Czech J. Food Sci., 22 (2004)

No. 6

Determination of egg content in pasta
Čížková H., Prokorátová V., Voldřich M., Kvasnička F., Soukupová V.
Czech J. Food Sci., 22 (2004): 197-203abstractdownload PDF
Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts
Hozová B., Kuniak Ľ., Kelemenová B.
Czech J. Food Sci., 22 (2004): 204-214abstractdownload PDF
The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic
Faitová k., Hejtmánková a., Lachman j., Pivec V., Dudjak j.
Czech J. Food Sci., 22 (2004): 215-221abstractdownload PDF
 Incidence of irradiated foods in the distribution network of Prague
Bohačenko I., Kopicová Z., Zámečníková I.
Czech J. Food Sci., 22 (2004): 222-229abstractdownload PDF
Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic
Šišák F., Havlíčková H., Karpíšková R., Rychlík I.
Czech J. Food Sci., 22 (2004): 230-236abstractdownload PDF

No. 5

functional properties modification of extruded soy protein concentrate using Neutrase
Surówka K., Żmudziński D.
Czech J. Food Sci., 22 (2004): 163-174abstractdownload PDF
biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk
Holasová M., Fiedlerová V., Roubal P., Pechačová M.
Czech J. Food Sci., 22 (2004): 175-181abstractdownload PDF
Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard
Divinová V., Svejkovská B., Doležal M., Velíšek J.
Czech J. Food Sci., 22 (2004): 182-189abstractdownload PDF
Esters of 3-chloropropane-1,2-diol in foodstuffs
Svejkovská B., Novotný O., Divinová V., Réblová Z., Doležal M., Velíšek J.
Czech J. Food Sci., 22 (2004): 190-196abstractdownload PDF

No. 4

Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
Kristek S., Bešlo D., Pavlović H., Kristek A.
Czech J. Food Sci., 22 (2004): 125-132abstractdownload PDF
Image data of crumb structure of bread from flour of czech spring wheat cultivars
Švec I., Hrušková M.
Czech J. Food Sci., 22 (2004): 133-142abstractdownload PDF
Effect of viscosity on the perceived intensity of acid taste
Šedivá A., Panovská Z., Pokorný J.
Czech J. Food Sci., 22 (2004): 143-150abstractdownload PDF
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
Capouchová I., Petr J., Tlaskalová-Hogenová H., Michalík I., Faměra O., Urminská D., Tučková L., Knoblochová H.,Borovská D.
Czech J. Food Sci., 22 (2004): 151-162abstractdownload PDF

No. 3

The histamine content in some samples of food products
Leszczyocha M., Pytasz U.
Czech J. Food Sci., 22 (2004): 81-86abstractdownload PDF
Modern method of lactic acid recovery from fermentation broth
Hábová V., Melzoch K., Rychtera M.
Czech J. Food Sci., 22 (2004): 87-94abstractdownload PDF
Fungal contamination of cookies and the raw materials for their production in croatia
Halt M., Klapec T., Šubari
Czech J. Food Sci., 22 (2004): 95-98abstractdownload PDF
Browning reactions between oxidised vegetable oils and amino acids
Hutapea E. B., Parkányiová L., Parkányiová J., Miyahara M., Sakurai H., Pokorný J.
Czech J. Food Sci., 22 (2004): 99-107abstractdownload PDF
Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat
Zídková J., Sajdok J., Kontrová K., Kotrbová-Kozak A., Hanis T., Zídek V., Fuíková A.
Czech J. Food Sci., 22 (2004): 108-120abstractdownload PDF
Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products
Amarowicz R., Zduńczyk P., Flaczyk E.
Czech J. Food Sci., 22 (2004): 121-124abstractdownload PDF

