Topic Cooking
ORIGINAL ARTICLE
Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)
Pol. J. Food Nutr. Sci. 2020;70(3):301–312
ORIGINAL ARTICLE
Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Pol. J. Food Nutr. Sci. 2020;70(1):7–14
ORIGINAL ARTICLE
Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Pol. J. Food Nutr. Sci. 2019;69(2):179–189
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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.