STUDIES ON EDIBLE GLUES AND THICKENERS.

Viscosities of aqueous solutions of sucrose, dextrin, apple pectin, amylopectin, and starch as well as their ternary mixtures were studied. It was shown that apple pectin, starch, and amylopectin could be used as co-thickeners, i.e. apple pectin in solutions could be replaced by either starch or amylopectin without any significant viscosity reduction of such ternary mixtures. The effect of the polysaccharide concentration on the solution viscosity seems to be controlled first of all by the molecular weight of polysaccharide and, then, by the shape of polysaccharide aggregates in the solution. The significance of these factors is discussed in terms of a mathematical function for which parameters were determined.

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NUTRITIONAL STATUS VERSUS DIET COMPOSITION OF 10-15-YEAR-OLD CHILDREN FROM THE CENTRAL-EAST POLAND

ASSESSMENT OF FOOD CONSUMPTION PATTERN OF PATIENTS SUFFERING FROM CHRONIC HEPATITIS C VIRUS.

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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.