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Keyword physicochemical properties

 
ORIGINAL ARTICLE
 

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska
Pol. J. Food Nutr. Sci. 2024;74(3):255-267
DOI: https://doi.org/10.31883/pjfns/192122
 
ORIGINAL ARTICLE
 

Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
Chunli Deng, Oksana Melnyk, Tatyana Marenkova, Yanghe Luo
Pol. J. Food Nutr. Sci. 2022;72(3):249-261
DOI: https://doi.org/10.31883/pjfns/151566
 
ORIGINAL ARTICLE
 

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang
Pol. J. Food Nutr. Sci. 2022;72(1):69-78
DOI: https://doi.org/10.31883/pjfns/146175
 
ORIGINAL ARTICLE
 

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz
Pol. J. Food Nutr. Sci. 2021;71(4):451-461
DOI: https://doi.org/10.31883/pjfns/143584
 
ORIGINAL ARTICLE
 

Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
Pol. J. Food Nutr. Sci. 2021;71(1):79-88
DOI: https://doi.org/10.31883/pjfns/133370
 
ORIGINAL ARTICLE
 

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Aissam Bouhala, Salim Ouchemoukh, Abdelhamid Moussi, Said Beldjoudi
Pol. J. Food Nutr. Sci. 2020;70(2):169-178
DOI: https://doi.org/10.31883/pjfns/118528
 
ORIGINAL ARTICLE
 

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang
Pol. J. Food Nutr. Sci. 2019;69(3):297-306
DOI: https://doi.org/10.31883/pjfns/110734
 

Antioxidative, Antibacterial and Antifungal Activities of Tea Infusions from Berry Leaves, Carob and Doum
Ahmed M.S. Hussein, Naglaa A. Shedeed, Hanan H. Abdel-Kalek, M.H.A. Shams El-Din
Pol. J. Food Nutr. Sci. 2011;61(3):201-209
DOI: https://doi.org/10.2478/v10222-011-0022-8
 

CORNCOBS AS A SOURCE OF DIETARY FIBER
Jacek Anioła, Jan Gawęcki, Jolanta Czarnocińska, Grzegorz Galiński
Pol. J. Food Nutr. Sci. 2009;59(3):247-249
 

CHARACTERISTICS OF STARCH FROM RICE BEAN (VIGNA UMBELLATA L.) SEEDS – A SHORT REPORT
Uttam D. Chavan, Ajim Momin, Jayshing K. Chavan, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2009;59(1):25-27
 

CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM
Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Małgorzata Ryszkowska-Siwko
Pol. J. Food Nutr. Sci. 2007;57(3):281-288
 

EFFECT OF EXTRUSION CONDITIONS ON PHYSICAL PROPERTIES OF BUCKWHEAT–MAIZE BLEND EXTRUDATE
Adam Ekielski, Zbigniew Majewski, Tomasz Żelaziński
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):57-61
 

CHARACTERISTICS OF ACID WHEY POWDER PARTIALLY DEMINERALISED BY NANOFILTRATION
Bogdan Dec, Władysław Chojnowski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):87-90
 

STORAGE STABILITY OF RAW MILK SUBJECTED TO VIBRATION
Maria Czerniewicz, Antoni Kruk, Katarzyna Kiełczewska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):65-70
 

COMPARISON OF SOME PHYSICOCHEMICAL PROPERTIES OF MILK FROM HOLSTEIN-FRIESIAN AND JERSEY COWS
Maria Czerniewicz, Katarzyna Kiełczewska, Antoni Kruk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):61-64
 

EFFECT OF CRYOGENIC-VENTILATION FREEZING ON THE QUALITY OF PORK DURING COLD STORAGE.
Jacek Kondratowicz, Tomasz Bąk, Jerzy Denaburski
Pol. J. Food Nutr. Sci. 2003;53(1):39-42
 
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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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