Vedecký časopis - archív
48 2009
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 48, 2009
Číslo 1 | |
Contributions from COST 927 Action Meeting in Smolenice, Slovakia 2008 | |
Editorial |
|
1-7 |
YAYLAYAN, V. A. Acrylamide formation and its impact on the mechanism of the early Maillard reaction |
8-13 |
ŠIMKO, P. – KOLEK, E. – ŠIMON, P. – ŠIMÚTH, T. – MARKOVÁ, L. Elimination of acrylamide by polymerization catalysed by inorganic food components |
14-19 |
DELGADO-ANDRADE, C. – RUFIÁN-HENARES, J. A. – MORALES, F. J. Hydroxymethylfurfural in commercial biscuits marketed in Spain |
20-30 |
CIESAROVÁ, Z. – KUKUROVÁ, K. – BEDNÁRIKOVÁ, A. – MORALES, F. J. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points |
31-41 |
DASKALAKI, D. – KEFI, G. – KOTSIOU, K. – TASIOULA-MARGARI, M. Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating |
42-50 |
BONGARD, S. – MEYNIER, A. – RIAUBLANC, A. – GENOT, C. Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels |
51-58 |
JOCHEMSEN, B. M. – MULDER, D. J. – VAN DOORMAAL, J. J. – MULDER, G. – VOLMER, M. – GRAAFF, R. – SMIT, A. J. Relation between food and drinking habits, and skin autofluorescence and intima media thickness in subjects at high cardiovascular risk |
59-60 | Book reviews |
61-64 |
Instructions for authors Instructions for authors |
Číslo 2 | |
65-71 |
BERTA, G. – CHEBEŇOVÁ, V. – BREŽNÁ, B. – PANGALLO, D. – VALÍK, Ľ.– KUCHTA, T. Identification of lactic acid bacteria in Slovakian bryndza cheese |
72-79 |
VÍTOVÁ, E. – LOUPANCOVÁ, B. – ŠTOUDKOVÁ, H. – MACKŮ, I. – ZEMANOVÁ, J. – BABÁK, L. Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate |
80-86 |
CAPEK, P. – MATULOVÁ, M. – NAVARINI, L. – SUGGI LIVERAN, F. A comparative study of arabinogalactan-protein isolates from instant coffee powder of Coffea arabica beans |
87-91 |
HRONSKÁ, H. – GROSOVÁ, Z. – ROSENBERG, M. Hydrolysis of lactose in milk by Kluyveromyces lactis β-galactosidase immobilized in polyvinylalcohol gel |
92-99 |
HERRERA, M. – JUAN, T. – ESTOPAÑAN, G. – ARIÑO, A. Comparison of deoxynivalenol, ochratoxin A and aflatoxin B1 levels in conventional and organic durum semolina and the effect of milling |
100-108 |
HRUŠKOVÁ, V. – KACLÍKOVÁ, E. Rapid and sensitive detection of pathogenic Yersinia enterocolitica strains in food using selective enrichment and real-time PCR |
109-114 |
SUPEKOVÁ, S. – SUHAJ, M. – PASIAR, V. Evaluation of Slovak customers’ attitudes to foodstuffs designated by protected geographical indication involving multivariate statistics |
Číslo 3 | |
115-120 |
KOREŇOVÁ, J. – LOPAŠOVSKÁ, J. – KUCHTA, T. Biofilm forming bacterial contaminants in small and medium-sized ewes’ milk and meat processing enterprises in Slovakia |
121-128 |
BRTKOVÁ, A. – BUJDÁKOVÁ, H. Antibiotic resistance in Enterococcus isolates from poultry swabs in Slovakia |
129-140 |
SKRBEK, S. – RÜFER, C. E. – MARKO, D. – ESSELEN, M. Quercetin and its microbial degradation product 3,4-dihydroxyphenylacetic acid generate hydrogen peroxide modulating their stability under in vitro conditions |
141-147 |
STATHOPOULOS, C. E. – TSIAMI, A. A. – SCHOFIELD, J. D. – DOBRASZCYK, B. J. Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology |
148-152 |
RAČKOVÁ, L. – KOŠŤÁLOVÁ, D. – BEZÁKOVÁ, L. – FIALOVÁ, S. – BAUEROVÁ, K. – TÓTH, J. – ŠTEFEK, M. – VANKO, M. – HOLKOVÁ, I. – OBLOŽINSKÝ, M. Comparative study of two natural antioxidants, curcumin and Curcuma longa extract |
153-160 |
DRAHOVSKÁ, H. – TÓTHOVÁ, Ľ. – SZEMEŠ, T. – AL-ALAMI, H. – BROTANOVÁ, D. – ŠOLTYSOVÁ, A. – TURŇA, J. Multiple-locus variable-number tandem repeat analysis for discrimination of Salmonella enterica strains belonging to different serovars |
Číslo 4 | |
163-170 |
PANGHYOVÁ, E. – KAČENOVÁ, D. – MATULOVÁ, M. – KISS, E. Composition of conjugated linoleic acid isomers formed by Lactobacillus and Bifidobacterium spp. in conversion media |
171-177 |
ŠEVČÍK, R. – KONDRASHOV, A. – KVASNIČKA, F. – VACEK, J. – HAMOUZ, K. – JIRUŠKOVÁ, M. – VOLDŘICH, M. – ČÍŽKOVÁ, H. The impact of cooking procedures on antioxidant capacity of potatoes |
178-182 |
NOROOZI, M. – ZAVOSHY, R. – HASHEMI, H. J. The effects of low-calorie diet with canola oil on blood lipids in hyperlipidemic patients |
183-188 |
ALFAIFI, M. S. – STATHOPOULOS, C. E. Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage |
189-194 |
STANDAROVÁ, E. – BORKOVCOVÁ, I. – DUŠKOVÁ, M. – VORLOVÁ, L. Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva |
195-196 | Book reviews |
197-198 | Contents of the volume 48, 2009 |
199 | Author index 2009 |
200-201 | Subject index 2009 |