Polish Journal of Food and Nutrition Sciences - Keywords index

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Current issue

In press

Archive

About the Journal Scope Editorial Board Indexed Subscription Contact

Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

Instructions for Authors

News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

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

-

"

"chemical" astringency

"Kordia" storage

"polyphenol-type" complexes

"protein-type" complexes

“

“cime di rapa” (broccoli-raab

(

(1, 3)(1, 4)-Beta-D-glucan

1

10-year changes

17beta-hydroxysteroid dehydrogenase

2

2-O-β-D-glucopyranosyl-L-ascorbic acid

24-hour dietary records

24-hour recall method

24-hour recall method repeated seven times

3

3-dichloropropane-2-ol

4

5

5-hydroxymethyl-2-furfural (HMF)

7

A

AAS

ability to bind

accelerated manostatic test

accelerated shelf-life test

ACE inhibitory activity

ACE-inhibitory peptide

acetic acid bacteria

acetic acid esterase

acetic and lactic acids

acetylated distarch adipate

acetylcholinesterase

Acheta domesticus

acid and neutral detergent fibre

acid cottage cheeses

acid soluble pectin extraction of pectins

acid soluble protein

acid-base equilibrium

acidophilic milk

acoustic emission

acrylamide content

activation energy

active packages

active packaging

activity of proteolytic enzymes

acute and persistent diarrhea

acylated and non-acylated anthocyanins

acylated anthocyanins

acylation of proteins

adenine nucleotides

adenosine deaminase

adenylate energy charge

adipocyte browning

adipose tissue accumulation

admitted daily intake

adolescent girls

adsorption and desorption characteristics

adsorption capacity

adsorption isotherms

adsorption kinetics

adverse reaction

aerobic exercise

aerobic process

Agaricus bisporus

age

agglomerate properties

agricultural accounts

agricultural by-products

agricultural distillate

agrifood sector

Ailanthus altissima

alcohol-free drinks

alcoholic beverages

alcoholic drinks

alcoholic fermentation

alk(en)yl thiosulfinates

alkylphthalides

alkylresorcinol content

all-cause mortality

all-trans-retinol

allergen-representative peptides

allergenicity of pea proteins

allergic activity

allergic cross-reactivity

alliloisothiocyanate

alpha-tocopherol

aluminum sulphate

alveo-consistograph

alveograph properties

Alzheimer’s disease

amino acid composition

amino acid profile

amino acid removal technique

aminophosphonates

ammonia pollution

Amygdalus communis L

amylase production

amylolytic activity

amylopectin exudation

amylopectin starch

amylose complex

amylose content

analytical techniques

angiotensin converting enzyme

angiotensin converting enzyme inhibition

angiotensin I – converting enzyme (ACE)

angiotensin I-converting enzyme (ACE)

animal protection

animal proteins

ankylosing spondylitis (AS)

anorexia nervosa

antagonism of microorganisms

antagonistic activity

antagonistic yeast

anthocyanin-rich popping maize flour

Anthropometric Indices

anthropometric parameters

anthropometric values

anti- Yersinia ruckeri vaccine

anti-gout activity

anti-hemolytic activity

anti-inflammatory activity

antibacterial activity

antibacterial motabolites

antibacterial properties

antibiotic growth promoter

antibiotic resistance

anticandidal activity

antidiabetic activity

antihaemolytic activity

antihypertensive activity

antimicrobial activities

antimicrobial activity

antimicrobial agents

antimicrobial metabolites

antimicrobial properties

antimutagenic and anticarcinogenic properties

antimutagenicity/anticarcinogenicity/ antioxidant properties

antineurodegenerative activity

antinutritional compounds

antioxidant activities

antioxidant activity

antioxidant activity and antimicrobial activity

antioxidant and antimocrobial activity

antioxidant capacity

antioxidant coffee fibre

antioxidant packaging

antioxidant parameters

antioxidant potential

antioxidant power

antioxidant properties

antioxidant status

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

apparent absorption and retention

apparent density

apple juice concentrate

apple pomace black currant pomace

apple processing

application extension

application of recommended dietary allowances

aqueous solution viscosity

Ara h1 allergen

Ardisia compressa K

aroma compounds

aroma substances

aromatic amino acids

aromatic plants

Aronia melanocarpa

Aronia melanocarpa leaves

Arrhenius model

artificial neural network

artificial neural network (ANN)

artificial neural networks

ASC

ASE

Aspergillus niger

assimilation tests

atherosclerosis

athletes’ nutrition

ATP

Aureobasidium pullulans

autolysis of yeast

autolytic reactions

available lysine

azodicarbonamide

B

B-complex vitamins

B16F10 melanoma cells

Bacillus cereus

Bacillus cereus group

Bacillus polymyxa

Bacillus sphaericus

Bacillus subtilis

bacteria of the genus Bacillus

bacterial concentrate

bacterial enzyme activity

bacterial enzymes

Bactericidal activity

bacteriocin-like substances

bacteriostatic activity

baicalin and baicalein

baker’s yeast

bakery half-products

basic food components

basic nutrients

Bauhinia purpurea oil

BDE

Beauveria bassiana

beetroot fermentation

beige adipose tissue

beneficial gut flora

BET

Beta vulgaris L

Beta vulgaris L. conditiva

beta-1.3/1.6 – glucan

beta-galactoside

betalain pigments

betalain-rich extract

betalains thermal stability

betavulgarosides

beverage emulsions

beverage samples

BHT

BIA

Bifidobacterium

Bifidobacterium animails ssp. lactis BB 12

Bifidobacterium bifidum

bigorexia nervosa

binary mixtures

binding liquids

binge eating disorder

bioaccessibility

bioaccumulation

bioactive compounds

bioactive metabolites

bioactive peptides

bioactive phytochemicals

bioactive substances

bioavailability

biochemical analysis

biochemical blood components

biochemical composition

biochemical indices

biochemical parameters

biochemical properties

biochemical values

biocide properties

biocontrol agents (BCAs)

biodegradable and compostable films

biodegradable material

biodiversity food

biogenic amines

bioinformatics analysis

biological activity

biological effects

biological value

biological value (BV)

biologically active peptides

BIOPEP database

BIOPEP-UWM database

biopreservative

biosynthetic pathway

biotransformation

Bishop’s formula

bisphenol A (BPA)

bitter peptides

bitter white lupin

black and green tea

black chokeberry

black chokeberry fruits

black currant pomace

black currant seeds

blackberry wine

blanching processing

bleaching earth material

blended learning

blood glucose concentration

blue and deep purple maize

blue-type cheeses

blueberry leaves

BMD

BMI

Body Composition

body fat content

body weight loss

Bologna declaration

bone and cartilage

bone mineral density

bone mineralization and density

bone remodeling markers

botanical origin

Botrytis cinerea

bottled drinking water

bovine m. semitendinosus

bran and flakes

branched-chain amino acids

Brassica oleracea L. var. botrytis

breakfast cereals

breast MCF-7 carcinoma

breeding of pigs

brewer’s spent grain

brewer’s yeast Saccharomyces cerevisiae

brewery wort supplementation

brite adipose tissue

broad bean seeds

broccoli leaves

broiler chicken

broiler chickens

bromocresole purple index

bromocresole purple index (BCPI)

Brussels sprouts

BSA

bubble wall stability

buckwheat derived products

buckwheat flour

buffalo's milk protein products

bulimia nervosa

butyrylcholinesterase

C

C-reactive protein

Caco-2 cell model

caecal microbiome

calcium chloride

calcium deficiency

calcium gluconate crystallization

calcium gluconate production

calcium lactate

calcium peroxide

calcium propionate

calcium supplementation

calcium-fortified food

calix[4]pyrrole liquid membrane electrodes

calorie restriction

Camellia sinensis

Campylobacter spp

cancer chemoprevention & tumor anti-initiating

Candida antarctica

Candida bombicola

Candida sphaerica

candidate genes

canola and sunflower deodorizer distillates

canonical analysis

capillary electrophoresis

capillary zone electrophoresis (CZE)

Capsicum annuum

carbamylphosphate synthetase

carbohydrate-lipid metabolism indices

carbon paste electrode

carbonation mud

carbonyl compounds

carboxymethyl cellulose (CMC)

carboxypeptidase A

carcass and meat quality

carcass quality

carcinogenicity

cardioprotection

cardiovascular disease risk

cardiovascular diseases

cardiovascular risk

Carnobacterium divergens

carotenogenesis

carotenogenic enzymes

carotenogenic genes in plants

carotenoids and beta-carotene

casein hydratation

casein hydrolysate

catalytic properties

catechol estrogen

catechol–O–methyltransferase (COMT)

cation-saturated starch

Cedrela sinensis

celiac diseases

celiac-toxic peptides

cell differentiation

cell surface hydrophobicity

cell viability and growth activity

cell wall complex

cell-mediated immunity

cellular and humoral response

cellular antioxidant model

cellular immunodeficiency

cellular structure

cellulase-free β-1 4-xylanase

Central and Eastern Europe

centrifugal drip

centrifuge drip

ceramic support

ceramic supports

cereal products

cereal whole grains

cereals products

certification schemes

changes of moisture content

CHAPS extraction

characteristics

characterization

CHD

cheese adulteration

cheese ripening

cheese starters

chelating power

chelation of Fe(II)

chemical characterization

chemical composition

chemical composition of goose meat

chemical modification

chemical modifications

chemical parameters

chemical traits

chemically-modified potato starch

chemiluminescence

chemoprevention

chemostatic culture

chicken breast muscle

chicken feather

chickens genotype

chickling vetch

chickling vetch seed

Chicorium intybus

chicory fructans

childhood obesity

children living in small towns

children with coeliac disease

children with overweight and obesity

chilled storage

chiral gas chromatography

chitosan polyphosphate

chitosan-propyl gallate binding

chitosan/fructose system

chloride dioxide

chlorogenic acid

chlorogenic acids

chlorophyll pigments

chocolate feeding

chocolate production

chokeberry polyphenols

cholekalciferol

cholesterol excretion

cholesterol lowering

cholesterol oxidation products

chronic diseases

chronic infection hepatitis C

chronic renal failure

citric acid synthesis

CLA

climacteric fruit

clinical manifestation

clinical trials

Cloud Point Extraction

cluster analysis

coastal and mountain honeys

cocoa bean roasting

cocoa butter replacer

Codex Alimentarius

coefficients of electric energy consumption per unit of output

coeliac disease

coffee by-products

coffee silverskin

cold pressed oil

cold storage of milk

cold-pressed oils

collagen solubility

colloidal stability

Colocasia esculenta

colonic adenoma

color parameters

colorimetric method

colorimetrical and visual method

colour evaluation

colour of dried onion

colour parameters

colour pigments

colour standard

Column chromatography

common buckwheat

common wheat flour

comparative analysis

comparison of methods

compensatory growth

competition for water molecules

complementary foods

complex viscosity

composition of fatty acids

composition-modification

comprehensive storage

compression strength

computer image analysis

concentrated apple juice

concentrated fruit juices

concentrated microwave field

conching process

condensed tannins

conditions of vegetation

conductance properties

conductivity properties

confined compression

conformational changes

conjugated linoleic acid

connective tissue

Considere failure criterion

consumer acceptability

consumer acceptability test

consumer acceptance

consumer behaviour

consumer characteristics

consumer examination

consumer perceptions

consumer preferences

consumer traits

consumption frequency

consumption pattern

content of glucoalkaloids

content of protein

content of soluble pentosans

continuous cultivation

continuous culture

continuous fermentation

contribution to buckwheat antioxidant capacity

controlled atmosphere

convection drying

convective drying

convenience food

conventional and microwave heating

conventional curing

conventional farm

conventional food

conventional or organically grown

conventional peanuts

cook-chill technology

cooking methods

coriander essential oil

Coriandrum sativum L

corn extrudates

Cornelian cherry

cornelian cherry liqueur

Council of Europe

covered and naked barley

cow milk composition

Cr

Crataegus pentagyna Willd

Craterellus cornucopioides

cresole red index

Critical Control Points (CCP’s)

critical points

cross reactivity

cross-reactivity

crossing of cattle

cruciferous seeds

cruciferous sprouts

cryophilic storage

cryoprotectants

cryoscopic storage

crystalline and amorphous proteins

crystallization

Cu

culinary and technological usefulness of meat

culinary preparation

cultivated mushrooms

cultured dairy products

cultured endothelial cells

curciferous seeds

customer market behaviour

customer satisfaction

cyclic voltammetry

Cymbopogon citratus

Cynomorium coccineum

Cytochrome P450

cytoprotective effect

cytoskeletal proteins

cytotoxic activity

Czech population

D

D-chiro-inositol

D-optimal design

daily food intake

daily food ration

daily food rations

daily food rations of secondary school students

daily nutrition ratio - composition

dairy cattle breed

dairy enterprises

Danish Yorkshire

dark luminescence

data processing

data protection

data transmission

database screening

date (Phoenix dactylifera)

