Keyword functional properties
ORIGINAL ARTICLE
Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal
LIMITED ENZYMIC HYDROLYSIS OF EXTRUDED SOY FLOUR AS A METHOD FOR OBTAINING NEW FUNCTIONAL FOOD COMPONENTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):171–177
POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
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
Rape Seeds as a Source of Feed and Food Proteins
Pol. J. Food Nutr. Sci. 2014;64(2):109–114
FUNCTIONAL AND THERMAL CHARACTERISTICS OFBUFFALO'S MILK PROTEIN PRODUCTS
Pol. J. Food Nutr. Sci. 2010;60(4):353–362
PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF WHEAT-DOUM FRUIT FLOUR COMPOSITE CAKES
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.
Pol. J. Food Nutr. Sci. 2003;53(4):55–58
ADSORPTION OF BILE ACIDS AND CHOLESTEROL BY DRY GRAIN LEGUME SEEDS.
Pol. J. Food Nutr. Sci. 2003;53(1):69–73
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
INFLUENCE OF MEMBRANE PROCESSING ON FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN PREPARATIONS.
Pol. J. Food Nutr. Sci. 2000;50(2):35–39
THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.
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
Pol. J. Food Nutr. Sci. 1999;49(3):61–70
CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
XXIV Scientific Session of Young Researchers and VII International Session of Young Scientific Staff "Żywność – wczoraj, dziś i na zdrowe jutro"
Olsztyn, 23.05.2019 - 24.05.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
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