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

No. 5

Review
Medicinal plants of the family Lamiaceae as functional foods – a review  
Carović-Stanko K., Petek M., Grdiša M., Pintar J., Bedeković D., Herak Ćustić M., Satovic Z.
Czech J. Food Sci., 34 (2016): 377-390abstractdownload PDFsupplementary material
Food Microbiology and Safety
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
Beata Paszczyk, Waldemar Brandt, Joanna Łuczyńska
Czech J. Food Sci., 34 (2016): 391-396abstractdownload PDF
Food Chemistry and Safety

Effect of microwave technology on some quality parameters and sensory attributes of black tea

Ayşe Karadağ, Nazmiye Avci, Kadriye Nur Kasapoğlu, Beraat Özçelik
Czech J. Food Sci., 34 (2016): 397-405abstractdownload PDF
Food Chemistry and Safety

Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum

Xin Liu, Bin Liu, Xiao-Lei Wei, Zhen-Liang Sun, Chang-Yun Wang
Czech J. Food Sci., 34 (2016): 406-413abstractdownload PDF
Food Chemistry and Safety

Effect of novel synthesised policosanyl phenolates on lipid oxidation

Zhiqiang Wang, Seung Hwan Hwang, Soon Sung Lim
Czech J. Food Sci., 34 (2016): 414-421abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic

Petra Vičarová, Hana Dočekalová, Andrea Ridošková, Pavlina Pelcová
Czech J. Food Sci., 34 (2016): 422-428abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges

Wei Yang, Jie Zhu, Ming-Qi Liu, Xian-Jun Dai
Czech J. Food Sci., 34 (2016): 429-438abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Wines with increased lignan content by the addition of lignan extracts

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Czech J. Food Sci., 34 (2016): 439-444abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo, Guillermo A. Sihufe
Czech J. Food Sci., 34 (2016): 445-455abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese

Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Czech J. Food Sci., 34 (2016): 456-462abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Analysis of cube sugar drying in a convective dryer

Jan Skočilas, Stanislav Solnař, Magzhan Aidossuly
Czech J. Food Sci., 34 (2016): 463-468abstractdownload PDF

No. 4

Review

Stevioside and rebaudioside A – predominant ent-kaurene diterpene glycosides of therapeutic potential: a review

Gupta E., Purwar S., Sundaram S., Tripathi P., Rai G.
Czech J. Food Sci., 34 (2016): 281-299abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effects of a bilberry preparation on selected cell lines of the digestive system
Borowiec K., Szwajgier D., Olejnik A., Kowalska K., Targoński Z.
Czech J. Food Sci., 34 (2016): 300-305abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Proteolysis in raw milk in relation to microbiological indicators
Chramostová J., Hanuš O., Klimešová M., Němečková I., Roubal P., Kopecký J., Jedelská R., Nejeschlebová L.
Czech J. Food Sci., 34 (2016): 306-312abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Use of eggshells as a raw material for production of calcium preparations
Barbara Dolińska, Marta Jelińska, Beata Szulc-Musioł, Florian Ryszka
Czech J. Food Sci., 34 (2016): 313-317abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Musts with an increased content of lignans from added spruce knot chips
Novotná P., Tříska J., Híc P., Balík J., Vrchotová N., Strohalm J., Houška M.
Czech J. Food Sci., 34 (2016): 318-324abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Zhong Q., Li X., Hu W., Zeng B., Liang R., Liu H., Li Z., Zhang Z.
Czech J. Food Sci., 34 (2016): 325-331abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
 Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
Claps S., Annicchiarico G., Di Napoli M.A., Paladino F., Giorgio D., Sepe L., Rossi R.,
Czech J. Food Sci., 34 (2016): 332-340abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

He Q., Li Y., Zhang P., Zhang A., Wu H.
Czech J. Food Sci., 34 (2016): 341-349abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

