Keywords index
 
- " ( 1 2 3 4 5 7 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z α β γ
 
-
-SH groups
"
"chemical" astringency
"Kordia" storage
"polyphenol-type" complexes
"protein-type" complexes
(
(-)-α-pinene
(1, 3)(1, 4)-Beta-D-glucan
1
1 H- NMR
10-year changes
16S rRNA
16S rRNA gene
17beta-hydroxysteroid dehydrogenase
2
2-DE
24-hour dietary records
24-hour recall method
24-hour recall method repeated seven times
2D-PAGE
3
3-dichloropropane-2-ol
4
4-decadienal
5
5-hydroxymethyl-2-furfural (HMF)
7
7 -sterols
A
A-PAGE
AAS
abattoir
ability to bind
abiotic stress
Abise S90
ABTS
ABTS assay
ABTS method
ABTS•+
acacia
acacia gum
acarbose
accelerated manostatic test
ACE-inhibitory peptide
acetaldehyde
acetals
acetic acid bacteria
acetic acid esterase
acetic and lactic acids
acetylated distarch adipate
acetylation
acetylcholinesterase
acid and neutral detergent fibre
acid cottage cheeses
acid meat
acid soluble pectin extraction of pectins
acid soluble protein
acid value
acid whey
acid-base equilibrium
acidifier
acidity
acidophilic milk
acoustic emission
acrylamide
acrylamide content
acrylic acid
activation energy
active packages
active packaging
activity of proteolytic enzymes
acute and persistent diarrhea
acylated and non-acylated anthocyanins
acylated anthocyanins
acylation of proteins
additives
adenine nucleotides
adenosine deaminase
adenylate energy charge
adhesion
Adhesives
adiponectin
adipose tissue accumulation
admittance
admitted daily intake
adolescent girls
adolescents
adsorption isotherms
adsorption kinetics
adulterations
adults
advantages
adverse reaction
aerobic exercise
aerobic process
agar gel
Agaricus bisporus
age
aged women
ageing
AGEs formation
agglomerate properties
agglomeration
aggregation
aging of meat
agricultural accounts
agricultural by-products
agrifood sector
Agrotriticum
Ailanthus altissima
air and soil
albumin
albumins
Alcalase
alcohol
alcohol-free drinks
alcoholic drinks
alcoholic fermentation
aldehydes
alginate
alginate gel
algorithm
Aliofil
alk(en)yl thiosulfinates
alkylresorcinol content
all-cause mortality
all-trans-retinol
allelopathic
allergen
allergen-representative peptides
allergenicity
allergenicity of pea proteins
allergens
allergic activity
allergic cross-reactivity
allergy
alliloisothiocyanate
Allium cepa
Allium sativum
almond
aloe
alpha-tocopherol
aluminum sulphate
alveo-consistograph
alveograph properties
Alzheimer’s disease
amaranth
amaranth oil
amaranth seeds
Amaranthus
amaranthus oil
amino acid
amino acid composition
amino acid profile
amino acid removal technique
amino acids
aminophosphonates
ammonia
ammonia pollution
AMP-deaminase
amphophility
Amygdalus communis L
amylase production
amylases
amylopectin
amylopectin exudation
amylopectin starch
amylose complex
amylose content
analog
analytical techniques
andropause
angiotensin I – converting enzyme (ACE)
angiotensin I-converting enzyme (ACE)
animal model
animal models
animal protection
animal proteins
ankylosing spondylitis (AS)
anorexia
anorexia nervosa
antagonism of microorganisms
antagonistic activity
anthocyanin
anthocyanin-rich popping maize flour
anthocyanins
anthropometric indices
anthropometric parameters
anthropometric values
anthropometry
anti- Yersinia ruckeri vaccine
anti-browning
anti-gout activity
anti-hemolytic activity
anti-inflammatory activity
anti-microbial
antibacterial
antibacterial activity
antibacterial motabolites
antibacterial properties
antibiotic growth promoter
antibiotic resistance
Antibiotics
anticandidal activity
antimicrobial activities
antimicrobial activity
antimicrobial agents
antimicrobial metabolites
antimutagenic and anticarcinogenic properties
antimutagenicity/anticarcinogenicity/ antioxidant properties
antinutrients
antinutritional compounds
antioxidant
antioxidant activities
antioxidant activity
antioxidant activity and antimicrobial activity
antioxidant and antimocrobial activity
antioxidant capacity
antioxidant coffee fibre
antioxidant packaging
antioxidant potential
antioxidant power
antioxidant properties
antioxidant status
antioxidants
antioxidants and antimicrobial activities
antioxidating system
antioxidative activity
antioxidative effects
antioxidative potential
antioxidative properties
antioxidative properties of some vegetables
antioxidative protection
antiproliferative potential
antiradical activity
antiradical properties
antitrypsin activity
antiyeast
API®LISTERIA
apparent absorption and retention
apparent density
apple
apple chips
apple juice
apple juice concentrate
apple pectin
apple pomace
apple pomace black currant pomace
apple processing
apple pulp
apple rings
apples
application of recommended dietary allowances
apricot
aqueous solution viscosity
Ara h1 allergen
arabic gum
arabinoxylans
AROM protein
aroma
aroma compound
aroma substances
aromatic amino acids
aromatic plants
aronia
Aronia melanocarpa
Arrhenius model
arsenic
artichoke
artificial neural network
artificial neural networks
ASC
ascorbic acid
ASE
asparagine
Aspergillus niger
assimilation tests
astringency
atherosclerosis
athletes
athletes’ nutrition
ATP
ATPases
atrazine
Attitude
attitudes
aubergine
Aureobasidium pullulans
Authentication
author index
autoclaving
autolysis
autolysis of yeast
autolytic reactions
availability
available lysine
B
B-complex vitamins
B. cereus
B16F10 melanoma cells
baby kiwifruit
Bacillus cereus
Bacillus cereus group
Bacillus polymyxa
Bacillus sphaericus
Bacillus subtilis
Bacteria
bacteria of the genus Bacillus
bacterial enzyme activity
bacterial enzymes
Bactericidal activity
bacteriocin
bacteriocins
bacteriostatic activity
baicalin
baicalin and baicalein
baked snack
baker´s yeast
baker’s yeast
bakery
bakery half-products
baking quality
balady bread
bark extract
barley
barley grain
barley starch
basic food components
basic nutrients
batch culture
Bauhinia purpurea oil
BDE
bean
bean grain
bean seeds
bearberry
beef
beef hams
beef meat
beef muscles
beef quality
beer
beer aging
beetroot juice
belief
beneficial gut flora
benzene
benzo(a)pyrene
beri-beri
berry fruits
berry leaves
BET
beta-1.3/1.6 – glucan
beta-galactoside
beta-glucan
betalain pigments
betalains
beverage
beverage emulsions
beverage samples
beverages
BHT
BIA
biathlonists
bifidobacteria
Bifidobacterium
Bifidobacterium animails ssp. lactis BB 12
Bifidobacterium bifidum
bigorexia nervosa
bilberry
bile
bile acids
binary mixtures
binding liquids
binge eating disorder
bio-film
bio-molecules
bioaccumulation
bioactive compounds
bioactive metabolites
bioactive peptides
bioactive phytochemicals
bioactive substances
bioactives
bioactivity
bioavailability
biocatalysis
biochemical blood components
biochemical composition
biochemical indices
Biochemical parameters
biochemical properties
biochemical values
biocide properties
biodegradable and compostable films
biodegradable material
biodegradation
biodiversity
bioemulsifier
biofilm
biogenic amines
bioinformatics
biological
biological activity
biological effects
biological value
biological value (BV)
biologically active peptides
biomass yield
BIOPEP database
bioplex-Cu
bioplexes
biopolymers
biopsy
bioreactor
biosensors
biosorption
biosurfactant
biosurfactants
biosynthesis
biosynthetic pathway
biotransformation
bioyoghurts
biscuit
biscuits
Bishop’s formula
bisphenol A (BPA)
bitterness
bityrosine
black and green tea
black carrot
black chokeberry
black chokeberry fruits
black currant pomace
black currant seeds
black pepper
black soybean
black tea
blackberry wine
blanching
blanching processing
bleaching earth material
blended learning
blends
blood
blood glucose concentration
blood lipids
blood plasma
blood pressure
blood serum
blue and deep purple maize
blue cheese
blue light
blue-type cheeses
blueberry
blueberry jams
blueberry leaves
BMD
BMI
BOD POD
body composition
body fat content
body mass
body weight
body weight loss
boiling
Bologna declaration
bone and cartilage
bone health
bone mineral density
bone mineralization and density
bone remodeling markers
borscht
bottled drinking water
bovine m
bovine m. semitendinosus
bovine hide
bovine muscle
bovine muscles
boys
bran
bran and flakes
branched-chain amino acids
Brassica oleracea L. var. botrytis
Brassicaceae
bread
bread crumb
breadcrumb
breadmaking
breakfast cereals
breaking
bream
breast meat
breast muscle
breast muscles
breed
breed of hens
breeding of pigs
breeds
brewer’s spent grain
brewer’s yeast Saccharomyces cerevisiae
brewers yeast
brewery wort supplementation
brewing barley
brewing yeasts
brine
British gums
broad bean
broad bean seeds
broccoli
broiler
broiler chicken
broiler chickens
broilers
bromocresole purple index
bromocresole purple index (BCPI)
browning
bruising
brush border
Brussels sprouts
BSA
bubble wall stability
buckwheat
buckwheat derived products
buckwheat flour
buffalo milk
buffalo's milk protein products
bulimia nervosa
bulk density
bulk tank milk
bull muscles
bullocks
bulls
butter
butyrophilin
butyrylcholinesterase
by-product
C
C-reactive protein
C. famata
C. lipolytica
C. sphaerica
cabbage
cabinet dryer
Caco-2
Caco-2 cell model
Caco-2 cells
cadmium
caecal microbiome
caecal pH
caecum
caffeic acid
caffeine
caking
calcidiol
calcium
calcium deficiency
calcium gluconate crystallization
calcium gluconate production
calcium intake
calcium peroxide
calcium supplementation
calcium-fortified food
calibration
calix[4]pyrrole liquid membrane electrodes
calorie restriction
calorimetry
calpain
calpastatin
calves
camel milk
