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Content
2002, Volume 20, Issue 2
- 43-47 Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
by P. Karasová & V. Spiwok & Š. Malá & B. Králová & N.J. Russell - 48-52 Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
by Z. Řiháková & V. Filip & M. Plocková & J. Šmidrkal & R. Červenková - 53-62 Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products
by M. Vítková & P. Rauch & L. Fukal - 63-68 A simple method for determination of deoxynivalenol in cereals and flours
by F. Kotal & Z. Radová - 69-73 The conformability of two equations for bacterial growth in pork
by M. Miyahara & T. Matsumoto & H. Sakurai & P. Pipek - 74-78 Chemical and biochemical changes during microwave treatment of wheat
by J. Kaasová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník - 79-82 Changes in Egg Volatiles during Storage
by J. Adamiec & M. Doležal & K. Míková & J. Davídek - 83-88 Authenticity of 100% orange juice in the Czech market in 1996-2001
by M. Voldřich & P. Skálová & F. Kvasnička & P. Cuhra & M. Kubík & P. Pyš
2002, Volume 20, Issue 1
- 1-6 Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
by M. Karamać & R. Amarowicz & H. Kostyra - 7-14 Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
by M. Hrčková & M. Rusňáková & J. Zemanovič - 15-22 Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
by A. Troszyńska & E. Ciska - 23-30 Microwave treatment and drying of germinated pea
by M. Skulinová & P. Kadlec & J. Kaasová & J. Dostálová & M. Zátopková & V. Hosnedl & J. Hrachovinová - 31-37 Simulation scheduling in food industry application
by S. Simeonov & J. Simeonovová - 39-40 Životní jubileum prof. Ing. Jiřího Davídka, DrSc
by J. Velíšek
2001, Volume 19, Issue 6
- 201-205 Content of phenolic acids in rye caryopses determined using DAD-HPLC method
by R. Amarowicz & S. Weidner - 207-212 Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk
by B. Hozová & Ľ. Minarovičová - 213-218 Wheat flour dough rheological characteristics predicted by NIRSystems 6500
by M. Hrušková & M. Bednářová & F. Novotný - 219-223 Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
by Z. Špačková & J. Příhoda & S. Rovnaníková - 224-234 Sugar beet as a raw material for bioethanol production
by A. Hinková & Z. Bubník - 235-239 Evidence of spice black pepper adulteration
by B. Tremlová
2001, Volume 19, Issue 5
- 161-165 Unusual behavior of natural polyphosphates during IMAC
by M. Kmínková & A. Prošková & J. Kučera - 166-170 Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey
by D. Bury & J. Geciova & P. Jelen - 171-176 Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
by T.M. DO & M. Plocková & J. Chumchalová - 177-181 Fatty acids in lipids of carp (Cyprinus carpio) tissues
by M. Kmínková & R. Winterová & J. Kučera - 182-188 The cereal grains: focus on vitamin E
by H. Zielinski & E. Ciska & H. Kozlowska - 189-195 Wheat and flour quality relations in a commercial mill
by M. Hrušková & K. Hanzlíková & P. Varáček - 196-200 Determination of astringent taste in model solutions and in beverages
by H. Valentová & S. Škrovánková & Z. Panovská & J. Pokorný
2001, Volume 19, Issue 4
- 121-124 Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
by J. Pažáková & M. Pipová & P. Turek & J. Nagy - 125-131 Assay of antibiotic detection limits in cow's milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100)
by B. Hozová & M. Kratmüllerová - 132-138 The determination of isoflavones and coumestrol by capillary electrophoresis
by J. Moravcová & T. Kleinová - 139-142 Antioxidant activity of phenolic fraction of pea (Pisum sativum)
by R. Amarowicz & M. Karamać & S. Weidner - 143-147 The determination of ferulic acid in sugar beet pulp
by P. Jankovská & J. Čopíková & A. Sinitsya - 148-153 Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
by P. Novotná & A. Landfeld & K. Kýhos & M. Houška & J. Strohalm - 154-160 Food preferences and choice among the Polish students
by E. Babicz-Zielińska
2001, Volume 19, Issue 3
- 81-84 Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
by G. Tirzitis & D. Tirzite & Z. Hyvonen - 85-89 The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
by I. Kubiš & I. Křivánek & S. Gajdůšek - 90-96 Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