Massoud R., Khosravi-Darani K., Nakhsaz F., Varga L.
Czech J. Food Sci., 34 (2016): 350-355abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Change of selected antioxidant parameters of red wines during maturation
Mezey J., Czako P., Mezeyová I., Bajčan D., Kobolka R.
Czech J. Food Sci., 34 (2016): 356-361abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

Piłat B., Ogrodowska D., Zadernowski R.
Czech J. Food Sci., 34 (2016): 362-369abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Quality of eggs in different production systems
Yenice G., Kaynar O., Ileriturk M., Hira F., Hayirli A.
Czech J. Food Sci., 34 (2016): 370-376abstractdownload PDF

No. 3

Food Microbiology and Safety
Microbiological quality of raw milk in the Czech Republic
Kateřina Bogdanovičová, Marcela Vyletělová-Klimešová, Vladimír Babák, Libor Kalhotka, Ivana Koláčková, Renáta Karpíšková
Czech J. Food Sci., 34 (2016): 189-196abstractdownload PDF
Food Microbiology and Safety
Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
Guo-Ping Zhao, Ying-Qiu Li, Jie Yang, Kai-Yu Cui
Czech J. Food Sci., 34 (2016): 197-203abstractdownload PDF
Food Microbiology and Safety
 Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
Magdalena A. Olszewska, Aleksandra M. Kocot, Aleksandra Stanowicka , Łucja Łaniewska-Trokenheim
Czech J. Food Sci., 34 (2016): 204-210abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of polymerised triacylglycerols in fat of fried foods
Liliya Mekhanoshina, Zuzana Réblová
Czech J. Food Sci., 34 (2016): 211-216abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phenolic content of honey reduces in vitro starch digestibility
Javier Parada, Jose L. Santos, Paula Cañoles, Nimia Manquián
Czech J. Food Sci., 34 (2016): 217-223abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
Shen F., Wu Q., Su A., Tang P., Shao X., Liu B.
Czech J. Food Sci., 34 (2016): 224-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
Ivana Valachová, Marcela Bučeková, Juraj Majtán
Czech J. Food Sci., 34 (2016): 233-243abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Characterisation of phenolics and other quality parameters of different types of honey
Rostislav Halouzka, Petr Tarkowski, Sanja Ćavar Zeljković
Czech J. Food Sci., 34 (2016): 244-253abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

Yan-Nan He, Peng-Fei Ning, Tai-Xin Yue, Zhen-Wen Zhang
Czech J. Food Sci., 34 (2016): 254-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
Krzysztof Kucharczyk, Tadeusz Tuszyński
Czech J. Food Sci., 34 (2016): 265-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Joanna Piepiórka-Stepuk, Katarzyna Tandecka, Marek Jakubowski
Czech J. Food Sci., 34 (2016): 271-279abstractdownload PDF