Camellia sinensis
Camembert
Campylobacter spp
campylobacters
Camu-camu
cancer
Candida antarctica
Candida bombicola
Candida cacaoi
Candida famata
Candida kefyr
Candida sphaerica
Candida utilis
candidate genes
canola and sunflower deodorizer distillates
canola hulls
canola meal
canonical analysis
capasaicinoids
capillary electrophoresis
capillary zone electrophoresis (CZE)
capsaicin
Capsicum spp
Capsicum annuum
caraway
carbamylphosphate synthetase
carbohydrate
carbohydrate-lipid metabolism indices
carbohydrates
carbohydrtaes
carbon paste electrode
carbonation mud
carbonyl compounds
carboxymethyl cellulose (CMC)
carboxypeptidase A
carcase
carcass
carcass and meat quality
carcass quality
carcass value
carcass weight
carcinogenesis
carcinogenicity
cardioprotection
cardiovascular disease risk
cardiovascular diseases
cardiovascular risk
Carnobacterium divergens
carob
carob flour
carotene
carotenogenesis
carotenogenic enzymes
carotenogenic genes in plants
carotenoids
carotenoids and beta-carotene
carp
Carp Ham
carrageen
carrageenan
carrot
carrot root
casein
casein hydratation
casein hydrolysate
caseinates
cashew leaves
casixins
casomorphins
catalase
catalytic properties
catechin
catechins
catechol estrogen
catechol–O–methyltransferase (COMT)
categories
cation-saturated starch
cattle
cauliflower
CCRD
Cedrela sinensis
celery
celery drying
Celiac disease
celiac diseases
celiac-toxic peptides
cell growth
cell differentiation
cell surface hydrophobicity
cell viability and growth activity
cell wall complex
cell-mediated immunity
cellular and humoral response
cellular immunodeficiency
cellular structure
cellulase
cellulase-free β-1 4-xylanase
cellulases
cellulose
centenarians
Central and Eastern Europe
centrifugal drip
centrifuge drip
ceramic support
ceramic supports
cereal flakes
cereal grain
cereal products
cereal whole grains
cereals
cereals products
cereulide
cerevisiae
certification schemes
changes of moisture content
CHAPS extraction
characteristics
characterization
CHD
cheese
cheese adulteration
cheese base
cheese curds
cheese powder
cheese ripening
cheese starters
cheese whey
cheese yield
chelating power
chelation of Fe(II)
chemical composition
chemical composition of goose meat
chemical modification
chemical modifications
chemical parameters
chemical traits
chemically-modified potato starch
chemiluminescence
chemometric
chemometrics
chemoprevention
chemostatic culture
cherry honey
chewiness
chick
chick peas
chicken
chicken breast muscle
chicken egg
chicken feather
chicken hen
chicken meat
chickens age
chickens genotype
chickens sex
chickling vetch
chickling vetch seed
Chicorium intybus
chicory fructans
chicory roots
children
children living in small towns
children with coeliac disease
children with overweight and obesity
chili
chill storage
chilled storage
chilling
chiral gas chromatography
chitin
chitinase
chitosan
chitosan polyphosphate
chitosan-propyl gallate binding
chitosan/fructose system
chitosane
chloride dioxide
chlorogenic acid
chlorophyll
chlorophyll pigments
chlorophylls
chocolate
chocolate feeding
chocolate mass
chocolate production
choice factors
chokeberry
chokeberry polyphenols
cholesterol
cholesterol excretion
cholesterol lowering
cholesterol oxidation products
chromatography
chromium
chronic diseases
chronic infection hepatitis C
chronic renal failure
chymotrypsin
CIELab system
ciguatoxin
cisplatin
citric acid
citric acid synthesis
Citrobacter
citrus pectin
CLA
CLA isomers
clear juice
clearness
clinical manifestation
cloning
Cloud Point Extraction
cloudy juice
cluster analysis
co-enzymes
coacervation
coagulation
coating
cocoa
cocoa bean
cocoa bean roasting
cocoa butter replacer
coconut oil
Codex Alimentarius
coefficients of electric energy consumption per unit of output
coeliac
coeliac disease
coffee
coffee by-products
coffee silverskin
coffee test
cold ageing
cold pressed oil
cold storage
cold storage of milk
coleslaw mix
collagen
collagen solubility
colloidal stability
colon
colon cancer
colonic adenoma
color
color parameters
colorimetric method
colorimetrical and visual method
colour
colour changes
colour evaluation
colour of dried onion
colour parameters
colour pigments
colour standard
column chromatography
comet assay
common carp
common wheat flour
comparative analysis
comparison of methods
compensatory growth
competition
competition for water molecules
complementary foods
complex viscosity
complexes
complications
composition
composition of fatty acids
composition-modification
compression strength
computer image analysis
concentrate
concentrated apple juice
concentrated fruit juices
concentrated microwave field
conching process
condensed tannins
conditioning
conditions of vegetation
conductance
conductance properties
conductivity properties
coneflower
confined compression
conformation
conformational changes
conjugate
conjugated linoleic acid
conjugates
connective tissue
consent
Considere failure criterion
consumer
consumer acceptance
Consumer behaviour
consumer characteristics
consumer examination
consumer perceptions
consumer preferences
consumer traits
consumption
consumption frequency
consumption pattern
contaminants
contamination
content
content of glucoalkaloids
content of protein
content of soluble pentosans
continuous cultivation
continuous culture
continuous fermentation
contribution to buckwheat antioxidant capacity
control group
controlled atmosphere
convection
convection drying
convective drying
convenience food
conventional and microwave heating
conventional curing
conventional farm
conventional food
conventional or organically grown
conventional peanuts
cook-chill
cook-chill technology
cooked ham
cookies
cooking
cooking loss
cooking losses
cooking methods
cooking oils
copper
copper content
coriander essential oil
Coriandrum sativum L
corn extrudates
corn flour
corn grits
corn hull
corn oil
corn snacks
corn starch
corncobs
cornelian cherry liqueur
correct BMI
correlations
corroles
corticosterone
cortisol
coumaric acid
Council of Europe
covered and naked barley
cow breed
cow milk
cow milk composition
cows
cracklings
cresole red index
crisp bread
Critical Control Points (CCP’s)
critical points
croissants
crop
cross breeds
cross reactivity
cross-linking
cross-reactivity
crossbreds
crossbreeds
crossing of cattle
croutons
cruciferous seeds
cruciferous sprouts
crusher
cryophilic storage
cryoprotectants
cryoprotection
cryoscopic storage
crystal forms
crystalline and amorphous proteins
crystallization
Cu(II)
culinary and technological usefulness of meat
culinary meat
culinary pork
culinary preparation
cultivar
cultivars
cultivated mushrooms
cultivation
cultured dairy products
cultured endothelial cells
cumin
curciferous seeds
curing
customer market behaviour
customer satisfaction
cut of celery
cyanosis
cyclic voltammetry
Cynomorium coccineum
cystatin
cysteine
cytochrome P450
cytokines
cytoskeletal proteins
cytotoxic activity
Cytotoxicity
Czech population
D
D 5
D-chiro-inositol
D-fructose
D-glucose
D-xylose
daily food intake
daily food ration
daily food rations
daily food rations of secondary school students
daily intake
daily nutrition ratio - composition
dairy cattle breed
dairy enterprises
dairy products
Dairy-Lo
Danish Yorkshire
Dariloid
dark luminescence
DASH diet
data processing
data protection
data transmission
Database
database screening
databases
date (Phoenix dactylifera)
date-pits
daughters
DDT
deep fat frying
deep frying
deep-frying
deer
defatted flaxseed bread
defatted starch
deformation speed
defrosting
degradation kinetic
degree of hydrolysis
degree of polymerization
degree of retrogradation
dehydrated apples
deiodinase
demineralisation
density
density and porosity of starches
deproteinized alfalfa juice
derivative spectroscopy
destructive force and energy
detergents
Development
dextrinization
dextrins
DFD
DFT
DFT calculations
DHA
Diabetes
diabetes mellitus
diabetic rats
diabetics
diacetyl
diacylglycerols
diagnostic methods
dialdehyde starch
dialdehyde starch hydrazones
dialdehyde starch oximes
dialdehyde starch semicarbazones
dialdehyde starch thiosemicarbazones
dialdehyde starchphenylhydrazones
die hole
diet
diet benefits
diet correction
diet health index
dietary adjuncts
dietary behaviour
dietary fat
dietary fiber
dietary fibre
dietary fibre fractions
dietary fibre preparation
dietary food
dietary habits
dietary history
dietary intake
dietary practices
dietary reference intakes (DRI)
dietary sources
dietary supplements
dietary trends
dietary yeast
differential scanning calorimetry
differentiation
difficulties
diffuse reflectance
diffusion
digestibility
digestibility and biological value of protein
digestion in vitro
digital image analysis
dihydrocapsaicin
dihydrolipoic acid
dihydroxyacetone
diketopiperazine
dill
dill seeds
dimer
dimer of lysozyme
direct contact electrophoresis
Directive 92/46/EEC
disabled children
disaccharide aqueous solutions
discoloration potential
Discrete Element Method (DEM)
discrimination
dishes
distarch phosphate
distillery yeast
distillery yeasts
distilling
divercin
Dixon’s Q
DMTA
DNA biosensors
DNA extraction
DNA microsatellite markers
domestic animals
domestic pig with wild boar crossbred
Domiati cheese
dot-immunobinding
dough
dough rheology
doum
doum fruit cake
DPPH
drakes’ breast muscles
dressing percentage
dried apples
dried carrots
dried fruits
drink
drinks
drip and cooking loss
drip loss
drop height
drumstick tree ( Moringa oleifera Lam.)
dry heat puffing
dry mass
dry matter
dry plucking
dry yeast
dry-cured fermented sausage
dry-cured sausages
dryer
Drying
drying apple
drying characteristics
drying constants
drying kinetics
DSC
duck
E
e-learning
E. coli O157:H7
E. coli K88
eating habits
eating models
eating quality
Edam cheese
edible coating
edible coatings
edible films
edible molluscs
edible mushrooms
edible oil
edible oils
edible oils and fats
edible plant oils
EDTA-stimulatory effect
education
education in food science
education in nutrition
effect of temperature
effect of whey proteins and casein on the course of propionic acid fermentation
effectiveness of nutritional education
effects of pressure on dehydration
egg
egg chemical composition
egg physical characteristics
egg quality
egg white protein hydrolysate
egg yolk
egg-white proteins
eggplant
eggs
eggshell quality
Egyptian balady bread
Egyptian luncheon
EHEC O157:H7
elasticity modulus
elderberry
Elderly
elderly people
electric energy consumption
electrical stimulation
electro-fusion
electrochemical curing
electrolytic conductivity
electronic nose
electrophoresis
electrophoresis of gliadins and glutenins
electrosynthesis
elements
elicitors
ELISA
ELISA method
ELISA test
ELISPOT
ellagitannins
embryo
emetic toxin
emotions
emulsifier
emulsifiers
emulsifying and foaming properties
emulsifying properties
emulsion and foam properties
emulsion creams
emulsion stability
enantiomers
encapsulation
endive
endogenous pro-oxidants and antioxidants
energetic value
energy balance
energy constant
energy expenditure
energy in the average Polish diet
energy intake
energy under-reporting
enriched eggs
enrichment
Enterobacter
Enterobacteriaceae
entomophagy
environment
Environmental factors
environmental traits
enzymatic
enzymatic and acid hydrolysis of proteins
enzymatic browning
enzymatic coagulation
enzymatic hydrolysate
enzymatic hydrolysis
enzymatic interesterification
enzymatic methods
enzyme
Enzyme activity
enzyme extraction
enzyme inactivity
enzyme-resistance
enzymes
EPA
epiphytic microflora
epitope
epitopes
equilibrium moisture content
ergosterol
ergothioneine
erythrocyte membrane
Escherichia coli
Escherichia coli O157:H7
ESR
essential amino acids
essential amino acids (EAA)
essential amino acids(EAA)
essential hypertension
essential oil
essential oils
esterification
estimated daily iodine intake
estradiol
estrogen receptor
ethanol
ethanol coagulation
ethanol content
ethanol extracts of Osmanthus fragrans flowers
ethanol fermentation
ethanol pre-treatment
ethanol stress
ethanol yield
ethanolic extract
ethanolic fermentation
ethical premise
Ethics
ethyl carbamate
etiology
EuroFoodChem XVI
EUROP carcass class
EUROP classification
Europe
European Union
EVALLER application
evaluation
even cells
evening primrose
evolutionary similarity
exercise
exopolysaccharide
exorphins
expanded seeds
expansion
expansion ratio
experimental auction
exposure
extended structural motif
extensional strain hardening
external chemical compounds
extracellular enzymes
extracellular matrix
extract
extracted alfalfa meal
extraction
extraction method
extraction methods
extraction rate
extractivity
extracts
extruded pellets
extruded soy protein concentrate
extruded starch
extruder
extrusion
extrusion - cooking
extrusion cooking
extrusion forming
extrusion process
extrusion-cooking
extrusion–cooking
F
Faba bean
faba bean proteins
factor analysis
Factors
factors determining food preferences
factors of food choice
factors related to obesity
faecal enzymes
faecal flora composition
faecal microflora
falling number
family
family environment
Far-North Cameroon
farm
fast food
fat
fat and its constituents
fat characteristics
fat content
fat crystallisation
fat reduction
fat replacement
fat replacer
fat replacers
fat substitutes
fat tissue accumulation
fats
fattened cattle
fattener
fatteners
fattening
fattening bulls
fattening pig
fattening pigs
fatty acid
fatty acid composition
fatty acid profile
fatty acids
fatty acids composition
fatty acids profile
fatty liver
fed-batch culture
feed
feed additives
feeding
feeding frequency
feeding level
feeding of pigs
feeding of schoolchildren
female adolescents
female students
female swimmers
femur
fenitrotion
fermentation
fermentation activity
fermentation stimulators
fermentations
fermented milk
fermented multi-vegetable juices
fermented sausages
ferroxins
ferrozine
fertilizers
ferulic acid
ferulic acid esterase
feruloyl esterase
fibre
fibres
fibrils
fibrinogen
filamentous fungi
fine maize grits
fine-granulated cooked-meats
finely comminuted sausages
fingerprint
fingerprints
fish
fish fillet
fish lipids
fish oil
flakes
flakiness
flameless atomic absorption
flavanols
flavones
flavonoid
flavonoids
flavonols
flavor
flavour
flavour and aroma compounds
flavour enhancers
flax cookies and muffins
flaxseed
flaxseed bread
flaxseed oil
flaxseed protein hydrolysates
flour extraction rate
flour extraction rates
flour quality
flours
flow function
flowability
flowering quince
fluid drying
fluid intake
fluid-bed
fluidisation
fluidizing velocity
fluorescein
fluorescence
fluorimetric analysis
fluorimetry
fodder
fodder mixtures
fodder pea
fodder yeast
folate
folic acid
food
food additives
food allergens
food allergies
food allergy
food analysis
food and feed balance
food antigens
food chain
food choice
food colours
food consumption
food diets
food enrichment
food extracts
food foils
food frequency intake
food frequency questionnaire
food grains
food habits
food hygiene
food impurities
Food Industry
food intake
food nutritional value
food of animal origin
food patterns
food powders
food preferences
food preservation
food preservatives
food processing
food product certification
food production chain
food products
food quality
food rations
food safety
food storage monitoring
food supplements
food technology
food technology neophobia scale
food-borne pathogens
food-drug interactions
food-related risks
foods
forced oxidation
foreign trade
form of cereals
formylkynurenine
fortification
fortified food
FPLC
fractal dimension
fractional composition
fractional composition of dietary fibre
fragment
FRAP
FRAP assay
free amino acids
free fatty acids
free radical scavenging capacity
free radical-related processes
free radicals
free water
free α-amino groups
free-radical scavenging capacity
free-range system
freeze drying
freeze-dried cheese starter cultures
freeze-drying
freezing
freezing methods
French fries
frequency of consumption
fresh and dried spices
fresh minced beef meat
fresh white cheeses
freshwater fish
fried potato products
frozen products
frozen storage
frozen-stored
fructans
fructooligosaccharides
fructose
fructose intolerance
fruit
fruit and vegetable processing
fruit beverages
fruit distillates
fruit juice
fruit juices
fruit products
fruit quality estimation
fruit seeds
fruit wine
fruit-herbal beverages
fruits
frying
frying and baking fats
frying fats
FT-IR
FTIR
FTIR spectra
fully refined oil
fumaric acid
functional beverage
functional food
functional food additives
functional food components
functional foods
functional properties
functional properties of goose meat
functional proteins
functional soft cheese
fungal glutaminase
fungal glutamine amidohydrolase
fungi
furosemide
furosine
Fusarium graminearum
fusel alcohols
fusels
G
GAB equation
GAE
gain-and-loss of function
galactomannans (guar, carob)
galactooligosaccharides
gallic acid
gamma-globulin level
Garcinia kola
garlic
gas chromatographic
gas chromatography
gas chromatography (GC)
gas permeability
gas-generating pad
gaseous treatment
gastric resistance
gastrointestinal tract
GBSS I
GC
GC - analysis
GC-CED
GC-MS
GC/MS
GC/O
gel
gelatine gel
gelatinized corn flour
gelation
gels
gene polymorphism
genetic factors
genetic traits
genetical variation
genetically modified food
genetically-modified food
genetically-modified potato
genetically-modified potatoes
genomic DNA
genotoxicity
genotype
genotypes
gentisic acid
geometrical center position of grain
germinated seeds
germination
germination duration
gills
ginger cake
ginger extract
girls
GIS1 system
glass transition
gliadin
gliadin proteins
gliadins
globulin
globulins
Gluconacetobacter xylinus
Glucose
glucose concentration
glucose crystallization
glucose monohydrate
glucose oxidase
glucose tolerance
glucosinolate composition
glucosinolates
glues
glutaminase in filamentous fungi
glutamine
glutathione
glutathione peroxidase
glutathione status
glutathione stores
gluten free
Gluten polymer
gluten proteins
gluten-free bread
gluten-free breadmaking
gluten-free dough
gluten-free products
gluten-free tulumba dessert
gluten-related disorders
glutenins
glycaemia
glycation
glycemic index
glycemic load
glycemic response
glycerol
glycerol biotransformation
glycerol dehydrogenase
glycin
glycoalkaloids
glycogen
glycogen metabolism
glycol
glycolytic potential
glycoproteins
glycosaminoglycans
GM food
GMO
GMO safety
goat milk
goat’s milk
goitrogens
goji berries
goose feeding
goose meat
GOT
Gouda
gouda cheese
Gouda cheese and Mazurski cheese
GPC
GPT
gradient elution
grain silo
grains
Gram-negative bacteria
Gram-positive bacteria
