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ORIGINAL ARTICLE
 

Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts
Sabina I. Wilkanowicz, Keara T. Saud
 
ORIGINAL ARTICLE
 

Betaxanthin Profiling in Beta vulgaris Leaves and Gymnocalycium mihanovichii Grafted Cacti: A Comprehensive Study
Aneta Spórna-Kucab, Anna Tekieli, Magdalena Knapek, Marta Zużałek, Sławomir Wybraniec
 
ORIGINAL ARTICLE
 

Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song
DOI: https://doi.org/10.31883/pjfns/174972
 
ORIGINAL ARTICLE
 

Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin
Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati
DOI: https://doi.org/10.31883/pjfns/174488
 
ORIGINAL ARTICLE
 

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
DOI: https://doi.org/10.31883/pjfns/174434
 
ORIGINAL ARTICLE
 

Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries
Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani
DOI: https://doi.org/10.31883/pjfns/174454
 
ORIGINAL ARTICLE
 

Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin
Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo
DOI: https://doi.org/10.31883/pjfns/173526
 
ORIGINAL ARTICLE
 

Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels
Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar
DOI: https://doi.org/10.31883/pjfns/173218
 
ORIGINAL ARTICLE
 

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man
DOI: https://doi.org/10.31883/pjfns/172244
 
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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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