Czech J. Food Sci., 22 (2004)

SI - Chem. Reactions in Foods V

https://doi.org/10.17221/10619-CJFS
 

Conference "Chemical Reactions in Foods V", Sept 29–Oct 1, 2004, Prague, Czech Republic
Content

Czech J. Food Sci., 22 (2004): I-VIIIdownload PDF
https://doi.org/10.17221/10600-CJFS
 

Thermal processing contaminants in foodstuffs and potential  strategies of control

A. Studer, I. Blank, R. H Stadler
Czech J. Food Sci., 22 (2004): S1-S10abstractdownload PDF
https://doi.org/10.17221/10601-CJFS
 

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout, O. Thas
Czech J. Food Sci., 22 (2004): S11-S14abstractdownload PDF
https://doi.org/10.17221/10602-CJFS
 

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem
Czech J. Food Sci., 22 (2004): S15-S18abstractdownload PDF
https://doi.org/10.17221/10603-CJFS
 

Ways to reduce the acrylamide formation in cracker products

M. Vass, T. M Amrein, B. Schönbächler, F. Escher, R. Amadò
Czech J. Food Sci., 22 (2004): S19-S21abstractdownload PDF
https://doi.org/10.17221/10604-CJFS
 

Factors affecting the formation of acrylamide in coffee

K. Bagdonaite, M. Murkovic
Czech J. Food Sci., 22 (2004): S22-S24abstractdownload PDF
https://doi.org/10.17221/10605-CJFS
 

Influence of dough ingredients on 3-Mcpd formation in toast

C. M Breitling-Utzmann, H. Hrenn, N. U Haase, G. M Unbehend
Czech J. Food Sci., 22 (2004): S25-S28abstractdownload PDF
https://doi.org/10.17221/10606-CJFS
 

Natural toxins in food crops and their changes during processing

J. Hajšlová, V. Schulzová, P. Botek, J. Lojza
Czech J. Food Sci., 22 (2004): S29-S34abstractdownload PDF
https://doi.org/10.17221/10607-CJFS
 

Decrease of the allergenic activity of foods by shock waves

N. Wolff, U. Cogan, H. Zuckerman, N. Karin, Y. Levy, Y. E Krasik, J. Felsteiner, R. Reifen, S. Yannai
Czech J. Food Sci., 22 (2004): S36-S39abstractdownload PDF
https://doi.org/10.17221/10608-CJFS
 

The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds

J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam
Czech J. Food Sci., 22 (2004): S41-S44abstractdownload PDF
https://doi.org/10.17221/10609-CJFS
 

Acylglycosides as future food preservatives

J. Prekop, R. Červenková, E. Bartošová, Z. Špičková, J. Šmidrkal, V. Filip, M. Plocková
Czech J. Food Sci., 22 (2004): S45-S48abstractdownload PDF
https://doi.org/10.17221/10610-CJFS
 

Flavour and vinylogous compounds generated by Maillard-type reactions

I. Blank, T. Davidek, Pollien Ph, S. Devaud
Czech J. Food Sci., 22 (2004): S50-S53abstractdownload PDF
https://doi.org/10.17221/10611-CJFS
 

S-Substituted cysteine derivatives in production of flavour and colour

J. Velíšek, R. Kubec
Czech J. Food Sci., 22 (2004): S54-S59abstractdownload PDF
https://doi.org/10.17221/10612-CJFS
 

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

K. Cejpek, L. Jarolímová, J. Velíšek
Czech J. Food Sci., 22 (2004): S60-S63abstractdownload PDF
https://doi.org/10.17221/10613-CJFS
 

Phenolic compounds as cross-links of plant derived polysaccharides

M. Bunzel, J. Ralph, H. Steinhart
Czech J. Food Sci., 22 (2004): S64-S67abstractdownload PDF
https://doi.org/10.17221/10614-CJFS
 

Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

I. Birlouez-Aragon, P. A Mas, L. Ait Ameur, N. Locquet, E. de St Louvent, M. Zude
Czech J. Food Sci., 22 (2004): S68-S71abstractdownload PDF
https://doi.org/10.17221/10615-CJFS
 

