Czech J. Food Sci., 19 (2001)

No. 2

Strecker degradation products of aspartic and glutamic acids and their amides
J. Rössner, J. Velíšek, F. Pudil, J. Davídek
Czech J. Food Sci., 19 (2001): 41-45abstractdownload PDF
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
M. Plocková, J. Stiles, J. Chumchalová, R. Halfarová
Czech J. Food Sci., 19 (2001): 46-50abstractdownload PDF
Application of FT-IR spectroscopy in detection of food hydrocolloids  in confectionery jellies and food supplements
J. Čopíková, M. Černá, M. Novotná, J. Kaasová, A. Synytsya
Czech J. Food Sci., 19 (2001): 51-56abstractdownload PDF
Oligosaccharide synthesis using a-glucosidases of different origin
Š. Malá, P. Karasová, M. Marková, B. Králová
Czech J. Food Sci., 19 (2001): 57-61abstractdownload PDF
Microwave treatment of rice
J. Kaasová, P. Kadlec, Z. Bubník, V. Pour
Czech J. Food Sci., 19 (2001): 62-66abstractdownload PDF
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
l. Němcová, J. Štětina, H. Valentová
Czech J. Food Sci., 19 (2001): 67-72abstractdownload PDF
Application of electrodialysis for lactic acid recovery
V. Hábová, K. Melzoch, M. Rychtera, L. Přibyl, V. Mejta
Czech J. Food Sci., 19 (2001): 73-80abstractdownload PDF

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