No. 2

Optimisation of method of fermentation of cabbage juice
Kohajdová Z., Karovičová J.
Czech J. Food Sci., 22 (2004): 39-50abstractdownload PDF
Wheat sedimentation values and falling number
Hrušková M., Škodová V., Blažek J.
Czech J. Food Sci., 22 (2004): 51-57abstractdownload PDF
Gel strength of the native egg white
Houška m., Kýhos k., Novotná p., Landfeld a., Strohalm j.
Czech J. Food Sci., 22 (2004): 58-66abstractdownload PDF
Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
Halt M., Kovačević D., Pavlović H., Jukić J.
Czech J. Food Sci., 22 (2004): 67-72abstractdownload PDF
bovine colostrum – the promising nutraceutical
Alexieva B., Markova Tz.,Nikolova E.
Czech J. Food Sci., 22 (2004): 73-79abstractdownload PDF

No. 1

Thermophilic bacteria colony growth and its consequences in the food industry
Melzoch K., Votruba J., Sekavová B., Piterková L., Rychtera M.
Czech J. Food Sci., 22 (2004): 1-8abstractdownload PDF
Determination of egg yolk content in egg liqueurs
Čížková H., Voldřich M., Prokorátová V., Kvasnička F.
Czech J. Food Sci., 22 (2004): 9-15abstractdownload PDF
Wheat flour fermentation study
Švec I., Hrušková M.
Czech J. Food Sci., 22 (2004): 17-23abstractdownload PDF
Potential of liquid chromatography–atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops
Poustka J., Hajšlová J., Holadová K., Nováková K.
Czech J. Food Sci., 22 (2004): 24-28abstractdownload PDF
Endocrinological aspects of dietary habits
Lapčík O.
Czech J. Food Sci., 22 (2004): 29-38abstractdownload PDF

Special Issue - Chemical Reactions in Foods V

Conference "Chemical Reactions in Foods V", Sept 29–Oct 1, 2004, Prague, Czech Republic
Content

Czech J. Food Sci., 22 (2004): I-VIIIdownload PDF

Thermal processing contaminants in foodstuffs and potential  strategies of control

A. Studer, I. Blank, R. H. Stadler
Czech J. Food Sci., 22 (2004): 1-10abstractdownload PDF

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout, O. Thas
Czech J. Food Sci., 22 (2004): 11-14abstractdownload PDF

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M. Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem
Czech J. Food Sci., 22 (2004): 15-18abstractdownload PDF

Ways to reduce the acrylamide formation in cracker products

M. Vass, T. M. Amrein, B. Schönbächler, F. Escher, R. Amadò
Czech J. Food Sci., 22 (2004): 19-21abstractdownload PDF

Factors affecting the formation of acrylamide in coffee

K. Bagdonaite, M. Murkovic
Czech J. Food Sci., 22 (2004): 22-24abstractdownload PDF

Influence of dough ingredients on 3-Mcpd formation in toast

C. M. Breitling-Utzmann, H. Hrenn, N. U. Haase, G. M. Unbehend
Czech J. Food Sci., 22 (2004): 25-28abstractdownload PDF

Natural toxins in food crops and their changes during processing

J. Hajšlová, V. Schulzová, P. Botek, J. Lojza
Czech J. Food Sci., 22 (2004): 29-34abstractdownload PDF

Decrease of the allergenic activity of foods by shock waves

N. Wolff, U. Cogan, H. Zuckerman, N. Karin, Y. Levy, Y. E. Krasik, J. Felsteiner, R. Reifen, S. Yannai
Czech J. Food Sci., 22 (2004): 36-39abstractdownload PDF

The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds

J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam
Czech J. Food Sci., 22 (2004): 41-44abstractdownload PDF

Acylglycosides as future food preservatives

J. Prekop, R. Červenková, E. Bartošová, Z. Špičková, J. Šmidrkal, V. Filip, M. Plocková
Czech J. Food Sci., 22 (2004): 45-48abstractdownload PDF

