Czech J. Food Sci., 31 (2013)

No. 3

Original Paper
Effect of enzymatic modification on frozen chicken surimi
Stangierski J., Rezler R., Baranowska H.M., Poliszko S.:
Czech J. Food Sci., 31 (2013): 203-210abstractdownload PDF
Original Paper
Structure and stability of ion induced whey protein aerated gels
Tomczyńska-Mleko M.:
Czech J. Food Sci., 31 (2013): 211-216abstractdownload PDF
Original Paper
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
Valkaj K., Kalit S., Kalit M.T., Wendorff W.L.:
Czech J. Food Sci., 31 (2013): 217-221abstractdownload PDF
Original Paper
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
Codină G.G., Mironeasa S., Voica D.V., Mironeasa C.:
Czech J. Food Sci., 31 (2013): 222-229abstractdownload PDF
Original Paper
Starch tray with addition of different components foamed by baking process
Smítková H., Marek M., Dobiáš J.:
Czech J. Food Sci., 31 (2013): 230-235abstractdownload PDF
Original Paper
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
Özcan M.M., Rosa A., Dessi M.A., Marongıu B., Pıras A., AL Juhaimi F.:
Czech J. Food Sci., 31 (2013): 236-240abstractdownload PDF
Original Paper
Fatty acid composition of commercially available nutrition supplements
Staňková B., Kremmyda L.S., Tvrzická E., Žák A.:
Czech J. Food Sci., 31 (2013): 241-248abstractdownload PDF
Original Paper
Evaluation of essential and toxic elements concentrations in different parts of buckwheat
Huang Y.-F., Peng L.-X., Liu Y., Zhang Z.-F., Lv L.-Y., Zhao G.:
Czech J. Food Sci., 31 (2013): 249-255abstractdownload PDF
Original Paper
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
Giuffrè A.M., Louadj L.:
Czech J. Food Sci., 31 (2013): 256-263abstractdownload PDF
Original Paper
Physiological state of reused brewing yeast
Kordialik-Bogacka E., Diowksz A.:
Czech J. Food Sci., 31 (2013): 264-269abstractdownload PDF
Original Paper
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M.:
Czech J. Food Sci., 31 (2013): 270-274abstractdownload PDF
Original Paper
Contents of extractable and non-extractable polyphenols in the leaves of blueberry
Cheng A., Chen X., Wang W., Gong Z., Liu L.:
Czech J. Food Sci., 31 (2013): 275-282abstractdownload PDF
Original Paper
 pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
Oancea S., Drághici O.:
Czech J. Food Sci., 31 (2013): 283-291abstractdownload PDF
Original Paper
New model for flavour quality evaluation of soy sauce
Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C.:
Czech J. Food Sci., 31 (2013): 292-305abstractdownload PDF

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