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Vedecký časopis

48 2009

Journal of Food and Nutrition Research
Obsah ročníka 48, 2009

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