Czech J. Food Sci., 37 (2019)

No. 6

Review

Processing technology of tea bakery foods – a Review

Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, Haitao Huang
Czech J. Food Sci., 37 (2019): 391-402abstractdownload PDF
Food Microbiology and Safety

Application of fermented soya as a bacterial starter for production of fermented milk

Jurate Slapkauskaite, Aiste Kabasinskiene, Dalia Sekmokiene
Czech J. Food Sci., 37 (2019): 403-408abstractdownload PDF
Food Microbiology and Safety

Distribution of extracellular DNA in Listeria monocytogenes biofilm

Martina Šuláková, Jarmila Pazlarová, Rikke Louise Meyer, Kateřina Demnerová
Czech J. Food Sci., 37 (2019): 409-416abstractdownload PDF
Food Microbiology and Safety

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Khabat Hussein, Laszlo Friedrich, Gabriella Kisko, Emna Ayari, Csaba Nemeth, Istvan Dalmadi
Czech J. Food Sci., 37 (2019): 417-424abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Analysis of total arsenic content in purchased rice from Ecuador

Oliva Atiaga-Franco, Xose Luis Otero, Alejandrina Gallego-Picó, Luis Escobar-Castañeda, Juan Bravo-Yagüe, David Carrera-Villacrés
Czech J. Food Sci., 37 (2019): 425-431abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Pulsed electric field enhanced freeze-drying of apple tissue

Yali Wu, Dongguang Zhang
Czech J. Food Sci., 37 (2019): 432-438abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012–2017

Zdeněk Svoboda, Renata Mikulíková, Karolína Benešová, Sylvie Běláková
Czech J. Food Sci., 37 (2019): 439-445abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Ayla Arslaner, Mehmet Ali Salık, Salih Özdemir, Ahmet Akköse
Czech J. Food Sci., 37 (2019): 446-455abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Preparation of starch phosphate carbamides and its application for improvement of noodle quality

Yaojun Sun, Shengru Yang, Guanglei Li, Mengxing Li
Czech J. Food Sci., 37 (2019): 456-462abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Activity of natural radionuclide 210Pb in different foodstuffs in the Czech Republic and its annual intake

Miluše Bartusková, Irena Malátová, Věra Bečková, Jiří Hůlka
Czech J. Food Sci., 37 (2019): 463-468abstractdownload PDF

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