Czech J. Food Sci., 20 (2002)

No. 1

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

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