granular materials
granule surface
grape by-products
grape seeds
grapefruit
grapefruit extract
grapevine leaves
grass pea
grass-based feeding
grasspea wholemeal
grated Mozzarella cheese
green asparagus
green cauliflower
green lentil seeds
green pea
green tea
grinding process
ground beef
growing season
growing technology
growth
growth at low temperature and low a w
growth dynamics
growth factors
growth hormone
growth inhibition of pathogenic bacteria
growth kinetic
growth model
growth performance
guanosine-5’-triphosphate
gum arabic
gums
gut
gut metabolism
gut microflora
H
HACCP
HACCP Plan
haem pigments
haematological indices
Hafnia
HAL genotype
half-short cake
HAM
hamburgers
hands cleanness
haploid
hapten
hardness
hardships
hawthorn
Hazard Analysis Critical Control Points (HACCP)
hazards
hazelnut
HCH
headspace
Health
health benefits
health concerns
health effect
health food
health status
health status parameters
health-promoting properties of food
healthy
healthy drinks
healthy food
healthy women
heart rate monitoring
heat and alcohol stability
heat indicator
heat processing
heat pump dryer
heat pump drying
heat stability
heat treatment
heating
heating and reheating
heating tests
heavy metals
heavy pigs
hedonic assessment
hedonic optimum
hematological properties
hemoglobin
hemolytic activity
hen
hen egg white
hepatic 11β-HSD1
hepatic enzymes
hepatic steatosis
hepatoprotective agent
hepatoprotective effect
hepatotoxicity
herb extract
herb extracts
herb mixture
herbal extracts
herbal infusions
herbal medicinal products
herbal tea
herbicides
Herbs
herring
herring fillets
hexanal
hf breed
high amylase wheat starch
high amylose cornstarch
high hydrostatic pressure
high performance capillary electrophoresis
high phosphorus intake
high pressure
high pressure and subzero temperature
high pressure treatment
high technology
high-fat diet
high-fiber preparation
high-fructose diet
high-molecular-weight subunits of glutenin
high-oleic peanuts
high-performance liquid chromatography
high-pressure homogenization
hippuric acid
histochemical profile
histology
hly gene
HMF
HMF metabolism
HMF synthesis
home economics
homocysteine
homogeneity
homogenised sausages
homogenization
honey
honeybee
honeys
hops
horizontal projection area
horsemeat
horseradish
hospital nutrition
hot air drying
hot carcass weight
hot dog type sausages
hot smoking
hot-compressed-water extraction
hotel catering industry
housing system
HPCE/MECC
HPLC
HPLC method
HPLC optimisation
HPLC-DAD
HPLC-MS
HPSEC analysis
HPTLC
HS-SPME
hull
hull-less oats
hulled barley grain
hulled wheat grain
human colon cancer cell line
human milk
human nutrition
Humans
humokarbovite
hybrid yeasts
hybridization
hydration properties
hydro-thermal treatment
hydrocolloid
hydrocolloids
hydrocortisone-induced immunosuppression
hydrocyclones
hydrodistillation
hydrogen sulphide
hydrogenated oils
hydrogenation
hydrogenation of oils
hydrolysate
hydrolysates
hydrolysed tannins
hydrolysis
hydrolysis of starch
hydrolytic activity
hydrophilic-lipophilic balance (HLB)
hydrophobicity
hydrothermal treatment
hydroxybenzoic acids
hydroxycinnamic acids
hydroxyproline
hygiene knowledge
hygienic condition of equipment
hygienic quality
hygroscopic and structural-mechanical features
hygroscopicity
hypercholesterolemia
hypercholesterolemic rats
hyperglycemia
hyperlipidemia
hyperlipidemic rats
hypersensitivity
hypertension
hypo- and a-vitaminoses
hypo-cholesteric effect
hypocaloric treatment
hypolipidemic effect
I
I-Z-I band
iap gene
ice cream
ice creams
ice-cream
ice-cream turrón
ICP-MS
Ictalurus punctatus
identification
identification of fish products
identification of yeast
IEF of cheese proteins and peptides
IEF of muscle proteins
Ig level
IgA
IgE
IgG
image analysis
immature cereals
immobilisation
immobilization
immobilization of yeast
immobilized cells
immune cells
immune response
immune system
immunity
immunoblotting
immunogenic properties
Immunology
immunomagnetic separation
immunometric methods
immunomodulative properties
immunoprophylactic effect
immunoreactivity
immunostim plus feeding
immunostimulation
Immunotherapy
impact
impact on health
impedance
in silico methods
in vitro gastric juice
in vitro protein digestibility
in vitro synthesis
in vitro availability
in vitro digestion
in vitro protein digestibility
in-vitro digestion
inactivation of microorganisms
indicators
indicatory PCB congeners
indiga carmine
inducer
inductively coupled plasma sector field mass spectrometry
Indus River
industrial varieties
industrial yeasts
infant milk formula
infant milk formulae
infant milk formulas
infants and small children
inflammation
inflammatory bowel disease
inflorescence
information exchange
information sheet
infrared
infrared drying
infrared eadiation
inheritance from rye and wheat
inhibition
inhibition of hydrolysis
inhibitory effect
innovation
inorganic nitrogen sources
inosine pranobex
inositol phosphates
insect
instant coffee
instant coffee substitute
instant soups
Instron
instrumental measurement
instrumental microbiological analysis
instrumental texture
insulin
insulin resistance
insulin-like growth factor-1
intake
intake of calcium and phosphorus
intelligent packaging
inter-laboratory investigations
interaction
interactions
intercalators
interesterification
interesterification conditions
internal colour
internal organs
international comparison
interspecific differences
intestinal absorption
intestinal absorption and metabolism
intestinal microflora
intestinal tract
intestine
intoxicated patients
intramolecular copigmentation
intramuscular fat
intramuscularl fat
intrinsic viscosity
inulin
inuline
invertase-positive strains
iodine analysis
iodine composition of Egyptian foods
iodine metabolism
iodine salts stability
iodine supplementation
iodine value
iodised salt
ion balance
ion chelation
ion exchangers
ion-exchange
ion-exchange chromatography
IR spectra
iron
iron bioavailability
iron lactate
irradiation
ISO 2200:2005 standard
ISO standard
isoflavone
isoflavones
isolated proteins
Isolation
Isotherms
IT-supported agrifood chains
ITS-PCR
J
Japanese quail
jelly
Jersey
Jersey cows
Jerusalem artichoke
juice
juices
K
kaempferol
kaolin
Kareish cheese
Kashmir
kefir
kept
kernel size
ketchup
ketones
khapra beetle
kidney disease
kidney dysfunction
kidney peas
kidney-bean
killer activity
killer toxin
kinetic analysis
kinetic stability
Kinetics
kinetics modelling
kinetics of water vapour adsorption
Klebsiella
kluyveromyces
knowledge level
knowledge on drugs interactions with food
L
L-arabinose
L-arginine
L-ascorbic acid
L-carnitine
L-phenylalanine
L-rhamnose
L-theanine
L. monocytogenes
L*a*b*
L*a*b* system
L5178Y cells
LAB
Labneh
laboratory animals
laccase
lactates
lactation
lactation phase
lactic acid
lactic acid bacteria
lactic acid bacteria (LAB)
lactic acid bacteria starter
lactic acid fermentation
lactic fermentation
lactobacilli
Lactobacillus
Lactobacillus strains
Lactobacillus acidophilus
Lactobacillus acidophilus LA 5
Lactobacillus delbruecki subsp. bulgaricus
Lactobacillus hilgardii strain
Lactobacillus plantarum
Lactobacillus rhamnosus
Lactobacillus sakei
Lactobacillus sp
lactococcal peptidases
Lactococcus lactis
Lactococcus sp
lactose
lactose and acids assimilation
lactose hydrolysis
LADME
lamb meat
lambs
LAMP
lard
laser flash photolysis
Lathyrus sativus
layer
laying hen
laying hens
LC/MS/MS
LDL cholesterol
Lead
lead acetate
leafy vegetable extracts (LVE)
leafy vegetables
leaven
leaves
leaves and fruits
lectins
leg muscles
legal requirements
legume proteins
legume seeds
legumes
legumes seeds
leguminose proteins
leguminous seeds
lentil
lentils
Lentinula edodes
leptin
lettuce
leucine aminopeptidase
Leuconostoc sp
leukocidins
levan
levansucrase
level of feeding
level of peptide hormones
license
lifespan
lifestyle factors
ligand binding
light
light conditions
light groat
light microscopy
lignans
lignin
lignins
lima beans
limited proteolysis
linalool
linoleic acid system
linseed
linseed oil
lipase
lipase activity
lipase inhibition
lipase preparation
lipases
lipid and lipase levels
lipid hydrolysis
lipid indices
lipid metabolism components
lipid oxidation
lipid oxidation products
lipid peroxidation
lipid peroxidation products
lipid peroxides
lipid profile
lipids
lipids and lipoproteins
lipids quality
lipolysis
lipolytic activity
lipophilic bioactive components
lipoprotein
lipoproteins
liposomes
lipoxygenase
lipoxygenase stability
Lipozyme IM
liquid chromatography
liquid egg
liquid food preservation
liquid membrane electrodes
liquid smoke preparations (LSP)
liquid sourdoughs
liquid whey preparation of milk components (WPMC)
Listeria innocua
Listeria monocytogenes
Listeria sp
Litsea monopetala
live weight
LIVE/DEAD staining
liver
liver and blood content of magnesium
liver and spleen weight
liver cirrhosis
liver dysfunction
liver enzymes
liver function enzymes
local breed
local sequence identity
loin
longissimus dorsi muscle
loss factor
low calorie
low calorie diet
low molecular proteins
low sugar
low-energy food
low-fat and full-fat spreads
low-fat products
low-methoxyl pectin
lowered fat content
LOX broccoli