Flavour and vinylogous compounds generated by Maillard-type reactions

I. Blank, T. Davidek, Ph. Pollien, S. Devaud
Czech J. Food Sci., 22 (2004): 50-53abstractdownload PDF

S-Substituted cysteine derivatives in production of flavour and colour

J. Velíšek, R. Kubec
Czech J. Food Sci., 22 (2004): 54-59abstractdownload PDF

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

K. Cejpek, L. Jarolímová, J. Velíšek
Czech J. Food Sci., 22 (2004): 60-63abstractdownload PDF

Phenolic compounds as cross-links of plant derived polysaccharides

M. Bunzel, J. Ralph, H. Steinhart
Czech J. Food Sci., 22 (2004): 64-67abstractdownload PDF

Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

I. Birlouez-Aragon, P. A. Mas, L. Ait Ameur, N. Locquet, E. de St Louvent, M. Zude
Czech J. Food Sci., 22 (2004): 68-71abstractdownload PDF

Synthesis of (Z,Z)-octadeca-10,12-dienoic acid

C. Kellersmann, W. Francke, H. Steinhart
Czech J. Food Sci., 22 (2004): 73-75abstractdownload PDF

Fat blends on the base of structural triglycerides

V. Filip, M. Zárubová, I. Piska, J. Šmidrkal
Czech J. Food Sci., 22 (2004): 76-79abstractdownload PDF

Functionality changes of natural antioxidants during food processing and storage

J. Pokorný, Š. Schmidt, H. T. T. Nguyen
Czech J. Food Sci., 22 (2004): 80-83abstractdownload PDF

Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

F. Bacchini, A. D‘Agostina, G. Boschin, A. Arnoldi
Czech J. Food Sci., 22 (2004): 89-89abstract

Heat-induced degradation of inulin

A. Böhm, I. Kaiser, A. Trebstein, T. Henle
Czech J. Food Sci., 22 (2004): 90-92abstractdownload PDF

 A new pathway of lactose degradation and arginine derivatization in milk

E. Mavric, T. Henle
Czech J. Food Sci., 22 (2004): 93-95abstractdownload PDF

Dietary intake and urinary excretion of Maillard reaction products (MRPs)

A. Förster, Y. Kühne, T. Henle
Czech J. Food Sci., 22 (2004): 96-98abstractdownload PDF

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

L. Ait Ameur, M. Zude, G. Trystram, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): 99-101abstractdownload PDF

Factors affecting the formation of reducing compounds from biacetyl

L. Jarolímová, J. Rysová, K. Cejpek, J. Velíšek
Czech J. Food Sci., 22 (2004): 102-105abstractdownload PDF

Copper(II)-complexation by non enzymatically glycated peptides

S. T. Seifert, R. Krause, K. Gloe, T. Henle
Czech J. Food Sci., 22 (2004): 106-108abstractdownload PDF

Allium discoloration: the nature of onion pinking and garlic greening

R. Kubec, M. Hrbáčová, R. A. Musah, J. Velíšek
Czech J. Food Sci., 22 (2004): 109-112abstractdownload PDF

Browning reactions between oxidized vegetable oils and amino acids

J. Parkányiová, E. B. Hutapea, L. Parkányiová, M. Miyahara, H. Sakurai, J. Pokorný
Czech J. Food Sci., 22 (2004): 113-115abstractdownload PDF

Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats

C. Delgado-Andrade, I. Seiquer, M. P. Navarro
Czech J. Food Sci., 22 (2004): 116-119abstractdownload PDF

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine

W. Engel, P. Schieberle
Czech J. Food Sci., 22 (2004): 120-122abstractdownload PDF

The separation of triacylglycerols using unpolar and medium polar capillary columns

M. Zárubová, V. Filip, J. Šmidrkal, T. Kůtek, I. Piska
Czech J. Food Sci., 22 (2004): 123-126abstractdownload PDF

Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells

I. Nagamine, T. Yano, K. Endoh, T. Yamaki, T. Morimura, M. Miyahara, H. T. T. Nguyen, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): 127-129abstractdownload PDF

Fluorescence spectroscopy for monitoring rapeseed oil upon heating

P. A. Mas, D. J.-R. Bouveresse, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): 127-129abstractdownload PDF

Protein-lipid interactions during oxidation of liposomes

H. Salminen, R. Kivikari, M. Heinonen
Czech J. Food Sci., 22 (2004): 133-135abstractdownload PDF

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

A. Zainuddin, J. Parkányiová, L. Parkányiová, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): 136-139abstractdownload PDF

