Czech J. Food Sci., 33 (2015)

No. 5

Review
Phenolic amides (avenanthramides) in oats – a review
H. Boz
Czech J. Food Sci., 33 (2015): 399-404abstractdownload PDF
Food Chemistry and Safety
The “Breme” red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
E. Dozio, A. Barassi, A. Ravelli, I. Angeli, F. Lodi, G.V. Melzi dEril, M.M. Corsi Romanelli
Czech J. Food Sci., 33 (2015): 405-409abstractdownload PDF
Food Chemistry and Safety
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
D.P. Houhoula, K. Lagou, M. Varvaresou, M. Giannakourou, M. Bratakos S, V. Lougovois, J. Tsaknis, S. Koussissis
Czech J. Food Sci., 33 (2015): 410-415abstractdownload PDF
Food Chemistry and Safety
Prooxidant capacity of thermoxidised plant oils
Z. Réblová, Š. Součková, J. Fišnar, R. Koplík
Czech J. Food Sci., 33 (2015): 416-423abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
K. Dziedzic, D. Górecka, A. Marques, M. Rudzińska, G. Podolska
Czech J. Food Sci., 33 (2015): 424-430abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
S. Sampels, T. Zajíc, J. Mráz
Czech J. Food Sci., 33 (2015): 431-440abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Y. Li, J. Zhang, H.-G. Liu, H. Jin, Y.-Z. Wang, T. Li
Czech J. Food Sci., 33 (2015): 441-448abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
H.J. Im, K.Y. Yoon
Czech J. Food Sci., 33 (2015): 449-457abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Application of lactic acid bacteria for production of fermented beverages based on rice flour
M. Magala, Z. Kohajdová, J. Karovičová, M. Greifová, J. Hojerová
Czech J. Food Sci., 33 (2015): 458-463abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Q.-Z. Yang, Z.-G. Xiao, Y. Zhao, Ch.-J. Liu, Y. Xu, J.-K. Bai
Czech J. Food Sci., 33 (2015): 464-473abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

J. Ren, Ch. Song, P. Wang, S. Li, N. Kopparapu, X. Zheng
Czech J. Food Sci., 33 (2015): 474-479abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Hydraulic characteristic of collagen
R. Žitný, A. Landfeld, J. Skočilas, J. Stancl, V. Flegl, M. Zachariášová, M. Jírů, M. Houška
Czech J. Food Sci., 33 (2015): 479-485abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences