Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
Topic Dairy products
 
ORIGINAL ARTICLE
 

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen
Pol. J. Food Nutr. Sci. 2023;73(3):289–296
DOI: https://doi.org/10.31883/pjfns/170938
 
ORIGINAL ARTICLE
 

Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka
Pol. J. Food Nutr. Sci. 2023;73(2):196–204
DOI: https://doi.org/10.31883/pjfns/166382
 
ORIGINAL ARTICLE
 

Microplastics in a Traditional Turkish Dairy Product: Ayran
Serkan Kemal Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu
Pol. J. Food Nutr. Sci. 2023;73(2):139–150
DOI: https://doi.org/10.31883/pjfns/163061
 
ORIGINAL ARTICLE
 

Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats
Esra Aslan, Gokhan Sadi, Hilal Guzel, Cigdem Karaca, Omer Adil Korkmaz, Mine Kanat Pektas, Mehmet Celegen, Tugce Aladag, Seyma Oncu, Mehmet Bilgehan Pektas
Pol. J. Food Nutr. Sci. 2023;73(2):120–129
DOI: https://doi.org/10.31883/pjfns/162710
 
ORIGINAL ARTICLE
 

Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(4):407–419
DOI: https://doi.org/10.31883/pjfns/155838
 
ORIGINAL ARTICLE
 

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(1):5–15
DOI: https://doi.org/10.31883/pjfns/144223
 
ORIGINAL ARTICLE
 

Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225–236
DOI: https://doi.org/10.31883/pjfns/138320
 
ORIGINAL ARTICLE
 

Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage
Onur Guneser
Pol. J. Food Nutr. Sci. 2021;71(2):135–145
DOI: https://doi.org/10.31883/pjfns/134393
 
ORIGINAL ARTICLE
 

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
DOI: https://doi.org/10.31883/pjfns/120915
 
ORIGINAL ARTICLE
 

Co-Cultivation Growth of Escherichia coli and Staphylococcus aureus as Two Common Dairy Contaminants
Alžbeta Medveďová, Romana Györiová, Veronika Lehotová, Ľubomír Valík
Pol. J. Food Nutr. Sci. 2020;70(2):151–157
DOI: https://doi.org/10.31883/pjfns/116395
 
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
 

Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Pol. J. Food Nutr. Sci. 2019;69(4):417–426
DOI: https://doi.org/10.31883/pjfns/112642
 
ORIGINAL ARTICLE
 

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation
Katarzyna Ambroziak, Katarzyna Kiełczewska, Dorota Mickiewicz, Aneta Dąbrowska
Pol. J. Food Nutr. Sci. 2019;69(3):279–287
DOI: https://doi.org/10.31883/pjfns/109987
 
ORIGINAL ARTICLE
 

Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz
Pol. J. Food Nutr. Sci. 2019;69(3):267–278
DOI: https://doi.org/10.31883/pjfns/109899
 
Most read
Most cited
Indexes
 
Keywords index
Topics index
Authors index
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.
© 2006-2023 Journal hosting platform by Bentus