Lipid oxidation in margarine emulsions

I. Pokorná, V. Filip, J. Šmidrkal
Czech J. Food Sci., 22 (2004): 140-143abstractdownload PDF

Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization

S. Kemmo, V. Ollilainen, A.-M. Lampi, V. Piironen
Czech J. Food Sci., 22 (2004): 144-146abstractdownload PDF

Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

R. Cheikhousman, M. Zude, D. J.-R. Bouveresse, D. N. Rutledge, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): 147-150abstractdownload PDF

Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods

G. García-Llatas, M. J. Lagarda, R. Farré, P. Abellán, F. Romero
Czech J. Food Sci., 22 (2004): 151-151download PDF

Fluorescence of oxidizing oil-in-water emulsions (abstract only)

V. Rampon, A. Villière, D. J. McClements, C. Genot
Czech J. Food Sci., 22 (2004): 153-153abstract

Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only)

L. Li Yuet Hee, M. Dalgalarondo, H. Rogniaux, M. Viau, C. Genot
Czech J. Food Sci., 22 (2004): 154-154abstract

Antioxidant activity of acerola extracts

I. Nagamine, H. Sakurai, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, Z. Réblová, J. Pokorný
Czech J. Food Sci., 22 (2004): 155-158abstractdownload PDF

Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds

I. Nagamine, M. Fujita, I. Hongo, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, J. Pokorný, J. Dostálová, H. Sakurai
Czech J. Food Sci., 22 (2004): 159-162abstractdownload PDF

Phenolic Compounds of apples in the relation to the postharvest diseases

M. Ducháčková, J. Schovánková, H. Opatová
Czech J. Food Sci., 22 (2004): 163-165abstractdownload PDF

Red wine as resveratrol protective system -

I. Kolouchová, P. Zámostný, Z. Bělohlav, K. Melzoch, L. Siříšťová
Czech J. Food Sci., 22 (2004): 166-168abstractdownload PDF

Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)

W. Wiczkowski, J. Romaszko, A. Buciñski, H. Zieliñski, D. Szawara-Nowak, J. Honke, H. Kozlowska, M. K. Piskula:
Czech J. Food Sci., 22 (2004): 169-169abstract

Effect of boiling on yellow onion quercetin (glucosides

K. Nemeth, M. K. Piskula, M. Takacsova
Czech J. Food Sci., 22 (2004): 170-172abstractdownload PDF

Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)

V. Prokorátová, F. Kvasnička, V. Beková
Czech J. Food Sci., 22 (2004): 173-173abstract

The sensory quality of sprouts obtained from the selected species of legume seeds

A. Troszyńska, G. Lamparski, A. Kosińska
Czech J. Food Sci., 22 (2004): 174-176abstractdownload PDF

Amaranth seed extraction by propan-2-ol after enzymatic treatment

M. Veselá:
Czech J. Food Sci., 22 (2004): 177-178abstractdownload PDF

Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols

K. Mińkowski
Czech J. Food Sci., 22 (2004): 179-182abstract

Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

I. Revilla, A. M. Vivar-Quintana
Czech J. Food Sci., 22 (2004): 183-186abstractdownload PDF

Study of irradiated black pepper antioxidant activity changes 

M. Suhaj, J. Rácová
Czech J. Food Sci., 22 (2004): 187-190abstractdownload PDF

Green and roasted coffee antiradical activity stability in chemical systems

M. Daglia, A. Papetti, G. Gazzani
Czech J. Food Sci., 22 (2004): 191-194abstractdownload PDF

Influence of phenolic compounds on sensory parameters of tea infusions

P. Košulič, J. Pokorný, Z. Panovská
Czech J. Food Sci., 22 (2004): 195-198abstractdownload PDF

Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants

M. Vítková, Z. Macková, R. Koblovská, O. Lapčík
Czech J. Food Sci., 22 (2004): 199-202abstractdownload PDF

Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury

T. Matsubara, K. Todoroki, T. Yamaki, K. Ookuma, H. T. T. Nguyen, M. Miyahara, H. Kumagai, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): 203-205abstractdownload PDF

