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Keyword functional properties
 
REVIEW ARTICLE
 

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
DOI: https://doi.org/10.31883/pjfns/127635
 
ORIGINAL ARTICLE
 

Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal
Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela I. Chalova
Pol. J. Food Nutr. Sci. 2019;69(2):129–136
DOI: https://doi.org/10.31883/pjfns-2019-0007
 

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
Marjan M. Hashemi, Mahmoud Aminlari, Mehdi M. Forouzan, Esmaeel Moghimi, Maryam Tavana, Shahram Shekarforoush, Mohammad Amin Mohammadifar
Pol. J. Food Nutr. Sci. 2018;68(1):33–43
DOI: https://doi.org/10.1515/pjfns-2017-0011
 

Rape Seeds as a Source of Feed and Food Proteins
Tamara Nosenko, Tetyana Kot, Volodymyr Kichshenko
Pol. J. Food Nutr. Sci. 2014;64(2):109–114
DOI: https://doi.org/10.2478/pjfns-2013-0007
 

FUNCTIONAL AND THERMAL CHARACTERISTICS OFBUFFALO'S MILK PROTEIN PRODUCTS
Zakaria M.R. Hassan, Yehia A. Heikal
Pol. J. Food Nutr. Sci. 2010;60(4):353–362
 

PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF WHEAT-DOUM FRUIT FLOUR COMPOSITE CAKES
Ahmed M. S. Hussein, Zeinab A. Salah, Nefisa A. Hegazy
Pol. J. Food Nutr. Sci. 2010;60(3):237–242
 

STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
 

THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.
Lucjam Krala, Marcin Dziomdziora
Pol. J. Food Nutr. Sci. 2003;53(4):55–58
 

LIMITED ENZYMIC HYDROLYSIS OF EXTRUDED SOY FLOUR AS A METHOD FOR OBTAINING NEW FUNCTIONAL FOOD COMPONENTS
Daniel Żmudziński, Krzysztof Surówka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):171–177
 

POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Maria Soral-Śmietana, Aleksander Walkowski, Małgorzata Wronkowska, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
 

ADSORPTION OF BILE ACIDS AND CHOLESTEROL BY DRY GRAIN LEGUME SEEDS.
Danuta Górecka, Józef Korczak, Ewa Flaczyk
Pol. J. Food Nutr. Sci. 2003;53(1):69–73
 

PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Jerzy Szpendowski, Marek Cierach, Zbigniew Śmietana, Joanna Wilczewska
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
 

INFLUENCE OF MEMBRANE PROCESSING ON FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN PREPARATIONS.
Elżbieta Dłużewska, Stanisław Gwiazda, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2000;50(2):35–39
 

THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.
Lucjan Krala, Marcin Dziomdziora
Pol. J. Food Nutr. Sci. 2000;50(1):47–50
 

FUNCTIONAL AND SENSORY ATTRIBUTES OF SM AND LD BULL MUSCLES OF NORMAL PH VALUES DEPENDING ON TIME OF AGING
Tomasz Lesiów, Herbert W. Ockerman
Pol. J. Food Nutr. Sci. 1999;49(3):61–70
 

CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Maria Soral-Śmietana, Alicja Świgoń, Ryszard Amarowicz, Lolke Sijtsma
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
 
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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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