Synthesis of (Z,Z)-octadeca-10,12-dienoic acid

C. Kellersmann, W. Francke, H. Steinhart
Czech J. Food Sci., 22 (2004): S73-S75abstractdownload PDF
https://doi.org/10.17221/10616-CJFS
 

Fat blends on the base of structural triglycerides

V. Filip, M. Zárubová, I. Piska, J. Šmidrkal
Czech J. Food Sci., 22 (2004): S76-S79abstractdownload PDF
https://doi.org/10.17221/10617-CJFS
 

Functionality changes of natural antioxidants during food processing and storage

J. Pokorný, Š. Schmidt, H. T T Nguyen
Czech J. Food Sci., 22 (2004): S80-S83abstractdownload PDF
https://doi.org/10.17221/10622-CJFS
 

Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

F. Bacchini, A. DAgostina, G. Boschin, A. Arnoldi
Czech J. Food Sci., 22 (2004): S89-S89abstract
https://doi.org/10.17221/10623-CJFS
 

Heat-induced degradation of inulin

A. Böhm, I. Kaiser, A. Trebstein, T. Henle
Czech J. Food Sci., 22 (2004): S90-S92abstractdownload PDF
https://doi.org/10.17221/10624-CJFS
 

 A new pathway of lactose degradation and arginine derivatization in milk

E. Mavric, T. Henle
Czech J. Food Sci., 22 (2004): S93-S95abstractdownload PDF
https://doi.org/10.17221/10625-CJFS
 

Dietary intake and urinary excretion of Maillard reaction products (MRPs)

A. Förster, Y. Kühne, T. Henle
Czech J. Food Sci., 22 (2004): S96-S98abstractdownload PDF
https://doi.org/10.17221/10626-CJFS
 

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

L. AitAmeur, M. Zude, G. Trystram, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): S99-S101abstractdownload PDF
https://doi.org/10.17221/10627-CJFS
 

Factors affecting the formation of reducing compounds from biacetyl

L. Jarolímová, J. Rysová, K. Cejpek, J. Velíšek
Czech J. Food Sci., 22 (2004): S102-S105abstractdownload PDF
https://doi.org/10.17221/10628-CJFS
 

Copper(II)-complexation by non enzymatically glycated peptides

S. T Seifert, R. Krause, K. Gloe, T. Henle
Czech J. Food Sci., 22 (2004): S106-S108abstractdownload PDF
https://doi.org/10.17221/10629-CJFS
 

Allium discoloration: the nature of onion pinking and garlic greening

R. Kubec, M. Hrbáčová, R. A Musah, J. Velíšek
Czech J. Food Sci., 22 (2004): S109-S112abstractdownload PDF
https://doi.org/10.17221/10630-CJFS
 

Browning reactions between oxidized vegetable oils and amino acids

J. Parkányiová, E. B Hutapea, L. Parkányiová, M. Miyahara, H. Sakurai, J. Pokorný
Czech J. Food Sci., 22 (2004): S113-S115abstractdownload PDF
https://doi.org/10.17221/10631-CJFS
 

Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats

C. Delgado-Andrade, I. Seiquer, M. P Navarro
Czech J. Food Sci., 22 (2004): S116-S119abstractdownload PDF
https://doi.org/10.17221/10632-CJFS
 

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine

W. Engel, P. Schieberle
Czech J. Food Sci., 22 (2004): S120-S122abstractdownload PDF
https://doi.org/10.17221/10633-CJFS
 

The separation of triacylglycerols using unpolar and medium polar capillary columns

M. Zárubová, V. Filip, J. Šmidrkal, T. Kůtek, I. Piska
Czech J. Food Sci., 22 (2004): S123-S126abstractdownload PDF
https://doi.org/10.17221/10634-CJFS
 

Fluorescence spectroscopy for monitoring rapeseed oil upon heating

P. A Mas, D. J-R Bouveresse, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): S127-S129abstractdownload PDF
https://doi.org/10.17221/10635-CJFS
 

Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells

I. Nagamine, T. Yano, K. Endoh, T. Yamaki, T. Morimura, M. Miyahara, H. T T Nguyen, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): S130-S132abstractdownload PDF
https://doi.org/10.17221/10636-CJFS
 

Protein-lipid interactions during oxidation of liposomes

H. Salminen, R. Kivikari, M. Heinonen
Czech J. Food Sci., 22 (2004): S133-S135abstractdownload PDF
https://doi.org/10.17221/10637-CJFS
 

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

A. Zainuddin, J. Parkányiová, L. Parkányiová, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): S136-S139abstractdownload PDF
https://doi.org/10.17221/10638-CJFS
 

Lipid oxidation in margarine emulsions

I. Pokorná, V. Filip, J. Šmidrkal
Czech J. Food Sci., 22 (2004): S140-S143abstractdownload PDF
https://doi.org/10.17221/10639-CJFS
 

Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization

S. Kemmo, V. Ollilainen, Lampi A-M, V. Piironen
Czech J. Food Sci., 22 (2004): S144-S146abstractdownload PDF
https://doi.org/10.17221/10640-CJFS
 

Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

R. Cheikhousman, M. Zude, D. J-R Bouveresse, D. N Rutledge, I. Birlouez-Aragon
Czech J. Food Sci., 22 (2004): S147-S150abstractdownload PDF
https://doi.org/10.17221/10642-CJFS
 

Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods

G. García-Llatas, M. J Lagarda, R. Farré, P. Abellán, F. Romero
Czech J. Food Sci., 22 (2004): S151-S151download PDF
https://doi.org/10.17221/10643-CJFS
 

Fluorescence of oxidizing oil-in-water emulsions (abstract only)

V. Rampon, A. Villière, D. J McClements, C. Genot
Czech J. Food Sci., 22 (2004): S153-S153abstract
https://doi.org/10.17221/10644-CJFS
 

Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only)

L. Li Yuet Hee, M. Dalgalarondo, H. Rogniaux, M. Viau, C. Genot
Czech J. Food Sci., 22 (2004): S154-S154abstract
https://doi.org/10.17221/10645-CJFS
 

Antioxidant activity of acerola extracts

I. Nagamine, H. Sakurai, H. T T Nguyen, M. Miyahara, J. Parkányiová, Z. Réblová, J. Pokorný
Czech J. Food Sci., 22 (2004): S155-S158abstractdownload PDF
https://doi.org/10.17221/10647-CJFS
 

Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds

I. Nagamine, M. Fujita, I. Hongo, H. T T Nguyen, M. Miyahara, J. Parkányiová, J. Pokorný, J. Dostálová, H. Sakurai
Czech J. Food Sci., 22 (2004): S159-S162abstractdownload PDF
https://doi.org/10.17221/10646-CJFS
 

Phenolic Compounds of apples in the relation to the postharvest diseases

M. Ducháčková, J. Schovánková, H. Opatová
Czech J. Food Sci., 22 (2004): S163-S165abstractdownload PDF
https://doi.org/10.17221/10648-CJFS
 

Red wine as resveratrol protective system -

I. Kolouchová, P. Zámostný, Z. Bělohlav, K. Melzoch, L. Siříšťová
Czech J. Food Sci., 22 (2004): S166-S168abstractdownload PDF
https://doi.org/10.17221/10650-CJFS
 

Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)

W. Wiczkowski, J. Romaszko, A. Buciñski, H. Zieliñski, D. Szawara-Nowak, J. Honke, H. Kozlowska, M. K Piskula
Czech J. Food Sci., 22 (2004): S169-S169abstract
https://doi.org/10.17221/10649-CJFS
 

Effect of boiling on yellow onion quercetin (glucosides

K. Nemeth, M. K Piskula, M. Takacsova
Czech J. Food Sci., 22 (2004): S170-S172abstractdownload PDF
https://doi.org/10.17221/10651-CJFS
 

Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)

V. Prokorátová, F. Kvasnička, V. Beková
Czech J. Food Sci., 22 (2004): S173-S173abstract
https://doi.org/10.17221/10652-CJFS
 

The sensory quality of sprouts obtained from the selected species of legume seeds

