Polish Journal of Food and Nutrition Sciences

https://journal.pan.olsztyn.pl/Functional-Whipped-Cream-Based-on-Duck-Fat-and-Inulin-A-Study-on-Rheological-Microstructural,221424,0,2.html

Functional Whipped Cream Based on Duck Fat and Inulin: A Study on Rheological, Microstructural, and Whipping Properties This study investigates natural inulin as a stabilizer in a novel whipped cream formulated with duck fat fraction rich in unsaturated fatty acids. The objective was to develop a functional whipped cream with favorable structural, rheological, and sensory properties using a non-traditional fat...

https://journal.pan.olsztyn.pl/Harnessing-Vegetable-Oils-for-Carotene-Extraction-from-Moringa-oleifera-Lam-Leaves,220797,0,2.html

Harnessing Vegetable Oils for β-Carotene Extraction from Moringa oleifera Lam. Leaves and Feasibility of Their Microencapsulation Moringa oleifera Lam. leaves are known for their high carotenoid content; however, these bioactive compounds are highly susceptible to degradation under conditions of light exposure, oxygen contact, or high temperatures, resulting in a reduction in their functional effectiveness....

https://journal.pan.olsztyn.pl/Development-of-a-Vegan-Soybean-Based-Yoghurt-Alternative-Using-Levilactobacillus,220155,0,2.html

Development of a Vegan Soybean-Based Yoghurt Alternative Using Levilactobacillus brevis QD-1 and Saccharomyces cerevisiae as the Starter Culture for Improved Texture and Aroma Profile This study aimed to develop a vegan soybean yoghurt alternative using co-cultures of Levilactobacillus bre vis QD-1 and Saccharomyces cerevisiae , and to evaluate their effects on textural properties, protein structure, and aroma profile of the end product. Filtered and concentrated soybean...

https://journal.pan.olsztyn.pl/Event/In-Memoriam-of-Prof-A-Horubala-185

In Memoriam of Prof. A. Horubała In Memoriam of Prof. A. Horubała

https://journal.pan.olsztyn.pl/Volume-75-s-Reviewers-Index,5957.html

Polish Journal of Food and Nutrition Sciences - Volume 75's Reviewers' Index

https://journal.pan.olsztyn.pl/March-2026-issue-is-available-on-line,5956.html

Polish Journal of Food and Nutrition Sciences - March 2026 issue is available on-line

https://journal.pan.olsztyn.pl/Cultivar-and-Growth-Stage-Dependent-Variability-of-Saponins-in-Roots-and-Leaves-of,218708,0,2.html

Cultivar- and Growth-Stage-Dependent Variability of Saponins in Roots and Leaves of Beta vulgaris L. Characterized by Liquid Chromatography Coupled with Mass Spectrometry Beta vulgaris L. is an important food crop and a rich source of bioactive triterpene saponins. This study evaluated cultivar- and growth-stage-dependent variability of saponins in leaves and roots of three beet cultivars (Round Dark Red, Cylindra, and Snow Ball) and in leaves of Swiss chard...

https://journal.pan.olsztyn.pl/Analysis-of-Human-Milk-Leptin-and-Ghrelin-in-Relation-to-Maternal-Factors-and-Infant,218306,0,2.html

Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months This study examined leptin and ghrelin concentrations in human milk (HM) in the first six months of lactation and their associations with maternal characteristics, milk composition, and infant weight gain. Twenty exclusively breastfeeding mothers were recruited from the University Hospital of...

https://journal.pan.olsztyn.pl/Physical-and-Antioxidant-Characteristics-and-Sensory-Preference-of-Muffins-Incorporated,218161,0,2.html

Physical and Antioxidant Characteristics, and Sensory Preference of Muffins Incorporated with Banana Inflorescence ( Musa × paradisiaca L.) Powder This study explored the potential of banana flower powder (BFP) as a nutritional ingredient in muffins by assessing its impact on physicochemical properties, bioactive contents, and sensory preference. BFP contained high levels of protein (20.54 g/100 g dry weight (DW)), crude fiber (28.57 g/100...

https://journal.pan.olsztyn.pl/Fractionation-of-the-Maca-Lepidium-meyenii-Walp-Leaf-Extract-Using-Macroporous-Resin,217920,0,2.html

Fractionation of the Maca ( Lepidium meyenii Walp.) Leaf Extract Using Macroporous Resin Chromatography and Its Biological Properties This study investigated the bioactivities of maca (Lepidium meyenii Walp.) leaf extract fractions obtained using deep eutectic solvent (DES)-based ultrasound-assisted extraction (UAE) followed by macroporous resin chromatography. Four fractions (Fr. 1 – Fr. 4) were obtained by elution with...

https://journal.pan.olsztyn.pl/Nutritional-and-Preservative-Potential-of-Tunisian-Nigella-sativa-L-Seeds-Insights,216142,0,2.html

Nutritional and Preservative Potential of Tunisian Nigella sativa L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects Research on new natural resources with nutritional and preservative properties has gained increasing interest among modern consumers and the contemporary food industry. In this context, this study aimed to explore the bioactive potential of Nigella sativa L. seeds collected from various...