Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
Topic Baking
 
ORIGINAL ARTICLE
 

Grain of Hybrids Between Spelt (Triticum spelta L.) and Bread Wheat (Triticum aestivum L.) as a New Raw Material for Breadmaking
Marian Wiwart, Anna Szafrańska, Elżbieta Suchowilska
Pol. J. Food Nutr. Sci. 2023;73(3):265–277
DOI: https://doi.org/10.31883/pjfns/170870
 
ORIGINAL ARTICLE
 

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Martyna Natalia Wieczorek, Przemysław Łukasz Kowalczewski, Natalia Drabińska, Maria Barbara Różańska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(4):431–442
DOI: https://doi.org/10.31883/pjfns/156404
 
ORIGINAL ARTICLE
 

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Barbara Mickowska, Małgorzata Makarewicz, Renata Sabat, Anna Wywrocka-Gurgul, Aleksandra Mazurek
Pol. J. Food Nutr. Sci. 2022;72(4):393–405
DOI: https://doi.org/10.31883/pjfns/155405
 
ORIGINAL ARTICLE
 

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang
Pol. J. Food Nutr. Sci. 2022;72(1):69–78
DOI: https://doi.org/10.31883/pjfns/146175
 
ORIGINAL ARTICLE
 

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
DOI: https://doi.org/10.31883/pjfns/129015
 
ORIGINAL ARTICLE
 

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo
Pol. J. Food Nutr. Sci. 2019;69(2):157–166
DOI: https://doi.org/10.31883/pjfns-2019-0012
 
Most read
Most cited
Indexes
 
Keywords index
Topics index
Authors index
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.
© 2006-2023 Journal hosting platform by Bentus