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Topic Functional properties
 
ORIGINAL ARTICLE
 

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
Justyna Belcar, Joanna Kaszuba, Józef Gorzelany
DOI: https://doi.org/10.31883/pjfns/147796
 
ORIGINAL ARTICLE
 

Antioxidative Capacity of Soyfoods and Soy Active Compounds
Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
DOI: https://doi.org/10.31883/pjfns/146562
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed
Pol. J. Food Nutr. Sci. 2022;72(1):79–89
DOI: https://doi.org/10.31883/pjfns/146317
 
ORIGINAL ARTICLE
 

A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija
Pol. J. Food Nutr. Sci. 2022;72(1):17–26
DOI: https://doi.org/10.31883/pjfns/144836
 
ORIGINAL ARTICLE
 

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz
Pol. J. Food Nutr. Sci. 2021;71(4):451–461
DOI: https://doi.org/10.31883/pjfns/143584
 
ORIGINAL ARTICLE
 

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik
Pol. J. Food Nutr. Sci. 2021;71(4):411–421
DOI: https://doi.org/10.31883/pjfns/142926
 
ORIGINAL ARTICLE
 

Tumor Anti-Initiation and Anti-Progression Properties of Sulphated-Extract of Colocasia esculenta
Amira M. Gamal-Eldeen, Hassan Amer ‎, Cinderella A. ‎ Fahmy, Haytham ‎ Dahlawi, Basem H ‎ Elesawy, Nahla L. ‎ Faizo, Bassem M. ‎ Raafat
Pol. J. Food Nutr. Sci. 2021;71(4):393–401
DOI: https://doi.org/10.31883/pjfns/142835
 
ORIGINAL ARTICLE
 

Protective Effect of the Ethanol Extract from Hericium erinaceus Against Ethanol-Induced Gastric Ulcers
Guoying Lv, Xiaoya Song, Zuofang Zhang
Pol. J. Food Nutr. Sci. 2021;71(3):333–341
DOI: https://doi.org/10.31883/pjfns/141560
 
ORIGINAL ARTICLE
 

Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway
Wanwipha Woonnoi, Lalita Chotphruethipong, Supita Tanasawet, Soottawat Benjakul, Nuthathai Sutthiwong, Wanida Sukketsiri
Pol. J. Food Nutr. Sci. 2021;71(3):323–332
DOI: https://doi.org/10.31883/pjfns/141515
 
ORIGINAL ARTICLE
 

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, Marco Dalla Rosa
Pol. J. Food Nutr. Sci. 2021;71(3):311–321
DOI: https://doi.org/10.31883/pjfns/141430
 
ORIGINAL ARTICLE
 

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune
Pol. J. Food Nutr. Sci. 2021;71(2):161–175
DOI: https://doi.org/10.31883/pjfns/135800
 
ORIGINAL ARTICLE
 

Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour
Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska
Pol. J. Food Nutr. Sci. 2021;71(1):61–68
DOI: https://doi.org/10.31883/pjfns/132928
 
ORIGINAL ARTICLE
 

Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation
Ying Wang, Liang Wang, Jin Tan, Rong Li, Zi-Tao Jiang, Shu-Hua Tang
Pol. J. Food Nutr. Sci. 2021;71(1):39–50
DOI: https://doi.org/10.31883/pjfns/132064
 
ORIGINAL ARTICLE
 

Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content
Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević
Pol. J. Food Nutr. Sci. 2020;70(4):361–375
DOI: https://doi.org/10.31883/pjfns/128132
 
REVIEW ARTICLE
 

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
DOI: https://doi.org/10.31883/pjfns/127635
 
ORIGINAL ARTICLE
 

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
DOI: https://doi.org/10.31883/pjfns/127399
 
ORIGINAL ARTICLE
 

Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study
Agnieszka Dudkiewicz, Laura Masmejean, Clement Arnaud, Bukola Adenike Onarinde, Ramana Sundara, Amir Hossein Pour-Taghi Anvarian, Nick Tucker
Pol. J. Food Nutr. Sci. 2020;70(3):265–273
DOI: https://doi.org/10.31883/pjfns/120184
 
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
 

Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches
Abdul Rahim, Safitri Dombus, Syahraeni Kadir, Muhardi Hasanuddin, Syamsuddin Laude, Jusman Aditya, Steivie Karouw
Pol. J. Food Nutr. Sci. 2020;70(3):223–231
DOI: https://doi.org/10.31883/pjfns/120183
 
ORIGINAL ARTICLE
 

Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time
Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé
Pol. J. Food Nutr. Sci. 2020;70(2):179–188
DOI: https://doi.org/10.31883/pjfns/119674
 
REVIEW ARTICLE
 

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
Pol. J. Food Nutr. Sci. 2020;70(2):85–99
DOI: https://doi.org/10.31883/pjfns/113272
 
ORIGINAL ARTICLE
 

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
DOI: https://doi.org/10.31883/pjfns/116590
 
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
 

Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov
Pol. J. Food Nutr. Sci. 2019;69(4):407–415
DOI: https://doi.org/10.31883/pjfns/112276
 
ORIGINAL ARTICLE
 

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
 
ORIGINAL ARTICLE
 

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
Pol. J. Food Nutr. Sci. 2019;69(2):137–146
DOI: https://doi.org/10.31883/pjfns/105100
 
ORIGINAL ARTICLE
 

Dietary Chicory Inulin-Rich Meal Exerts Greater Healing Effects than Fructooligosaccharide Preparation in Rats with Trinitrobenzenesulfonic Acid-Induced Necrotic Colitis
Bartosz Fotschki, Adam Jurgoński, Joanna Fotschki, Michał Majewski, Katarzyna Ognik, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2019;69(2):147–155
DOI: https://doi.org/10.31883/pjfns-2019-0013
 
ORIGINAL ARTICLE
 

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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INTERNATIONAL CONFERENCE ON NUTRITION AND HEALTHCARE
Paris, France, 17.11.2022 - 18.11.2022
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eISSN:2083-6007
ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

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.
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