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Topic Pigments

 
ORIGINAL ARTICLE
 

Gomphrenin-Based Decarboxylated and Acylated Pigments from Basella alba L. Fruit Extracts Impair Survival of Colorectal Cancer Cells but Not Normal Cells – In Vitro Study
Katarzyna Sutor-Świeży, Łukasz Kozioł, Mateusz Knap, Ewa Dziedzic, Monika Bieniasz, Przemysław Mielczarek, Monika Baj-Krzyworzeka, Rafał Szatanek, Sylwia Bobis-Wozowicz, Łukasz Popenda, Sławomir Wybraniec, Malgorzata Tyszka-Czochara
Pol. J. Food Nutr. Sci. 2024;74(4):350-362
DOI: https://doi.org/10.31883/pjfns/194251
 
ORIGINAL ARTICLE
 

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (Mangifera indica)
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez
Pol. J. Food Nutr. Sci. 2024;74(4):313-322
DOI: https://doi.org/10.31883/pjfns/194599
 
ORIGINAL ARTICLE
 

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska
Pol. J. Food Nutr. Sci. 2024;74(3):255-267
DOI: https://doi.org/10.31883/pjfns/192122
 
ORIGINAL ARTICLE
 

Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard
Pol. J. Food Nutr. Sci. 2024;74(3):201-209
DOI: https://doi.org/10.31883/pjfns/191035
 
ORIGINAL ARTICLE
 

Betaxanthin Profiling in Beta vulgaris Leaves and Gymnocalycium mihanovichii Grafted Cacti: A Comprehensive Study
Aneta Spórna-Kucab, Anna Tekieli, Magdalena Knapek, Marta Zużałek, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2023;73(4):375-384
DOI: https://doi.org/10.31883/pjfns/175032
 
ORIGINAL ARTICLE
 

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2023;73(2):187-195
DOI: https://doi.org/10.31883/pjfns/163982
 
ORIGINAL ARTICLE
 

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango
Alba Mery Garzón-García, Saúl Ruiz-Cruz, Saúl Dussán-Sarria, José Igor Hleap-Zapata, Enrique Márquez-Ríos, Carmen Lizette Del-Toro-Sánchez, José Agustín Tapia-Hernández, Dalila Fernanda Canizales-Rodríguez, Víctor Manuel Ocaño-Higuera
Pol. J. Food Nutr. Sci. 2023;73(1):39-49
DOI: https://doi.org/10.31883/pjfns/159290
 
ORIGINAL ARTICLE
 

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.
Pol. J. Food Nutr. Sci. 2022;72(1):91-100
DOI: https://doi.org/10.31883/pjfns/146640
 
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 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
 

Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit
Maria Vianey Antonio-Gomez, Yolanda Salinas-Moreno, Francisco Hernández-Rosas, Fernando Martínez-Bustos, Isaac Andrade-González, José Andrés Herrera-Corredor
Pol. J. Food Nutr. Sci. 2021;71(3):299-310
DOI: https://doi.org/10.31883/pjfns/140404
 
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
 

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore
Pol. J. Food Nutr. Sci. 2020;70(4):419-428
DOI: https://doi.org/10.31883/pjfns/130256
 
ORIGINAL ARTICLE
 

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377-385
DOI: https://doi.org/10.31883/pjfns/128613
 
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
 
EDITORIAL
 

Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):5-6
DOI: https://doi.org/10.31883/pjfns/117717
 
ORIGINAL ARTICLE
 

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
Agata Czyżowska, Kinga Siemianowska, Monika Śniadowska, Agnieszka Nowak
Pol. J. Food Nutr. Sci. 2020;70(1):35-44
DOI: https://doi.org/10.31883/pjfns/116611
 
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
 

Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva
Carlos Mauricio Otalora, Evelyn Bonifazi, Eliana Noemi Fissore, Florencia Basanta, Lia Noemi Gerschenson
Pol. J. Food Nutr. Sci. 2020;70(1):15-24
DOI: https://doi.org/10.31883/pjfns/116415
 
ORIGINAL ARTICLE
 

Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Pol. J. Food Nutr. Sci. 2020;70(1):25-34
DOI: https://doi.org/10.31883/pjfns/115153
 
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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eISSN:2083-6007
ISSN:1230-0322
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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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