A. Troszyńska, G. Larski, A. Kosińska
Czech J. Food Sci., 22 (2004): S174-S176abstractdownload PDF
https://doi.org/10.17221/10653-CJFS
 

Amaranth seed extraction by propan-2-ol after enzymatic treatment

M. Veselá
Czech J. Food Sci., 22 (2004): S177-S178abstractdownload PDF
https://doi.org/10.17221/10654-CJFS
 

Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols

K. Mińkowski
Czech J. Food Sci., 22 (2004): S179-S182abstract
https://doi.org/10.17221/10655-CJFS
 

Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

I. Revilla, A. M Vivar-Quintana
Czech J. Food Sci., 22 (2004): S183-S186abstractdownload PDF
https://doi.org/10.17221/10656-CJFS
 

Study of irradiated black pepper antioxidant activity changes 

M. Suhaj, J. Rácová
Czech J. Food Sci., 22 (2004): S187-S190abstractdownload PDF
https://doi.org/10.17221/10658-CJFS
 

Green and roasted coffee antiradical activity stability in chemical systems

M. Daglia, A. Papetti, G. Gazzani
Czech J. Food Sci., 22 (2004): S191-S194abstractdownload PDF
https://doi.org/10.17221/10657-CJFS
 

Influence of phenolic compounds on sensory parameters of tea infusions

P. Košulič, J. Pokorný, Z. Panovská
Czech J. Food Sci., 22 (2004): S195-S198abstractdownload PDF
https://doi.org/10.17221/10659-CJFS
 

Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants

M. Vítková, Z. Macková, R. Koblovská, O. Lapčík
Czech J. Food Sci., 22 (2004): S199-S202abstractdownload PDF
https://doi.org/10.17221/10660-CJFS
 

Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury

T. Matsubara, K. Todoroki, T. Yamaki, K. Ookuma, H. T T Nguyen, M. Miyahara, H. Kumagai, J. Pokorný, H. Sakurai
Czech J. Food Sci., 22 (2004): S203-S205abstractdownload PDF
https://doi.org/10.17221/10661-CJFS
 

Antioxidant and antiradical activity of extracts of phenolic compounds from red bean

R. Amarowicz, A. Troszyńska
Czech J. Food Sci., 22 (2004): S206-S208abstract
https://doi.org/10.17221/10662-CJFS
 

Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast

I. López-Galilea, S. Andueza, M. P de Peña, C. Cid
Czech J. Food Sci., 22 (2004): S209-S211abstractdownload PDF
https://doi.org/10.17221/10663-CJFS
 

Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews

C. Delgado-Andrade, F. J Morales
Czech J. Food Sci., 22 (2004): S212-S214abstractdownload PDF
https://doi.org/10.17221/10664-CJFS
 

Antioxidative and antimicrobial effects of some natural extracts in lard

S. Sekretár, Š. Schmidt, M. Vajdák, L. Zahradníková, J. Annus
Czech J. Food Sci., 22 (2004): S215-S218abstractdownload PDF
https://doi.org/10.17221/10665-CJFS
 

Changes of furanocoumarins content in vegetables during storage

P. Botek, V. Schulzová, R. Peroutka, J. Hajšlová
Czech J. Food Sci., 22 (2004): S219-S222abstractdownload PDF
https://doi.org/10.17221/10666-CJFS
 

Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans

J. Lojza, V. Schulzová, J. Hajšlová
Czech J. Food Sci., 22 (2004): S223-S226abstractdownload PDF
https://doi.org/10.17221/10667-CJFS
 

The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan

R. Tylingo, M. Sadowska
Czech J. Food Sci., 22 (2004): S227-S230abstractdownload PDF
https://doi.org/10.17221/10668-CJFS
 

Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives

P. Blafková, A. Synytsya, J. Čopíková
Czech J. Food Sci., 22 (2004): S231-S234abstractdownload PDF
https://doi.org/10.17221/10669-CJFS
 

Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study

L. Sihelniková, A. Synytsya, J. Čopíková
Czech J. Food Sci., 22 (2004): S235-2S37abstractdownload PDF
https://doi.org/10.17221/10670-CJFS
 