Antioxidant and antiradical activity of extracts of phenolic compounds from red bean

R. Amarowicz, A. Troszyńska
Czech J. Food Sci., 22 (2004): 206-208abstract

Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast

I. López-Galilea, S. Andueza, M. P. de Peña, C. Cid
Czech J. Food Sci., 22 (2004): 209-211abstractdownload PDF

Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews

C. Delgado-Andrade, F. J. Morales
Czech J. Food Sci., 22 (2004): 212-214abstractdownload PDF

Antioxidative and antimicrobial effects of some natural extracts in lard

S. Sekretár, Š. Schmidt, M. Vajdák, L. Zahradníková, J. Annus
Czech J. Food Sci., 22 (2004): 215-218abstractdownload PDF

Changes of furanocoumarins content in vegetables during storage

P. Botek, V. Schulzová, R. Peroutka, J. Hajšlová
Czech J. Food Sci., 22 (2004): 219-222abstractdownload PDF

Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans

J. Lojza, V. Schulzová, J. Hajšlová
Czech J. Food Sci., 22 (2004): 223-226abstractdownload PDF

The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan

R. Tylingo, M. Sadowska
Czech J. Food Sci., 22 (2004): 227-230abstractdownload PDF

Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives

P. Blafková, A. Synytsya, J. Čopíková
Czech J. Food Sci., 22 (2004): 231-234abstractdownload PDF

Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study

L. Sihelniková, A. Synytsya, J. Čopíková
Czech J. Food Sci., 22 (2004): 235-237abstractdownload PDF

Monoacylglycerols as food additives with antimicrobial properties

E. Bartošová, R. Červenková, Z. Špičková, J. Šmidrkal, V. Filip, M. Plocková
Czech J. Food Sci., 22 (2004): 238-241abstractdownload PDF

Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products

M. Blažková, L. Karamonová, P. Rauch, G. M. Wyatt
Czech J. Food Sci., 22 (2004): 242-245abstractdownload PDF

Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth

I. Fabíková, M. Voldřich, R. Ševčík, P. Hönigová, M. Čeřovský
Czech J. Food Sci., 22 (2004): 246-249abstractdownload PDF

Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)

K. Skog, R. Maul, M. Nyman
Czech J. Food Sci., 22 (2004): 250-250abstract

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

Z. Ciesarová, V. Balasová, E. Kiss, E. Kolek, P. Šimko, M. Kováč
Czech J. Food Sci., 22 (2004): 251-254abstractdownload PDF

Effects of yeast stress and organic acids on chloropropanols formation in cereal products

C. G. Hamlet, P. A. Sadd
Czech J. Food Sci., 22 (2004): 259-262abstractdownload PDF

Chloropropanols and their esters in cereal products 

C. G. Hamlet, P. A. Sadd
Czech J. Food Sci., 22 (2004): 259-262abstractdownload PDF

Formation and decomposition of 3-chloropropane-1,2-diol in model systems

M. Doležal, P. Calta, J. Velíšek
Czech J. Food Sci., 22 (2004): 263-266abstractdownload PDF

Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic

V. Divinová, B. Svejkovská, O. Novotný, J. Velíšek
Czech J. Food Sci., 22 (2004): 267-271abstractdownload PDF

Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants

I. Poustková, J. Dobiáš, J. Poustka, M. Voldřich
Czech J. Food Sci., 22 (2004): 272-275abstractdownload PDF

Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate

B. Skláršová, P. Šimko, P. Šimon, E. Belajová
Czech J. Food Sci., 22 (2004): 276-279abstractdownload PDF

The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection

B. Mičková, P. Rauch, A. Montoya, E. Ferri, F. Fini, S. Girotti
Czech J. Food Sci., 22 (2004): 280-282abstractdownload PDF

Changes of acrylamide levels in food products during technological processing

L. Dunovská, J. Hajšlová, T. Čajka, K. Holadová, K. Hájková
Czech J. Food Sci., 22 (2004): 283-286abstractdownload PDF

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

L. Simon-Sarkadi, E. Szőke, A. Kerekes
Czech J. Food Sci., 22 (2004): 287-289abstractdownload PDF

Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS

C. G. Hamlet, S. M. Jayaratne, P. A. Sadd
Czech J. Food Sci., 22 (2004): 290-293abstractdownload PDF

Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase

O. Menéndez, H. Rawel, U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 22 (2004): 295-298abstractdownload PDF

Influence of high pressure and papain treatment on some aspects of beef meat quality

N. Schenková, M. Šikulová, J. Jeleníková, P. Pipek, M. Marek, M. Voldřich
Czech J. Food Sci., 22 (2004): 299-302abstractdownload PDF

Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

O. Krejčová, E. Šviráková, J. Dobiáš, M. Plocková
Czech J. Food Sci., 22 (2004): 303-305abstractdownload PDF

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

S. Ptasznik:
Czech J. Food Sci., 22 (2004): 306-309abstractdownload PDF

Changes of free fatty acids during ripening of Niva cheese

E. Vítová, J. Zemanová, Š. Bezděková, L. Babák, B. Loupancová, P. Březina
Czech J. Food Sci., 22 (2004): 310-313abstractdownload PDF

Monitoring of oligopeptides from blue-veined cheese during ripening

J. Zemanová, E. Vítová, L. Hadra, M. Fišera
Czech J. Food Sci., 22 (2004): 314-316abstractdownload PDF

Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination

D. Gabrovská, V. Fiedlerová, M. Holasová, E. Mašková, J. Ouhrabková, J. Rysová, R. Winterová, A. Michalová
Czech J. Food Sci., 22 (2004): 317-320abstractdownload PDF

Changes in potato after different thermal processes

M. Hruškar, M. Krpan, K. Marković, D. Matković, N. Vahčić
Czech J. Food Sci., 22 (2004): 321-324abstractdownload PDF

Enzymatic changes in minimally processed apples

J. Schovánková, E. Cocci, H. Opatová, M. Dalla Rosa
Czech J. Food Sci., 22 (2004): 325-328abstractdownload PDF

Application of NIR analysis to verify cocoa powder authenticity

A. Trilčová, J. Čopíková, M. A. Coimbra, A. Barros, L. Egert, A. Synytsya, H. Křístková
Czech J. Food Sci., 22 (2004): 329-332abstractdownload PDF

New formulations for low-fat frankfurters and its effect on product quality

M. A. Lurueña-Martínez, I. Revilla, A. M. Vivar-Quintana
Czech J. Food Sci., 22 (2004): 333-337abstractdownload PDF

FFA Evolution during storage of ground roasted coffee

M. Vila, M. P. de Peña, C. Cid
Czech J. Food Sci., 22 (2004): 338-341abstractdownload PDF

Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

J. Sádecká, E. Kolek, Z. Salková, J. Petríková, M. Kováč
Czech J. Food Sci., 22 (2004): 342-345abstractdownload PDF

Effect of some refining steps on rapeseed oil triacylglycerol structures

Š. Schmidt, M. Vajdák, S. Sekretár, V. Koman
Czech J. Food Sci., 22 (2004): 346-348abstractdownload PDF

Evaluation of ketchup authenticity – chemical changes of markers during production and distribution

V. Soukupová, H. Čížková, M. Voldřich:
Czech J. Food Sci., 22 (2004): 349-352abstractdownload PDF

LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment

R. Gatermann, K. Hoenicke, M. Mandix
Czech J. Food Sci., 22 (2004): 353-354download PDF

LAST MINUTE: Stability of acrylamide in food during storage

K. Hoenicke, R. Gatermann
Czech J. Food Sci., 22 (2004): 355-356download PDF

Analysis of furan in different foodstuffs using gas chromatography mass spectrometry

K. Hoenicke, H. Fritz, R. Gatermann, S. Weidemann
Czech J. Food Sci., 22 (2004): 357-358download PDF

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