EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS

The paper presents the effect of different cooking methods of Brussels sprouts on sensory quality as well as vitamin C, nitrate and nitrite content. The best cooking method for Brussels sprouts was cooking in pot starting with boiling water. Three material forms (fresh, frozen and canned) were investigated during a 3.5 - month storage, from September to January, to reach the best dish quality, nutritive value, health safety and low cost. At the beginning of storage (in autumn), the best form is fresh Brussels but in the end of the storage period (January/ February) frozen form should be adviced because of a good sensory quality, nutritive value, and the cost similar to the fresh form. Canned Brussels is the worst form during whole storage period with regard to vitamin C content and sensory quality.

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Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts

CONTENT OF SELECTED COMPONENTS IN FRUITS OF POLISH WATERMELON CULTIVAR ‘BINGO’ AS DEPENDENT ON THE METHOD OF SEEDLING PRODUCTION AND IRRIGATION

STALL AND PASTURE FEEDING AS A FACTOR POTENTIALLY AFFECTING THE CONTENT OF DETRIMENTAL CHEMICAL COMPOUNDS IN SELECTED DAIRY PRODUCTS

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

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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.