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Keyword sensory quality

 
ORIGINAL ARTICLE
 

Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song
Pol. J. Food Nutr. Sci. 2023;73(4):367-374
DOI: https://doi.org/10.31883/pjfns/174972
 
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
 

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
 

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition
Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Ewa Górska, Krzysztof Tambor, Andrzej Półtorak
Pol. J. Food Nutr. Sci. 2017;67(4):283-292
DOI: https://doi.org/10.1515/pjfns-2016-0031
 

Microbiological and Sensory Quality of Milk on the Domestic Market
Anna Piotrowska, Franciszek Świderski, Eliza Kostyra, Małgorzata Żebrowska-Krasuska, Anna Sadowska
Pol. J. Food Nutr. Sci. 2015;65(4):261-267
DOI: https://doi.org/10.1515/pjfns-2015-0008
 

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Henryk Zieliński, Zuzana Ciesarova, Agnieszka Troszyńska, Alicja Ceglińska, Danuta Zielińska, Ryszard Amarowicz, Małgorzata Przygodzka, Kristina Kukurova
Pol. J. Food Nutr. Sci. 2012;62(1):41-50
DOI: https://doi.org/10.2478/v10222-011-0038-0
 

ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY

Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko
Pol. J. Food Nutr. Sci. 2010;60(1):37-41
 

POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Anna Piotrowska, Bożena Waszkiewicz-Robak, Franciszek Świderski
Pol. J. Food Nutr. Sci. 2009;59(4):299-302
 

RELATION BETWEEN THE SENSORY QUALITY OF PEA SPROUTS (PISUM SATIVUM L.) AND THEIR CONTENTS OF PHENOLICS AND NITROGENOUS COMPOUNDS.
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska, Anita Ostaszyk
Pol. J. Food Nutr. Sci. 2008;58(2):235-240
 

SENSORY QUALITY OF YOGHURTS ENRICHED WITH SQUALEN FROM AMARANTHUS OIL
Anna Piotrowska, Małgorzata Żebrowska, Bożena Waszkiewicz-Robak, Katarzyna Małecka
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):437-444
 

APPLICATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF-LIFE OF MINIMALLY PROCESSED SPINACH
Róża Biegańska-Marecik, Elżbieta Radziejewska-Kubzdela, Janusz Czapski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):13-17
 

IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Wołejszo, Agata Szymkiewicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2007;57(4):415-420
 

EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska
Pol. J. Food Nutr. Sci. 2006;56(4):453-459
 

SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Agnieszka Połom
Pol. J. Food Nutr. Sci. 2006;56(3):287-289
 

SENSORY QUALITY OF EGGPLANT FRUITS (SOLANUM MELONGENA L.) AS AFFECTED BY CULTIVAR AND MATURITY STAGE
Marek Gajewski, Daria Arasimowicz
Pol. J. Food Nutr. Sci. 2004;54(3):249-254
 

NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65-73
 

EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Halina Makała, Włodzimierz Dolata, Eliza Kostyra
Pol. J. Food Nutr. Sci. 2002;52(1):55-60
 

EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

Jacek Kondratowicz, Tomasz Bąk
Pol. J. Food Nutr. Sci. 2001;51(1):41-44
 

CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Mirosław Fik, Magdalena Michalczyk, Krzysztof Surówka, Ireneusz Maciejaszek
Pol. J. Food Nutr. Sci. 2000;50(2):23-28
 
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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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