Czech J. Food Sci., 33 (2015)

No. 6

Index 2015
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
Czech J. Food Sci., 33 (2015): I-XIIdownload PDF
Review
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
Eskicioglu V., Kamiloglu S., Nilufer-Erdil D.
Czech J. Food Sci., 33 (2015): 487-499abstractdownload PDF
Food Chemistry and Safety
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
Dong Y. Qi G., Yang Z., Wang H., Wang S., Chen G.
Czech J. Food Sci., 33 (2015): 500-506abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Application of amylographic method for determination of the staling of bakery products
Sluková M., Kubín M., Horáčková Š., Příhoda J.
Czech J. Food Sci., 33 (2015): 507-512abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
Šálková D., Hes A.
Czech J. Food Sci., 33 (2015): 513-517abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
Xu J., Huang F., Li Y., Chen Z., Wang Y.
Czech J. Food Sci., 33 (2015): 518-522abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
Alexandre E.M.C.,Rodrigues I.M., Saraiva J.A.
Czech J. Food Sci., 33 (2015): 524-530abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
Fadda C., Fenu P.A.M., Usai G., Del Caro A, Diez Y.M., Sanguinetti A.M., Piga A.
Czech J. Food Sci., 33 (2015): 531-536abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
Filip V., Kyselka J., Hradková I., Berčiková M., Cihelková M.:
Czech J. Food Sci., 33 (2015): 537-544abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Cookie making potential of composite flour containing wheat, barley and hemp
Hrušková M., Švec I.
Czech J. Food Sci., 33 (2015): 545-555abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
Hussain S.
Czech J. Food Sci., 33 (2015): 556-563abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R.
Czech J. Food Sci., 33 (2015): 564-569abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
Téthal J., Baroň M., Sotolář R., Ailer S., Sochor J.
Czech J. Food Sci., 33 (2015): 570-579abstractdownload PDF

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