DDT

decarboxy-betacyanins

decarboxylation

deep fat frying

defatted flaxseed bread

defatted starch

deformation speed

degradation kinetic

degree of hydrolysis

degree of polymerization

degree of retrogradation

dehydrated apples

demineralisation

density and porosity of starches

deproteinized alfalfa juice

derivative spectroscopy

destructive force and energy

detoxified wheat

DFD

DFT

DFT calculations

DHA

diabetes mellitus

diacylglycerols

diagnostic methods

dialdehyde starch

dialdehyde starch hydrazones

dialdehyde starch oximes

dialdehyde starch semicarbazones

dialdehyde starch thiosemicarbazones

dialdehyde starchphenylhydrazones

diet correction

diet health index

dietary adjuncts

dietary antioxidants

dietary behaviour

dietary fibre fractions

dietary fibre preparation

dietary history

dietary practices

dietary reference intakes (DRI)

dietary sources

dietary supplements

differential scanning calorimetry

differential scanning calorimetry curves

differential scanning calorimetry parameters

differentiation

diffuse reflectance

digestibility and biological value of protein

digestion in vitro

digital image analysis

dihydrocapsaicin

dihydrolipoic acid

dihydroxyacetone

diketopiperazine

dimer of lysozyme

direct contact electrophoresis

Directive 92/46/EEC

disabled children

disaccharide aqueous solutions

discoloration potential

Discrete Element Method (DEM)

distarch phosphate

distillery yeast

distillery yeasts

DNA microsatellite markers

domestic animals

domestic pig with wild boar crossbred

dot-immunobinding

doum fruit cake

drakes’ breast muscles

dressing percentage

drip and cooking loss

drumstick tree ( Moringa oleifera Lam.)

dry heat puffing

dry-cured fermented sausage

dry-cured sausages

drying characteristics

drying constants

drying kinetics

DSC

duodenal digestion

E

E. coli O157:H7

edible coatings

edible molluscs

edible mushrooms

edible oils and fats

edible plant oils

EDTA-stimulatory effect

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 white protein hydrolysate

egg-white proteins

eggshell quality

Egyptian balady bread

Egyptian luncheon

elasticity modulus

electric energy consumption

electrical conductivity

electrical stimulation

electrochemical curing

electrolytic conductivity

electronic nose

electrophoresis

electrophoresis of gliadins and glutenins

electrosynthesis

emulsifying and foaming properties

emulsifying properties

emulsion and foam properties

emulsion creams

emulsion stability

encapsulated pumpkin seed oil

endogenous pro-oxidants and antioxidants

Endometrial Cancer

energetic value

energy constant

energy expenditure

energy in the average Polish diet

energy under-reporting

Enterobacteriaceae

environmental factors

environmental traits

enzymatic and acid hydrolysis of proteins

enzymatic browning

enzymatic coagulation

enzymatic hydrolysate

enzymatic hydrolysis

enzymatic interesterification

enzymatic methods

Enzyme activity

enzyme extraction

enzyme inactivity

enzyme pretreatment

enzyme-assisted vinification

enzyme-resistance

EPA

epiphytic microflora

equilibrium moisture content

erythrocyte membrane

Escherichia coli

Escherichia coli O157:H7

ESR

essential amino acids

essential amino acids (EAA)

essential amino acids(EAA)

essential hypertension

estimated daily iodine intake

estrogen receptor

ethanol coagulation

ethanol content

ethanol extracts of Osmanthus fragrans flowers

ethanol fermentation

ethanol pre-treatment

ethanolic extract

ethanolic fermentation

ethical premise

ethyl carbamate

EuroFoodChem XVI

EUROP carcass class

EUROP classification

EVALLER application

evening primrose

evolutionary similarity

exopolysaccharide

expansion ratio

experimental auction

experimental design

extended structural motif

extensional strain hardening

external chemical compounds

extracellular enzymes

extracellular matrix

extractable colour

extracted alfalfa meal

extraction and purification

extraction method

extraction methods

extraction rate

extruded pellets

extruded soy protein concentrate

extruded starch

extrusion - cooking

extrusion cooking

extrusion forming

extrusion process

extrusion-cooking

extrusion–cooking

F

faba bean proteins

factor analysis

factors determining food preferences

factors of food choice

factors related to obesity

faecal flora composition

faecal microflora

Fagopyrum esculentum

family environment

Far-North Cameroon

fat

fat and its constituents

fat characteristics

fat crystallisation

fat globule size

fat replacement

fat substitutes

fat tissue accumulation

fattened cattle

fattening bulls

fatty acid composition

fatty acid profile

fatty acids composition

fatty acids profile

Fe

fed-batch culture

feeding frequency

feeding of pigs

feeding of schoolchildren

female adolescents

female students

female swimmers

fermentation activity

fermentation process

fermentation stimulators

fermented multi-vegetable juices

fermented sausages

ferrous ion chelating activity

ferulic acid esterase

feruloyl esterase

filamentous fungi

fine maize grits

fine-granulated cooked-meats

finely comminuted sausages

flameless atomic absorption

flavour and aroma compounds

flavour enhancers

flax cookies and muffins

flaxseed protein hydrolysates

flour extraction rate

flour extraction rates

flowering quince

fluidizing velocity

fluorimetric analysis

fluted pumpkin leaf

fodder mixtures

food and feed balance

food composition

food consumption

food enrichment

food frequency intake

food frequency questionnaire

food impurities

food ingredient

food nutritional value

food of animal origin

food preferences

food preservation

food preservatives

food processing

food product certification

food production chain

food storage monitoring

food supplements

food technology

food technology neophobia scale

food-borne pathogens

food-drug interactions

food-related risks

forced oxidation

form of cereals

formylkynurenine

Fourier-transform infrared spectroscopy

fractal dimension

fractional composition

fractional composition of dietary fibre

free amino acids

free fatty acids

free radical scavenging capacity

free radical-related processes

free α-amino groups

free-radical scavenging capacity

free-range system

freeze-dried cheese starter cultures

freezing methods

frequency of consumption

fresh and dried spices

fresh fruit and vegetables

fresh minced beef meat

fresh white cheeses

freshwater fish

fried potato products

frozen products

fructooligosaccharides

fructose intolerance

fruit and vegetable processing

fruit beverages

fruit distillates

fruit quality estimation

fruit-herbal beverages

frying and baking fats

FT-Raman spectroscopy

fully refined oil

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

Fusarium graminearum

G

GAE

gain-and-loss of function

galactomannans (guar, carob)

