Czech J. Food Sci., 23 (2005)

No. 5

Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 23 (2005): 173-183abstractdownload PDF
Characteristics of fermented dough predicted by using the NIR technique
O. Jirsa, M. Hrušková
Czech J. Food Sci., 23 (2005): 184-189abstractdownload PDF
The effects of the addition of baker’s yeast on the functional properties and quality of tarhana, a traditional fermented food
I. Çelik, F. Ișik, O. Simsek, O. Gursoy
Czech J. Food Sci., 23 (2005): 190-195abstractdownload PDF
Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
HolasováM, V. Fiedlerová, P. Roubal, M. Pechačová
Czech J. Food Sci., 23 (2005): 196-201abstractdownload PDF
Antimutagenic effect of resveratrol
M. Langová, Z. Polívková, P. Šmerák, J. Bártová, I. Bárta
Czech J. Food Sci., 23 (2005): 202-208abstractdownload PDF
Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
T. Komprda, K. Novická, L. Kalhotka, D. Smělá
Czech J. Food Sci., 23 (2005): 209-216abstractdownload PDF

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