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Keyword color parameters

 
ORIGINAL ARTICLE
 

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
Thi Thu Tra Tran, Le Hong Ngoc Ngo, Nu Minh Nguyet Ton, Thi Hong Nhung Le, Thi Thuy Le, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2024;74(2):162-168
DOI: https://doi.org/10.31883/pjfns/188110
 
ORIGINAL ARTICLE
 

Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song
Pol. J. Food Nutr. Sci. 2023;73(4):367-374
DOI: https://doi.org/10.31883/pjfns/174972
 
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
 

Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts
Jeong-Ho Kim, Yong-Han Yoon, Sanjeev Kumar Dhungana, Il-Doo Kim, Dong-Hyun Shin
Pol. J. Food Nutr. Sci. 2022;72(2):151-158
DOI: https://doi.org/10.31883/pjfns/147520
 
ORIGINAL ARTICLE
 

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2022;72(1):27-38
DOI: https://doi.org/10.31883/pjfns/144835
 

α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology
Marzena Anna Przybysz, Arkadiusz Szterk, Edyta Symoniuk, Małgorzata Gąszczyk, Elżbieta Dłużewska
Pol. J. Food Nutr. Sci. 2018;68(1):45-55
DOI: https://doi.org/10.1515/pjfns-2017-0006
 
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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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