Czech J. Food Sci., 31 (2013)

No. 3
Original Paper
Effect of enzymatic modification on frozen chicken surimi
J. Stangierski, R. Rezler, H.M. Baranowska, S. Poliszko
Czech J. Food Sci., 31 (2013): 203-210abstractdownload PDF
Original Paper
Structure and stability of ion induced whey protein aerated gels
M. Tomczyńska-Mleko
Czech J. Food Sci., 31 (2013): 211-216abstractdownload PDF
Original Paper
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
K. Valkaj, S. Kalit, M.T. Kalit, W.L. Wendorff
Czech J. Food Sci., 31 (2013): 217-221abstractdownload PDF
Original Paper
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
G.G. Codină, S. Mironeasa, D.V. Voica, C. Mironeasa
Czech J. Food Sci., 31 (2013): 222-229abstractdownload PDF
Original Paper
Starch tray with addition of different components foamed by baking process
H. Smítková, M. Marek, J. Dobiáš
Czech J. Food Sci., 31 (2013): 230-235abstractdownload PDF
Original Paper
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
M.M. Özcan, A. Rosa, M.A. Dessi, B. Marongıu, A. Pıras, F. AL Juhaimi
Czech J. Food Sci., 31 (2013): 236-240abstractdownload PDF
Original Paper
Fatty acid composition of commercially available nutrition supplements
B. Staňková, L.S. Kremmyda, E. Tvrzická, A. Žák
Czech J. Food Sci., 31 (2013): 241-248abstractdownload PDF
Original Paper
Evaluation of essential and toxic elements concentrations in different parts of buckwheat
Y.-F. Huang, L.-X. Peng, Y. Liu, Z.-F. Zhang, L.-Y. Lv, G. Zhao
Czech J. Food Sci., 31 (2013): 249-255abstractdownload PDF
Original Paper
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
A.M. Giuffrè, L. Louadj
Czech J. Food Sci., 31 (2013): 256-263abstractdownload PDF
Original Paper
Physiological state of reused brewing yeast
E. Kordialik-Bogacka, A. Diowksz
Czech J. Food Sci., 31 (2013): 264-269abstractdownload PDF
Original Paper
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
I. Lisová, Š. Horáčková, R. Kováčová, V. Rada, M. Plocková
Czech J. Food Sci., 31 (2013): 270-274abstractdownload PDF
Original Paper
Contents of extractable and non-extractable polyphenols in the leaves of blueberry
A. Cheng, X. Chen, W. Wang, Z. Gong, L. Liu
Czech J. Food Sci., 31 (2013): 275-282abstractdownload PDF
Original Paper
 pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
S. Oancea, O. Drághici
Czech J. Food Sci., 31 (2013): 283-291abstractdownload PDF
Original Paper
New model for flavour quality evaluation of soy sauce
J. Feng, X.-B. Zhan, Z.-Y. Zheng, D. Wang, L.-M. Zhang, C.-C. Lin
Czech J. Food Sci., 31 (2013): 292-305abstractdownload PDF

© 2023 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti