期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (1)
Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dau......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (1)
The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roa......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2022; 72 (3)
The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave preand post-treatm......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2021; 71 (1)
Lavender (Lavandula anguslifolia) is an important medicinal and aromatic plant. However, the application of lavender essential oil (LEO) is limited by......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2020; 70 (3)
Steam cooking is a popular way of preparing fish and the end temperature plays a key role in the quality of the cooked fish. In this study, the lipid ......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2019; 69 (3)
The objective of this study was to determine and compare the effect of five different pretreatments including sulfite treatment (ST), osmotic dehydrat......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2019; 69 (3)
Morchella protein hydrolysate (MPH) and its glycosylated derivative (G-MPH) may possess the potential as natural antioxidants. However, knowledge abou......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2018; 68 (3)
A heteropolysaccharide, named L2, from Lentinula edodes has been proved to possess immunostimulating and anti-ageing activities in previous studies, b......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2018; 68 (3)
Tartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The i......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2018; 68 (1)
In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, su......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2018; 68 (2)
Corn hulls were abundant and inexpensive byproducts of the corn dry or wet milling processes, but most of them were discarded as agro-wastes. The aim ......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2018; 68 (2)
Escherichia coli O157:H7 is well known for many foodborne outbreaks that lead to fatal infections in human being worldwide. The objective of this stud......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2017; 67 (4)
The objective of this study was to evaluate and compare the anti-diabetic efficacy of feeding diets supplemented with okara and soybean bran to ICR mi......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2017; 67 (4)
This study evaluated the antioxidant activity of ethanol extracts of Osmanthus fragrans (Thunb.) Lour. flowers (EOF) and identified phenolic compounds......
期刊： POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2017; 67 (4)
The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longiss......
