期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (4)
Nixtamalization is usually performed on grains by cooking in an alkaline solution to improve the final product characteristics. White bitter lupin (Lu......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (1)
Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Ca......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (4)
Skipjack tuna (Katsuwonus pelamis) liver (TL) contains high-quality proteins which can potentially serve as an excellent source of functional protein ......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Considerable quantities of fruit are lost during pre-and post-harvest stages due to mould spoilage. The aim of this study was to evaluate the an- tago......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (3)
Bacillus cereus is a foodborne pathogen causing food safety issues due to the formation of difficult to eliminate spores and biofilms. The objective o......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (1)
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (3)
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Ch......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Nutritional value and chemical composition, including the content of vitamins, fatty acids, 5???-nucleotides and nucleosides and amino acids, as well ......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Tomato is one of the most consumed vegetable crops worldwide. In the break stage, it is perishable, and it has a postharvest life that does not exceed......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this s......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif- ferent p......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (3)
Kale (Brassica oleracea L. var. acephala DC) is a leafy green vegetable which belongs to the Brassicaceae family, one of the most commonly cultivated ......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (3)
Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components origin......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Beta vulgaris L. is an important source of bioactive saponins ??? a group of secondary metabolites ??? that have spurred a growing interest due to the......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (2)
Bitter melon is rich in bioactive compounds and has a significant potential for commercial use as a functional food material. Its bioactive compound-r......
