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

No. 5

Original Paper
Effect of freezing rate and comminution on dielectric properties of pork
Lyng J.G., Zhang L., Marra F., Brunton N.P.
Czech J. Food Sci., 31 (2013): 413-418abstractdownload PDF
Original Paper
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
Kameník J., Steinhauserová P., Saláková A., Pavlík Z., Bořilová G., Steinhauser L., Ruprich J.
Czech J. Food Sci., 31 (2013): 419-431abstractdownload PDF
Original Paper
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
Domagała J., Pluta-Kubica A., Pustkowiak H.
Czech J. Food Sci., 31 (2013): 432-437abstractdownload PDF
Original Paper
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
Papetti P., Carelli A.
Czech J. Food Sci., 31 (2013): 438-444abstractdownload PDF
Original Paper
Fat quality of marketable fresh water fish species in the Republic of Serbia
Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N.
Czech J. Food Sci., 31 (2013): 445-450abstractdownload PDF
Original Paper
Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage
Wenjiao F., Yongkui Z., Pan D., Yuwen Y.
Czech J. Food Sci., 31 (2013): 451-456abstractdownload PDF
Original Paper
Improving the quality of whole wheat bread by using various plant origin materials
Boz H., Karaoğlu M.M.
Czech J. Food Sci., 31 (2013): 457-466abstractdownload PDF
Original Paper
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
Arena E., Ballistreri G., Fallico B.
Czech J. Food Sci., 31 (2013): 467-473abstractdownload PDF
Original Paper
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
Pavloušek P., Kumšta M.
Czech J. Food Sci., 31 (2013): 474-482abstractdownload PDF
Original Paper
Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
Manchón N., Mateo-Vivaracho L., D’Arrigo M., García-Lafuente A., Guillamón E., Villares A., Rostagno M.A.
Czech J. Food Sci., 31 (2013): 483-500abstractdownload PDF
Original Paper
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Cheng A., Chen X., Jin Q, Wang W., Shi J., Liu Y.
Czech J. Food Sci., 31 (2013): 501-508abstractdownload PDF
Original Paper
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
Orphanides A., Goulas V., Gekas V.
Czech J. Food Sci., 31 (2013): 509-513abstractdownload PDF
Original Paper
Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements
Holubová B., Göselová S., Ševčíková L., Vlach M., Blažková M., Lapčík O., Fukal L.
Czech J. Food Sci., 31 (2013): 514-519abstractdownload PDF
Original Paper
Analysis of ochratoxin A in malt beverage samples using dispersive liquid–liquid microextraction coupled with liquid chromatography-fluorescence detection
Maham M., Kiarostami V., Waqif-Husain S., Karami-Osboo R., Mirabolfathy M.
Czech J. Food Sci., 31 (2013): 520-525abstractdownload PDF

No. 4

Original Paper
Effect of natural antioxidants on the colour and lipid stability of paprika salami
Rohlík B-A., Pipek P., Pánek J.:
Czech J. Food Sci., 31 (2013): 307-312abstractdownload PDF
Original Paper
Nutritional value of the protein of consumer carp Cyprinus carpio L.
Skibniewska K.A., Zakrzewski J., Kłobukowski J., Białowiąs H., Mickowska B., Guziur J., Walczak Z., Szarek J.:
Czech J. Food Sci., 31 (2013): 313-317abstractdownload PDF
Original Paper
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
Rozenská L., Hejtmánková A., Kolihová D., Miholová D.:
Czech J. Food Sci., 31 (2013): 318-322abstractdownload PDF
Original Paper
Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
Khemariya P., Singh S., Nath G., Gulati A.K.:
Czech J. Food Sci., 31 (2013): 323-331abstractdownload PDF
Original Paper
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
Nadeem M., Abdullah M., Hussain I., Inayat S., Javid A., Zahoor Y.:
Czech J. Food Sci., 31 (2013): 332-339abstractdownload PDF
Original Paper
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
Kučerová J., Šottníková V., Nedomová Š.:
Czech J. Food Sci., 31 (2013): 340-346abstractdownload PDF
Original Paper
Mechanical properties of native maize, wheat, and potato starches
Stasiak M., Molenda M., Opaliński I., Błaszczak W.:
Czech J. Food Sci., 31 (2013): 347-354abstractdownload PDF
Original Paper
Funcionality of several cake ingredients: A comprehensive approach
Rodríguez-García J., Puig A., Salvador A., Hernando I.:
Czech J. Food Sci., 31 (2013): 355-360abstractdownload PDF
Original Paper
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
Tafti A.G., Peighambardoust S.H., Behnam F., Bahrami A., Aghagholizadeh R., Ghamari M., Rafat S.A.:
Czech J. Food Sci., 31 (2013): 361-367abstractdownload PDF
Original Paper
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
Václavík L., Ovesná J., Kučera L., Hodek J., Demnerová K., Hajšlová J.:
Czech J. Food Sci., 31 (2013): 368-375abstractdownload PDF
Original Paper
Effect of high temperature and pressure on quantification of MON 810 maize
Godálová Z., Bergerová E., Siekel P.:
Czech J. Food Sci., 31 (2013): 376-381abstractdownload PDF
Original Paper
Silicon content in beers from Korean market and estimation of its alimentary uptake
Lee J.-H,, Choi K.H., Park S.R., Shin S.A., Kang S.A., Jang K.-H.:
Czech J. Food Sci., 31 (2013): 382-389abstractdownload PDF
Original Paper
Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G.:
Czech J. Food Sci., 31 (2013): 390-400abstractdownload PDF
Original Paper
Determination of acrylamide in food using adsorption stripping voltammetry
Veselá H., Šucman E.:
Czech J. Food Sci., 31 (2013): 401-406abstractdownload PDF
Original Paper
Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
Sumíková T., Gabrielová L., Kučera L., Žabka M., Chrpová J.:
Czech J. Food Sci., 31 (2013): 407-412abstractdownload PDF