galactooligosaccharides

gamma-globulin level

gas chromatographic

gas chromatography

gas chromatography (GC)

gas permeability

gas-generating pad

gaseous treatment

gastric digestion

gastric resistance

gastrointestinal tract

gastroprotective activity

GC

gel

gelatinized corn flour

gene expression profiling

gene polymorphism

genetic diversity

genetic factors

genetical variation

genetically modified food

genetically-modified food

genetically-modified potato

genetically-modified potatoes

geographic origin

geometrical center position of grain

germinated seeds

germination duration

glass transition

gliadin proteins

Gluconacetobacter xylinus

glucose concentration

glucose crystallization

glucose monohydrate

glucose oxidase

glucose tolerance

glucosinolate composition

glutaminase in filamentous fungi

Glutathione peroxidase

glutathione status

glutathione stores

gluten hydrolysis

gluten proteins

gluten-free bread

gluten-free breadmaking

gluten-free dough

gluten-free products

gluten-free tulumba dessert

gluten-related disorders

glycemic carbohydrates

glycemic response

glycerol biotransformation

glycerol dehydrogenase

glycogen metabolism

glycolytic potential

glycosaminoglycans

GMO

GOT

Gouda cheese and Mazurski cheese

GPC

GPT

gradient elution

Gram-negative bacteria

Gram-positive bacteria

granular materials

granule surface

grape by-product

grape by-products

grape skin pomace

grapefruit extract

grapevine leaves

grass-based feeding

grasspea wholemeal

grated Mozzarella cheese

green asparagus

green cauliflower

green leafy vegetables

green lentil seeds

grinding process

growing technology

growth at low temperature and low a w

growth dynamics

growth inhibition of pathogenic bacteria

growth parameters

growth performance

guanosine-5’-triphosphate

gut

H

haematological indices

half-short cake

HAM

hands cleanness

Hazard Analysis Critical Control Points (HACCP)

HCH

health benefits

health concerns

health status parameters

health-promoting properties of food

heart rate monitoring

heat and alcohol stability

heat processing

heat pump dryer

heat pump drying

heat shock protein

heat-moisture treatment

heating and reheating

hedonic assessment

hedonic optimum

hematological properties

hemolytic activity

hen

hepatic 11β-HSD1

hepatic enzymes

hepatic steatosis

hepatoprotective agent

hepatoprotective effect

herbal extracts

herbal infusions

herbal medicinal products

Hericium erinaceus

herring fillets

high amylase wheat starch

high amylose cornstarch

high hydrostatic pressure

high performance capillary electrophoresis

high phosphorus intake

high pressure and subzero temperature

high pressure homogenisation

high pressure treatment

high technology

high voltage electrical discharges

high-fiber preparation

high-fructose diet

high-molecular-weight subunits of glutenin

high-oleic peanuts

high-performance liquid chromatography

high-pressure homogenization

high-speed counter-current chromatography

histochemical profile

HMF

homogenised sausages

horizontal projection area

hospital nutrition

hot carcass weight

hot dog type sausages

hot-compressed-water extraction

hotel catering industry

HPLC optimisation

hulled barley grain

hulled wheat grain

human body fluids profile

human colon cancer cell line

human nutrition

human serum albumin (HSA)

hybrid and conventional genotypes

hybrid approach

hybrid sturgeon

hydration kinetics

hydration properties

hydro-thermal treatment

hydrocortisone-induced immunosuppression

hydrodistillation

hydrogen sulphide

hydrogenated oils

hydrogenation of oils

hydrolysed tannins

hydrolysis of starch

hydrolysis optimization

hydrolytic activity

hydrophilic-lipophilic balance (HLB)

hydrothermal treatment

hydroxybenzoic acids

hydroxycinnamic acids

hydroxymethylfurfural

hygiene knowledge

hygienic condition of equipment

hygienic quality

hygroscopic and structural-mechanical features

hypercholesterolemia

hypercholesterolemic rats

hyperlipidemic rats

hypersensitivity

hypo- and a-vitaminoses

hypo-cholesteric effect

hypocaloric treatment

hypolipidemic effect

I

ice-cream turrón

Ictalurus punctatus

identification of fish products

identification of yeast

IEF of cheese proteins and peptides

IEF of muscle proteins

IgA

IgE

IgG

image classification

immature cereals

immobilization of yeast

immobilized cells

immune response

immunogenic properties

immunomagnetic separation

immunometric methods

immunomodulative properties

immunoprophylactic effect

immunoreactivity

immunostim plus feeding

immunostimulation

impact on health

in silico methods

in vitro gastric juice

in vitro protein digestibility

in vitro synthesis

in vitro availability

in vitro digestibility

in vitro digestion

in vitro protein digestibility

in vivo and in vitro effect

in-vitro digestion

inactivation of microorganisms

indicatory PCB congeners

inductively coupled plasma sector field mass spectrometry

industrial varieties

industrial yeasts

infant milk formula

infant milk formulae

infant milk formulas

infants and small children

inflammatory bowel disease

information exchange

information sheet

infrared drying

infrared eadiation

inheritance from rye and wheat

inhibition of hydrolysis

inhibitory effect

inorganic nitrogen sources

inosine pranobex

inositol phosphates

instant coffee substitute

instant foxtail millet

instrumental colour

instrumental measurement

instrumental microbiological analysis

instrumental texture

insulin resistance

insulin-like growth factor-1

intake of calcium and phosphorus

intelligent packaging

inter-laboratory investigations

interesterification

interesterification conditions

internal colour

internal organs

international comparison

interspecific differences

intestinal absorption

intestinal absorption and metabolism

intestinal microflora

intestinal tract

intoxicated patients

intramolecular copigmentation

intramuscular fat

intramuscularl fat

intrinsic viscosity

invertase-positive strains

iodine analysis

iodine composition of Egyptian foods

iodine metabolism

iodine salts stability

iodine supplementation

ion-exchange chromatography

iron bioavailability

ISO 2200:2005 standard

isolated proteins

IT-supported agrifood chains

J

Jerusalem artichoke

juice clarification

K

keratinocyte stem cells

kidney dysfunction

killer activity

kinetic analysis

kinetic stability

kinetics modelling

kinetics of water vapour adsorption

knowledge level

knowledge on drugs interactions with food

L

L-ascorbic acid

L-phenylalanine

L. monocytogenes

LAB

laboratory animals

lactation phase

lactic acid bacteria

lactic acid bacteria (LAB)

