Czech J. Food Sci., 35 (2017)

No. 6

Food Analysis, Food Quality and Nutrition

Antioxidant activity and phenolic acid content of selected vegetable broths

Bilge Ertekin Filiz, Nazlı Korkmaz, Nilgün H. Budak, Atıf Can Seydim, Zeynep Banu Seydim
Czech J. Food Sci., 35 (2017): 469-475abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Adsorption of apple polyphenols onto β-glucan

Lidija Jakobek, Petra Matić, Vedrana Krešić, Andrew Barron
Czech J. Food Sci., 35 (2017): 476-482abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction

Tao Feng, Wanchao Chen, Tao Liu
Czech J. Food Sci., 35 (2017): 483-487abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina

Vildana Alibabić, Melisa Oraščanin, Nada Vahčić
Czech J. Food Sci., 35 (2017): 488-495abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Alba Casado, Alberto Álvarez, Leticia González, Domingo Fernández, José Luis Marcos, María Eugenia Tornadijo
Czech J. Food Sci., 35 (2017): 496-506abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Antun Jozinović, Đurđica Ačkar, Stela Jokić, Jurislav Babić, Jelena Panak Balentić, Marija Banožić, Drago Šubarić
Czech J. Food Sci., 35 (2017): 507-516abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

GUADALUPE RODRIGUEZ CASTILLEJOS, JOSE RAMIREZ DE LEON, GUADALUPE BUSTOS VAZQUEZ, OCTELINA CASTILLO RUIZ
Czech J. Food Sci., 35 (2017): 517-521abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Marcela Sluková, Julie Levková, Alena Michalcova, Pavel Skřivan, Pavel Skřivan
Czech J. Food Sci., 35 (2017): 522-531abstractdownload PDF

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