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ORIGINAL ARTICLE
 

Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food
Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Pol. J. Food Nutr. Sci. 2023;73(3):242-252
DOI: https://doi.org/10.31883/pjfns/169729
 
ORIGINAL ARTICLE
 

Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries
Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli
Pol. J. Food Nutr. Sci. 2021;71(3):279-288
DOI: https://doi.org/10.31883/pjfns/139997
 
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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

INFLUENCE OF STUDY METHOD ON DESCRIPTION OF PEAR TEXTURE PROPERTIES
Rafał Nadulski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):115-120
 

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
 

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
 

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
 

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
 

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
 

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
 

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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