Polish Journal of Food and Nutrition Sciences

Keyword whey

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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eISSN:	2083-6007
ISSN:	1230-0322

Keyword whey

Use of Whey and Whey Preparations in the Food Industry – a Review

IMPACT OF THE MODIFIED METHOD OF USING KNO₃ ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE

EFFECT OF PH ON RHEOLOGICAL PROPERTIES AND MELTABILITY OF PROCESSED CHEESE ANALOGS WITH WHEY PRODUCTS

STUDY ON THE USE OF YOGHURT, WHEY, LACTIC ACID AND STARTER CULTURE ON CARROT FERMENTATION

CHARACTERISTICS OF NITROGEN COMPOUNDS AND NUTRITIVE VALUE OF WHEY AND PERMEATE OBTAINED IN THE PRODUCTION OF COTTAGE CHEESES

BIOAVAILABILITY OF SOME MACROELEMENTS FROM POST-ULTRAFILTRATION PERMEATES AND WHEY

EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.

BIOCONVERSION OF WHEY INTO BIOMASS OF KLUYVERMYCES SP. AND ITS NUTRITIONAL STUDY.

CHANGES OF FAT AND CHOLESTEROL DURING THE MANUFACTURE OF SOME CHEESES.