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Topic Chemical and enzymatic modification
 
REVIEW ARTICLE

Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Ramin Shah, Darius Cernauskas, Mihaela Adriana Tita
Pol. J. Food Nutr. Sci. 2021;71(1):5–20
DOI: https://doi.org/10.31883/pjfns/132853
 
ORIGINAL ARTICLE

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429–443
DOI: https://doi.org/10.31883/pjfns/130401
 
ORIGINAL ARTICLE

Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Pol. J. Food Nutr. Sci. 2020;70(3):275–289
DOI: https://doi.org/10.31883/pjfns/122460
 
ORIGINAL ARTICLE

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators
Anna Iwaniak, Piotr Minkiewicz, Monika Hrynkiewicz, Justyna Bucholska, Małgorzata Darewicz
Pol. J. Food Nutr. Sci. 2020;70(2):139–150
DOI: https://doi.org/10.31883/pjfns/113532
 
ORIGINAL ARTICLE

Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev
Pol. J. Food Nutr. Sci. 2019;69(4):387–396
DOI: https://doi.org/10.31883/pjfns/111865
 
ORIGINAL ARTICLE

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
DOI: https://doi.org/10.31883/pjfns/110134
 
ORIGINAL ARTICLE

Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein
Bo Yeon Park, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2019;69(2):119–127
DOI: https://doi.org/10.31883/pjfns-2019-0011
 
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eISSN:2083-6007
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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