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48 2009

Journal of Food and Nutrition Research
Vol. 48, 2009

Číslo 1
Contributions from COST 927 Action Meeting in Smolenice, Slovakia 2008
Editorial
1-7 YAYLAYAN, V. A.
Acrylamide formation and its impact on the mechanism of the early Maillard reaction
8-13 ŠIMKO, P. – KOLEK, E. – ŠIMON, P. – ŠIMÚTH, T. – MARKOVÁ, L.
Elimination of acrylamide by polymerization catalysed by inorganic food components
14-19 DELGADO-ANDRADE, C. – RUFIÁN-HENARES, J. A. – MORALES, F. J.
Hydroxymethylfurfural in commercial biscuits marketed in Spain
20-30 CIESAROVÁ, Z. – KUKUROVÁ, K. – BEDNÁRIKOVÁ, A. – MORALES, F. J.
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points
31-41 DASKALAKI, D. – KEFI, G. – KOTSIOU, K. – TASIOULA-MARGARI, M.
Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating
42-50 BONGARD, S. – MEYNIER, A. – RIAUBLANC, A. – GENOT, C.
Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels
51-58 JOCHEMSEN, B. M. – MULDER, D. J. – VAN DOORMAAL, J. J. – MULDER, G. – VOLMER, M. – GRAAFF, R. – SMIT, A. J.
Relation between food and drinking habits, and skin autofluorescence and intima media thickness in subjects at high cardiovascular risk
59-60 Book reviews
61-64 Instructions for authors
Instructions for authors
Číslo 2
65-71 BERTA, G. – CHEBEŇOVÁ, V. – BREŽNÁ, B. – PANGALLO, D. – VALÍK, Ľ.– KUCHTA, T.
Identification of lactic acid bacteria in Slovakian bryndza cheese
72-79 VÍTOVÁ, E. – LOUPANCOVÁ, B. – ŠTOUDKOVÁ, H. – MACKŮ, I. – ZEMANOVÁ, J. – BABÁK, L.
Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate
80-86 CAPEK, P. – MATULOVÁ, M. – NAVARINI, L. – SUGGI LIVERAN, F.
A comparative study of arabinogalactan-protein isolates from instant coffee powder of Coffea arabica beans
87-91 HRONSKÁ, H. – GROSOVÁ, Z. – ROSENBERG, M.
Hydrolysis of lactose in milk by Kluyveromyces lactis β-galactosidase immobilized in polyvinylalcohol gel
92-99 HERRERA, M. – JUAN, T. – ESTOPAÑAN, G. – ARIÑO, A.
Comparison of deoxynivalenol, ochratoxin A and aflatoxin B1 levels in conventional and organic durum semolina and the effect of milling
100-108 HRUŠKOVÁ, V. – KACLÍKOVÁ, E.
Rapid and sensitive detection of pathogenic Yersinia enterocolitica strains in food using selective enrichment and real-time PCR
109-114 SUPEKOVÁ, S. – SUHAJ, M. – PASIAR, V.
Evaluation of Slovak customers’ attitudes to foodstuffs designated by protected geographical indication involving multivariate statistics
Číslo 3
115-120 KOREŇOVÁ, J. – LOPAŠOVSKÁ, J. – KUCHTA, T.
Biofilm forming bacterial contaminants in small and medium-sized ewes’ milk and meat processing enterprises in Slovakia
121-128 BRTKOVÁ, A. – BUJDÁKOVÁ, H.
Antibiotic resistance in Enterococcus isolates from poultry swabs in Slovakia
129-140 SKRBEK, S. – RÜFER, C. E. – MARKO, D. – ESSELEN, M.
Quercetin and its microbial degradation product 3,4-dihydroxyphenylacetic acid generate hydrogen peroxide modulating their stability under in vitro conditions
141-147 STATHOPOULOS, C. E. – TSIAMI, A. A. – SCHOFIELD, J. D. – DOBRASZCYK, B. J.
Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology
148-152 RAČKOVÁ, L. – KOŠŤÁLOVÁ, D. – BEZÁKOVÁ, L. – FIALOVÁ, S. – BAUEROVÁ, K. – TÓTH, J. – ŠTEFEK, M. – VANKO, M. – HOLKOVÁ, I. – OBLOŽINSKÝ, M.
Comparative study of two natural antioxidants, curcumin and Curcuma longa extract
153-160 DRAHOVSKÁ, H. – TÓTHOVÁ, Ľ. – SZEMEŠ, T. – AL-ALAMI, H. – BROTANOVÁ, D. – ŠOLTYSOVÁ, A. – TURŇA, J.
Multiple-locus variable-number tandem repeat analysis for discrimination of Salmonella enterica strains belonging to different serovars
Číslo 4
163-170 PANGHYOVÁ, E. – KAČENOVÁ, D. – MATULOVÁ, M. – KISS, E.
Composition of conjugated linoleic acid isomers formed by Lactobacillus and Bifidobacterium spp. in conversion media
171-177 ŠEVČÍK, R. – KONDRASHOV, A. – KVASNIČKA, F. – VACEK, J. – HAMOUZ, K. – JIRUŠKOVÁ, M. – VOLDŘICH, M. – ČÍŽKOVÁ, H.
The impact of cooking procedures on antioxidant capacity of potatoes
178-182 NOROOZI, M. – ZAVOSHY, R. – HASHEMI, H. J.
The effects of low-calorie diet with canola oil on blood lipids in hyperlipidemic patients
183-188 ALFAIFI, M. S. – STATHOPOULOS, C. E.
Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage
189-194 STANDAROVÁ, E. – BORKOVCOVÁ, I. – DUŠKOVÁ, M. – VORLOVÁ, L.
Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva
195-196 Book reviews
197-198 Contents of the volume 48, 2009
199 Author index 2009
200-201 Subject index 2009

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