lactic acid bacteria starter

lactic acid fermentation

lactic fermentation

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

lactose and acids assimilation

lactose hydrolysis

large-mouth bass

laser flash photolysis

Lathyrus sativus

LDL cholesterol

leafy vegetable extracts (LVE)

leafy vegetables

leaves and fruits

legal requirements

legume proteins

leguminose proteins

leguminous seeds

lentil proteins

Lentinula edodes

leucine aminopeptidase

level of feeding

level of peptide hormones

lifestyle factors

light conditions

light microscopy

limited proteolysis

linoleic acid system

lipase activity

lipase inhibition

lipase preparation

lipid and lipase levels

lipid hydrolysis

lipid metabolism components

lipid oxidation

lipid oxidation products

lipid peroxidation

lipid peroxidation products

lipid peroxides

lipids and lipoproteins

lipolytic activity

lipophilic bioactive components

lipoxygenase stability

liquid chromatography

liquid food preservation

liquid membrane electrodes

liquid smoke preparations (LSP)

liquid sourdoughs

liquid whey preparation of milk components (WPMC)

Listeria innocua

Listeria monocytogenes

Litsea monopetala

LIVE/DEAD staining

liver and blood content of magnesium

liver and spleen weight

liver cirrhosis

liver dysfunction

liver function enzymes

local sequence identity

longissimus dorsi muscle

low calorie diet

low molecular proteins

low-energy food

low-fat and full-fat spreads

low-fat products

low-methoxyl pectin

lowered fat content

luminol chemiluminescence

Lycium barbarum

lycopene and health

lymphocyte activity

lymphocyte subsets

lyophilised fig fruit

lysozyme activity

M

m. longissimus lumborum

machine learning

macrophage function

macrophages activity

macroporous resin

magnetic resonance imaging (MRI)

Maillard reaction

Maillard reactions

Maillard-type reaction

malondialdehyde

malondialdehyde MDA

Maltese Mushroom

mango byproducts

MAP

marine biotoxins

marine collagen

mashing by PLS method

mass spectrometry

mass transfer coefficient

mathematical model

mathematical modelling

mathematical modelling of baking process

matrix metalloproteinases

mayonnaise: emulsion stability

meal consumption

mealy and vitreous

meat abnormalities

meat and meat products

meat characteristics

meat consumption

meat model system

meat quality evaluation

meat species identification

meat tenderization

meat tenderness

mechanical properties

mechanical properties: shear stress

Mediterranean diet

medium-chain fatty acids

meeting nutritional standards

membrane techniques

membrane ultrafiltration

mercury pollution

metabolic disturbances

metabolic pathways

metabolic syndrome

metabolism of lycopene

metal ion effects on yeasts

methanolic extracts phenolic composition

methionine treated broccoli florets

methods and systems

methods of determination

methods of freezing

methyl jasmonate

Mg and Fe absorption

micellar electrokinetic chromatography (MEKC)

micellar liquid chromatography

micro and macroelements

micro gold electrode

microalbuminuria

microbial count

microbial evaluation

microbial gut balance

microbial inactivation

microbial interactions

microbiological analysis of spices

microbiological and chemical contamination

microbiological changes

microbiological contamination

microbiological evaluation

microbiological properties

microbiological quality

microbiological state of dishes

microbiota activity

microbore ODS column

microcapsulation

microencapsulated juice

microencapsulation

microflora of digestive tract

microflora of trees

microstructure of endosperm

microstructure of meat

microwave and convective pre-drying

microwave drying

microwave expansion

microwave heating

microwave pretreatment

microwave treatment

microwave vacuum drying

microwave-assisted extraction (MAE)

microwave-assisted hydrodistillation

microwave-vacuum drying

milk clotting enzyme

milk composition

milk concentrates

milk consumption

milk equivalent

milk fat globule membrane

milk from Holstein-Friesian cows

milk from Jersey cows

milk nitrogen compounds

milk processing quality

milk protein concentrate

milk protein polymorphism

milk technological properties

mindless eating

mineral components

mineral composition

mineral compounds

mineral content

mineral food components

mini-kiwi (Actinidia arguta)

minimal processing

minimally processed food products

mitochondrial DNA

mixed lactic acid bacteria

mixed-strain culture

mixing of granular material

MM+ calculations

Mn

model membranes

model ripening cheeses

modified atmosphere

modified atmosphere packaging

modified starch

moisture content

moisture sorption isotherm

molecular docking

molecular mass distribution

molecular mechanism

molecular state

molecular structure

molecular weight

mono- and di-glyceride

monoacylglycerol

monolayer capacity

monosaccharide aqueous solutions

monosaccharides

monosodium glutamate induced obesity

Morchella esculenta

morpholinium quaternary ammonium salts

morphological features

morphological stage

Most Probable Number (MPN) method

multi-sensor odour detection

multidimensional analysis

multidrug resistance

multilayer emulsions

multiple correlations

multiple linear regressions (MLR)

multiplex amplification

muscle structure

muscle tissue proteins

musculus longissimus lumborum

mushroom (Agaricus bisporus)

