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4/2002 vol. 52
 
 

THE ROLE OF LYCOPENE IN THE HUMAN ORGANISM: AN UPDATE - A REVIEW.
Agata Wawrzyniak
Pol. J. Food Nutr. Sci. 2002;52(4):3-12
 

BIODEGRADATION OF THE POTATO SLOPS WITH A MIXED POPULATION OF AEROBIC BACTERIA - OPTIMISATION OF TEMPERATURE AND PH.
Małgorzata Krzywonos, Edmund Cibis, Tadeusz Miśkiewicz
Pol. J. Food Nutr. Sci. 2002;52(4):13-18
 

THE APPLICATION OF IMMOBILIZED BIOCATALYZERS TO INTESNIFY THE ETHANOL FERMENTATION OF LACTOSE.
Małgorzata Lewandowska, Włodzimierz Bednarski, Marek Adamczak, Jan Tomasik, Damian Narwojsz
Pol. J. Food Nutr. Sci. 2002;52(4):19-22
 

EFFECT OF HEATING MILK PROTEIN CONCENTRATE ON ENZYMATIC COAGULATION PHASE.
Alicja Żbikowska, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2002;52(4):23-27
 

POLYSACCHARIDE-PLYSACCHARIDE INTERACTIONS IN PASTES.
Cheng-yi Lii, Piotr Tomasik, Wei-ling Hung, Vivian M.-F. Lai
Pol. J. Food Nutr. Sci. 2002;52(4):29-33
 

POLYPHENOLIC COMPOUNDS OF BEAN SEED COATS (PHASEOLUS VULGARIS L.) AND THEIR ANTIOXIDANT PROPERTIES
Beata Drużyńska
Pol. J. Food Nutr. Sci. 2002;52(4):35-39
 

MINIMIZATION OF THE RELATIVE ERROR AND VARIABILITY COEFFICIENT AT CERTAIN PROCEDURE FOR DETERMINATION OF THE MICROORGANISMS’ GROWTH MODEL PARAMETERS.
Edmund Cibis
Pol. J. Food Nutr. Sci. 2002;52(4):41-46
 

OPTIMISATION OF HPLC SEPARATIONS OF FLAVONOIDS WITH THE USE OF ARTIFICIAL NEURAL NETWORKS.
Adam Buciński, Tomasz Bączek
Pol. J. Food Nutr. Sci. 2002;52(4):47-51
 

THE QUALITY AND NUTRITIVE VALUE OF THE MEAT PROTEIN OF VARIOUS LAMB GENOTYPES.
Jan Kłobukowski, Henryk Brzostowski, Zenon Tański, Danuta Wiśniewska-Pantak, Janina Sowińska
Pol. J. Food Nutr. Sci. 2002;52(4):53-57
 

INFLUENCE OF THE CHANGED FATTY ACID COMPOSITION IN FEED ON FATTY ACID PROFILE IN BACKFAT OF FATTENERS SLAUGHTERED AT DIFFERENT BODY WEIGHTS - SHORT REPORT.
Józef Koczanowski, Franciszek Borowiec, Władysław Migdał, Czesław Klocek
Pol. J. Food Nutr. Sci. 2002;52(4):59-62
 

A NOTE ON THE DEVELOPMENT OF A RAT MODEL FOR CHOLESTEROL AND LIPOPROTEIN METABOLISM - SHORT REPORT.
Paweł M. Pisulewski, Aneta Kopeć, Ewa Cieślik
Pol. J. Food Nutr. Sci. 2002;52(4):63-66
 

ANTIOXIDATIVE PROPERTIES OF SOME VEGETABLE PRODUCTS TRADITIONAL FOR DIETS IN CENTRAL EUROPE - SHORT REPORT.
Agnieszka Bartoszek, Anna Forc, Joanna Grześkowiak
Pol. J. Food Nutr. Sci. 2002;52(4):67-70
 

THE INFLUENCE OF DIETARY PECTINS AND CELLULOSE ON THIAMINE UTILISATION IN VIVO.
Małgorzata Drywień, Marta Mierzejewska
Pol. J. Food Nutr. Sci. 2002;52(4):71-75
 
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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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