Czech J. Food Sci., 39 (2021)

No. 3

https://doi.org/10.17221/288/2020-CJFS
Review

Selected aspects of edible insect rearing and consumption – A review

Jiří Mlček, Anna Adámkováorcid , Martin Adámek, Marie Borkovcová, Martina Bednářová, Lenka Kouřimská, Veronika Hlobilová
Czech J. Food Sci., 39 (2021): 149-159abstractdownload PDF
https://doi.org/10.17221/326/2019-CJFS
Original Paper

Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose

Kunyi Liu, Shulai Zhou, Qi Wang, Bin Jiang, Liran Yang, Bing Lu, Huawei Yuan
Czech J. Food Sci., 39 (2021): 160-168abstractdownload PDF
https://doi.org/10.17221/27/2020-CJFS
Original Paper

Isoflavones of the red and Hungarian clover and possible impact on animal diet

Mirjana Petrovic, Dejan Sokolović, Snežana Babić, Tomáš Vymyslický, Jordan Marković, Vladimir Zornić, Zora Dajić-Stevanović
Czech J. Food Sci., 39 (2021): 169-175abstractdownload PDF
https://doi.org/10.17221/273/2020-CJFS
Original Paper

Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents

Muhammad Riaz, Humaira Fatima, Muhammad Misbah ur Rehman, Rahman Qadirorcid , Shabbir Hussain, Abdul Hafeez, Abu Bakar Siddique
Czech J. Food Sci., 39 (2021): 176-180abstractdownload PDF
https://doi.org/10.17221/37/2021-CJFS
Original Paper

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Karina Ilona Hidasorcid , Csaba Németh, Lien Le Phuong Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Czech J. Food Sci., 39 (2021): 181-188abstractdownload PDF
https://doi.org/10.17221/13/2021-CJFS
Original Paper

Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan

Yujia Diao, Xueqing Yu, Chaohong Zhang, Yingjun Jingorcid
Czech J. Food Sci., 39 (2021): 189-196abstractdownload PDF
https://doi.org/10.17221/225/2020-CJFS
Original Paper

Homogeneity of the selected food mixes

Dominika Matuszekorcid , Karol Bierczyńskiorcid , Andżelika Jędrysiak, Angelika Kraszewska
Czech J. Food Sci., 39 (2021): 197-207abstractdownload PDF
https://doi.org/10.17221/63/2021-CJFS
Original Paper

Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Semiramis Karlidag, Merve Keskinorcid , Sinan Bayram, Nazlı Mayda, Asli Ozkok
Czech J. Food Sci., 39 (2021): 208-216abstractdownload PDF
https://doi.org/10.17221/284/2020-CJFS
Original Paper

Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong, Wenjuan Mo
Czech J. Food Sci., 39 (2021): 217-225abstractdownload PDF
https://doi.org/10.17221/249/2020-CJFS
Original Paper

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

Anna Fraśorcid , Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski
Czech J. Food Sci., 39 (2021): 226-233abstractdownload PDF

No. 2

https://doi.org/10.17221/83/2021-CJFS
Bibliographical Notice

On the seventy-fifth birthday of Professor Jan Velíšek

Karel Cejpekorcid
Czech J. Food Sci., 39 (2021): 63-64abstractdownload PDF
https://doi.org/10.17221/204/2020-CJFS
Review

Rye – nutritional and technological evaluation in Czech cereal technology – A review: Sourdoughs and bread

Marcela Slukováorcid , Lucie Jurkaninová, Simona Gillarová, Šárka Horáčková, Pavel Skřivan
Czech J. Food Sci., 39 (2021): 65-70abstractdownload PDF
https://doi.org/10.17221/139/2020-CJFS
Review

Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam

Thi-Thuy-Hai Luu, Truc-Linh Le, Nga Huynh, Pablo Quintela-Alonso
Czech J. Food Sci., 39 (2021): 71-94abstractdownload PDF
https://doi.org/10.17221/37/2020-CJFS
Original Paper

Content of nitrates and nitrites in unprocessed raw beef

Grażyna Gozdecka, Błażej Błaszak, Marek Cierach
Czech J. Food Sci., 39 (2021): 95-99abstractdownload PDF
https://doi.org/10.17221/246/2020-CJFS
Original Paper

