Czech J. Food Sci., 30 (2012)

No. 2
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
X.-B. Wang, Y.-J. Chi
Czech J. Food Sci., 30 (2012): 99-107abstractdownload PDF
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
Z. Herceg, E. Juraga, B. Sobota-Šalamon, A. Režek-Jambrak
Czech J. Food Sci., 30 (2012): 108-117abstractdownload PDF
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
R. Rendón-Villalobos, A. Ortíz-Sánchez, J. Solorza-Feria, C.A. Trujillo-Hernández
Czech J. Food Sci., 30 (2012): 118-125abstractdownload PDF
The process parameters for non-typical seeds during simulated cold deep oil expression
R. Rusinek, R. Rybczyński, J. Tys, M. Gawrysiak-Witulska, M. Nogala-Kałucka, A. Siger
Czech J. Food Sci., 30 (2012): 126-134abstractdownload PDF
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
S. Jairath, P. Sahota, G. Pandove
Czech J. Food Sci., 30 (2012): 135-143abstractdownload PDF
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
M. Balcerek, J. Szopa
Czech J. Food Sci., 30 (2012): 144-152abstractdownload PDF
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
S. Ahmed, F. Shakeel
Czech J. Food Sci., 30 (2012): 153-163abstractdownload PDF
Isolation of some compounds from nutmeg and their antioxidant activities
J.P. Hou, H. Wu, Y. Wang, X.C. Weng
Czech J. Food Sci., 30 (2012): 164-170abstractdownload PDF
Effect of temperature on the antioxidant activity of phenolic acids
Z. Réblová
Czech J. Food Sci., 30 (2012): 171-175abstractdownload PDF
Bacterial biofilms resist oxidising agents due to the presence of organic matter
Z. Jaglic, D. Červinková, H. Vlková, E. Michu, G. Kunová, V. Babák
Czech J. Food Sci., 30 (2012): 178-187abstractdownload PDF
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
M. Baroň, J. Fiala
Czech J. Food Sci., 30 (2012): 188-193abstractdownload PDF

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