No. 3

Original Paper
Effect of enzymatic modification on frozen chicken surimi
Stangierski J., Rezler R., Baranowska H.M., Poliszko S.:
Czech J. Food Sci., 31 (2013): 203-210abstractdownload PDF
Original Paper
Structure and stability of ion induced whey protein aerated gels
Tomczyńska-Mleko M.:
Czech J. Food Sci., 31 (2013): 211-216abstractdownload PDF
Original Paper
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
Valkaj K., Kalit S., Kalit M.T., Wendorff W.L.:
Czech J. Food Sci., 31 (2013): 217-221abstractdownload PDF
Original Paper
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
Codină G.G., Mironeasa S., Voica D.V., Mironeasa C.:
Czech J. Food Sci., 31 (2013): 222-229abstractdownload PDF
Original Paper
Starch tray with addition of different components foamed by baking process
Smítková H., Marek M., Dobiáš J.:
Czech J. Food Sci., 31 (2013): 230-235abstractdownload PDF
Original Paper
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
Özcan M.M., Rosa A., Dessi M.A., Marongıu B., Pıras A., AL Juhaimi F.:
Czech J. Food Sci., 31 (2013): 236-240abstractdownload PDF
Original Paper
Fatty acid composition of commercially available nutrition supplements
Staňková B., Kremmyda L.S., Tvrzická E., Žák A.:
Czech J. Food Sci., 31 (2013): 241-248abstractdownload PDF
Original Paper
Evaluation of essential and toxic elements concentrations in different parts of buckwheat
Huang Y.-F., Peng L.-X., Liu Y., Zhang Z.-F., Lv L.-Y., Zhao G.:
Czech J. Food Sci., 31 (2013): 249-255abstractdownload PDF
Original Paper
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
Giuffrè A.M., Louadj L.:
Czech J. Food Sci., 31 (2013): 256-263abstractdownload PDF
Original Paper
Physiological state of reused brewing yeast
Kordialik-Bogacka E., Diowksz A.:
Czech J. Food Sci., 31 (2013): 264-269abstractdownload PDF
Original Paper
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M.:
Czech J. Food Sci., 31 (2013): 270-274abstractdownload PDF
Original Paper
Contents of extractable and non-extractable polyphenols in the leaves of blueberry
Cheng A., Chen X., Wang W., Gong Z., Liu L.:
Czech J. Food Sci., 31 (2013): 275-282abstractdownload PDF
Original Paper
 pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
Oancea S., Drághici O.:
Czech J. Food Sci., 31 (2013): 283-291abstractdownload PDF
Original Paper
New model for flavour quality evaluation of soy sauce
Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C.:
Czech J. Food Sci., 31 (2013): 292-305abstractdownload PDF

