English

Vedecký časopis

53 2014

Journal of Food and Nutrition Research
Obsah ročníka 53, 2014

Číslo 3
189-206 Obradović, V. – Babić, J. – Šubarić, D. – Ačkar, Đ. – Jozinović, A.
Improvement of nutritional and functional properties of extruded food products
207-216 Smoczyński, M. – Kiełczewska, K.
Fractal and physico-chemical analysis of cows’ milk fat globules after lipolysis
217-223 Šilha, D. – Hrušková, L. – Brožková, I. – Moťková, P. – Vytřasová, J.
Survival of selected bacteria from the genus Arcobacter on various metallic surfaces
224-231 Šípková, A. – Valík, Ľ. – Liptáková, D. – Pelikánová, J.
Effect of lactic acid bacteria on the growth dynamics of Geotrichum candidum in fresh cheeses during storage
232-239 Yilmaz, P. K. – Hacibekiroğlu, I. – Kolak, U.
Effect of roasting on antioxidant and anticholinesterase capacities of coffee
240-250 Różyło, R.
New potential of using millet-based yeast-fermented leaven for composite wheat bread preparation
251-256 Klapec, T. – Periš, D.
Quick estimation of dietary exposure to heterocyclic aromatic amines and acrylamide in a Croatian female population
260-270 Pezo, L. L. – Šuput, D. Z. – Lević, L. B. – Cvetković, B. R. – Kovačević, O. A.
Effects of temperature and immersion time on rehydration of osmotically treated pork meat
271-277 Ačai, P. – Valík, Ľ. – Medveďová, A. – Studeničová, A.
Staphylococcus aureus in unripened ewes’ lump cheese. Part 2: Exposure assessment at the time of consumption
278-290 Mihelj, T. – Belščak-Cvitanović, A. – Komes, D. – Horžić, D. – Tomašić, V.
Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions