Czech J. Food Sci., 20 (2002)

No. 1

https://doi.org/10.17221/3502-CJFS
 
Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
m. Karamać, r. Amarowicz, h. Kostyra
Czech J. Food Sci., 20 (2002): 1-6abstractdownload PDF
https://doi.org/10.17221/3503-CJFS
 
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
M. Hrčková, M. Rusňáková, J. Zemanovič
Czech J. Food Sci., 20 (2002): 7-14abstractdownload PDF
https://doi.org/10.17221/3504-CJFS
 
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
a. Troszyńska, e. Ciska
Czech J. Food Sci., 20 (2002): 15-22abstractdownload PDF
https://doi.org/10.17221/3505-CJFS
 
Microwave treatment and drying of germinated pea
M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinová
Czech J. Food Sci., 20 (2002): 23-30abstractdownload PDF
https://doi.org/10.17221/3506-CJFS
 
Simulation scheduling in food industry application
S. Simeonov, J. Simeonovová
Czech J. Food Sci., 20 (2002): 31-37abstractdownload PDF
https://doi.org/10.17221/8139-CJFS
Biographical Notice
Životní jubileum prof. Ing. Jiřího Davídka, DrSc.
J. Velíšek
Czech J. Food Sci., 20 (2002): 39-40download PDF

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