Czech J. Food Sci., 19 (2001)

No. 2

https://doi.org/10.17221/6573-CJFS
 
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
https://doi.org/10.17221/6574-CJFS
 
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
https://doi.org/10.17221/6575-CJFS
 
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
https://doi.org/10.17221/6576-CJFS
 
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
https://doi.org/10.17221/6577-CJFS
 
Microwave treatment of rice
J. Kaasová, P. Kadlec, Z. Bubník, V. Pour
Czech J. Food Sci., 19 (2001): 62-66abstractdownload PDF
https://doi.org/10.17221/6578-CJFS
 
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
https://doi.org/10.17221/6579-CJFS
 
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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