mushroom ethanol extract

mushroom powder

mutagenicity/carcinogenicity

MVR

myofibrilar protein

myosin heavy chains isoforms

Myrciaria dubia

N

n-3 fatty acids

n-3 polyenoic fatty acids

n-3 polyunsaturated fatty acids

N-acetylocysteine

naked and husked oat

nasal lavage fluid

native arenga starch

native microorganisms

natural antioxidants

natural feeding system

natural flavour

natural food colorants

natural pigments

natural preservation

natural products

near infra-red spectroscopy

neutral nitrophenols

new product development

New Zealand spinach

Newtonian fluid

nickel catalyst

Nigella sativa L

night eating disorder

nitrate nitrite content

nitrate V and III

nitrates V and III

nitrogen balance

nitrogen compounds

nitrogen fertilisation

nitrogenous compounds

nitrophenol isomers

nixtamalization

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-gluten proteins

non-linear models

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 subjects

north-eastern Poland

north–eastern region of Poland

nuclear magnetic resonance (NMR)

nucleotide degradation

numerical analysis

numerical methods

nutrient intake

nutrient intakes

nutrient partitioning

nutrients digestibility

nutrition education

nutrition in hospitals

nutrition pattern

nutrition principles

nutrition status

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

O

O-methylsterigmatocystin

oat

odour compounds

Oenococcus oeni

Oenothera paradoxa

oil pumpkin seeds

olfactory sensitivity

Oligocene water

oligofructose and bone-calcium

oligosaccharides

online learning

opioid activity

opioid peptides

opioid receptors

optical microscopy

optical phenomena

optimisation of parameters

optimization criterion

optimization soybean

organic and conventional livestock products

organic production

organochlorine pesticides

organoleptic evaluation

original taste of meat

ORP

orthorexia nervosa

osmo-convective dehydration

osmosis methods

osmotic dehydration

osmotolerant yeast

Osteryoung square wave voltammetry (OSWV)

overweight and obesity

oxidation and surface structure

oxidation of starch

oxidation products

oxidation stability

oxidative changes

oxidative damage

oxidative DNA damage

oxidative stability

Oxidative stress

oxidised potato starch

oxidized flavonoids

oxidized low density lipoproteins

oxygen absorbers

oxyphytosterols

oyster mushroom

P

P-Aminobenzoic acid

packaged product quality

packaging systems

Paenibacillus larvae

pancreas surgery

pap

paprika ( Capsicum annuum )

paracasein degradation

parametric tests method

parsley ( Petroselinum crispum )

partial least squares analysis

particle size distribution

partition coefficient

pasting properties

pasting retardation

pasture feeding

pathogenic bacteria

pathogenic microflora

pathological changes

patients’ compliance

PCA

PCB

PCR

pea

pea ( Pisum sativum ) starch

pea (Pisum sativum L.)

pea protein isolates

pea seed coat proteins

pea seed proteins

peanut hypersensitivity

pectinase treatment

Pediococcus acidilactici

Penaeus monodon

penetration test

Penicillium politans glutaminase

pentagalloylglucose

peptide purification

peptide substances deterrent

perceived health risk

peri-intestinal fat

pericardial fat

perilla seed meal

peroxyl radical scavenging

peroxyl radical trapping activity

pH

pH-dependent radical-scavenging activity

Phaffia rhodozyma/Xanthophylomyces dendrorhous

phagoctyes activity

phagocyte activity

pharmaceutical products

pharmacokinetic

pharmacological stunning of fatteners

Phaseolus lunatus

phenol extraction

Phenol-Explorer database

phenolic compounds

phenolic acid profiles

phenolic acids profile

phenolic compound

phenolic compounds

phenolic content

phenolic extract

phenolic inhibitors

phenolic profile

phenolics blueberry

phenolics profile

phenylalanine ammonia lyase

phosphate reduction

phosphatidylcholine

phosphorylated monosaccharides

phosphorylation

photochemiluminescence

photoregulated pigmentation

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 analyses

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

phytate-degrading activity

phytopreparation Herbiplant CS

phytosterol lipoates

phytosterolemia (sitosterolemia)

phytosterols oxidation products

pickled and un-pickled soft cheese

pickled cucumbers

picolinic acid derivatives

pie

pig

pig performance traits

pigs smoked loin

pigs’ genotype

Pisum sativum L

PKU

place of inhabitance

plant food ingredients

plant phenolics

plant polyphenolics

plant polyphenols

plant sterols (phytosterols)

plant-based diets

plasma and urine levels

plasma cholesterol

plasma corticosterone

plasma lipid profile

plasma O-opthaldialdehyde

Pleurotus ostreatus

poisoning coefficient

polar compounds

polarised light

Polish Large White

Polish Large White pig

Polish territory

poly(ethylene-co-acrylic acid)

polychlorinated biphenyls

polychlorinated biphenyls (PCBs)

polycyclic aromatic hydrocarbons

Polydextrose® sorbitol

polyenoic fatty acids

polyethersulphone

polyethylene foil

polygalacturonase

polymer based revered phase

polymerase chain reaction (PCR)

polymerized whey protein

polymorphism Myf-3 and Myf-4 gene

polymorphism of milk proteins

polymorphous structure

polyphenol auto-oxidation

polyphenol oxidase

polyphenol profiles

polyphenol-protein interactions

polyphenolic and aromatic compounds

polyphenolic antioxidants

polyphenolic extracts

polyphenoloxidase

polyphenols. chemical composition

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

pore characteristics

pork meat quality

pos-mastectomy women

post mortem changes

post-mastectomy women

postharvest control

postharvest quality

postprandial glycaemia

potassium iodate

potassium iodide

potassium sorbate

potato fiber and bran preparation

potato fibre preparation

potentiometric discrimination

potentiometric responses

poultry nuggets

powdered food products

powdered material

practical application

pre-fermentative maceration

Pre-Requirements Operational Program (PROP)

pre-Roman and Roman period

prebiotic dietary fiber inulin

precooked pasta

precooked pasta-like products

predictive microbiology

preferences of choice

pregnancy-energy content and nutrients-product groups

premenopausal women

preparative electrophoresis

preservation methods

pressure homogenisation

pressure treatment

pressureless granulation

prevention methods

primary arterial hypertension

primary structures of lactoferrin (LF) and glycomacropeptide (GMP)

principal component

principal component analysis

principal component analysis (PCA)

