Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev

Pol. J. Food Nutr. Sci. 2004;54(2):151-156

Abstract

Stats

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

Abstract

Article (PDF)

Stats

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

Abstract

Stats

CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION

Wioletta Błaszczak, Józef Fornal, Grażyna Lewandowicz

Pol. J. Food Nutr. Sci. 2001;51(2):55-62

Abstract

Stats

ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE

Krystyna Palka

Pol. J. Food Nutr. Sci. 2000;50(2):41-45

Abstract

Stats

MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.

Danuta Kłosowska, Alfred Dankowski, Bogusz Kłosowski, Paulina Belzerowska, Daria Stępka

Pol. J. Food Nutr. Sci. 1998;48(3):493-502

Abstract

Stats

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

Abstract

Stats

Submit your paper

News

Instructions for Authors

Most read

Month

Year

Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato (Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates

Composition and Biological Properties of Agaricus bisporus Fruiting Bodies- a Review

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Most cited

3 years

Year

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake

Microplastics in a Traditional Turkish Dairy Product: Ayran

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Indexes

Keywords index

Topics index

Authors index

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.