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Keyword proteins

 

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Marzanna Hęś
Pol. J. Food Nutr. Sci. 2017;67(1):5-17
DOI: https://doi.org/10.1515/pjfns-2016-0024
 

Rape Seeds as a Source of Feed and Food Proteins
Tamara Nosenko, Tetyana Kot, Volodymyr Kichshenko
Pol. J. Food Nutr. Sci. 2014;64(2):109-114
DOI: https://doi.org/10.2478/pjfns-2013-0007
 

Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarized in BIOPEP Database.

Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Justyna Bucholska, Damir Mogut
Pol. J. Food Nutr. Sci. 2012;62(3):151-157
DOI: https://doi.org/10.2478/v10222-011-0036-2
 

SELECTED PROPERTIES OF I-Z-I BAND PROTEINS OF SONICATED BEEF
Agnieszka Latoch
Pol. J. Food Nutr. Sci. 2010;60(1):51-55
 

COLLOIDAL STABILITY OF MILK WITH VARIOUS CONTENTS OF FAT SUBJECTED TO HIGH-PRESSURE HOMOGENIZATION

Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Monika Kopeć
Pol. J. Food Nutr. Sci. 2008;58(3):359-363
 

BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM PROTEINS – A REVIEW
Anna Iwaniak, Piotr Minkiewicz
Pol. J. Food Nutr. Sci. 2008;58(3):289-294
 

INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Rafał Wołosiak, Beata Drużyńska, Elwira Worobiej, Małgorzata Piecyk, Ewa Majewska, Dorota Nowak
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613-618
 

INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS
Rafał Wołosiak, Piotr P. Lewicki, Małgorzata Piecyk, Elwira Worobiej, Beata Drużynska, Ewa Majewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):201-206
 

APPLICATION OF THE CONDUCTOMETRIC METHOD FOR DIFFERENTIATION OF PROTEINS AND PEPTIDES
Dagmara Mierzejewska, Katarzyna Marciniak-Darmochwał, Henryk Kostyra, Bogumiła Rudnicka
Pol. J. Food Nutr. Sci. 2007;57(1):77-82
 

PROTEINS OF MEAT AS A POTENTIAL INDICATOR OF ITS QUALITY-A REVIEW
Edward Pospiech, Bożena Grześ, Beata Mikołajczak, Ewa Iwańska, Andrzej Łyczyński
Pol. J. Food Nutr. Sci. 2007;57(1):11-16
 

MILK COMPONENTS IN WHEY PREPARATIONS – CHARACTERISTICS AND UTILISATION
Zbigniew Śmietana, Maria Soral-Śmietana
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):237-241
 

APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Dorota Nałęcz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):145-153
 

EFFECTS OF HIGH-PRESSURE HOMOGENIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF MILK WITH VARIOUS FAT CONCENTRATIONS
Katarzyna Kiełczewska, Antoni Kruk, Maria Czerniewicz, Elżbieta Haponiuk
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):91-94
 
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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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