Czech J. Food Sci., 31 (2013)

No. 6

Index
Index of volume 31 (2013), Author index, Author Institutions index, Subject index
Czech J. Food Sci., 31 (2013): I-XIXdownload PDF
Review
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications – a review
Majeed H., Jamshaid Qazi H., Safdar W.,Fang Z.:
Czech J. Food Sci., 31 (2013): 527-540abstractdownload PDF
Review
Short overview of food consumption databases
Szűcs V., Szabó E., Bánáti D.:
Czech J. Food Sci., 31 (2013): 541-546abstractdownload PDF
Original Paper
Influence of the origin on selected determinants of the quality of pork meat products
Garbowska B., Radzymińska M., Jakubowska D.:
Czech J. Food Sci., 31 (2013): 547-552abstractdownload PDF
Original Paper
Effect of modified whey proteins on texture and sensory quality of processed cheese
Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z.:
Czech J. Food Sci., 31 (2013): 553-558abstractdownload PDF
Original Paper
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
Zhang Y., Zhao X-H.:
Czech J. Food Sci., 31 (2013): 559-567abstractdownload PDF
Original Paper
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I.:
Czech J. Food Sci., 31 (2013): 568-574abstractdownload PDF
Original Paper
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A.:
Czech J. Food Sci., 31 (2013): 575-580abstractdownload PDF
Original Paper
Characteristics of garlic of the Czech origin
Grégrová A., Čížková H., Bulantová I., Rajchl A., Voldřich M.:
Czech J. Food Sci., 31 (2013): 581-588abstractdownload PDF
Original Paper
Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds
Vollmannová A., Margitanová E., Tóth T., Timoracká M., Urminská D., Bojňanská T., Čičová I.:
Czech J. Food Sci., 31 (2013): 589-595abstractdownload PDF
Original Paper
Plant extracts as components of edible antimicrobial protective coatings
Ulbin-Figlewicz N., Zimoch A., Jarmoluk A.:
Czech J. Food Sci., 31 (2013): 596-600abstractdownload PDF
Original Paper
Changes of antioxidant activity in honey after heat treatment
Šarić G., Marković K., Vukičević D., Lež E., Hruškar M., Vahčić N.:
Czech J. Food Sci., 31 (2013): 601-606abstractdownload PDF
Original Paper
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Song J.-F., Liu C.-Q., Li D.-J., Meng L.-L.:
Czech J. Food Sci., 31 (2013): 607-612abstractdownload PDF
Original Paper
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
Bajčan D., Tomáš J., Uhlířová G., Árvay J., Trebichalský P., Stanovič R., Šimanský V.:
Czech J. Food Sci., 31 (2013): 613-618abstractdownload PDF
Original Paper
Influence of locality on content of phenolic compounds in white wines
Lampíř L., Pavloušek P.:
Czech J. Food Sci., 31 (2013): 619-626abstractdownload PDF
Original Paper
Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk
Nagel O.G., Molina M.P., Althaus R.L.:
Czech J. Food Sci., 31 (2013): 627-632abstractdownload PDF
Obiturialy Notice
Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed away
Czech J. Food Sci., 31 (2013): 633-633download PDF

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