Czech J. Food Sci., 23 (2005)

No. 6

https://doi.org/10.17221/3394-CJFS
 
Phthalates: toxicology and food safety – a review
P. Mikula, Z. Svobodová, M. Smutná
Czech J. Food Sci., 23 (2005): 217-223abstractdownload PDF
https://doi.org/10.17221/3395-CJFS
 
Enzymatic activity in fermented milk products containing bifidobacteria
I. Trojanová, V. Rada
Czech J. Food Sci., 23 (2005): 224-229abstractdownload PDF
https://doi.org/10.17221/3396-CJFS
 
Oxidative changes of vegetable oils during microwave heating
J. Dostálová, P. Hanzlík, Z. Réblová, J. Pokorný
Czech J. Food Sci., 23 (2005): 230-239abstractdownload PDF
https://doi.org/10.17221/3397-CJFS
 
Use of video image analysis for the evaluation of beef carcasses
O. Smékal, P. Pipek, M. Miyahara, J. Jeleníková
Czech J. Food Sci., 23 (2005): 240-245abstractdownload PDF
https://doi.org/10.17221/3398-CJFS
 
Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
GabrovskáD, I. Paulíčková, E. Mašková, V. Fiedlerová, K. Kocurová, J. Průchová, J. Strohalm, M. Houška
Czech J. Food Sci., 23 (2005): 246-250abstractdownload PDF
https://doi.org/10.17221/3399-CJFS
 
Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay
X. Chuanlai, P. Cifang, H. Kai, J. Zhengyu, W. Wukang
Czech J. Food Sci., 23 (2005): 251-256abstractdownload PDF

No. 5

https://doi.org/10.17221/3388-CJFS
 
Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 23 (2005): 173-183abstractdownload PDF
https://doi.org/10.17221/3389-CJFS
 
Characteristics of fermented dough predicted by using the NIR technique
O. Jirsa, M. Hrušková
Czech J. Food Sci., 23 (2005): 184-189abstractdownload PDF
https://doi.org/10.17221/3390-CJFS
 
The effects of the addition of baker’s yeast on the functional properties and quality of tarhana, a traditional fermented food
I. Çelik, F. Ișik, O. Simsek, O. Gursoy
Czech J. Food Sci., 23 (2005): 190-195abstractdownload PDF
https://doi.org/10.17221/3391-CJFS
 
Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
HolasováM, V. Fiedlerová, P. Roubal, M. Pechačová
Czech J. Food Sci., 23 (2005): 196-201abstractdownload PDF
https://doi.org/10.17221/3392-CJFS
 
Antimutagenic effect of resveratrol
M. Langová, Z. Polívková, P. Šmerák, J. Bártová, I. Bárta
Czech J. Food Sci., 23 (2005): 202-208abstractdownload PDF
https://doi.org/10.17221/3393-CJFS
 
Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
T. Komprda, K. Novická, L. Kalhotka, D. Smělá
Czech J. Food Sci., 23 (2005): 209-216abstractdownload PDF

No. 4

https://doi.org/10.17221/3383-CJFS
 
Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 23 (2005): 129-144abstractdownload PDF
https://doi.org/10.17221/3384-CJFS
 
Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy
J. Blažek, O. Jirsa, M. Hrušková
Czech J. Food Sci., 23 (2005): 145-151abstractdownload PDF
https://doi.org/10.17221/3385-CJFS
 
Effect of temperature and composition on thermal conductivity of “Mlinci” dough
B. Šeruga, S. Budžaki, Ž. Ugarčić-Hardi, M. Šeruga
Czech J. Food Sci., 23 (2005): 152-158abstractdownload PDF
https://doi.org/10.17221/3386-CJFS
 
the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period
B. Paszczyk, Z. Żegarska, Z. Borejszo
Czech J. Food Sci., 23 (2005): 159-165abstractdownload PDF
https://doi.org/10.17221/3387-CJFS
 
cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses
O. Kinik, O. Gursoy, A.K. Seckin
Czech J. Food Sci., 23 (2005): 166-172abstractdownload PDF