Monoacylglycerols as food additives with antimicrobial properties

E. Bartošová, R. Červenková, Z. Špičková, J. Šmidrkal, V. Filip, M. Plocková
Czech J. Food Sci., 22 (2004): S238-S241abstractdownload PDF
https://doi.org/10.17221/10671-CJFS
 

Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products

M. Blažková, L. Karamonová, P. Rauch, G. M Wyatt
Czech J. Food Sci., 22 (2004): S242-S245abstractdownload PDF
https://doi.org/10.17221/10672-CJFS
 

Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth

I. Fabíková, M. Voldřich, R. Ševčík, P. Hönigová, M. Čeřovský
Czech J. Food Sci., 22 (2004): S246-S249abstractdownload PDF
https://doi.org/10.17221/10673-CJFS
 

Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)

K. Skog, R. Maul, M. Nyman
Czech J. Food Sci., 22 (2004): S250-S250abstract
https://doi.org/10.17221/10674-CJFS
 

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

Z. Ciesarová, V. Balasová, E. Kiss, E. Kolek, P. Šimko, M. Kováč
Czech J. Food Sci., 22 (2004): S251-S254abstractdownload PDF
https://doi.org/10.17221/10676-CJFS
 

Chloropropanols and their esters in cereal products 

C. G Hamlet, P. A Sadd
Czech J. Food Sci., 22 (2004): S255-S258abstractdownload PDF
https://doi.org/10.17221/10675-CJFS
 

Effects of yeast stress and organic acids on chloropropanols formation in cereal products

C. G Hamlet, P. A Sadd
Czech J. Food Sci., 22 (2004): S259-S262abstractdownload PDF
https://doi.org/10.17221/10677-CJFS
 

Formation and decomposition of 3-chloropropane-1,2-diol in model systems

M. Doležal, P. Calta, J. Velíšek
Czech J. Food Sci., 22 (2004): S263-S266abstractdownload PDF
https://doi.org/10.17221/10678-CJFS
 

Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic

V. Divinová, B. Svejkovská, O. Novotný, J. Velíšek
Czech J. Food Sci., 22 (2004): S267-S271abstractdownload PDF
https://doi.org/10.17221/10679-CJFS
 

Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants

I. Poustková, J. Dobiáš, J. Poustka, M. Voldřich
Czech J. Food Sci., 22 (2004): S272-S275abstractdownload PDF
https://doi.org/10.17221/10680-CJFS
 

Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate

B. Skláršová, P. Šimko, P. Šimon, E. Belajová
Czech J. Food Sci., 22 (2004): S276-S279abstractdownload PDF
https://doi.org/10.17221/10681-CJFS
 

The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection

B. Mičková, P. Rauch, A. Montoya, E. Ferri, F. Fini, S. Girotti
Czech J. Food Sci., 22 (2004): S280-S282abstractdownload PDF
https://doi.org/10.17221/10682-CJFS
 

Changes of acrylamide levels in food products during technological processing

L. Dunovská, J. Hajšlová, T. Čajka, K. Holadová, K. Hájková
Czech J. Food Sci., 22 (2004): S283-S286abstractdownload PDF
https://doi.org/10.17221/10683-CJFS
 

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

L. Simon-Sarkadi, E. Szőke, A. Kerekes
Czech J. Food Sci., 22 (2004): S287-S289abstractdownload PDF
https://doi.org/10.17221/10684-CJFS
 

Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS

C. G Hamlet, S. M Jayaratne, P. A Sadd
Czech J. Food Sci., 22 (2004): S290-S293abstractdownload PDF
https://doi.org/10.17221/10685-CJFS
 

Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase

O. Menéndez, H. Rawel, U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 22 (2004): S295-S298abstractdownload PDF
https://doi.org/10.17221/10686-CJFS
 

Influence of high pressure and papain treatment on some aspects of beef meat quality

N. Schenková, M. Šikulová, J. Jeleníková, P. Pipek, M. Marek, M. Voldřich
Czech J. Food Sci., 22 (2004): S299-S302abstractdownload PDF
https://doi.org/10.17221/10687-CJFS
 

Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

O. Krejčová, E. Šviráková, J. Dobiáš, M. Plocková
Czech J. Food Sci., 22 (2004): S303-S305abstractdownload PDF
https://doi.org/10.17221/10688-CJFS
 

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

S. Ptasznik
Czech J. Food Sci., 22 (2004): S306-S309abstractdownload PDF
https://doi.org/10.17221/10689-CJFS
 

Changes of free fatty acids during ripening of Niva cheese

E. Vítová, J. Zemanová, Š. Bezděková, L. Babák, B. Loupancová, P. Březina
Czech J. Food Sci., 22 (2004): S310-S313abstractdownload PDF
https://doi.org/10.17221/10690-CJFS
 

Monitoring of oligopeptides from blue-veined cheese during ripening

J. Zemanová, E. Vítová, L. Hadra, M. Fišera
Czech J. Food Sci., 22 (2004): S314-S316abstractdownload PDF
https://doi.org/10.17221/10691-CJFS
 

Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination

D. Gabrovská, V. Fiedlerová, M. Holasová, E. Mašková, J. Ouhrabková, J. Rysová, R. Winterová, A. Michalová
Czech J. Food Sci., 22 (2004): S317-S320abstractdownload PDF
https://doi.org/10.17221/10692-CJFS
 

Changes in potato after different thermal processes

M. Hruškar, M. Krpan, K. Marković, D. Matković, N. Vahčić
Czech J. Food Sci., 22 (2004): S321-S324abstractdownload PDF
https://doi.org/10.17221/10693-CJFS
 

Enzymatic changes in minimally processed apples

J. Schovánková, E. Cocci, H. Opatová, M. DallaRosa
Czech J. Food Sci., 22 (2004): S325-S328abstractdownload PDF
https://doi.org/10.17221/10694-CJFS
 

Application of NIR analysis to verify cocoa powder authenticity

A. Trilčová, J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya, H. Křístková
Czech J. Food Sci., 22 (2004): S329-S332abstractdownload PDF
https://doi.org/10.17221/10695-CJFS
 

New formulations for low-fat frankfurters and its effect on product quality

M. A Lurueña-Martínez, I. Revilla, A. M Vivar-Quintana
Czech J. Food Sci., 22 (2004): S333-S337abstractdownload PDF
https://doi.org/10.17221/10696-CJFS
 

FFA Evolution during storage of ground roasted coffee

M. Vila, M. P dePeña, C. Cid
Czech J. Food Sci., 22 (2004): S338-S341abstractdownload PDF
https://doi.org/10.17221/10697-CJFS
 

Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

J. Sádecká, E. Kolek, Z. Salková, J. Petríková, M. Kováč
Czech J. Food Sci., 22 (2004): S342-S345abstractdownload PDF
https://doi.org/10.17221/10698-CJFS
 

Effect of some refining steps on rapeseed oil triacylglycerol structures

Š. Schmidt, M. Vajdák, S. Sekretár, V. Koman
Czech J. Food Sci., 22 (2004): S346-S348abstractdownload PDF
https://doi.org/10.17221/10699-CJFS
 

Evaluation of ketchup authenticity – chemical changes of markers during production and distribution

V. Soukupová, H. Čížková, M. Voldřich
Czech J. Food Sci., 22 (2004): S349-S352abstractdownload PDF
https://doi.org/10.17221/10700-CJFS
 

LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment

R. Gatermann, K. Hoenicke, M. Mandix
Czech J. Food Sci., 22 (2004): S353-S354download PDF
https://doi.org/10.17221/10701-CJFS
 

LAST MINUTE: Stability of acrylamide in food during storage

K. Hoenicke, R. Gatermann
Czech J. Food Sci., 22 (2004): S355-S356download PDF
https://doi.org/10.17221/10702-CJFS
 

Analysis of furan in different foodstuffs using gas chromatography mass spectrometry

K. Hoenicke, H. Fritz, R. Gatermann, S. Weidemann
Czech J. Food Sci., 22 (2004): S357-S358download PDF

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