Keyword high pressure
 

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