Czech J. Food Sci., 38 (2020)

No. 6

https://doi.org/10.17221/103/2020-CJFS
Review

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Emmanuelle Silva, Juliana Oliveiraorcid , Yhelda Silva, Stela Urbano, Danielle Sales, Edgar Moraes, Adriano Rangel, Katya Anaya
Czech J. Food Sci., 38 (2020): 337-346abstractdownload PDF
https://doi.org/10.17221/223/2020-CJFS
Review

New food compositions to increase the content of phenolic compounds in extrudates

Evzen Šárkaorcid , Marcela Sluková, Petra Smrčková
Czech J. Food Sci., 38 (2020): 347-358abstractdownload PDF
https://doi.org/10.17221/97/2020-CJFS
Original Paper

Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation

Dimitar Bojilovorcid , Soleya Dagnon, Kostadin Kostadinov, Stoyan Filipov
Czech J. Food Sci., 38 (2020): 359-366abstractdownload PDF
https://doi.org/10.17221/51/2020-CJFS
Original Paper

The influence of lupine flour on selected parameters of novel bakery products

Jana Štefánikováorcid , Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská
Czech J. Food Sci., 38 (2020): 367-374abstractdownload PDF
https://doi.org/10.17221/96/2020-CJFS
Original Paper

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

José Carrera-Escobedo, Oscar Cruz-Domínguez, César Guzmán-Valdivia, Víctor Carrera-Escobedo, Mario García-Ruiz, Héctor Durán-Muñozorcid
Czech J. Food Sci., 38 (2020): 375-387abstractdownload PDF
https://doi.org/10.17221/346/2019-CJFS
Original Paper

Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

Eugenio Ivorraorcid , Juan Camilo Sarria-González, Joel Girón-Hernández
Czech J. Food Sci., 38 (2020): 388-396abstractdownload PDF
https://doi.org/10.17221/170/2020-CJFS
Original Paper

The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

Amal Alshawiorcid
Czech J. Food Sci., 38 (2020): 397-403abstractdownload PDF
https://doi.org/10.17221/207/2020-CJFS
Original Paper

Relationship between the fat and oil composition and their initial oxidation rate during storage

Monika Sabolováorcid , Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Czech J. Food Sci., 38 (2020): 404-409abstractdownload PDF
https://doi.org/10.17221/160/2020-CJFS
Original Paper

Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice

Venelin Roychev, Milena Tzanova, Neli Keranova, Penka Peeva
Czech J. Food Sci., 38 (2020): 410-416abstractdownload PDF
https://doi.org/10.17221/122/2020-CJFS
Short Communication

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Matúš Várady, Tatiana Hrušková, Peter Popelkaorcid
Czech J. Food Sci., 38 (2020): 417-421abstractdownload PDF

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