Czech J. Food Sci., 34 (2016)

No. 6

Index

INDEX OF VOLUME 34 (2016), AUTHORS INDEX

Czech J. Food Sci., 34 (2016): I-VIIIdownload PDF
Review
Prevalence and control of Listeria monocytogenes in the food industry – a review
Khan I., Khan J., Miskeen S., Tango C.N., Park Y.S., Oh D.H.
Czech J. Food Sci., 34 (2016): 469-487abstractdownload PDF
Food Microbiology and Safety
Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
Pei J., Jiang L., Dai H., Chen P.
Czech J. Food Sci., 34 (2016): 488-494abstractdownload PDF
Food Microbiology and Safety
Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods
Žiarovská J., Rajchl A., Fernández E., Prchalová J., Milella L.
Czech J. Food Sci., 34 (2016): 495-502abstractdownload PDF
Food Chemistry and Safety
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Yu A.-N., Tang L.-P.
Czech J. Food Sci., 34 (2016): 503-510abstractdownload PDF
Food Chemistry and Safety
Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation
Kyselka J., Thomes L., Remišová S., Dragoun M., Berčíková M., Filip V.
Czech J. Food Sci., 34 (2016): 511-521abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
Filipović J., Ivkov M., Košutić M., Filipović V.
Czech J. Food Sci., 34 (2016): 522-529abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
Gemelas L., Degraeve P., Hallier A., Demarigny Y.
Czech J. Food Sci., 34 (2016): 529-533abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
Beikzadeh S., Peighambardoust S.H., Beikzadeh M., Asghari Javar-Abadi M., Homayouni-Rad A.
Czech J. Food Sci., 34 (2016): 534-540abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Immobilisation of endoinulinase on polyhydroxybutyrate microfibers
Beran M., Pinkrová J., Urban M., Drahorád J.
Czech J. Food Sci., 34 (2016): 541-546abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Combined beef thawing using response surface methodology
Jin J., Wang X., Han Y., Cai Y., Cai Y., Wang H., Zhu L., Xu L., Zhao L., Li Z.
Czech J. Food Sci., 34 (2016): 547-553abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Spent brewer’s yeast extracts as a new component of functional food
Podpora B., Świderski F., Sadowska A., Rakowska R., Wasiak-Zys G.
Czech J. Food Sci., 34 (2016): 554-563abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
Song C.L., Zhao X.H.
Czech J. Food Sci., 34 (2016): 564-569abstractdownload PDF

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