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Keyword yeast

 
ORIGINAL ARTICLE
 

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents
Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Justin Hoff, Marieta Van der Rijst, Vincent Okudoh, Johan Kriel, Heinrich W. du Plessis
Pol. J. Food Nutr. Sci. 2022;72(2):119-128
DOI: https://doi.org/10.31883/pjfns/147913
 

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report
Piotr Kołakowski, Richard Podolak, Marta Kowalska
Pol. J. Food Nutr. Sci. 2012;62(3):179-184
DOI: https://doi.org/10.2478/v10222-012-0051-y
 

EFFECT OF YEAST AND BOTANICAL Β-GLUCAN ON SERUM LIPID PROFILE AND CECUM PROBIOTIC BACTERIA USING RATS FED CHOLESTEROL DIET
Aly Ezz El-Arab, Seham Foheid, Magdy El-Said
Pol. J. Food Nutr. Sci. 2009;59(2):168-174
 

SHIKIMATE PATHWAY IN YEAST CELLS: ENZYMES, FUNCTIONING, REGULATION
Iwona Gientka, Wanda Duszkiewicz-Reinhard
Pol. J. Food Nutr. Sci. 2009;59(2):113-118
 

EFFECT OF SODIUM NITRATE (V) ON SACCHAROMYCES CEREVISIAE STRAINS OF DIFFERENT ANTIOXIDATIVE STATUS AND ENERGETIC METABOLISM
Agata Święciło
Pol. J. Food Nutr. Sci. 2008;58(1):41-44
 

LIQUID FOOD PRESERVED BY UNCONVENTIONAL METHODS
Maciej Oziembłowski, Michał Korzycki
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):423-427
 

USE OF YEAST ENZYMES IN DEGRADATION OF PARACASEIN CURD
Joanna Niedbalska, Marek Szołtysik, Monika Żelazko, Anna Dąbrowska, Józefa Chrzanowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):407-411
 

EFFECT OF RAW MATERIAL QUALITY ON FERMENTATION ACTIVITY OF DISTILLERY YEAST
Joanna Kawa-Rygielska, Joanna Chmielewska, Elżbieta Pląskowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):275-279
 

THE APPLICATION OF IMMOBILIZED BIOCATALYZERS TO INTESNIFY THE ETHANOL FERMENTATION OF LACTOSE.
Małgorzata Lewandowska, Włodzimierz Bednarski, Marek Adamczak, Jan Tomasik, Damian Narwojsz
Pol. J. Food Nutr. Sci. 2002;52(4):19-22
 
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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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