No. 2

Review
Hidden exogenous proteins in wine: problems, methods of detection and related legislation – a review
Rizzi C., Mainente F., Pasini G., Simonato B.
Czech J. Food Sci., 34 (2016): 93-104abstractdownload PDF
Food Chemistry and Safety
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
Chan-Higuera J.E., Robles-Sánchez R.M., Burgos-Hernández A., Márquez-Ríos E., Velázquez-Contreras C.A., Ezquerra-Brauer J.M.
Czech J. Food Sci., 34 (2016): 105-110abstractdownload PDF
Food Chemistry and Safety
Carp proteins as a source of bioactive peptides – an in silico approach
Darewicz M., Borawska J., Pliszka M.
Czech J. Food Sci., 34 (2016): 111-117abstractdownload PDF
Food Chemistry and Safety
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
Gerszon J., Rodacka A.
Czech J. Food Sci., 34 (2016): 118-126abstractdownload PDF
Food Chemistry and Safety
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
Mitrová K., Hrbek V., Svoboda P., Hajšlová J., Ovesná J.
Czech J. Food Sci., 34 (2016): 127-132abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
Čeksteryté V., Kurtinaitienė B., Venskutonis P.R., Pukalskas A., Kazernavičiūtė R., Balžekas J.
Czech J. Food Sci., 34 (2016): 133-142abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Fermented buttermilk-based beverage: impact on young volunteers’ health parameters
Liutkevičius A., Speičienė V., Alenčikienė G., Mieželienė A., Narkevičius R., Kaminskas A., Abaravičius J.A., Vitkus D., Jablonskienė V., Sekmokienė D.
Czech J. Food Sci., 34 (2016): 143-148abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Artificial sweeteners and the environment
Kobetičová K., Mocová K.A., Mrhálková L., Fryčová Z., Kočí V.
Czech J. Food Sci., 34 (2016): 149-153abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Makowska A., Cais-Sokolińska D., Waśkiewicz A., Tokarczyk G., Paschke H.
Czech J. Food Sci., 34 (2016): 154-159abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
Muscolino D., Giarratana F., Beninati C., Ziino G., Giuffrida A., Panebianco A.
Czech J. Food Sci., 34 (2016): 160-165abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
Kosović I., Jukić M., Jozinović A., Ačkar Đ., Koceva Komlenić D.
Czech J. Food Sci., 34 (2016): 166-172abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
Nezhad Razmjoui Akhgar R., Hesari J., Azadmard Damirchi S.
Czech J. Food Sci., 34 (2016): 173-179abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
Wang N., Gao Y.Z., Wang P., Yang S., Xie T.M., Xiao Z.G.
Czech J. Food Sci., 34 (2016): 180-188abstractdownload PDF

No. 1

List of reviewers – 2015
Czech J. Food Sci., 34 (2016): -download PDF
Review
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
Pietracha D., Misiewicz A.
Czech J. Food Sci., 34 (2016): 1-8abstractdownload PDF
Food Microbiology and Safety

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk

Tumini M., Nagel O.G., Molina M.P., Althaus R.L.
Czech J. Food Sci., 34 (2016): 9-15abstractdownload PDF
Food Chemistry and Safety
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Li Y., Ma Y., Fan M., Huang K., Zhang H.
Czech J. Food Sci., 34 (2016): 16-23abstractdownload PDF
Food Chemistry and Safety
Cross-correlation of quality parameters of musts and wines enriched with lignans
Novotná P., Tříska J., Híc P., Balík J., Vrchotová N., Strohalm J., Houška M.
Czech J. Food Sci., 34 (2016): 24-31abstractdownload PDF
Food Chemistry and Safety
The occurrence of ochratoxin A in white and parboiled rice
Toman J., Malíř F., Ostrý V., Grosse Y., Dvořák V., Roubal T., Neuchlová L.
Czech J. Food Sci., 34 (2016): 32-38abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
Nowak D., Grąbczewska Z., Gośliński M., Obońska K., Dąbrowska A., Kubica J.
Czech J. Food Sci., 34 (2016): 39-46abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Relationship between somatic cell count and milk casein level obtained by two different methods
Musayeva K., Sederevičius A., Želvytė R., Monkevičienė I., Beliavska-Aleksiejūnė D., Stankevičius R.
Czech J. Food Sci., 34 (2016): 47-51abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
Rokaityte A., Zaborskiene G., Macioniene I., Rokaitis I., Sekmokiene D.
Czech J. Food Sci., 34 (2016): 52-60abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
Winterová R., Holasová M., Fiedlerová V.
Czech J. Food Sci., 34 (2016): 61-67abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F.
Czech J. Food Sci., 34 (2016): 68-78abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Correlation between wheat starch annealing conditions and retrogradation during storage
Yu K., Wang Y., Xu Y., Guo L., Du X.
Czech J. Food Sci., 34 (2016): 79-86abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
Żochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., Tokarczyk G., Kotowicz M., Machcińska E.
Czech J. Food Sci., 34 (2016): 87-92abstractdownload PDF

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