luminol chemiluminescence
lupin proteins
lupine
lutein content
Lycium barbarum
lycopene
lycopene and health
lymphocyte activity
lymphocyte subsets
lyophilised fig fruit
lyophilization
lysine
lysozyme
lysozyme activity
lysozyme dimer
M
m. longissimus lumborum
machine learning
machinery
mackerel
macroelements
macrophages activity
magnesium
magnetic resonance imaging (MRI)
Maillard reaction
Maillard reactions
Maillard-type reaction
maize
maize DDGS
maize grain
maize grits
maize kernel
major genes
malaoxon
malathion
MALDI-TOF MS
malnutrition
malondialdehyde
malondialdehyde MDA
malt
malt quality
Maltese Mushroom
malting
malting barley
maltitol
maltodextrin
mammals
mammary gland
manganese
mango byproducts
mannitol
mannoproteins
MAP
marbofloxacin
marine biotoxins
marine fish
marjoram
markers
Maroua
mashing
mashing by PLS method
mass
mass loss
mass spectrometry
mass transfer
mass transfer coefficient
massaging
mathematical model
mathematical modelling
mathematical modelling of baking process
mating type
matrix metalloproteinases
maturity
Maxwell model
mayonnaise
mayonnaise: emulsion stability
mead
meal consumption
mealy and vitreous
meat
meat abnormalities
meat aging
meat and meat products
meat characteristics
meat consumption
meat gels
meat model system
meat pH
meat product
meat products
meat quality
meat quality evaluation
meat species identification
meat tenderization
meat tenderness
meat yield
meatiness
Mechanical properties
mechanical properties: shear stress
Mediterranean diet
medium-chain fatty acids
meeting nutritional standards
melanoidins
melanosis
melatonin
meltability
melting
membrane techniques
menopausal
menopause
mercury
mercury pollution
metabolic disturbances
metabolic pathways
metabolic syndrome
metabolism
metabolism of lycopene
metabolomics
metagenome
metal ion effects on yeasts
metal ions
metal sorption
methemoglobin
methionine
methionine treated broccoli florets
methodology
methods and systems
methods of determination
methods of freezing
methyl jasmonate
Mg and Fe absorption
MHC isoforms
Mice
micellar electrokinetic chromatography (MEKC)
micellar liquid chromatography
micro and macroelements
micro gold electrode
microalbuminuria
microalgae
microbial count
microbial evaluation
microbial gut balance
microbial inactivation
microbiological analysis of spices
microbiological and chemical contamination
microbiological changes
microbiological evaluation
microbiological quality
microbiological state of dishes
microbiology
microbiota
microbiota activity
microbore ODS column
microcapsulation
microelements
microemulsions
microencapsulation
microflora
microflora of digestive tract
microflora of trees
micronutrients
microorganisms
microstructure
microstructure of endosperm
microstructure of meat
microwave
microwave and convective pre-drying
microwave drying
microwave heating
microwave pretreatment
microwave treatment
microwave-assisted hydrodistillation
microwave-vacuum drying
microwaves
microwaving
Middle Ages
milk
milk clotting enzyme
milk composition
milk concentrates
milk consumption
milk desserts
milk equivalent
milk fat
milk fat globule membrane
milk from Holstein-Friesian cows
milk from Jersey cows
milk nitrogen compounds
milk powder
milk processing quality
milk products
milk protein concentrate
milk protein polymorphism
milk proteins
milk technological properties
milled oat
millet
mindless eating
mineral
mineral components
mineral composition
mineral compounds
mineral content
mineral food components
mineral salts
minerals
mini-kiwi (Actinidia arguta)
minimal processing
minimally processed food products
mitochondrial DNA
mixed lactic acid bacteria
mixed meals
mixed-strain culture
mixing of granular material
mixolab
MM+ calculations
Model
model membranes
model ripening cheeses
modelling
modification
modifications
modified atmosphere
modified atmosphere packaging
modified starch
moistening
moisture content
moisture sorption isotherm
molecular mass distribution
molecular mechanism
molecular state
molecular weight
monoacylglycerol
monolayer capacity
monomer
monophenols
monosaccharide aqueous solutions
monosaccharides
monosodium glutamate induced obesity
morphiceptin
morpholinium quaternary ammonium salts
morphological features
Mortality
Most Probable Number (MPN) method
mothers
motility
mould
mould fungi
MRPM
mucin
Mucuna seeds
muesli
mulberry
multi-sensor odour detection
multidimensional analysis
multidrug resistance
multifloral
multilayer emulsions
multiple correlations
multiple linear regressions (MLR)
multiplex PCR
multiplex amplification
mung bean
muscle
muscle fibers
muscle structure
muscle tissue
muscle tissue proteins
muscles
musculus longissimus lumborum
mushroom (Agaricus bisporus)
mushroom powder
mustard
mutagenesis
mutagenicity/carcinogenicity
mutant
MVR
mycelia
mycotoxin
mycotoxins
myofibre
myofibrilar protein
myogel
myosin heavy chains isoforms
Myrciaria dubia
N
n-3 fatty acids
n-3 polyenoic fatty acids
n-3 polyunsaturated fatty acids
n-3 PUFA
N-acetylocysteine
N-retention
naked and husked oat
naked oat
naked oats
nanofiltration
Nanotechnology
nasal lavage fluid
native breeds
native starch
natural antioxidants
natural feeding system
natural food
natural food colorants
natural preservation
near infra-red spectroscopy
Neolithic
Nepalese honey
neurotoxin
neutral nitrophenols
neutralisation
new product development
New Zealand spinach
Newtonian fluid
nickel
nickel catalyst
Nigella sativa L
Nigeria
night eating disorder
nitrate
nitrate nitrite content
nitrate V and III
nitrates
nitrates V and III
nitrite
nitrites
nitrogen
nitrogen balance
nitrogen compounds
nitrogen fertilisation
nitrogenous compounds
nitrophenol isomers
NMR
NMR spectroscopy
non-alcoholic fatty liver with inflammation
non-conventional parameters
non-cultured microorganisms
non-enzymatic glycation
non-enzymatic glycosylation
non-essential amino acids (NEAA)
non-nutrient compounds
non-nutritive compounds
non-polar fraction
non-pressure granulation
Non-starch polysaccharides (NSP)
non–standard eggs
non–transparent samples
nonribosomal peptide synthetase
nonthermal processes
normal meat
normal subjects
North-Eastern Poland
north–eastern region of Poland
novel foods
NSLAB
nuclear magnetic resonance (NMR)
nucleic acids
nucleotide degradation
numerical analysis
numerical methods
nutraceutical
nutraceuticals
nutrient intake
nutrient intakes
nutrient partitioning
nutrients
nutrients digestibility
nutrition
nutrition care
nutrition education
nutrition in hospitals
nutrition pattern
nutrition principles
nutrition status
nutritional
nutritional assessment
nutritional composition
nutritional compounds
nutritional education
nutritional habits
nutritional information
nutritional intervention
nutritional interventions
nutritional models
nutritional quality
nutritional recommendations
nutritional state
nutritional status
nutritional value
nutritional value of diet
nutritive quality
nutritive value
nutritive value of protein
nuts
O
O-methylsterigmatocystin
o/w emulsions
oat
oat extrudates
oat flakes
oat flour
oat grain
oat proteins
oatmeal
oats
obese children
obese women
obesity
ochratoxin A
odour compounds
Oenothera paradoxa
oil analysis
oil components
oil content
oil extraction
oil pumpkin seeds
oilseed radish
okara
older people
older women
olfactory sensitivity
Oligocene water
oligofructose
oligofructose and bone-calcium
oligosaccharides
olive oil
omega-3
omega-3 PUFA
onion
onion drying
online learning
opioid activity
opioid peptides
opioid receptors
opioids
optical microscopy
optical phenomena
optimisation of parameters
optimization
optimization criterion
optimization soybean
ORAC
oral cancer
orchard
organic acid
organic acids
organic and conventional livestock products
organic crop
organic farm
organic food
organic production
organochlorine pesticides
organoleptic evaluation
Origanum
original taste of meat
ORP
orthorexia nervosa
osmo-convective dehydration
osmosis methods
osmotic dehydration
osmotolerant yeast
osteoporosis
Osteryoung square wave voltammetry (OSWV)
ostrich
ovalbumin
overnutrition
overweight
overweight and obesity
ovoalbumin
oxidase
oxidation
oxidation and surface structure
oxidation of starch
oxidation products
oxidation stability
oxidative changes
oxidative damage
oxidative DNA damage
oxidative stability
Oxidative stress
oxidised fat
oxidised potato starch
oxidized flavonoids
oxidized lard
oxidized low density lipoproteins
oxygen
oxygen absorbers
oxyphytosterols
oxysterols
oyster mushroom
ozone
P
p-aminobenzoic acid
PABA
packaging
packaging systems
Packing
Paenibacillus larvae
Pakistan
palm oil
palmitic acid
pancreas surgery
pancreatin
pap
paprika
paprika ( Capsicum annuum )
paracasein degradation
parametric tests method
paraoxonase
parsley
parsley ( Petroselinum crispum )
partial least squares analysis
particle
particle size distribution
partition coefficient
pasta
pastes
pasteurisation
pasteurization
pasting retardation
pasture
pasture feeding
pate
pathogenic microflora
pathological changes
patients
patients’ compliance
PCA
PCB
PCR
PCR assay
PCR-RAPD
PCR-RFLP
PCR-RFLP rDNA
pea
pea ( Pisum sativum ) starch
pea (Pisum sativum L.)
