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49 2010

Journal of Food and Nutrition Research
Vol. 49, 2010

Číslo 1
1-9 KOZÁKOVÁ, D. – SOLICHOVÁ, K. – ONDRÁČKOVÁ, I. – ŠVIRÁKOVÁ, E. – PLOCKOVÁ, M.
Effect of some environmental factors on autolysis of lactococci used for cheese production
10-13 DRUGDOVÁ, Z. – KMEŤ, V. – BUJŇÁKOVÁ, D.
Virulence factors in Escherichia coli isolated from chicken meat in Slovakia
14-20 OBOH, G. – AKINYEMI, A. J. – ADEMILUYI, A. O. – ADEFEGHA, S. A.
Inhibitory effects of aqueous extract of two varieties of ginger on some key enzymes linked to type-2 diabetes in vitro
21-29 HANUŠOVÁ, K. – KLAUDISOVÁ, K. – MILATOVÁ, E. – ŠVIRÁKOVÁ, E. – DOBIÁŠ, J. – VOLDŘICH, M. – KOZA, V. – MAREK, M.
Release of nisin from polyvinyldichloride lacquer coated on a polyethylene film
30-36 KEE, K. T. – SAW, H. Y.
Effect of solid-state fermentation on properties of jackfruit seed powder
37-44 NAVRÁTILOVÁ, P. – VYHNÁLKOVÁ, J. – JEŘÁBKOVÁ, J. – JANŠTOVÁ, B. – DRAČKOVÁ, M. – BORKOVCOVÁ, I. – VORLOVÁ, L.
Utilization of B. cereus and B. subtilis strains in plate diffusion methods for the detection of tetracycline residues in milk
45-52 SUHAJ, M. – STANKOVSKÁ, M. – KOLEK, E.
Quantification of ovine and bovine caseins in Slovakian bryndza ewes’ cheese by isoelectric focusing
53-56 Instructions for authors
Instructions for authors
Číslo 2
57-68 BELAJOVÁ, E. – RAUOVÁ, D.
Single laboratory-validated HPLC methods for determination of ochratoxin A, fumonisin B1 and B2, zearalenone and deoxynivalenol in cereals and cereal-based foods
69-77 QUARTA, B. – ANESE, M.
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits
78-84 PISKERNIK, S. – KLANČNIK, A. – TOPLAK, N. – KOVAČ, M. – JERŠEK, B.
Rapid detection of Escherichia coli O157:H7 in food using enrichment and real-time polymerase chain reaction
85-88 JESENÁK, K. – ŠALAMUNOVÁ, Ľ. – KUCHTA, T.
Eradication of Listeria from water suspensions using octadecylammonium derivatives of montmorillonite
89-93 ŠUDYOVÁ, V. – ŠLIKOVÁ, S. – GREGOVÁ, E.
Natural occurrence of deoxynivalenol in kernels of wheat grown in Slovakia during 2004–2008
94-103 KOREŇOVSKÁ, M. – SUHAJ, M.
Assessment of some European goats’ cheeses by multivariate elemental data comparison
104-111 BAJERSKA, J. – MILDNER-SZKUDLARZ, S. – JESZKA, J. – SZWENGIEL, A.
Catechin stability, antioxidant properties and sensory profiles of rye breads fortified with green tea extracts
112 Book reviews
Číslo 3
113-122 CANTERI, M. H. – SCHEER, A. – PETKOWICZ, C. – GINIES, CH. – RENARD, C. – WOSIACKI, G.
Physicochemical composition of the yellow passion fruit pericarp fractions and respective pectic substances
123-133 LIM, H. S. – GHAFOOR, K. – PARK, S. H. – HWANG, S. Y. – PARK, J.
Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder
134-139 BIELIKOVÁ, M. – PANGALLO, D. – TURŇA, J.
Polymerase chain reaction – restriction fragment length polymorphism (PCR-RFLP) as a molecular discrimination tool for raw and heat-treated game and domestic animal meats
140-148 ZIELIŃSKI, H. – AMIGO-BENAVENT, M. – DEL CASTILLO, M. D. – HORSZWALD, A. – ZIELIŃSKA, D.
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
149-159 HORSZWALD, A. – MORALES, F. J. – DEL CASTILLO, M. D. – ZIELIŃSKI, H.
Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making
160-164 MINAROVIČOVÁ, J. – KACLÍKOVÁ, E. – KUCHTA, T.
A method for the detection of Cryptosporidium parvum in apple juice based on microfiltration and real-time polymerase chain reaction
165-168 SKLÁRŠOVÁ, B. – BEDNÁRIKOVÁ, A. – KOLEK, E. – ŠIMKO, P.
Factors affecting the rate of benzo[a]pyrene decomposition in non-polar system – a model study
Číslo 4
169-177 BLAŠKO, J. – KUBINEC, R. – GÓROVÁ, R. – FÁBRY, I. – LORENZ, W. – SOJÁK, L.
Fatty acid composition of summer and winter cows’ milk and butter
178-185 SUHAJ, M. – KOREŇOVSKÁ, M.
The use of mineral and trace elements profiles for cows’ and goats’ cheese species prediction
186-194 AMBROŽIČ, M. – JEVŠNIK, M. – RASPOR, P.
Inconsistent terminology in food safety field: a permanent risk factor?
195-205 GHIRARDELLO, D. – PROSPERINI, S. – ZEPPA, G. – GERBI, V.
Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems
206-214 COSANSU, S. – GEORNARAS, I. – AYHAN, K. – SOFOS, J. N.
Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast
215-220 TRNČÍKOVÁ, T. – PISKERNIK, S. – KACLÍKOVÁ, E. – SMOLE MOŽINA, S. – KUCHTA, T. – JERŠEK, B.
Characterization of Staphylococcus aureus strains isolated from food produced in Slovakia and Slovenia with regard to the presence of genes encoding for enterotoxins
221-225 WRONKOWSKA, M. – AUTIO, K. – SORAL-ŚMIETANA, M.
Physically modified starch preparations in gels and in dough – rheological properties
226-227 Contents of the volume 49, 2010
Contents of the volume 49, 2010
228 Author index 2010
229-230 Subject index 2010
Subject index 2010
230 Reviewers 2010
Reviewers 2010

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