No. 3

https://doi.org/10.17221/3376-CJFS
 
Prospects for rapid bioluminescent detection methods in the food industry – a review
P. Dostálek, T. Brányik
Czech J. Food Sci., 23 (2005): 85-92abstractdownload PDF
https://doi.org/10.17221/3377-CJFS
 
Potential application of oilseeds as sources of antioxidants for food lipids – a review
Š. Schmidt, J. Pokorný
Czech J. Food Sci., 23 (2005): 93-102abstractdownload PDF
https://doi.org/10.17221/3378-CJFS
 
Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials
A. Hinková, Z. Bubník, V. Pour, S. Henke, P. Kadlec
Czech J. Food Sci., 23 (2005): 103-110abstractdownload PDF
https://doi.org/10.17221/3379-CJFS
 
Application of ionising radiation for the stabilisation of Trichoderma viride cellulases
V. Plaček, K. Vacek, J. Káš, K. Demnerová, J. Zídková, J. Sajdok
Czech J. Food Sci., 23 (2005): 111-115abstractdownload PDF
https://doi.org/10.17221/3380-CJFS
 
 α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2
E. Benešová, M. Marková, B. Králová
Czech J. Food Sci., 23 (2005): 116-120abstractdownload PDF
https://doi.org/10.17221/3381-CJFS
 
Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix
T. Jeleník, Z. Šabatková, K. Demnerová, J. Pazlarová
Czech J. Food Sci., 23 (2005): 121-125abstractdownload PDF

No. 2

https://doi.org/10.17221/3371-CJFS
 
Possibilities of different animal milk detection in milk and dairy products – a review
M. Borková, J. Snášelová
Czech J. Food Sci., 23 (2005): 41-50abstractdownload PDF
https://doi.org/10.17221/3372-CJFS
 
Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism
B. Wróblewska, L. Jędrychowski
Czech J. Food Sci., 23 (2005): 51-63abstractdownload PDF
https://doi.org/10.17221/3373-CJFS
 
Antioxidant and antiradical activity of ferulates
M. Karamać, A. Buciński, B. Pegg R, R. Amarowicz
Czech J. Food Sci., 23 (2005): 64-68abstractdownload PDF
https://doi.org/10.17221/3374-CJFS
 
Determination of ochratoxin A in beer
Ľ. Daško, E. Belajová, D. Rauová, M. Kováč
Czech J. Food Sci., 23 (2005): 69-73abstractdownload PDF
https://doi.org/10.17221/3375-CJFS
 
Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment
M. Soral-Śmietana, U. Krupa
Czech J. Food Sci., 23 (2005): 74-83abstractdownload PDF

No. 1

https://doi.org/10.17221/3365-CJFS
 
Optimum conditions of rice puffing – review
K. Hoke, J. Houšová, M. Houška
Czech J. Food Sci., 23 (2005): 1-11abstractdownload PDF
https://doi.org/10.17221/3366-CJFS
 
Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt
A.-A.H. Brr, A.-G. Mahmoud Y
Czech J. Food Sci., 23 (2005): 12-19abstractdownload PDF
https://doi.org/10.17221/3367-CJFS
 
Determination of fumonisins B1 and B2 in beer
Ľ. Daško, D. Rauová, E. Belajová, M. Kováč
Czech J. Food Sci., 23 (2005): 20-26abstractdownload PDF
https://doi.org/10.17221/3368-CJFS
 
Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
I. Bohačenko, Z. Kopicová, J. Pinkrová
Czech J. Food Sci., 23 (2005): 27-35abstractdownload PDF
https://doi.org/10.17221/3369-CJFS
 
TLC separation of methylated (–)-epigallocatechin-3-gallate
R. Amarowicz, A. Maryniak, F. Shahidi
Czech J. Food Sci., 23 (2005): 36-39abstractdownload PDF

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