pea hull
pea protein
pea protein isolates
pea proteins
pea seed coat proteins
pea seed proteins
pea starches
peanut
peanut hypersensitivity
peanuts
pear
peas
pectin
pectinase treatment
pectins
Pediococcus acidilactici
pelleting
Penaeus monodon
PENARLAN
penetration test
Penicillium politans glutaminase
pentagalloylglucose
pepper
pepper powder
peptide
peptide substances deterrent
peptides
peracetic acid
perceived health risk
Perception
performance
perfusion
peri-intestinal fat
pericardial fat
permeate
peroxidase
peroxide value
peroxyl radical trapping activity
personnel
pesticides
PFGE
pH
pH collagen
pH-dependent radical-scavenging activity
pH24
Phaffia rhodozyma/Xanthophylomyces dendrorhous
phagoctyes activity
phagocyte activity
pharmaceutical products
pharmacological stunning of fatteners
Phaseolus lunatus
pheasant
phenol extraction
Phenol-Explorer database
phenolic
phenolic acid profiles
phenolic acids
phenolic acids profile
phenolic compound
phenolic compounds
phenolic content
phenolic inhibitors
phenolic profile
phenolics
phenolics blueberry
phenolics profile
phenols
phenylalanine ammonia lyase
phosphatidylcholine
phospholipids
phosphorus
phosphorylated monosaccharides
phosphorylation
photochemiluminescence
photochemistry
photoregulated pigmentation
physical
physical activity
physical activity level and women
physical and sensory properties
physical modification
physical properties
physical property
physico-chemical changes
physico-chemical parameters
physico-chemical properties
physicochemical and thermal properties
physicochemical indices
physicochemical parameters
physicochemical properties
physiochemical characteristics
physiological and therapeutic benefits of LF and GMP
physiological effect
physiological pH conditions
phytase
phytate
phytate-degrading activity
phytic acid
phytochemical
phytoestrogen
phytoestrogens
phytopreparation Herbiplant CS
phytosterol
phytosterol lipoates
phytosterolemia (sitosterolemia)
phytosterols
phytosterols oxidation products
pickle
pickled and un-pickled soft cheese
pickled cucumbers
picolinic acid derivatives
pie
pig
pig breed
pig breeds
pig crosses
pig feeding
pig lipids
pig nutrition
pig performance traits
piglets
pigments
pigs
pigs smoked loin
pigs' genotype
pigs’ genotype
pilot system
pine honeydew
pinto bean
Pisum sativum L
pKa values
PKU
place of inhabitance
plant extracts
plant fibre
plant food ingredients
plant foods
plant material
plant oil
plant oils
plant phenolics
plant polyphenolics
plant polyphenols
plant product
plant sterols (phytosterols)
plasma
plasma and urine levels
plasma cholesterol
plasma corticosterone
plasma lipid profile
plasma O-opthaldialdehyde
plasmin
plasticity
plasticization
Pleurotus ostreatus
plum
plums
poisoning coefficient
Poland
polar compounds
polar fraction
polarised light
polarography
policy actors
Polish Large White
Polish Large White pig
Polish territory
Pollen
pollen load
poly(ethylene-co-acrylic acid)
polyamine
polychlorinated biphenyls
polychlorinated biphenyls (PCBs)
polycyclic aromatic hydrocarbons
polydextrose
Polydextrose® sorbitol
polyenoic fatty acids
polyethersulphone
polyethylene
polyethylene foil
polymer based revered phase
polymerase chain reaction (PCR)
polymerized whey protein
polymorphism Myf-3 and Myf-4 gene
polymorphism of milk proteins
polymorphous structure
polyol
polyphenol
polyphenol auto-oxidation
polyphenol oxidase
polyphenol profiles
polyphenol-protein interactions
polyphenolic and aromatic compounds
polyphenolic antioxidants
polyphenolic extracts
polyphenolics
polyphenoloxidase
polyphenols
polyphenols. chemical composition
polyphenon 60
polysaccharide
polysaccharide coatings
polysaccharide hydrocolloids
polysaccharide-protein complexes
polysaccharides
polyunsaturated fatty acids
polyunsaturated fatty acids n-3 and n-6
polyunsaturated fatty acids (PUFA) n-3 and n-6
polyurethane foam
polyvinyl alcohol
pond fertilization
popcorn-based complementary foods
porcine
pore characteristics
pork
pork jerky
pork meat
pork meat quality
pork quality
porosity
pos-mastectomy women
post mortem changes
post-mastectomy women
postharvest quality
postprandial glycaemia
potassium
potassium iodate
potassium iodide
potassium sorbate
potato
potato chips
potato fiber and bran preparation
potato fibre
potato fibre preparation
potato slops
potato snacks
potato starch
potato tubers
potatoes
potentiometric discrimination
potentiometric responses
poultry
poultry dishes
poultry meat
poultry nuggets
powdered food products
powdered material
powdered whey
PPO-activity
practical application
pre-drying
Pre-Requirements Operational Program (PROP)
pre-Roman and Roman period
pre-treatment
prebiotic dietary fiber inulin
prebiotics
precipitation
precooked pasta
precooked pasta-like products
predictive microbiology
preferences
preferences of choice
pregnancy
pregnancy-energy content and nutrients-product groups
premenopausal women
premixes
preparative electrophoresis
preservation
preservation methods
preservative
pressure
pressure homogenisation
pressure treatment
pressureless granulation
preventing
prevention
prevention methods
primary arterial hypertension
primary structures of lactoferrin (LF) and glycomacropeptide (GMP)
principal component
principal component analysis
Principal Component Analysis (PCA)
proanthocyanidins
probiotic
probiotic adhesion
probiotic bacteria
probiotic beverages
probiotic cheese
probiotic cultures
probiotic yoghurt
probiotics
process efficiency
process optimisation
processed cheese
processed meat products
processing
processing characteristic
processing methods
processing of lentils
processing parameters optimization
processing yield
procyanidins
production
products
products of hydrolysis
products of metabolism
profile analysis
profile of collagen proteins
progeny
promylographs
prooxidants
properties
properties of film
Propionibacterium
Propionibacterium acidipropionici
Propionibacterium thoeni
Propionibacterium thoenii
propionic acid fermentation
propionic and acetic acids
proportion of breast
Protamex
protease activity
proteases
protective coatings
protective culture
protective role
protein
protein and peptide sequences database BIOPEP
protein carbonyls
protein classification
protein concentrates
protein degradation
protein digestibility
protein dispersion index
protein electrophoresis
protein fractions
protein functionality
protein gels
protein hydrolysates
protein immunogenic properties
protein intake
protein isolate
protein metabolism
protein oxidation
protein precipitating capacity
protein preparations
protein quality
protein solubility
protein status
protein structure and function
proteinase inhibitors
proteinases
proteins
proteolysis
proteolytic activity
proteolytic activity of propionibacteria
proteolytic and lipolytic activity
protoplast formation
provisional tolerable weekly intake
proximate analyses
proximate analysis
proximate and mineral composition
proximate composition
PrPN EN ISO 11290-1:1999
Prunus
PSE
PSE and DFD meat
PSE-meat
pseudocereals
Pseudomonas aeruginosa
Pseudomonas fluorescens proteinase
Psoas and Semitendinosus muscle
Psoas and Semitendinosus muscles
psychosocial determinants
pubescence
public health
pudding
PUFA
PUFA enrichment
pullulan
pullulan biosynthesis
pullulanase
pulp
pulp biotechnological performance
pulsed electric field
pulses
pumpkin
pumpkin seed oil
pumpkin seeds
puree
purple wheat
pyramids
pyroconversion
Q
quail
quail eggs
qualitative assessment
qualitative study
quality
quality and functionality
quality assurance
quality control
quality evaluation
quality management
quality of eggs
quality of food
quality of juices
quality of meat
quality of meat products
quality parameters
quality-related communication
quantitation
Quantitative Analysis
quantitative and qualitative analysis
quantitative assessment
quantitative descriptive analysis
quantity
quercetin
quercetin glucoside
quercetin glycosides
questionnaire method
questionnaire studies
questionnaire survey
quince
quinones
R
rabbit
rabbits
radical-scavenging activity
radicals
radiochemical neutron activation analysis
radius bone
rainbow trout
raki
Rancimat test
rape seeds
rapeseed
rapeseed and soybean oils
rapeseed and sunflower oils
rapeseed cake
rapeseed meal
rapeseed napin proteins
rapeseed oil
rapeseed protein
rapid tests for antibiotics
Ras cheese
raspberry cream fillings
raspberry seeds
rat
rat femur
rats
raw material
raw material composition
raw milk
raw pork
raw sausages
reactance
reactive lysine
reactive oxygen species (ROS)
rearing system
recommended dietary allowances
reconstitution
red beet
