Czech J. Food Sci., 37 (2019)

No. 4

Food Microbiology and Safety

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Iveta Šístková, Iveta Horsáková, Miroslav Čeřovský, Helena Čížková
Czech J. Food Sci., 37 (2019): 221-225abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of oil contents on gluten network during the extrusion processing

Feng Jia, Jinshui Wang, Yu Chen, Xia Zhang, Qi Wang, Di Chen, Changfu Zhang
Czech J. Food Sci., 37 (2019): 226-231abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The influence of geographical origin on honey composition studied by Polish and Slovak honeys

Monika Tomczyk, Maria Tarapatskyy, Małgorzata Dżugan
Czech J. Food Sci., 37 (2019): 232-238abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Metabolomics-based authentication of wines according to grape variety

Leos Uttl, Kamila Hurkova, Vladimir Kocourek, Jana Pulkrabova, Monika Tomaniova, Jana Hajslova
Czech J. Food Sci., 37 (2019): 239-245abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Joanna Tkaczewska, Maciej Wielgosz, Piotr Kulawik, Marzena Zajac
Czech J. Food Sci., 37 (2019): 246-251abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region

Sabina Bednarska, Aneta Dabrowa, Joanna Kisala, Idalia Kasprzyk
Czech J. Food Sci., 37 (2019): 252-259abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Katarzyna Skrzypczak, Bartosz Sołowiej, Adam Waśko, Anna Kononiuk, Waldemar Gustaw
Czech J. Food Sci., 37 (2019): 260-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Onion waste as a rich source of antioxidants for meat products

Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana
Czech J. Food Sci., 37 (2019): 268-275abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Joseane Bressiani, Tatiana Oro, Paola Da Silva, Flávio Montenegro, Telma Bertolin, Luiz Gutkoski, Marcia Gularte
Czech J. Food Sci., 37 (2019): 276-284abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

Marijana Sakač, Pavle Jovanov, Jovana Petrović, Lato Pezo, Aleksandar Fišteš, Ivana Lončarević, Biljana Pajin
Czech J. Food Sci., 37 (2019): 285-291abstract
Food Technology and Economy, Engineering and Physical Properties

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

Yulong Huang, Na Chen, Fengxia Wang, Shen Song, Jie Guo, Zhongcun Pang, Ji Zhang
Czech J. Food Sci., 37 (2019): 292-300abstractdownload PDF

No. 3

Review

Present status on removal of raffinose family oligosaccharides – a Review

Jian Zhang, Guangsen Song, Yunjun Mei, Rui Li, Haiyan Zhang, Ye Liu
Czech J. Food Sci., 37 (2019): 141-154abstractdownload PDF
Food Chemistry and Safety

Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri

Ufuk Gökçe Ayrancı, Anıl Şeker, Sevda Arısoy, Hüseyin Çimen, Özlem Üstün-Aytekin
Czech J. Food Sci., 37 (2019): 155-164abstractdownload PDF
Food Chemistry and Safety

Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS

Elif Inan-Eroglu, Atila Gulec, Aylin Ayaz
Czech J. Food Sci., 37 (2019): 165-172abstractdownload PDF
Food Chemistry and Safety

LC-MS/MS method for the detection of multiple classes of shellfish toxins

Ling Jan Chiou, Tai Sheng Yeh, Jiing Chuan Chen
Czech J. Food Sci., 37 (2019): 173-179abstractdownload PDF
Food Chemistry and Safety

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

Bo Yeon Park, Kyung Young Yoon
Czech J. Food Sci., 37 (2019): 180-185abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Marlena Justyna Baryczka, Iwona Chwastowska-Siwiecka, Jacek Kondratowicz
Czech J. Food Sci., 37 (2019): 186-191abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Magdaléna Lacko-Bartošová, Petr Konvalina, Lucia Lacko-Bartošová, Zdeněk Štěrba
Czech J. Food Sci., 37 (2019): 192-198abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Czech J. Food Sci., 37 (2019): 199-204abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Authentication of meat species and net muscle proteins: updating of an old concept

Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus, Jana Hajslova
Czech J. Food Sci., 37 (2019): 205-211abstractdownload PDFsupplementary material
Food Technology and Economy, Engineering and Physical Properties

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut
protein isolate

Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang
Czech J. Food Sci., 37 (2019): 212-220abstractdownload PDF

No. 2

Food Analysis, Food Quality and Nutrition

Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils

Enis Ben Bnina, Hafedh Hajlaoui, Ikbal Chaieb, Moncef Ben Said, Hichem Ben Jannet
Czech J. Food Sci., 37 (2019): 81-92abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Banu Akgün, Seda Genc, Qiaofen Cheng, Özlem Isik
Czech J. Food Sci., 37 (2019): 93-98abstractdownload PDF
Food Analysis, Food Quality and Nutrition

RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction

Rahman Qadir, Farooq Anwar, Mazhar Amjad Gilani, Sadaf Zahoor, Muhammad Misbah ur Rehman, Muhammad Mustaqeem
Czech J. Food Sci., 37 (2019): 99-105abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

Violeta Razmaite, Vidmantas Pileckas, Violeta Juškiene
Czech J. Food Sci., 37 (2019): 106-111abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Rapid determination of theaflavins by HPLC with a new monolithic column

Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su, Chunhua Xiong
Czech J. Food Sci., 37 (2019): 112-119abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of flour and sugar particle size on the properties of cookie dough and cookie

Hüseyin Boz
Czech J. Food Sci., 37 (2019): 120-127abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

Osman Yağız Turan, Ebru Fıratlıgil
Czech J. Food Sci., 37 (2019): 128-134abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process

Krzysztof Przybył, Piotr Boniecki, Krzysztof Koszela, Łukasz Gierz, Mateusz Łukomski
Czech J. Food Sci., 37 (2019): 135-140abstractdownload PDF

No. 1

Food Chemistry and Safety

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Roman Bleha, Tatiana Shevtsova, Andrej Sinica, Vojtech Kruzik, Jan Brindza
Czech J. Food Sci., 37 (2019): 1-8abstractdownload PDF
Food Chemistry and Safety

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Roman Bleha, Tetiana Shevtsova Shevtsova, Vojtěch Kružík, Tereza Škorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi, Andrej Sinica
Czech J. Food Sci., 37 (2019): 9-20abstractdownload PDF
Food Chemistry and Safety

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Virág Csorba, Marietta Fodor, Szilvia Kovács, Magdolna Tóth
Czech J. Food Sci., 37 (2019): 21-28abstractdownload PDF
Food Microbiology and Safety

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines

Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe Huriyet, Nilüfer Cinkilic, Tolga Cavas
Czech J. Food Sci., 37 (2019): 29-35abstractdownload PDF
Food Microbiology and Safety

In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products

Huiling Guo, Bilige Menghe
Czech J. Food Sci., 37 (2019): 36-43abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The methods analysis of hazards and product defects in food processing

Krzysztof Przystupa
Czech J. Food Sci., 37 (2019): 44-50abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu, Guoping Yu
Czech J. Food Sci., 37 (2019): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík
Czech J. Food Sci., 37 (2019): 57-61abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Jesús Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí
Czech J. Food Sci., 37 (2019): 62-68abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Infrared drying of bee pollen: effects and impacts on food components

Ayla Isik, Murat Ozdemir, Ibrahim Doymaz
Czech J. Food Sci., 37 (2019): 69-74abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachi Nitipan
Czech J. Food Sci., 37 (2019): 75-80abstractdownload PDF

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