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Keyword lipid oxidation
 
ORIGINAL ARTICLE
 

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska
Pol. J. Food Nutr. Sci. 2023;73(2):175–186
DOI: https://doi.org/10.31883/pjfns/163613
 
ORIGINAL ARTICLE
 

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)
Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou
Pol. J. Food Nutr. Sci. 2020;70(3):301–312
DOI: https://doi.org/10.31883/pjfns/125836
 

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions
Dadji Stéphane Serge Bonny, Xin Li, Zheng Li, Meng Li, Manting Du, Lingling Gao, Dequan Zhang
Pol. J. Food Nutr. Sci. 2017;67(4):275–281
DOI: https://doi.org/10.1515/pjfns-2017-0016
 

Evaluation of Selected Parameters of Quality and Nutritive Value of Meat of Fattened Bulls Fed Diet with Distillers Dried Grains with Solubles (DDGS) from Wheat or Maize as a Source of Protein
Andrzej Łozicki, Maria Dymnicka, Ewa Arkuszewska
Pol. J. Food Nutr. Sci. 2013;63(3):179–186
DOI: https://doi.org/10.2478/v10222-012-0075-3
 

CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Marzanna Hęś, Józef Korczak, Anna Gramza
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
 

CONTENT OF MALONDIALDEHYDE (MDA) IN INFANT FORMULAE AND FOLLOW-ON FORMULAE
Dorota Martysiak-Żurowska, Andrzej Stołyhwo
Pol. J. Food Nutr. Sci. 2006;56(3):323–328
 

OXIDATION OF LIPIDS IN FOOD
Erwin Wąsowicz, Anna Gramza, Marzanna Hęś, Henryk H. Jeleń, Józef Korczak, Maria Małecka, Sylwia Mildner-Szkudlarz, Magdalena Rudzińska, Urszula Samotyja, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):87–100
 

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

LIPIDS IN FISH RAW MATERIAL AND SMOKED PRODUCTS - A REVIEW.
Zdzisław E. Sikorski, Anna Kołakowska
Pol. J. Food Nutr. Sci. 2001;51(2):3–10
 

SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Anna Kołakowska, Robert Zygadlik, Henryk Czarnecki, Marek Szczygielski
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
 

LOSSES IN N-3 PUFAS DURING OXIDATION OF FISH LIPIDS
Anna Kołakowska, Marek Szczygielski, Dorota Głowacka
Pol. J. Food Nutr. Sci. 1998;48(1):41–49
 
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eISSN:2083-6007
ISSN:1230-0322
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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