proanthocyanidins

probiotic adhesion

probiotic bacteria

probiotic beverages

probiotic cheese

probiotic cultures

probiotic Lactobacillus

probiotic yoghurt

process efficiency

process optimisation

processed cheese

processed meat products

processing characteristic

processing methods

processing of lentils

processing parameters optimization

processing yield

production influence

products of hydrolysis

products of metabolism

profile analysis

profile of collagen proteins

properties of film

Propionibacterium

Propionibacterium acidipropionici

Propionibacterium thoeni

Propionibacterium thoenii

propionic acid fermentation

propionic and acetic acids

proportion of breast

protease activity

protective coatings

protective culture

protective role

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 hydrolysate

protein hydrolysates

protein immunogenic properties

protein isolate

protein metabolism

protein oxidation

protein precipitating capacity

protein preparations

protein quality

protein secondary structure

protein solubility

protein structure and function

proteinase inhibitors

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 spinosa L

PSE

PSE and DFD meat

pseudo activation energy

Pseudomonas aeruginosa

Pseudomonas fluorescens proteinase

Psoas and Semitendinosus muscle

Psoas and Semitendinosus muscles

psychosocial determinants

PUFA enrichment

pullulan biosynthesis

pulp biotechnological performance

pulsed electric field

pumpkin seed oil

Q

qualitative assessment

qualitative study

quality and functionality

quality assurance

quality attributes

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

quantitative analysis

quantitative and qualitative analysis

quantitative assessment

quantitative descriptive analysis

quantitative model

quercetin glucoside

quercetin glycosides

questionnaire method

questionnaire studies

questionnaire survey

R

radical scavenging activity

radical-scavenging activity

radiochemical neutron activation analysis

rapeseed and soybean oils

rapeseed and sunflower oils

rapeseed napin proteins

rapeseed protein

rapid tests for antibiotics

raspberry cream fillings

raspberry seeds

rat

raw material composition

re-epithelialization

reaction kinetics

reactive lysine

reactive oxygen species (ROS)

recommended dietary allowances

red beetroot juice

red fruit wines

redox potential

reduced fat content

reduced glutathione

reduced viscosity

reducing sugars

reduction of nitrates to nitrites

refractance window drying

refrigerated storage

regenerated cellulose

regression equation

regression equations

regression mathematical model

regression models

rehydration properties

rehydration ratio

relative deficiency

rennet and acid-rennet curd

rennet coagulation

rennet coagulation time

replacement of meat in sausages batter

reproducibility

residual glycogen

residues of sulfonamides

resistance to hypoxia

resistant starch

resistant starch (RS III)

response surface methodology

response surface methodology (RSM)

retrograded potato starch

retrospective studies

reused palm oil

reverse triiodothyronine

reversed-phase high-performance liquid chromatography

reversed-phase high-performance liquid chromatography (RP- HPLC)

RGM

rheological changes

rheological characteristics

rheological properties

rheological properties of smoked loin

rheology flow properties

rheology of juices

Rhizopus cohnii

Rhizopus nigricans

Rhizopus oryzae

rice-corn-extrusion-cooking-swelling-solubility-evaluation

ripeness assessment and control

ripening cheese

ripening cheeses

risk assessment

risk management

risk perception

roasted products

Roman spectroscopy

roots separated from buckwheat sprouts

rosemary extract

RS preparations

RSM

rumen-protected amino acids

rye

rye flour fermentation

rye mash viscosity

rye-buckwheat ginger cakes enhanced with rutin

RYR1 and LEP gene

S

Saccharomyces bayanus

Saccharomyces cerevisiae

Saccharomyces cerevisiae yeast

Saccharomyces cerevisiae yeast

Salmonella Enteritidis

salt iodination

salted Baltic herring

salting-out effect

sample preparation

saturated fat intake

sausage imitating salami

Sauter¢s diameter (dvs)

scanning electron microscopy

Schistosoma mansoni

schistosomiasis

school aged children

school children

schoolchildren and adolescents

Schwanniomyces occidentalis

scientific experiments

SDA

SDG

seamen´s nutrition

seasonal changes

seasonal dietary intake

seasonal variation

seasonal variations

secoisolariciresinol diglucoside (SDG)

secondary fermentation

secondary food aromas

secondary osteoporosis

secondary products of alcoholic fermentation

secondary structure

seed coat extracts

selenium accumulation

selenium content in Polish diets

selenium supplementation

selenium yeasts

selenomethionine

self sufficiency rate

SEM

semi-purified diet

semitendinosus muscle

senosry quality

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-specific satiety

separation parameters

Sephadex G-25 and G-50

serine protease inhibitors

serum IgE antibodies

serum reduced medium

serum triglycerides

severe environmental stress

sex

sharing interferometry

shelf-life product

shiitake mushroom

shikimate pathway

short dough biscuits

short-chain fatty acids

significance tests: Student-t and Snedecor’s F distributions

silica modified

Silphium integrifolium Michx

Silphium L . seeds

Silphium perfoliatum L

Silphium trifoliatum L

Silybum marianum

simulated duodenal fluid

simultaneous distillation-extraction

single Cell Protein

single dietary interview

single screw extruder

single- and double-extruded starch

size of fat globules

skeletal muscle

skeleton remains

slaughter season

slaughter traits

slaughter value

slaughter without water

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 pork lion

SO2

socio-demographic factors

socioeconomic status

SOD-like activity

sodium alginate

sodium benzoate

sodium caseinate

sodium chloride

sodium hexametaphosphate pectin

sodium nitrate (V)

sodium polyphosphate

sodium trimetaphosphate

sodium tripolyphosphate

solid phase extraction (SPE)

solid phase microextraction (SPME)

solid-phase microextraction (SPME)

solid-state fermentation (SSF)

Solnum melongena L

soluble carbohydrates

soluble collagen

soluble dietary fiber

somatic cell count

somatic hybrids

somatic indices

somatic parameters

sopocka pork loins

sorption isotherms

sorption of metals

sorption properties

source of lycopene

sources of TFAs

soy

soy preparation

soy protein isolate

soya protein isolate

soybean isoflavones

soybean protein

special evisceration system

special formulas

species identification

specific surface

specific surface of sorption

spectrofluorimetry

Spectrophotometric Method

spectrophotometric methods

spectrophotometry

spent beer yeast

spent brewer’s yeast

spices and herbs

spoilage bacteria

sponge-fatty cakes

spore viability

spray drying of yogurt

spreadable fats

sprouts germination

stability of allergens

stability of anthocyanins

Staphyloccus aureus

staphylococcal enterotoxin A

Staphylococcus aureus

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

stergmatocystin

sterilised pudding

storage and loss moduli

storage stability

strawberry beverages

strawberry spread

strength properties

Streptococcus salivarius subsp. thermophilus

stress relaxation experiment

stress susceptibility

structural properties

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’ fish and seafood preferences

sub-zero temperature

subjective well-being

sublethal injury

subzero temperature

Sudananautes africanus africanus

sugar composition

sugar consumption

sugar phosphates

sugar substitutes

sugar-beet pulp

sugar-free products

sugars bioccesibility

sunflower pectin

sunflower seeds

supercritical fluid chromatography (SFC)

supercritical fluid extraction

supercritical fluid extraction (SFE)

superheated steam cooking

superoxide dismutase

supplementation

surface distribution

surface hydrophobicity of proteins

survival in digestive tract

survival of bacteria

Sveikina method

sweet broomweed ( Scoparia dulcis L.)

