Czech J. Food Sci., 24 (2006)

No. 6

Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 241-254abstractdownload PDF
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
J. Růžičková, K. Šustová
Czech J. Food Sci., 24 (2006): 255-260abstractdownload PDF
Separation techniques for distillery stillage treatment
K. Lapišová, R. Vlček, J. Klozová, M. Rychtera, K. Melzoch
Czech J. Food Sci., 24 (2006): 261-267abstractdownload PDF
Solid-phase microextraction for analysis of mould cheese aroma
E. Vítová, B. Loupancová, J. Zemanová, H. Štoudkova, P. Březina, L. Babák
Czech J. Food Sci., 24 (2006): 268-274abstractdownload PDF
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
J. Babić, D. Šubarić, Đ. Ačkar, V. Piližota, M. Kopjar, N. Nedić Tiban
Czech J. Food Sci., 24 (2006): 275-282abstractdownload PDF
Sensory profiles of sweeteners in aqueous solutions
A. Šedivá, Z. Panovská, J. Pokorný
Czech J. Food Sci., 24 (2006): 283-287abstractdownload PDF
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
J. Králová, J. Hajšlová, J. Poustka, M. Hochman, M. Bjelková, L. Odstrčilová
Czech J. Food Sci., 24 (2006): 288-296abstractdownload PDF

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