red cabbage
red color
red fruit wines
red laser
red onion
redox
redox potential
reduced fat content
reduced glutathione
reduced viscosity
reducing power
reducing sugars
reduction
reduction of nitrates to nitrites
refrigerated storage
regenerated cellulose
region
regions
regression equation
regression equations
regression mathematical model
regression models
rehabilitation
rehydration
rehydration properties
rehydration ratio
relationship
relative deficiency
relative error
release
rennet and acid-rennet curd
rennet coagulation
rennet coagulation time
replacement of meat in sausages batter
repressor
reproducibility
residual glycogen
residues of sulfonamides
resistance
resistance to hypoxia
resistant starch
resistant starch (RS III)
response surface methodology
retention
retinol
retrogradation
retrograded potato starch
retrospective studies
reused palm oil
reverse triiodothyronine
reversed-phase high-performance liquid chromatography
reversed-phase high-performance liquid chromatography (RP- HPLC)
review
Reviewer Index
rfbE gene
RGM
rheological
rheological changes
rheological properties
rheological properties of smoked loin
rheology
rheology flow properties
rheology of juices
Rhizopus cohnii
Rhizopus nigricans
Rhizopus oryzae
rice
rice bean
rice bran oil
rice-corn-extrusion-cooking-swelling-solubility-evaluation
ripeness assessment and control
ripening
ripening cheese
ripening cheeses
risk analyses
risk assessment
risk management
risk perception
risk reduction
roasted oat
roasted products
roasting
roe deer
Roman spectroscopy
roots
roots separated from buckwheat sprouts
rosehip
rosemary
rosemary extract
rowanberry
royal jelly
RP– HPLC
RS preparations
RS2 and RS3
RSM
rumen-protected amino acids
rutin
rye
rye bread
rye breads
rye flour
rye flour fermentation
rye flours
rye grain
rye mash
rye mash viscosity
rye-buckwheat ginger cakes enhanced with rutin
RYR1 and LEP gene
RYR1 gene
RYR1 genotype
S
S. cerevisiae
saccharides
Saccharomyces
Saccharomyces cerevisiae
Saccharomyces cerevisiae yeast
Saccharomyces cerevisiae yeast
saccharose
Safety
sale
salicylic acid
saliva
Salmonella
Salmonella Enteritidis
salt
salt iodination
salted Baltic herring
salted whey
sample preparation
Sandwich ELISA
saturated fat intake
sauerkraut
sausage imitating salami
Sauter¢s diameter (dvs)
savoy cabbage
SAXS
SAXS (fractal)
scanning electron microscopy
scatter plot
SCFA
Schistosoma mansoni
schistosomiasis
school aged children
school children
school youth
schoolchildren
schoolchildren and adolescents
schoolgirls
Schwanniomyces occidentalis
scientific experiments
SDA
SDG
SDS-PAGE
SE-HPLC
SE-HPLC-DAD
sea buckthorn
seamen´s nutrition
seasonal changes
seasonal dietary intake
seasonal variations
SECO
secoisolariciresinol diglucoside (SDG)
secondary fermentation
secondary food aromas
secondary osteoporosis
secondary products of alcoholic fermentation
secondary structure
seed coat
seed coat extracts
seed colour
seed oil
seeds
segregation
selenium
selenium accumulation
selenium content in Polish diets
selenium supplementation
selenium yeast
selenium yeasts
selenocysteine
selenomethionine
self sufficiency rate
SEM
semi-purified diet
semitendinosus muscle
semolina
senosry quality
sensitivity
sensors
sensory
sensory acceptability of beverages
sensory activity
sensory analysis
sensory and physical properties
sensory and physicochemical properties
sensory assessment
sensory assessments
sensory astringency
sensory attributes
sensory characteristics
sensory evaluation
sensory evaluation and physical properties of soy-breadfruit
sensory perception
sensory profile
sensory profile analysis
sensory profiling
sensory properties
sensory properties of foodstuffs
sensory quality
sensory specific satiety
sensory traits
sensory-specific satiety
separation parameters
Sephadex G-25 and G-50
Sephadex LH-20
serine protease inhibitors
serum
serum IgE antibodies
serum lipid
serum lipids
serum reduced medium
serum thiamine
serum triglycerides
severe environmental stress
sex
shaking
shamy bread
sharing interferometry
shear force
shear stress
shear test
shear work
shearing test
shelf life
shelf live
shelf-life
shelf-life product
shiitake mushroom
shikimate pathway
shikimic acid
short dough biscuits
short-chain fatty acids
shortcakes
shrimp
shrinkage
sieve analysis
significance tests: Student-t and Snedecor’s F distributions
silage
silica gel
silica modified
Silphium integrifolium Michx
Silphium L . seeds
Silphium perfoliatum L
Silphium trifoliatum L
Silybum marianum
silylation
simulated duodenal fluid
sinapin
single Cell Protein
single dietary interview
single screw extruder
single- and double-extruded starch
singlet oxygen
SIRT1
skeletal muscle
skeleton remains
skinfolds
slaughter
slaughter season
slaughter traits
slaughter value
slaughter without water
sliced process
slow growing lines
slowly digestible starch
slowly-growing chickens
small and medium enterprise bakery
small angle X-ray scattering
small-scale technologies
smoke antioxidants
smoked cheese
smoked loin
smoked pork lion
smoking
snack bar
snacking
snacks
snail meat
SO 2
soaking
socio-demographic factors
socioeconomic status
SOD activity
SOD-like activity
sodium
sodium benzoate
sodium caseinate
sodium chloride
sodium hexametaphosphate pectin
sodium intake
sodium lactate
sodium nitrate (V)
sodium nitrite
sodium polyphosphate
soft cheese
soil
soil fertility
solid phase extraction (SPE)
solid phase microextraction (SPME)
solid-phase microextraction (SPME)
solid-state fermentation (SSF)
Solnum melongena L
solubility
soluble carbohydrates
soluble collagen
soluble dietary fiber
soluble starch
somatic cell count
somatic cells
somatic hybrids
somatic indices
somatic parameters
somite
sonication
sopocka pork loins
sorption
sorption isotherms
sorption of metals
sorption properties
soups
source of lycopene
sources of TFAs
Southeast Asia
soy
soy isolate
soy preparation
soy protein
soy protein isolate
soy-whey
soya bean
soya protein isolate
soybean
soybean bran
soybean flour
soybean oil
soybean protein
special evisceration system
special formulas
species
species identification
specific surface
specific surface of sorption
spectrofluorimetry
spectrophotometric method
spectrophotometric methods
spectrophotometry
Spectroscopy
spelt bread
spent beer yeast
spent brewer’s yeast
spices
spices and herbs
spinach
spirit
SPME
spoilage
sponge-fatty cakes
spore viability
sporulation
spray drying
spray drying of yogurt
spray-drying
spreadable fats
spreads
sprouts
sprouts germination
SQPI model
squalen
squalene
Stability
stability of allergens
stability of anthocyanins
staling
stall feeding
Staphyloccus aureus
staphylococcal enterotoxin A
staphylococcus
Staphylococcus aureus
starch
starch acetate
starch charactersitics
starch gelatinization
starch granule internal structure
starch granules
starch monophosphate
starch phosphate
starch phosphates
starch porosity
starch properties
starch radicals
starch saccharification
starch-lipid complex
starter culture
starter cultures
starter lactic acid bacteria
state-budgetary and non-budgetary sectors
statistical analysis
statistical method of parametric tests
statistical quality control
steady state
stergmatocystin
sterilised pudding
sterilization
sterols
stevia
stirring
storage
storage and loss moduli
storage pests
storage stability
storage test
storage time
storing
strain
strawberries
strawberry
strawberry beverages
strawberry spread
strength properties
Streptococcus salivarius subsp. thermophilus
Streptozotocin
stress relaxation experiment
stress susceptibility
structure
structure and functionality of starch phosphates
structure and texture of minced meat masses
structure elucidation
structure of starch granules
structure parameters
structured lipids
Student’s t test
Students
students’ fish and seafood preferences
study methods
sub-zero temperature
subjective well-being
sublethal injury
subtilisin
subzero temperature
sucrose
sucrose media
Sudananautes africanus africanus
sugar
sugar beet
sugar composition
sugar phosphates
sugar substitutes
sugar-beet pulp
sugar-free products
sugars
sugars bioccesibility
sulphoraphane
sun-drying
sunflower oil
sunflower pectin
sunflower seeds
supercritical fluid chromatography (SFC)
supercritical fluid extraction
supercritical fluid extraction (SFE)
superheated steam cooking
superoxide dismutase
supplement
supplement use
supplementation
supplements
supply chain
suppression
surface area
surface distribution
surface hydrophobicity of proteins
survivability
survival
survival of bacteria
Sveikina method
sweet broomweed ( Scoparia dulcis L.)