sweet whey powder

sweetened beverages

sweets preferences

Swiss-Dutch-type cheese

synchronous fluorescence spectroscopy

synchronous scanning fluorescence spectroscopy

synthetic flavour

system of calpains

T

tartary buckwheat

tartary buckwheat sprouts

taste quality of meat

taste-panel evaluation

TBA

TCA

tea

technical parameters of chopping

technical variation

technological characteristics of flour

technological processing

technological properties

technological quality of milk

technological suitability

technological usability

technological usefulness of milk

technological value

temperature of storage

tenderness of muscle

tetramethylmurexide (TMM)

textural characteristics

textural properties

texture analysis

texture characteristics

texture discriminants

texture of meat products

texture of smoked loin

texture parameters

texture profile

texture profile of rennet gel

texture properties

the intake of fatty acids

the Mini Nutritional Assessment

the quality of meat

the source of fat in the Polish diet

the survey of household budgets

the texture of French fries

theological properties

theoretical model

therapeutic feeds

thermal and ethanol stability

thermal hydrolysis of collagen

thermal inactivation of enzymes

thermal oxidation

thermal process

thermal properties

thermal stability

thermal stability of casein

thermal treatment

thermodynamic and kinetic factors

thermodynamic properties

thermodynamics of aqueous solutions

thermolysis of starch

thickening agents

thiol modification

thiol precursors

Thymus serpyllum L

thyroid activity

thyroid hormones

thyroid peroxidase

thyroxine triodothyronine

time of packaging

TNBS-induced colitis

tocopherols and tocotrienols

tolerable upper intake levels (UL)

total antioxidant capacity

total antioxidant status

total dietary fibre

total flavonoid content

total flavonoids

total iodine content

total luminescence spectra

total luminescence spectroscopy

total microorganisms count

total phenol compounds

total phenolic compounds

total phenolic content

total phenolics

total proanthocyanidins

total water intake

toxin production

TPA

traceability system

traditional farming turkeys

traditional food

traditional manufacturing

traditional varieties

trans fatty acids

trans -2-nonenal

trans fatty acids

transepithelial transport

transfer of knowledge

transgalactosilation

transgalactosylation

transgenic flax

transgenic tomatoes

transglutaminase

transglycosylation

transmission electron microscopy

triacylglycerols

Trichoderma reesei

trihydroxyflavones of Scutellaria baicalensis

triple dietary interview

triterpene saponins

triticale hybrid strains

Triticum aestivum

trolox equivalent

trolox equivalent antioxidant capacity

trypsin hydrolysis

trypsin inhibition

trypsin inhibitor activity

trypsin inhibitor activity (TIA)

trypsin inhibitors

trypsin inhibitors’ activity

tryptamine derivatisation

tuna liver proteins

turkeys’ breast muscles

Turkish Sourdough flora

two-component product

type 2 diabetes

type 2 diabetes mellitus

U

ultra-performance liquid chromatography–mass spectrometry

ultrafiltration

ultrasound treatment

ultrasound-assisted extraction

ultraviolet short wave irradiation

unfamiliar food

uniaxial compression

university students

uracil misincorporation

urea micro-dosing

utility value of carcass

UV and IR spectroscopy

UV spectrophotometry

UV spectroscopy

UV-VIS spectrophotometer

UV/Vis spectroscopy

UWW

V

Vaccinium corymbosum

vacuum impregnation

vacuum osmotic dehydration

vacuum packaging

vacuum pressure

vacuum-microwave

vacuum-microwaves

vacuum-packaging

vacuum-packed meat cold storage

value for the customer

variability coefficient

various animal species

vegetable snacks

vegetable soup supplement

vegetable-herbal mixtures

vegetables and fruit preference and consumption

viability of bacteria

Victoria blue B

virgin olive oil

visceral fat accumulation

viscoelastic behaviour

viscoelasticity

viscosity ratio

vitamin E content

vitamins and minerals

vitamins soluble in fats

volatile aldehydes

volatile aromatic compounds

volatile compounds

volatile fatty acids

volatile flavour compounds

volatile fraction

volatile organic compounds

volatile profile

W

WAI

wastes from food technology

water absorption measurement

water content in enzyme

water holding capacity

Water retention

water solubility index

water vapour adsorption

water-holding capacity

water-soluble protein

waxy cornstarch

web based learning

weight reduction programme

wheat and oat fiber

wheat bakery products

wheat flour baking quality

wheat immunogenicity

wheat-chia bread

whey preparations

whey protein concentrate

white wheat flour

whole buckwheat

whole egg powder

whole meal barley

wholemeal bread

wild boar juveniles

wild boar/domestic pig hybrids

wild type strains

Wiliam-Landel-Ferry model

willingness to pay

wine colour indices

women’s press

words: menopause

work of compression

WPC

WPI

X

X triticosecale Wittmack

xylan degradation

Y

Yarrowia lipolytica

yeast autolysates

Yersinia enterocolitica

yield of biomass

young ballet dancers

Z

zinc oxide nanorods

Ziziphus mauritiana L

Ziziphus spina christi

Zn

Zymmonas mobilis

Zymomonas mobilis

α

α and β amylase

α-amylase isozymes

α-galactosides

α-ketoglutarate

α-linolenic acid

α-tocopherol acetate

β

β-1 3-glucanase

β-1 4-xylanase

β-carotene-linoleic acid emulsion

β-casein peptides

β-casomorphin-5

β-casomorphins

β-galactosidase

β-lactoglobulin

γ

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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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