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58 2019

Journal of Food and Nutrition Research
Vol. 58, 2019

Číslo 1
1-8 Hammi, I. – Amensag, K. – Ennahar, S. – Delalande, F. – Marchioni, E. – Cianferani, S. – Belkhou, R.
Native production of pediocin PA-1 by Enterococcus faecium E16 isolated from goats' cheese
9-20 Ďurčanská, K. – Muchová, L. – Drtilová, T. – Olejníková, P. – Ženišová, K. – Furdíková, K.
Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia
21-30 Ziarno, M. – Zaręba, D. – Henn, E. – Margas, E. – Nowak, M.
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures
31-41 Popp, J. – Oláh, J. – Kiss, A. – Temesi, A. – Fogarassy, C. – Lakner, Z.
The socio-economic force field of the creation of short food supply chains in Europe
42-50 Kalemba-Drożdż, M. – Cierniak, A.
Antioxidant and genoprotective properties of extracts from edible flowers
51-62 Jurmanović, S. – Jug, M. – Safner, T. – Radić, K. – Domijan, A.-M. – Pedisić, S. – Šimić, S. – Jablan, J. – Vitali Čepo, D.
Utilization of olive pomace as a source of polyphenols: Optimization of microwave-assisted extraction and characterization of spray-dried extract
63-74 Pokrivčák, J. – Chovanová Supeková, S. – Lančarič, D. – Savov, R. – Tóth, M. – Vašina, R.
Development of beer industry and craft beer expansion
75-84 Boltar, I. – Čanžek Majhenič, A. – Jarni, K. – Jug, T. – Bavcon Kralj, M.
Research of volatile compounds in cheese affected by different technological parameters
85-91 Madurkay, M. – Kadličeková, V. – Turňa, J. – Drahovská, H.
Bacteriophage application for control of Cronobacter in liquid media and in biofilms
92-98 Kolanowski, W. – Zakrzewska, M.
Apple processing wastes as potential source of new edible oil
Číslo 2
99-106 Tomáštíková, Z. – Gelbíčová, T. – Karpíšková, R.
Population structure of Listeria monocytogenes isolated from human listeriosis cases and from ready-to-eat foods in the Czech Republic
107-114 Lage-Yusty, M. A. – Villar-Blanco, L. – López-Hernandez, J.
Evaluation of caffeine, vitamins and taurine in energy drinks
115-124 Boncompagni, E. – Nielsen, E. – Sanogo, M. D. – Coghetto, V. – Temporiti, M. E. – Daglia, M. – Di Lorenzo, A. – Doria, E.
Anti-nutritional metabolites in six traditional African cereals
125-134 Matejčeková, Z. – Spodniaková, S. – Dujmić, E. – Liptáková, D. – Valík, Ľ.
Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media
135-145 Pelpolage, S. W. – Han, K. – Koaze, H. – Hamamoto, T. – Hoshizawa, M. – Fukushima, M.
Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism
146-152 Strapáč, I. – Bedlovičová, Z. – Čuvalová, A. – Handrová, L. – Kmeť, V.
Antioxidant and anti-quorum sensing properties of edible mushrooms
153-166 Mickowska, B. – Romanová, K. – Urminská, D.
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation – a way to obtain low-gluten bread
167-176 Ziarno, M. – Zaręba, D. – Maciejak, M. – Veber, A. L.
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
177-186 Chiabrando, V. – Giacalone, G.
Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit
187-200 Tomáška, M. – Čaplová, Z. – Sádecká, J. – Šoltys, K. – Kopuncová, M. – Budiš, J. – Drončovský, M. – Kolek, E. – Koreňová, J. – Kuchta, T.
Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses
Číslo 3
201-207 Valík, Ľ. – Medveďová, A. – Ačai, P.
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods
208-213 Šilha, D. – Morávková, K. – Škodová, G. – Vytřasová, J.
Viability and biofilm formation of Arcobacter spp. at various processing temperatures
214-224 Kazimierczak, R. – Hallmann, E. – Carrillo, C. – Rembiałkowska, E.
Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties
225-235 Drdolová, Z. – Belej, Ľ. – Golian, J. – Benešová, L. – Čurlej, J. – Zajác, P.
Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food
236-244 Matejčeková, Z. – Spodniaková, S. – Koňuchová, M. – Liptáková, D. – Valík, Ľ.
In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms
245-254 Nunes, L. – Martins, E. – Francisquini, J. A. – Stringheta, P. C. – Perrone, I. T. – de Carvalho, A. F.
Evaluation of the Maillard reaction in infant formulas after opening
255-265 Szymelfejnik, E. – Jaroch, A. – Ameryk, M. – Balcerzak, W. – Świątkowski, M. – Popławski, C.
Evaluation of the use of dietary supplements among first-grade primary school children from Poland in the context of the socioeconomic status of the family and children’s health status
266-274 Gálová, Z. – Palenčárová, E. – Špaleková, A. – Rajnincová, D. – Drábeková, J.
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
275-282 Pohůnek, V. – Adamcová, M. – Kulišanová, I. – Šístková, I. – Rohlík, B.-A. – Ševčík, R.
Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam
283-293 Godočiková, L. – Ivanišová, E. – Noguera-Artiaga, L. – Carbonell-Barrachina, Á. A. – Kačániová, M.
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates

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