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Keyword high pressure

 
ORIGINAL ARTICLE
 

Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
Edyta Malinowska-Pańczyk, Katarzyna Mazur
Pol. J. Food Nutr. Sci. 2024;74(2):130-136
DOI: https://doi.org/10.31883/pjfns/186806
 

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
Adrian R. Górecki, Wioletta Błaszczak, Jacek Lewandowicz, Joanna Le Thanh-Blicharz, Kamila Penkacik
Pol. J. Food Nutr. Sci. 2018;68(3):235-242
DOI: https://doi.org/10.1515/pjfns-2018-0001
 

Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures
Edyta Malinowska-Pańczyk, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2018;68(2):125-131
DOI: https://doi.org/10.1515/pjfns-2017-0019
 

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Dorota Martysiak-Żurowska, Małgorzata Puta, Natalia Barczak, Joanna Dąbrowska, Edyta Malinowska-Pańczyk, Bogumiła Kiełbratowska, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2017;67(2):117-122
DOI: https://doi.org/10.1515/pjfns-2016-0011
 

EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE STRUCTURE AND GELLING PROPERTIES OF AMYLOPECTIN MAIZE, WHEAT AND POTATO STARCHES
Wioletta Błaszczak, Luybov A. Wasserman, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(4):475-480
 

EFFECT OF ENVIRONMENTAL FACTORS AND PRESSURISATION ON EMULSIFYING PROPERTIES OF β-LACTOGLOBULIN PREPARATION
Jacek Leman, Tomasz Dołgań
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):125-129
 

EFFECT OF HIGH PRESSURE ON MICROFLORA AND SENSORY CHARACTERISTICS OF YOGHURT.
Agnieszka Jankowska, Arnold Reps, Anna Proszek, Maria Krasowska
Pol. J. Food Nutr. Sci. 2005;55(1):79-84
 

EFFECT OF HIGH PRESSURE AND SUB-ZERO TEMPERATURE ON DIFFERENT BACTERIA
Edyta Malinowska-Pańczyk, Ilona Kołodziejska, Edward Dunajski, Martyna Rompa, Sylwia Cwalina
Pol. J. Food Nutr. Sci. 2004;54(3):279-283
 

CHANGES IN MEAT HYDRATATION UPON HIGH PRESSURE.
Aleksandra Kwiatkowska, Barbara Jankowska, Marek Cierach
Pol. J. Food Nutr. Sci. 2002;52(1):51-54
 

CHANGES IN SOLUBILITY OF THE BOVINE SEMITENDINOSUS MUSCLE COLLAGEN UNDER THE INFLUENCE OF HIGH PRESSURE.
Aleksandra Kwiatkowska, Barbara Jankowska, Władysław Korzeniowski
Pol. J. Food Nutr. Sci. 2001;51(4):35-39
 

APPLICATION OF RAMAN SPECTROSCOPY TO STUDY THE HIGH PRESSURE EFFECT ON THE SECONDARY STRUCTURE OF BEAN (PHASEOLUS VULGARIS) AND PEA (PISUM SATIVUM) PROTEINS.
Mirosława Jeżewski
Pol. J. Food Nutr. Sci. 1998;48(2):275-284
 
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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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