Czech J. Food Sci., 33 (2015)

No. 5

Review
Phenolic amides (avenanthramides) in oats – a review
Boz H.
Czech J. Food Sci., 33 (2015): 399-404abstractdownload PDF
Food Chemistry and Safety
The “Breme” red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
Dozio E., Barassi A., Ravelli A., Angeli I., Lodi F., Melzi d’Eril G.V., Corsi Romanelli M.M.
Czech J. Food Sci., 33 (2015): 405-409abstractdownload PDF
Food Chemistry and Safety
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
Houhoula D.P., Lagou K., Varvaresou M., Giannakourou M., Bratakos S. M., Lougovois V., Tsaknis J., Koussissis S.
Czech J. Food Sci., 33 (2015): 410-415abstractdownload PDF
Food Chemistry and Safety
Prooxidant capacity of thermoxidised plant oils
Réblová Z., Součková Š., Fišnar J., Koplík R.
Czech J. Food Sci., 33 (2015): 416-423abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
Dziedzic K., Górecka D., Marques A., Rudzińska M., Podolska G.
Czech J. Food Sci., 33 (2015): 424-430abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
Sampels S., Zajíc T., Mráz J.
Czech J. Food Sci., 33 (2015): 431-440abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Li Y., Zhang J., Liu H.-G., Jin H., Wang Y.-Z., Li T.
Czech J. Food Sci., 33 (2015): 441-448abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
Im H.J., Yoon K.Y.
Czech J. Food Sci., 33 (2015): 449-457abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Application of lactic acid bacteria for production of fermented beverages based on rice flour
Magala M., Kohajdová Z., Karovičová J., Greifová M., Hojerová J.
Czech J. Food Sci., 33 (2015): 458-463abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Yang Q.-Z., Xiao Z.-G., Zhao Y., Liu Ch.-J., Xu Y., Bai J.-K.
Czech J. Food Sci., 33 (2015): 464-473abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

Ren J., Song Ch., Wang P., Li S., Kopparapu N., Zheng X.
Czech J. Food Sci., 33 (2015): 474-479abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Hydraulic characteristic of collagen
Žitný R., Landfeld A., Skočilas J., Stancl J., Flegl V., Zachariášová M., Jírů M., Houška M.
Czech J. Food Sci., 33 (2015): 479-485abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences