzena Jeżewska-Zychowicz
Pol. J. Food Nutr. Sci. 2009;59(2):183–187
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BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM PROTEINS – A REVIEW
Anna Iwaniak, Piotr Minkiewicz
Pol. J. Food Nutr. Sci. 2008;58(3):289–294
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ROLE OF PSYCHOLOGICAL FACTORS IN FOOD CHOICE – A REVIEW
Ewa Babicz-Zielińska
Pol. J. Food Nutr. Sci. 2006;56(4):379–384
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RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION AND STORAGE
Dorota Konopacka, Jarosław Markowski
Pol. J. Food Nutr. Sci. 2004;54(3):237–241
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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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