by P. Šmerák & I. Bárta & Z. Polívková & J. Bártová & M. Sedmíková - 97-103 Detection of olive oils authenticity by determination of their sterol content using LC/GC
by I. Bohačenko & Z. Kopicová - 106-110 Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
by V. Šimánek & N. Škottová & J. Bartek & J. Psotová & P. Kosina & L. Balejová & J. Ulrichová - 111-120 Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
by J. Houšová & K. Hoke
2001, Volume 19, Issue 2
- 41-45 Strecker degradation products of aspartic and glutamic acids and their amides
by J. Rössner & J. Velíšek & F. Pudil & J. Davídek - 46-50 Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates
by M. Plocková & J. Stiles & J. Chumchalová & R. Halfarová - 51-56 Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements
by J. Čopíková & M. Černá & M. Novotná & J. Kaasová & A. Synytsya - 57-61 Oligosaccharide synthesis using a-glucosidases of different origin
by Š. Malá & P. Karasová & M. Marková & B. Králová - 62-66 Microwave treatment of rice
by J. Kaasová & P. Kadlec & Z. Bubník & V. Pour - 67-72 Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
by L. Němcová & J. Štětina & H. Valentová - 73-80 Application of electrodialysis for lactic acid recovery
by V. Hábová & K. Melzoch & M. Rychtera & L. Přibyl & V. Mejta
2001, Volume 19, Issue 1
- 1-7 Influence of cheese ripening on the viscoelastic behaviour of edam cheese
by J. Buchar & I. Kubiš & S. Gajdůšek & I. Křivánek - 8-12 Determination of aflatoxins in food products by the ELISA method
by J. Leszczyńska & J. Masłowska & A. Owczarek & U. Kucharska - 13-18 Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
by J. Adamiec & K. Cejpek & J. Rössner & J. Velíšek - 19-23 Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
by L. Trojáková & Z. Réblová & Z. Pokorný - 24-30 Changes during the extrusion of semolina in mixture with sugars
by A. Farouk Mansour & F. Pudil & V. Janda & J. Pokorný - 31-36 Determination of essential oils content and composition in caraway (Carum carvi L.)
by J. Sedláková & B. Kocourková & V. Kubáň - 37-40 Antibacterial activity of houttuynin sodium bisulphate (HSB)
by L. Kokoška & V. Rada
2000, Volume 18, Issue 6
- 207-212 The properties and quality of goat and sheep milk and its products
by B Hozová & M Grejtáková - 213-218 Enzymic browning of apples by polyphenol oxidases
by J. Lachman & V. Pivec & M. Orsák & J. Kučera - 219-223 Parametrs characterising the growth of Talaromyces avallaneus in relation to water activity (modelling fungal growth)
by Ľ. Valík & E. Piecková - 224-234 Effect of contamination by Pseudomonas fluorescens on principal components and technological parameters of pasterized milk during storage
by M. Vyletělová & O. Hanuš - 235-238 Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics
by J. Pekárková & M. Hrušková & F. Novotný & D. Jurečka & E. Morávková - 239-244 Effect of different model storage conditions on the quality of the croissant-type bakery products
by B. Hozová & Ľ. Valík & Z. Csaplárová - 245-249 Evaluation of beer by sensory and gas chromatography analysis
by Thi Thu Huong Nguyen & H. Valentová & J. Velíšek & J. Čepička & J. Pokorný & F. Pudil - 250-255 Criteria of quality and freshness of hen aggs
by K. Míková & J. Davídek
2000, Volume 18, Issue 5
- 165-169 Proof of authenticity of pure instant coffee
by I. Bohačenko & Z. Veselý - 170-174 Pathogenic micro-organisms in waste waters from daiies
by P. Navrátilová - 175-182 Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat
by M. Vyletělová & J. Ficnar & O. Hanuš - 183-186 Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat
by A. Landfeld & M. R Karpíšková Houška & K. Kýhos & P. Novotná - 187-193 Changes in quality of natural orange juice pasteurised by high pressure during storage
by J. Strohalm & H. Valentová & M. Houška & P. Novotná & A. Landfeld & K. Kýhos & R. Grée - 194-200 Controlled thawing of foods
by K. Hoke & L. Klíma & R. Grée & M. Houška - 201-206 Composition and nutritional value of amaranth seeds
by P. Kalač & J. Moudrý - 207-211 The properties and quality of goat and sheep milk and its products - a review
by B. Hozová & M. Grejtáková
2000, Volume 18, Issue 4
- 121-123 A new amperometric sucrose biosensor based on fructose dehydrogenase
by V. Mastihuba & B. Leporisová - 124-128 Influence of natural antioxidants on heat-untreated meat products quality
