Vedecký časopis - archív

60 2021

Journal of Food and Nutrition Research
Vol. 60, 2021

Číslo 3
187-202 Salehi, F.
Textural properties and quality of meat products containing fruit or vegetable products: A review
203-216 Liu, H. – Zhou, K. – Jiang, H. – Wen, L. – He, Y. – Lu, S. – Wang, B. – Li, J.
Current advances in anthocyanins: structure, bioactivity and human health
217-228 Krulj, J. – Pezo, L. – Kojić, J. – Bodroža Solarov, M. – Teslić, N.
Quality evaluation of cold-pressed oils and semi-defatted cake flours obtained on semi-industrial scale
229-235 Štulíková, K. – Voldřichová, K. – Dostálek, P.
Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer
236-243 Liu, H. – Huang, Z. – Lyu, L. – Fan, S. – Wu, W. – Li, W.
Effect of ferulic acid and natamycin treatments on quality and reactive oxygen species metabolism of postharvest blackberry
244-254 Nagy, G. Zs. – Simon Sarkadi, L. – Szabó, E.
Consumer survey on the consumption of pulses in Hungary
255-262 Sesikashvili, O. – Zverev, S. – Mardaleishvili, N. – Gamkrelidze, E. – Tsagareishvili, S.
Modelling of moisture loss from legumes in case of infrared radiation
263-270 Ozturk, E. E. – Ozgen, L.
Association between nutrition label reading status and the Healthy Diet Indicator-2015
271-278 Askin, B.
Comparison of aroma profiles of essential oils extracted by hydro-distillation from orange peel waste dried by various methods
279-283 Montenegro, G. – Velásquez, P. – Viteri, R. – Giordano, A.
Changes in the antibacterial capacity of Ulmo honey in relation to the contribution of Eucryphia cordifolia pollen