Czech J. Food Sci., 34 (2016)

No. 4

Review

Stevioside and rebaudioside A – predominant ent-kaurene diterpene glycosides of therapeutic potential: a review

E. Gupta, S. Purwar, S. Sundaram, P. Tripathi, G. Rai
Czech J. Food Sci., 34 (2016): 281-299abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effects of a bilberry preparation on selected cell lines of the digestive system
K. Borowiec, D. Szwajgier, A. Olejnik, K. Kowalska, Z. Targoński
Czech J. Food Sci., 34 (2016): 300-305abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Proteolysis in raw milk in relation to microbiological indicators
J. Chramostová, O. Hanuš, M. Klimešová, I. Němečková, P. Roubal, J. Kopecký, R. Jedelská, L. Nejeschlebová
Czech J. Food Sci., 34 (2016): 306-312abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Use of eggshells as a raw material for production of calcium preparations
Dolińska Barbara, Jelińska Marta, Szulc-Musioł Beata, Ryszka Florian
Czech J. Food Sci., 34 (2016): 313-317abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Musts with an increased content of lignans from added spruce knot chips
P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška
Czech J. Food Sci., 34 (2016): 318-324abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Q. Zhong, X. Li, W. Hu, B. Zeng, R. Liang, H. Liu, Z. Li, Z. Zhang
Czech J. Food Sci., 34 (2016): 325-331abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
 Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
S. Claps, G. Annicchiarico, M.A. Di Napoli, F. Paladino, D. Giorgio, L. Sepe, R. Rossi
Czech J. Food Sci., 34 (2016): 332-340abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

Q. He, Y. Li, P. Zhang, A. Zhang, H. Wu
Czech J. Food Sci., 34 (2016): 341-349abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

R. Massoud, K. Khosravi-Darani, F. Nakhsaz, L. Varga
Czech J. Food Sci., 34 (2016): 350-355abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Change of selected antioxidant parameters of red wines during maturation
J. Mezey, P. Czako, I. Mezeyová, D. Bajčan, R. Kobolka
Czech J. Food Sci., 34 (2016): 356-361abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

B. Piłat, D. Ogrodowska, R. Zadernowski
Czech J. Food Sci., 34 (2016): 362-369abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Quality of eggs in different production systems
G. Yenice, O. Kaynar, M. Ileriturk, F. Hira, A. Hayirli
Czech J. Food Sci., 34 (2016): 370-376abstractdownload PDF

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