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Oxidative Stability and Quality Parameters of Veal During Ageing
Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak
Pol. J. Food Nutr. Sci. 2023;73(1):24–31
DOI: https://doi.org/10.31883/pjfns/157248
 
ORIGINAL ARTICLE
 

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(3):273–285
DOI: https://doi.org/10.31883/pjfns/152070
 
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
 

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
 
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
 
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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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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