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Topic
Cooking
ORIGINAL ARTICLE
Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)
Keyu Wang
,
Yulong Bao
,
Hongxu Yang
,
Yong Wang
,
Dongpo Chen
,
Joe M. Regenstein
,
Peng Zhou
Pol. J. Food Nutr. Sci. 2020;70(3):301–312
DOI
:
https://doi.org/10.31883/pjfns/125836
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Abstract
Article
(PDF)
ORIGINAL ARTICLE
Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Agnieszka Kumorkiewicz
,
Katarzyna Sutor
,
Boris Nemzer
,
Zbigniew Pietrzkowski
,
Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2020;70(1):7–14
DOI
:
https://doi.org/10.31883/pjfns/114897
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Abstract
Article
(PDF)
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
DOI
:
https://doi.org/10.31883/pjfns/106128
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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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