Topic Functional properties
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
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
Pol. J. Food Nutr. Sci. 2021;71(1):39–50
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
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
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
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
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
ORIGINAL ARTICLE
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
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
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
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
ORIGINAL ARTICLE
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
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
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
ORIGINAL ARTICLE
Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
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
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
ORIGINAL ARTICLE
Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein
Pol. J. Food Nutr. Sci. 2019;69(2):119–127
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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.