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Keyword functional food

 
ORIGINAL ARTICLE
 

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (Mangifera indica)
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez
Pol. J. Food Nutr. Sci. 2024;74(4):313-322
DOI: https://doi.org/10.31883/pjfns/194599
 
ORIGINAL ARTICLE
 

Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats
Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik
Pol. J. Food Nutr. Sci. 2022;72(3):239-247
DOI: https://doi.org/10.31883/pjfns/152434
 

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
 

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
 

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
 

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
 

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
 

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
 

BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM PROTEINS – A REVIEW
Anna Iwaniak, Piotr Minkiewicz
Pol. J. Food Nutr. Sci. 2008;58(3):289-294
 

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
 

ROLE OF PSYCHOLOGICAL FACTORS IN FOOD CHOICE – A REVIEW
Ewa Babicz-Zielińska
Pol. J. Food Nutr. Sci. 2006;56(4):379-384
 

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
 

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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eISSN:2083-6007
ISSN:1230-0322
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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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