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ORIGINAL ARTICLE
 

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
DOI: https://doi.org/10.31883/pjfns/120915
 

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes
Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Malgorzata Kowalska, Sylwia Onacik-Gür
Pol. J. Food Nutr. Sci. 2017;67(3):201–209
DOI: https://doi.org/10.1515/pjfns-2016-0026
 

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
Asmaa A. Abdulhameed, Tajul A. Yang, A. A. Abdulkarim
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
DOI: https://doi.org/10.1515/pjfns-2015-0044
 

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

Agnieszka Wójtowicz, Anna Kolasa, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2013;63(4):239–244
DOI: https://doi.org/10.2478/v10222-012-0076-2
 

Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex
Petr Dominik, Alena Salakova, Hana Buchtova, Ladislav Steinhauser
Pol. J. Food Nutr. Sci. 2012;62(3):185–191
DOI: https://doi.org/10.2478/v10222-012-0052-x
 

EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Agnieszka Wójtowicz, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
DOI: https://doi.org/10.2478/v10222-011-0010-z
 

COMPARISON OF THE TEXTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF SM (SEMIMEMBRANOSUS) MUSCLE OF SELECTED SPECIES OF GAME ANIMALS
Joanna Żochowska-Kujawska, Małgorzata Sobczak, Kazimierz Lachowicz
Pol. J. Food Nutr. Sci. 2009;59(3):243–246
 

POSSIBILITY OF PARTIAL REPLACEMENT OF FAT BY INULINE IN COOKIES IN ORDER TO DECREASE THEIR CALORIC VALUE
Anna Żbikowska, Jarosława Rutkowska
Pol. J. Food Nutr. Sci. 2008;58(1):113–117
 

EFFECT OF SELECTED PIGS GENOTYPES ON THE TEXTURE OF MEAT PRODUCTS
Eugenia Grześkowiak, Karol Borzuta, Jerzy Strzelecki, Dariusz Lisiak
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):207–212
 

EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
 

EFFECT OF ADDITION OF WHEY PROTEIN AGGREGATES OBTAINED BY SINGLE AND DOUBLE HEATING METHOD ON THE RHEOLOGICAL PROPERTIES OF SET YOGHURT

Waldemar Gustaw
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):33–36
 

STRESS ANALYSIS AS A DETERMINANTS OF SALAMI RENNET CHEESE RIPENING
Jerzy A. Balejko
Pol. J. Food Nutr. Sci. 2007;57(3):275–280
 

STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
 

EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES
Róża Biegańska-Marecik, Janusz Czapski
Pol. J. Food Nutr. Sci. 2007;57(2):161–166
 

INFLUENCE OF SELECTED PLANT FIBRE UPON PHYSICAL PROPERTIES OF BREAD DOUGH AND BREAD

Andrzej Półtorak, Magdalena Zalewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):151–155
 

EFFECT OF SUGAR ADDITION ON TEXTURAL PROPERTIES OF THE HALF-SHORT CAKE
Elżbieta Kusińska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):107–110
 

INFLUENCE OF STEAM TEMPERATURE AND TREATMENT TIME ON POTATO SOFTNESS
Dominika Guzek, Jarosław Wyrwisz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):75–78
 

COMPARISON OF TEXTURE AND STRUCTURE OF ST (SEMITENDINOSUS) MUSCLE OF BLACK-WHITE CATTLE CROSSBREDS WITH CHAROLAISE, MARCHIGIANA, PIEMONTESE AND CHIANINA AND ITS SUSCEPTIBILITY TO MASSAGING
Kazimierz Lachowicz, Henryk Kamieniecki, Leszek Gajowiecki, Jerzy Wójcik, Krzysztof Szarkowski, Małgorzata Sobczak, Joanna Żochowska-Kujawska, Marek Kotowicz, Arkadiusz Żych
Pol. J. Food Nutr. Sci. 2007;57(1):63–68
 

RHEOLOGICAL CHARACTERISTICS OF OXIDISED POTATO STARCH
Jadwiga Sadowska, Małgorzta Wronkowska, Grąyna Lewandowicz, Maria Soral-Śmietana
Pol. J. Food Nutr. Sci. 2006;56(3):311–318
 

TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
 

EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
 

TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.

Zbigniew Pietrasik, Andrzej Jarmoluk, Phyllis J. Shand
Pol. J. Food Nutr. Sci. 2005;55(2):145–150
 

WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Tadeusz Kołczak, Krystyna Palka, Jerzy Łącki
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
 

COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
Małgorzata Sobczak, Kazimierz Lachowicz, Roman Czarnecki, Leszek Gajowiecki, Andrzrej Klemke, Joanna Żochowska
Pol. J. Food Nutr. Sci. 2004;54(2):179–184
 

COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.

Kazimierz Lachowicz, Joanna Żochowska, Małgorzata Sobczak
Pol. J. Food Nutr. Sci. 2004;54(1):75–79
 

INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.
Grażyna Lewandowicz, Małgorzata Wronkowska, Jadwiga Sadowska, Maria Soral-Śmietana, Wioletta Błaszczak, Aleksander Walkowski
Pol. J. Food Nutr. Sci. 2003;53(2):31–36
 

EFFECTS OF FAT AND SUCROSE SUBSTITUTION ON ICE CREAM TEXTURE
Jacek Domagała, Paweł Oboza
Pol. J. Food Nutr. Sci. 2002;52(2):35–39
 

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
 

RELATIONSHIPS BETWEEN PROCESSING CONDITIONS, MECHANICAL AND TEXTURAL PROPERTIES OF COOKED LENTILS
Jana Dostάlovά, Milan Houska, Jan Pokorný
Pol. J. Food Nutr. Sci. 1998;48(4):693–700
 

COMPARISON OF STRUCTURE, TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN FROM MEAT OF PLW PORKERS AND THEIR CROSSES WITH CZECH BREEDS.
Kazimierz Lachowicz, Leszek Gajowiecki, Barbara Oryl, Roman Czarnecki
Pol. J. Food Nutr. Sci. 1998;48(4):644–654
 

EFFECT OF SOAKING AND COOKING ON WATER HOLDING AND SENSORY CHARACTERISTICS OF COOKED LENTILS
Jana Dostάlovά, , Jana Davisová, Jan Pokorný
Pol. J. Food Nutr. Sci. 1998;48(3):455–465
 
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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.
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