Czech J. Food Sci., 40 (2022)

No. 1

https://doi.org/10.17221/116/2021-CJFS
Review

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

Tan Sook Ling, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad
Czech J. Food Sci., 40 (2022): 1-14abstractdownload PDFsupplementary material
https://doi.org/10.17221/255/2020-CJFS
Review

Meat quality – Genetic background and methods of its analysis

Marek Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, Anna Litwińczuk
Czech J. Food Sci., 40 (2022): 15-25abstractdownload PDFsupplementary material
https://doi.org/10.17221/309/2020-CJFS
Original Paper

Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

Shahnilaorcid , Sana Arif, Imran Pasha, Hira Iftikhar, Fakiha Mehak, Razia Sultana
Czech J. Food Sci., 40 (2022): 26-32abstractdownload PDF
https://doi.org/10.17221/109/2021-CJFS
Original Paper

Moisture content assessment of dried Hami jujube using image colour analysis

Benxue Ma, Cong Li, Yujie Li, Wenxia Wang, Guowei Yu, Wancheng Dong, Yuanjia Zhang
Czech J. Food Sci., 40 (2022): 33-41abstractdownload PDF
https://doi.org/10.17221/159/2021-CJFS
Original Paper

Characteristic parameters of honey wines and dessert meads

Vojtěch Kružíkorcid , Adéla Grégrováorcid , Lívia Vaispacherová, Eliška Václavíkováorcid , Tereza Škorpilováorcid , Ales Rajchlorcid , Helena Cizkovaorcid
Czech J. Food Sci., 40 (2022): 42-50abstractdownload PDF
https://doi.org/10.17221/86/2021-CJFS
Original Paper

Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition

Yu Gao, Jiajia Xu, Menglei Xuorcid , Zijie Wang, Jing Yang, Shusen Shi
Czech J. Food Sci., 40 (2022): 51-60abstractdownload PDFsupplementary material
https://doi.org/10.17221/22/2021-CJFS
Original Paper

Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology

Jingshui Xu, Haiying Yang, Chaoyi Zhang, Chuyi Liu
Czech J. Food Sci., 40 (2022): 61-68abstractdownload PDF
https://doi.org/10.17221/194/2021-CJFS
Original Paper

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

Ivo Souralorcid , Petr Šnurkovičorcid , Monika Bieniaszorcid
Czech J. Food Sci., 40 (2022): 69-75abstractdownload PDF
https://doi.org/10.17221/94/2021-CJFS
Short Communication

New product development for mixed beverages of Aceh robusta coffee and cocoa

Heru Prono Widayat, Rachman Jaya, Heri Safrial, Eka Fitria
Czech J. Food Sci., 40 (2022): 76-82abstractdownload PDF

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