sweet cherry
sweet whey powder
sweetened beverages
sweetness
sweets
sweets preferences
swelling index
synbiotic
synbiotics
synchronous fluorescence spectroscopy
synchronous scanning fluorescence spectroscopy
synthesis
system of calpains
T
t rans isomers
tannase
tannic acid
tannins
tarhana
tartary buckwheat
tartary buckwheat sprouts
tarthuth
TAS assay
taste quality of meat
taste-panel evaluation
taxifolin
TBA
TBA-RS
TBARS
TCA
tea
TEAC
TEAC assay
TEAC value
technical parameters of chopping
technical variation
technological characteristics of flour
technological processing
technological quality of milk
technological suitability
technological usability
technological usefulness of milk
technological value
technology
teksture
tempeh
temperature
temperature of storage
tench
tenderness
tenderness of muscle
testes
testosterone
tetramethylmurexide (TMM)
tetrodotoxin
textural characteristics
textural properties
texture
texture characteristics
texture discriminants
texture of meat products
texture of smoked loin
texture parameters
texture profile
texture profile of rennet gel
texture properties
thaumatin
the elderly
the intake of fatty acids
the Mini Nutritional Assessment
the older
the quality of meat
the source of fat in the Polish diet
the survey of household budgets
the texture of French fries
theobromine
theological properties
theophylline
theoretical model
therapeutic feeds
therapy
thermal and ethanol stability
thermal drip
thermal hydrolysis of collagen
thermal inactivation of enzymes
thermal oxidation
thermal process
thermal properties
thermal shocks
thermal stability of casein
thermal treatment
thermodynamic and kinetic factors
thermodynamic properties
thermodynamics of aqueous solutions
thermolysin
thermolysis
thermolysis of starch
thiamine
thickeners
thickening agents
thin children
thiol modification
thiolysis
thioredoxin-h
threonine
Thymus serpyllum L
thyroid activity
thyroid gland
thyroid hormones
thyroid peroxidase
thyroxine
thyroxine triodothyronine
tiger nut
tilapia fillet
time of packaging
titin
TNase
TNBS-induced colitis
tocopherol
tocopherols
tocopherols and tocotrienols
tocotrienols
tofu
tofu-whey
tolerable upper intake levels (UL)
tomato seeds
toms
total amylase
total antioxidant capacity
total antioxidant status
total dietary fibre
total flavonoid content
total flavonoids
total iodine content
total luminescence spectra
total luminescence spectroscopy
total mercury
total microorganisms count
total phenol compounds
total phenolic compounds
total phenolic content
total phenolics
total phenols
total proanthocyanidins
total protein
total sugars
total water intake
toxicity
toxin production
TPA
trace elements
traceability system
tracing
tracking
traditional farming turkeys
traditional food
traditional manufacturing
trans fatty acids
trans isomers
trans -2
trans -2-nonenal
trans fatty acids
trans isomers
transepithelial transport
transfer of knowledge
transformation
transgalactosilation
transgalactosylation
transgenic flax
transgenic tomatoes
transglutaminase
transglycosylation
transmission electron microscopy
trehalose
triacylglycerols
triazine
Trichoderma
Trichoderma reesei
trihydroxyflavones of Scutellaria baicalensis
triple dietary interview
triticale
triticale hybrid strains
Triticum aestivum
Triton X-114
trolox equivalent
trolox equivalent antioxidant capacity
tropomyosin
troponin T
trypsin
trypsin hydrolysis
trypsin inhibitor activity
trypsin inhibitor activity (TIA)
trypsin inhibitors
trypsin inhibitors’ activity
tryptamine derivatisation
tryptophan
Turkey
turkeys
turkeys’ breast muscles
Turkish Sourdough flora
tvarog
two-component product
Type 2 diabetes
type 2 diabetes mellitus
type cheese
type of grains
U
UHT milk
ukpa
ultra-performance liquid chromatography–mass spectrometry
ultrafiltration
ultrasound
undernutrition
uneatable eggs
unfamiliar food
uniaxial compression
university students
uracil misincorporation
urease
Urfa cheese
urine
urine thiamine
utilisation
utility value of carcass
utilization
UV absorbance
UV and IR spectroscopy
UV irradiation
UV radiation
UV spectrophotometry
UV spectroscopy
UV-A/UV-C
UV-VIS spectrophotometer
UV/Vis spectroscopy
UWW
V
vaccenic acid
Vaccinium
Vaccinium corymbosum
vacuum
vacuum drying
vacuum impregnation
vacuum osmotic dehydration
vacuum packaging
vacuum packing
vacuum pressure
vacuum-microwave
vacuum-microwaves
vacuum-packaging
vacuum-packed meat cold storage
vacuum-packing
Validation
value for the customer
variability coefficient
various animal species
veal
vegetable
vegetable oils
vegetable soup supplement
vegetable-herbal mixtures
vegetables
vegetables and fruit preference and consumption
vegetarianism
vegetarians
venison
venison meat
viability
viability of bacteria
vibration
Victoria blue B
virgin oil
virgin olive oil
visceral fat
visceral fat accumulation
viscoelastic behaviour
viscoelasticity
viscosity
viscosity ratio
vision ability
Vistula Lagoon
vitamin A
vitamin B 12
vitamin B6
vitamin C
vitamin D
vitamin D3
vitamin E
vitamin E content
vitamins
vitamins and minerals
vitamins B
vitamins soluble in fats
vodka
volatile aldehydes
volatile aromatic compounds
volatile compounds
volatile fatty acids
volatile flavour compounds
volatile fraction
volatile organic compounds
volatile profile
volatiles
W
WAI
walnut
walnuts
wastes from food technology
wastewater
Water
water absorption measurement
water activity
water analysis
water binding
water content in enzyme
water hardness
water holding capacity
water retention
water solubility index
water sorption
water vapour adsorption
water-holding capacity
water-soluble protein
watermelon
waxy cornstarch
WB shear force
WBSF
web based learning
weight loss
weight losses
weight reduction programme
wettability
wheat
wheat and oat fiber
wheat bakery products
wheat bran
wheat bread
wheat DDGS
wheat dough
wheat fibre
wheat flour
wheat flour baking quality
wheat germ oil
wheat gliadins
wheat grains
wheat rolls
wheat starch
whey
whey fat
whey powder
whey preparations
whey protein
whey protein concentrate
whey proteins
white bean
white bread
white cabbage
white flours
white onion
white wheat flour
whole buckwheat
whole egg powder
whole grains
whole meal barley
whole oats
wholemeal bread
wild boar
wild boar juveniles
wild boar/domestic pig hybrids
wild mushrooms
wild type strains
wild-boar
Wiliam-Landel-Ferry model
willingness to pay
wine
wine colour indices
wine yeast
wine yeasts
wistar rat
Wistar rats
women
women’s press
words: menopause
Work
work of compression
work type
working system
working women
wort
WPC
WPI
wrap film
X
X triticosecale Wittmack
X-ray
xanthan gum
xylan degradation
xylitol
xylose
Y
Yarrowia lipolytica
yeast
yeast autolysates
yeast biomass
yeast extract
yeast fungi
yeast growth
yeast strains
yeasts
yellow tea
Yersinia enterocolitica
yield
yield of biomass
yoghurt
yoghurt cheese
yoghurts
yogurt
yogurt powder
young adults
young ballet dancers
young bulls
young people
young women
youth
Z
zearalenone
zeta-potential
ZETAAS
zinc
zinc oxide
zinc oxide nanorods
zinc salts
Ziziphus mauritiana L
Ziziphus spina christi
Zn-glycine
Zn(II)
Zymmonas mobilis
Zymomonas mobilis
α
α and β amylase
α-amylase
α-amylase isozymes
α-aspartame
α-carotene
α-galactosides
α-glucosidase
α-linolenic acid
α-lipoic acid
α-tocopherol
α-tocopherol acetate
β
β-1 3-glucanase
β-1 4-xylanase
β-carotene
β-carotene-linoleic acid emulsion
β-casein
β-casein peptides
β-casomorphin-5
β-casomorphins
β-D-glucans
β-galactosidase
β-glacatose
β-glucan
β-glucans
β-glucosidase
β-hemolysin
β-lactoglobulin
γ
γ-irradiation

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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Indexes
 
Keywords index
Topics index
Authors index
ISSN:1230-0322
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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