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Topic Oils

REVIEW ARTICLE

Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review

Natalia Drabińska

Pol. J. Food Nutr. Sci. 2024;74(1):92-105

DOI: https://doi.org/10.31883/pjfns/185366

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ORIGINAL ARTICLE

Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati

Pol. J. Food Nutr. Sci. 2023;73(4):354-366

DOI: https://doi.org/10.31883/pjfns/174488

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Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry

Mahbuba Islam, Magdalena Montowska, Emilia Fornal, Jolanta Tomaszewska-Gras

Pol. J. Food Nutr. Sci. 2023;73(3):224-232

DOI: https://doi.org/10.31883/pjfns/169425

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Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil

Dinh Thi Tran, Lan Thi Hoang Nguyen, Cuong Ngoc Nguyen, Maarten L. A. T. M. Hertog, Bart Nicolaï, David Picha

Pol. J. Food Nutr. Sci. 2023;73(3):205-213

DOI: https://doi.org/10.31883/pjfns/168233

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Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism

Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Geng Zhong

Pol. J. Food Nutr. Sci. 2023;73(1):80-94

DOI: https://doi.org/10.31883/pjfns/160186

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Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour

Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska

Pol. J. Food Nutr. Sci. 2021;71(1):61-68

DOI: https://doi.org/10.31883/pjfns/132928

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Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids

Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki

Pol. J. Food Nutr. Sci. 2020;70(3):241-252

DOI: https://doi.org/10.31883/pjfns/120314

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Seasonal Changes in Fatty Acid Composition of Chondrostoma regium Lipids

Semra Kaçar, Hacer Kayhan Kaya, Mehmet Başhan

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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.