English

Vedecký časopis

48 2009

Journal of Food and Nutrition Research
Obsah ročníka 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