Mycotoxins in apples coming from organic production and integrated pest management

Pavla Sehonová, Michaela Německová, Lucie Plhalová, Petr Maršálek, Veronika Doubková, Petr Chloupek, Jana Čaloudová, Zdenka Svobodová, Jana Blahová
Czech J. Food Sci., 39 (2021): 100-105abstractdownload PDF
https://doi.org/10.17221/21/2020-CJFS
Original Paper

Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

Paola Hernández-Carranza, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo C. Benitez-Rojas, Carlos Enrique Ochoa-Velascoorcid
Czech J. Food Sci., 39 (2021): 106-112abstractdownload PDF
https://doi.org/10.17221/232/2020-CJFS
Original Paper

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant

Tereza Gelbíčová, Kristýna Kořená, Lucie Pospíšilová-Hlucháňová, Nicol Straková, Renáta Karpíškováorcid
Czech J. Food Sci., 39 (2021): 113-121abstractdownload PDF
https://doi.org/10.17221/297/2020-CJFS
Original Paper

Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD

Mihaela Vlassa, Miuta Filiporcid , Catalin Dragomir
Czech J. Food Sci., 39 (2021): 122-130abstractdownload PDF
https://doi.org/10.17221/247/2020-CJFS
Original Paper

Mycotoxins in oat flakes – changes during production and occurrence on the Czech market

Tomas Dropaorcid , Zbynek Dzuman, Petra Jonatova
Czech J. Food Sci., 39 (2021): 131-139abstractdownload PDF
https://doi.org/10.17221/264/2020-CJFS
Original Paper

A study of combined minced meat from hydrobionts for snacks

Natalia Valerievna Dementievaorcid , Tatyana Maryanovna Boitsovaorcid , Valery Dmitrievich Bogdanovorcid
Czech J. Food Sci., 39 (2021): 140-148abstractdownload PDF

No. 1

https://doi.org/10.17221/6/2021-CJFS
Bibliographical Notice

Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague

Milada Plocková
Czech J. Food Sci., 39 (2021): 1-2abstractdownload PDF
https://doi.org/10.17221/203/2020-CJFS
Review

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Marcela Slukováorcid , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan
Czech J. Food Sci., 39 (2021): 3-8abstractdownload PDF
https://doi.org/10.17221/190/2020-CJFS
Original Paper

Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri

Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová
Czech J. Food Sci., 39 (2021): 9-16abstractdownload PDF
https://doi.org/10.17221/146/2019-CJFS
Original Paper

Combined effect of high temperature and drought on yield and malting quality of barley

Ivan Bohačenko, Vratislav Psotaorcid , Jiří Hartmann, Markéta Musilová
Czech J. Food Sci., 39 (2021): 17-22abstractdownload PDF
https://doi.org/10.17221/135/2020-CJFS
Original Paper

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Lijun Wangorcid , Shusuke Oura, Yongbo Wu
Czech J. Food Sci., 39 (2021): 23-28abstractdownload PDF
https://doi.org/10.17221/145/2020-CJFS
Original Paper

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Ozen Parlak, Ayse Neslihan Dundarorcid
Czech J. Food Sci., 39 (2021): 29-34abstractdownload PDF
https://doi.org/10.17221/94/2020-CJFS
Original Paper

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Czech J. Food Sci., 39 (2021): 35-41abstractdownload PDF
https://doi.org/10.17221/201/2020-CJFS
Original Paper

Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová, Ľubomír Valík
Czech J. Food Sci., 39 (2021): 42-48abstractdownload PDF
https://doi.org/10.17221/239/2020-CJFS
Original Paper

Phloridzin as a marker for evaluation of fruit products authenticity

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl
Czech J. Food Sci., 39 (2021): 49-57abstractdownload PDF
https://doi.org/10.17221/272/2020-CJFS
Short Communication

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Nurhayati Nurhayati, Mulono Apriyantoorcid
Czech J. Food Sci., 39 (2021): 58-62abstractdownload PDF

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