Polish Journal of Food and Nutrition Sciences - Topic Chemical and enzymatic modification

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

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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

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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

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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

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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

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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

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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