by Ľ. Korimová & D. Máté & P. Turek - 129-136 Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates
by P. Bafrncová & D. Šmogrovičová & T. Foltin & I. Sláviková & J. Pátková - 137-142 Evaluation of beer quality by sensory analysis
by Thi Thu Huong Nguyen & H. Valentová & J. Velíšek & J. Čepička & J. Pokorný & F. Pudil - 143-147 The use of polarity profiles of texture in the sensory evaluation of apples
by V. Horčin & I. Findová - 148-152 Food consumption, its aspects and consequences
by J. Hrubý - 153-158 Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review
by J. Lachman & M. Orsák & V. Pivec - 159-163 Specific microflora of packed meet - a review
by I. Steinhauserová
2000, Volume 18, Issue 3
- 81-85 Non-linear relationship between food resource exploitation and population density of stored-product pests
by V. Stejskal - 86-90 Moisture sorption isotherms of millet seeds
by N.D. Menkov & D.I. Gelyazkov - 91-94 Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria
by N.A. Olasupo - 95-97 Molecular detection of Brucella in milk using polymerase chain reaction
by A. Mohsen - 99-102 Benzoic acid in some milk products from the market in the Czech Republic
by A. Hejtmánková & J. Dolejšková & V. Horák & H. Dragounová & F. Louda - 103-109 A new method for rapid detection of Listeria monocytogenes in food
by K. Zdeňková & K. Demnerová & G. Jeníková & J. Pazlarová - 110-114 Influence of the specific growth rate on formation of sterols in yeast Saccharomyces cerevisiae during fed-batch cultivation
by J. Čermák & M. Rychtera & P. Nechvíle & J. Náhlík & K. Melzoch & J. Šindelář & J. Vovsík & J. Votruba - 115-119 Composition and nutritinal value of quinoa (Chenopodium quinoa) - a review
by P. Kalač & J. Moudrý
2000, Volume 18, Issue 2
- 41-48 Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples
by I. Jančářová & A. Vondráčková & A. Šlampová & V. Kubáň - 49-51 Antioxidant activities of allspice extracts in rapeseed oil
by D.V. Nguyen & M. Takácsová & M.N. Dang & K. Kristiánová - 52-54 Influence of yogurt cultures on benzoic acid content in yoghurt
by A. Hejtmánková & V. Horák & J. Dolejšková & F. Louda & H. Dragounová - 55-60 Microscopic examination of products from fish meat
by B. Tremlová - 61-65 Trace elements content in virgin sunflower oil production
by M. Koreňovská & O. Poláčeková - 67-70 Colour of baked products during baking
by P. Novotná & A. Landfeld - 71-74 Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties
by J. Lachman & M. Orsák & V. Pivec & J. Kučera - 75-80 Strains for fermentation of high gravity worts - a review
by J. Pátková & D. Šmogrovičová & Z. Dömény & P. Bafrncová
2000, Volume 18, Issue 1
- 1-4 Multivariate calibration of raw cow milk using NIR spectroscopy
by O. Kukačková & L. Čurda & J. Jindřich - 5-8 Changes of iodine content in milk of cows treated with Betadine
by L. Čurda & J. Rudolfová - 9-13 Influence of germination on the carbohydrate composition of pea
by P. Kadlec & A. Rubecová & Z. Réblová & H. Štarhová & Z. Bubník - 14-22 Storage of sugar beet raw juice
by A. Hinková & Z. Bubník & H. Štarhová & V. Pour & P. Kadlec - 23-28 Application of computer image analysis for evaluation and control of the sucrose crystallization process
by Z. Bubník & P. Kadlec & H. Štarhová & V. Pour & A. Hinková - 29-34 Chromatography of barley b-glucans
by J. Čopíková & A. Sinitsya & K. Vaculová - 35-40 Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health
by K. Melzoch & V. Filip & D. Buckiová & I. Hanzlíková & J. Šmidrkal
1999, Volume 17, Issue 1
- 1-4 Enterocin NA: A Bacteriocin Produced by Enterococcus faecalis BFE 1057 Isolated from a Nigerian Fermented Dairy Product
by N.A. Olasupo & U. Schillinger & C. Franz & W.H. Holzapfel - 5-14 Sestavení kompetitivní enzymové imunoanalýzy pro stanovení α-laktalbuminu a β-laktoglobulinů kravského mléka
by L. Karasova & P. Rauch & L. Fukal - 15-21 Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok
by G. Greif & M. Greifova & J. Dvoran & J. Karovicova & V. Buchtova - 23-30 Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin
by P. Novotna & M. Houska & V. Sopr & H. Valentova & P. Stern - 31-34 Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka
by J. Paiakova & O. Burdova & P. Turek & A. Laciakova - 35-39 Relevance of folic acid fortification of foods in the nutrition of women and children
by R. Uherova & M. Horkulicova & M. Mikusova