No. 2

Review article
Applications of mesoporous silica materials in food – a review
Bernardos A., Kouřimská L.:
Czech J. Food Sci., 31 (2013): 99-107abstractdownload PDF
Original Paper
Differentiation between fresh and thawed chicken meats
Šimoniová A., Rohlík B.-A., Škorpilová T., Petrová M., Pipek P.:
Czech J. Food Sci., 31 (2013): 108-115abstractdownload PDF
Original Paper
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
Jokić S., Sudar R., Svilović S., Vidović S., Bilić M., Velić D., Jurković V.:
Czech J. Food Sci., 31 (2013): 116-125abstractdownload PDF
Original Paper
Pistachio deterioration detected by X-ray absorption
Proshlyakov A., Yanniotis S., Blahovec J.:
Czech J. Food Sci., 31 (2013): 126-131abstractdownload PDF
Original Paper
Microwave drying behaviour of tomato slices
Çelen S., Kahveci K.:
Czech J. Food Sci., 31 (2013): 132-138abstractdownload PDF
Original Paper
Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
Slavov A., Karagyozov V., Denev P., Kratchanova M., Kratchanov C.:
Czech J. Food Sci., 31 (2013): 139-147abstractdownload PDF
Original Paper
Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)
Ren S.C., Qiao Q.Q., Ding X.L.:
Czech J. Food Sci., 31 (2013): 148-155abstractdownload PDF
Original Paper
Characterisation of polyphenol oxidase from Melissa officinalis L. subsp. officinalis (lemon balm)
Doğan S., Ayyildiz Y., Doğan M., Alan ü., Diken M.E.:
Czech J. Food Sci., 31 (2013): 156-165abstractdownload PDF
Original Paper
Determination of silicon in Czech beer and its balance during the brewing process
Cejnar R., Mestek O., Dostálek P.:
Czech J. Food Sci., 31 (2013): 166-171abstractdownload PDF
Original Paper
Varietal differentiation of white wines on the basis of phenolic compounds profile
Lampíř L.:
Czech J. Food Sci., 31 (2013): 172-179abstractdownload PDF
Original Paper
Differentiation of Lactobacillus species by ARDRA
KšicovᆠK., Dušková M., Karpíšková R.:
Czech J. Food Sci., 31 (2013): 180-188abstractdownload PDF
Original Paper
Effects of shading and growth phase on the microbial inactivation by pulsed light
Cudemos E., Izquier A,, Medina-Martínez M.S., Gómez-López V.M.:
Czech J. Food Sci., 31 (2013): 189-193abstractdownload PDF
Original Paper
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
Saha S., Dhar T.D., Sengupta C., Ghosh P.:
Czech J. Food Sci., 31 (2013): 195-202abstractdownload PDF

No. 1

List of Reviewers – 2012
Czech J. Food Sci., 31 (2013): I-IIdownload PDF
Original Paper
 Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
Wang w., Li Z., Liu J.-Z., Wang Y.-J., Liu S.-H., Sun M.:
Czech J. Food Sci., 31 (2013): 1-4abstractdownload PDF
Original Paper
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
Marinova E., Georgiev L., Totseva I., Seizova K., Milkova T.:
Czech J. Food Sci., 31 (2013): 5-13abstractdownload PDF
Original Paper
 Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Yurdakul N.E., Erginkaya Z., Ünal E.:
Czech J. Food Sci., 31 (2013): 14-19abstractdownload PDF
Original Paper
 Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat
Toušová R., Stádník L., Ducháček J.:
Czech J. Food Sci., 31 (2013): 20-26abstractdownload PDF
Original Paper
Antimicrobial resistance of lactobacilli isolated from food
Dušková M., Karpíšková R.:
Czech J. Food Sci., 31 (2013): 27-32abstractdownload PDF
Original Paper
Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
Kowalski S., Lukasiewicz M., Juszczak L., Kutyła-Kupidura E.M.:
Czech J. Food Sci., 31 (2013): 33-42abstractdownload PDF
Original Paper
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
Zdjelar G., Nikolić Z., Vasiljević I., Bajić B., Jovičić D., Ignjatov M., Milošević D.:
Czech J. Food Sci., 31 (2013): 43-48abstractdownload PDF
Original Paper
Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
Nogales-Delgado S., Fernández-León A.M., Delgado-Adámez J., Hernández-Méndez M.T., Bohoyo-Gil D.
Czech J. Food Sci., 31 (2013): 49-54abstractdownload PDF
Original Paper
Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements
Václavíková E., Kvasnička F.:
Czech J. Food Sci., 31 (2013): 55-65abstractdownload PDF
Original Paper
Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
Pankiewicz U., Jamroz J.:
Czech J. Food Sci., 31 (2013): 66-71abstractdownload PDF
Original Paper
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
Engmann N.F., Ma Y.-K., Ying X., Qing Y.:
Czech J. Food Sci., 31 (2013): 72-80abstractdownload PDF
Original Paper
 Filbertone as a marker for the assessment of hazelnut spread quality
Čížková H., Rajchl A., Šnebergrová J., Voldřich M.:
Czech J. Food Sci., 31 (2013): 81-87abstractdownload PDF
Original Paper
 Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA
Wang W., Zhang M., Fang J., Zhang L., Zou X., Wang X.:
Czech J. Food Sci., 31 (2013): 88-93abstractdownload PDF
Original Paper
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Kučerová Z., Kýhos K., Aulický R., Stejskal V.:
Czech J. Food Sci., 31 (2013): 94-98abstractdownload PDF

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