English

Vedecký časopis

56 2017

Journal of Food and Nutrition Research
Obsah ročníka 56, 2017

Číslo 1
1-9 Sadowska-Rociek, A.
Impact of spices addition on 3-monochloropropane-1,2-diol formation in biscuit and cracker model systems
10-17 Kučerová, S. – Šilha, D. – Vytřasová, J. – Švecová, B.
Survival of Arcobacter butzleri and Arcobacter cryaerophilus strains in the presence of sea buckthorn extracts
18-31 Donno, D. – Mellano, M. G. – Prgomet, Ž. – Cerutti, A. K. – Beccaro, G. L.
Phytochemical characterization and antioxidant activity evaluation of Mediterranean medlar fruit (Crataegus azarolus L.): Preliminary study of underutilized genetic resources as a potential source of health-promoting compound for food supplements
32-41 Patil, S. – Brennan, M. A. – Mason, S. – Brennan, C. S.
Investigation of the combination of legumes and cereals in the development of extrudate snacks and its effect on physico-chemical properties and in vitro starch digestion
42-47 Gelbíčová, T. – Tomáštíková, Z. – Koláčková, I. – Karpíšková, R.
A survey on prevalence and sources of Listeria monocytogenes in ripened and steamed cheeses from the retail market in the Czech Republic
48-60 Vitali Čepo, D. – Jug, M. – Grdić Rajković, M. – Jablan, J.
Formulation of a nutraceutical derived from carob: beta-cyclodextrin encapsulation of antioxidants from carob pod
61-72 Tarko, T. – Duda-Chodak, A. – Wajda, Ł. – Satora, P. – Sroka, P. – Semik-Szczurak, D.
Application of principal component analysis for optimization of polyphenol extraction from alternative plant sources
73-85 Furdíková, K. – Bajnociová, L. – Malík, F. – Špánik, I.
Investigation of volatile profile of varietal Gewürztraminer wines using two-dimensional gas chromatography
86-95 Hashemi, S. M. B. – Amarowicz, R. – Mousavi Khaneghah, A. – Vardehsara, M. S. – Hosseini, M. – Yousefabad, S. H. A.
Kangar (Gundelia tehranica) seed oil: Quality measurement and frying performance
96-100 Ženišová, K. – Bučková, M. – Puškárová, A. – Kraková, L. – Piknová, Ľ. – Pangallo, D.
Culturable microorganisms during fermentation of Veltlínske zelené (Grüner Veltliner) ice wine