Keyword storage
 

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
Anita Pichler, Andrija Pozderović, Tihomir Moslavac, Kristina Popović
Pol. J. Food Nutr. Sci. 2017;67(1):49–58
DOI: https://doi.org/10.1515/pjfns-2016-0018
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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

Iwona Kasprzyk, Joanna Markowska, Elżbieta Polak
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
DOI: https://doi.org/10.1515/pjfns-2015-0037
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Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)
Joanna Niewczas, Marta Mitek, Aleksandra Korzeniewska, Katarzyna Niemirowicz-Szczytt
Pol. J. Food Nutr. Sci. 2014;64(2):101–107
DOI: https://doi.org/10.2478/pjfns-2013-0006
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ORIGINAL ARTICLE

Post-Harvest Warehouse Management of Actinidia arguta Fruits
Nicole Roberta Giuggioli, Rossella Briano, Claudio Baudino, Cristiana Peano
Pol. J. Food Nutr. Sci. 2019;69(1):63–70
DOI: https://doi.org/10.31883/pjfns-2019-0006
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INFLUENCE OF UV RADIATION ON THE MICROBIOLOGICAL QUALITY OF ALOE PULP
Izabela Steinka, Anita Kukułowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):507–510
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EFFECT OF CONEFLOWER, THYME AND SAGE EXTRACTS IN THE DIET ON CHANGES IN CHICKEN WHITE MEAT QUALITY DURING STORAGE
Jerzy Koreleski, Sylwester Świątkiewicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):303–307
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EFFECT OF FODDER ENRICHMENT WITH PUFAS ON QUAIL EGGS
Małgorzata Kaźmierska, Małgorzata Korzeniowska, Tadeusz Trziszka, Bogdan Jarosz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):281–284
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EVALUATION OF ENZYMATIC BROWNING DEGREE OF EDIBLE POTATO TUBERS INDUCED BY HERBICIDES, MECHANICAL DAMAGES AND STORAGE BY MEANS OF INSTRUMENTAL AND SENSORY METHODS
Elżbieta Wszelaczyńska, Dorota Wichrowska, Mieczysława Pińska, Ilona Rogozińska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):163–166
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ACTIVITY AND IMMUNOREACTIVITY OF LIPASE IN STORED SUNFLOWER SEEDS
Dagmara Mierzejewska, Ewa Kubicka, Lucjan Jędrychowski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):57–59
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EFFECT OF STORAGE CONDITIONS ON FOLIC ACID CONTENT IN FOLIC ACID-FORTIFIED BREAD – A MODEL STUDY
Renata Bieżanowska-Kopeć, Paweł M. Pisulewski, Magdalena Surma-Zadora, Teresa Leszczyńska
Pol. J. Food Nutr. Sci. 2010;60(2):147–151
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EFFECT OF PROCESSING AND STORAGE CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HIGHBUSH BLUEBERRY JAMS
Iwona Ścibisz, Marta Mitek
Pol. J. Food Nutr. Sci. 2009;59(1):45–52
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INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Regina Borek-Wojciechowska
Pol. J. Food Nutr. Sci. 2008;58(1):91–94
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INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Anna Żbikowska, Małgorzata Kowalska
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
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STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
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EFFECT OF OWN-CONSTRUCTION DEVICE FOR ELECTRICAL STIMULATION AND STORAGE TIME ON TENDERNESS OF BULLOCKS MEAT

Ryszard Żywica, Joanna K. Banach
Pol. J. Food Nutr. Sci. 2007;57(2):233–237
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INFLUENCE OF STORAGE ON THE QUALITY OF NATURAL ANTIOXIDANTS IN FRUIT BEVERAGES
Wioletta Żukiewicz-Koc, Janusz Kalbarczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):223–225
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INFLUENCE OF STUDY METHOD ON DESCRIPTION OF PEAR TEXTURE PROPERTIES
Rafał Nadulski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):115–120
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SELECTED QUALITY ATTRIBUTES OF PROCESSED MEAT PRODUCTS STORED IN MODIFIED ATMOSPHERE
Marek Cierach, Małgorzata Stasiewicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):41–45
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CHANGES OF SELECTED QUALITY ATTRIBUTES OF EDAM CHEESE WITH VARIOUS FAT CONTENTS DURING STORAGE
Małgorzata Jasińska, Izabela Dmytrów, Adrian Stradomski
Pol. J. Food Nutr. Sci. 2007;57(1):31–38
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QUALITY CHANGES IN CURDS OF WHITE, GREEN, AND ROMANESCO CAULIFLOWER DURING STORAGE
Stanisław Cebula, Edward Kunicki, Andrzej Kalisz
Pol. J. Food Nutr. Sci. 2006;56(2):155–160
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PRODUCTION OF PROBIOTIC ICE CREAM
Moussa M.E. Salem, Fatma A. Fathi, R.A. Awad
Pol. J. Food Nutr. Sci. 2005;55(3):267–271
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EFFECT OF CITRIC ACID LEVEL, RAW MEAT MATERIAL COMPOSITION AND STORAGE TIME ON PROPERTIES OF SAUSAGE IMITATING SALAMI - SHORT REPORT.
Andzej Tyburcy, Agnieszka Ławecka, Dorota Grochalska
Pol. J. Food Nutr. Sci. 2001;51(3):55–58
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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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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
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Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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