NUTRITIONAL FACTORS AND THIAMINE BIOAVAILABILITY - A REVIEW.

There is relatively little information concerning the bioavailability of thiamine from food products; nevertheless available data on thiamine show that this vitamin is a significant factor that plays an important role in their nutritional status. The bioavailability of thiamine depends on several factors of which food and diet composition appears to play a paramount importance.

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Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content

EFFECT OF VARIOUS FORMS OF ZINC APPLIED IN CONCENTRATE MIXTURES FOR BROILER CHICKENS ON ITS BIOAVAILABILITY AS WELL AS MEAT COMPOSITION AND QUALITY

FOOD FLAVONOIDS

BIOAVAILABILITY OF QUERCETIN FROM FLESH SCALES AND DRY SKIN OF ONION IN RATS

Kazimierz (Casimir) Funk – Pioneer in Vitaminology – 101 Anniversary of His Discovery – Special Note

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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.