English

Vedecký časopis

49 2010

Journal of Food and Nutrition Research
Obsah ročníka 49, 2010

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