Czech J. Food Sci., 37 (2019)

No. 5

Review

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review

Francisco Carvajal-Larenas
Czech J. Food Sci., 37 (2019): 301-311abstractdownload PDF
Food Chemistry and Safety

Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology

Lin Lin, Lei Jiang, Hongzhen Guo, Li Yang, Zizheng Liu
Czech J. Food Sci., 37 (2019): 312-318abstractdownload PDF
Food Chemistry and Safety

Mannitol evaluated mineral absorption and bone retention in ovariectomized rats

Jin Xiao, Ei Sakaguchi, Binlin Shi
Czech J. Food Sci., 37 (2019): 319-324abstractdownload PDF
Food Chemistry and Safety

Chemical composition, safety and quality attributes of traditional cottage sausage

Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka, Joanna Banaś
Czech J. Food Sci., 37 (2019): 325-331abstractdownload PDFsupplementary material
Food Microbiology and Safety

Storage stability of fermented milk with probiotic monoculture and transglutaminase

Izabela Dmytrow, Anna Mituniewicz-Małek, Ziarno Małgorzata, Jerzy Balejko
Czech J. Food Sci., 37 (2019): 332-337abstractdownload PDF
Food Microbiology and Safety

Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus

Kiki Nurtjahja, Cut Fatimah Zuhra, Helmina Sembiring, Aditiya Bungsu, Jesica Simanullang, Juwita Esterina Silalahi, Betriana Novi Lenta Gultom, Sartini Sartini
Czech J. Food Sci., 37 (2019): 338-344abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The gluten content in oat products available on the Czech market

Jana Rysová, Eva Mašková, Zuzana Šmídová
Czech J. Food Sci., 37 (2019): 345-350abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.

Nebojša Živić, Slaviša Milošević, Vidoslav Dekić, Biljana Dekić, Novica Ristić, Milenko Ristić, Ljiljana Sretić
Czech J. Food Sci., 37 (2019): 351-358abstractdownload PDF
Food Analysis, Food Quality and Nutrition

l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

Ivo Soural, Petr Šnurkovič, Monika Bieniasz
Czech J. Food Sci., 37 (2019): 359-365abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

Anita Rokaityte, Gintare Zaborskiene, Sonata Gunstiene, Raimondas Raudonis, Valdimaras Janulis, Galina Garmiene, Arturas Stimbirys
Czech J. Food Sci., 37 (2019): 366-373abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Czech J. Food Sci., 37 (2019): 374-382abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey

Tomáš Humhal, Olga Kronusová, Petr Kaštánek, Tomáš Potočár, Jana Kohoutková, Tomáš Brányik
Czech J. Food Sci., 37 (2019): 383-390abstractdownload PDF

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