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Keyword functional properties

 
ORIGINAL ARTICLE
 

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process
Chanita Jeerakul, Lalitphan Kitsanayanyong, Juta Mookdasanit, Wanwimol Klaypradit, Pramvadee Tepwong
Pol. J. Food Nutr. Sci. 2022;72(4):347-359
DOI: https://doi.org/10.31883/pjfns/155225
 
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
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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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