Polish Journal Of Food And Nutrition Sciences

Intermittent Microwave-Vacuum Drying Effects on Pears

Continuous Consumption of Reused Palm Oil Induced Hepatic Injury, Depletion of Glutathione Stores, and Modulation of Cytochrome P450 Profiles in Mice

Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions

Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato

Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil

Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques

Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation