Czech Journal of Food Sciences

1999 - 2025

Current editor(s): Ing. Zdeňka Náglová, Ph.D.

From Czech Academy of Agricultural Sciences
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Volume 28, issue 6, 2010

Index of volume 28, Author index, Author institution index, List of reviewers, Subject index pp. I-XVI

Editors

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review pp. 465-474

Patrícia Cicoňová, Anna Laciaková and Dionýz Máté

Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates pp. 475-484

Jiaoyan Ren, Haiyan Wang, Mouming Zhao, Chun Cui and Xiao Hu

Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria pp. 485-494

Jiří Cicvárek, Ladislav Čurda, Ondřej Elich, Eva Dvořáková and Milan Dvořák

Nutritional and functional properties of certain gluten-free raw materials pp. 495-505

Dubravka Vitali, Daniela Amidžić Klarić and Irena Vedrina Dragojević

Food protein: Food colour interactions and its application in rapid protein assay pp. 506-513

S. M. Ghufran Saeed, S. Umer Abdullah, S. Asad Sayeed and Rashida Ali

Immunohistochemical detection of wheat protein in model samples pp. 516-519

Zuzana Řezáčová-Lukášková, Bohuslava Tremlová, Matej Pospiech, Eva Renčová and Zdeňka Randulová

Relationship between carcass weight, skatole level and sensory assessment in fat of different boars pp. 520-530

Nenad Parunović, Milica Petrović, Vesna Matekalo-Sverak, Jasmina Parunović and Čedomir Radović

Modelling the drying kinetics of canola in fluidised bed dryer pp. 531-537

Hamid Reza Gazor and Ahmad Mohsenimanesh

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream pp. 538-546

Hasan Temiz and Ahmet Faruk Yeşilsu

Physical properties of shelled and kernel walnuts as affected by the moisture content pp. 547-556

Ebubekir Altuntas and Mehmet Erkol

Risk analysis in drinking water accumulation pp. 557-563

Jana Říhová Ambrožová, Jaroslav Říha, Jana Hubáčková and Iva Čiháková

Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid pp. 564-571

Aleš Landfeld, Vladimír Erban, Eliška Kováříková, Milan Houška, Karel Kýhos, Jiřina Průchová and Pavla Novotná

Volume 28, issue 5, 2010

'GAB' generalised equation as a basis for sorption spectral analysis pp. 345-354

Jiří Blahovec and Stavros Yanniotis

Kinetics of hydrolysis of egg white protein by pepsin pp. 355-363

Chang-Qing Ruan, Yu-Jie Chi and Rui-Dong Zhang

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef pp. 364-375

Hamid R. Gheisari, Jens K.S. Møller, Christina E. Adamsen and Leif H. Skibsted

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils pp. 376-384

Rajko Vidrih, Sergeja Vidakovič and Helena Abramovič

The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation pp. 385-391

Heya Wang, Masibo Wanyonyi Martin and Shian Yin

Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes pp. 392-406

Dorota Żyżelewicz, Ewa Nebesny, Ilona Motyl and Zdzisława Libudzisz

The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing pp. 407-411

Anna Hejlová and Jiří Blahovec

Contents of major phenolic and flavonoid antioxidants in selected Czech honey pp. 412-426

Jaromír Lachman, Alena Hejtmánková, Jan Sýkora, Jindřich Karban, Matyáš Orsák and Barbora Rygerová

Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry pp. 427-432

Fernando Tateo, Monica Bononi and Franco Gallone

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule pp. 433-439

Yanli Xie, Airong Wang, Qiyu Lu and Ming Hui

Occurrence of biogenic amines and amines degrading bacteria in fish sauce pp. 440-449

Muhammad Zukhrufuz Zaman, Fatimah Abu Bakar, Jinap Selamat and Jamilah Bakar

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants pp. 450-461

Jarmila Schlegelová, Vladimir Babák, Martina Holasová, Lucie Konstantinová, Lenka Necidová, Frantisek Šišák, Hana Vlková, Petr Roubal and Zoran Jaglic

Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication pp. 462-464

Světla Vacková and Josef Vacek

Volume 28, issue 4, 2010

The effect of natural antioxidants on the colour of dried/cooked sausages pp. 249-257

Bo-Anne Rohlík, Petr Pipek and Jan Pánek

Suppression of mould growth on dry sausages pp. 258-263

Petr Pipek, Bo-Anne Rohlík, Anna Lojková and Ladislav Staruch

Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis pp. 264-274

Anna Krajčová, Věra Schulzová, Jaromír Lojza, Ludmila Křížová and Jana Hajšlová

Antimicrobial and antioxidant properties of phenolic acids alkyl esters pp. 275-279

Roman Merkl, Iveta Hrádková, Vladimír Filip and Jan Šmidrkal

Shelf life extension of liquid whole eggs by heat and bacteriocin treatment pp. 280-289

Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Kamila Míková and Jana Chumchalová

Ability of phenolic acids to protect α-tocopherol pp. 290-297

Zuzana Réblová and Petra Okrouhlá

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes pp. 298-308

Jana Horníčková, Roman Kubec, Karel Cejpek, Jan Velíšek, Jaroslava Ovesná and Helena Stavělíková

Comparison of Czech hop cultivars based on their contenst of secondary metabolites pp. 309-316

Lukáš Jelínek, Michal Šneberger, Marcel Karabín and Pavel Dostálek

Antioxidant activity of selected phenols and herbs used in diets for medical conditions pp. 317-325

Diana Chrpová, Lenka Kouřimská, Michael Harry Gordon, Veronika Heřmanová, Iva Roubíčková and Jan Pánek

Resistance of Listeria monocytogenes biofilms to disinfectants 326 pp. 326-332

Sabina Purkrtová, Hana Turoňová, Tereza Pilchová, Kateřina Demnerová and Jarmila Pazlarová

Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products pp. 333-342

Petra Hrádková, Jan Poustka, Veronika Hloušková, Jana Pulkrabová, Monika Tomaniová and Jana Hajšlová

70th birthday of Professor Pavel Kadlec, Dr.Sc pp. 343-344

Z. Bubník

Volume 28, issue 3, 2010

Quality of rabbit meat and phyto-additives pp. 161-167

Monika Pogány Simonová, Ľubica Chrastinová, Jozef Mojto, Andrea Lauková, Renáta Szabóová and Ján Rafay

Application of different sterilising modes and the effects on processed cheese quality pp. 168-176

Zuzana Lazárková, František Buňka, Leona Buňková, Pavel Valášek, Stanislav Kráčmar and Jan Hrabě

Trans fatty acid contents in chocolates and chocolate wafers in Turkey pp. 177-184

Yavuz Selim Çakmak, Gökalp Özmen Güler and Abdurrahman Aktümsek

Mixolab versus Alveograph and Falling Number pp. 185-191

Georgiana Gabriela Codină, Silvia Mironeasa, Despina Bordei and Ana Leahu

Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide pp. 192-201

Honggao Xu, Wenhao He, Xuan Liu and Yanxiang Gao

Determination of organic acids in olive fruit by HPLC pp. 202-205

Pelin Günç Ergönül and Cevdet Nergiz

Modelling of solid-liquid extraction process of total polyphenols from soybeans pp. 206-212

Stela Jokić, Darko Velić, Mate Bilić, Ana Bucić-Kojić, Mirela Planinić and Srećko Tomas

Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method pp. 213-216

Mehmet Bingöl, Gülderen Yentür, Buket Er and Aysel Bayhan Öktem

The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines pp. 217-224

Magdolna Nagy-Gasztonyi, András Nagy, Emőke Németh-Szerdahelyi, János Pauk and Éva Gelencsér

Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality pp. 225-232

Ahmed Said Hussein, Ghada Saber Ibrahim, Mohsen Mohamed Selim Asker and Manal Gomaa Mahmoud

Comparison of two clean up techniques in isolation of ochratoxin A from red wine pp. 233-241

Elena Belajová and Drahomíra Rauová

Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses pp. 242-248

Jarmila Vytřasová, Jana Fousová, Petra Šnévajsová and Marcela Pejchalová

Volume 28, issue 2, 2010

Texture and pasting properties of ultrasonically treated corn starch pp. 83-93

Ivana Ljubić Herceg, Anet Režek Jambrak, Drago Šubarić, Mladen Brnčić, Suzana Rimac Brnčić, Marija Badanjak, Branko Tripalo, Damir Ježek, Dubravka Novotni and Zoran Herceg

New approach to the study of dough mixing processes pp. 94-107

Zdenka Muchová and Boris Žitný

Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin pp. 108-116

Weirong Cai, Xiaohong Gu and Jian Tang

Analysis and characterisation of anthocyanins in mulberry fruit pp. 117-126

Chuanguang Qin, Yang Li, Weining Niu, Yan Ding, Ruijie Zhang and Xiaoya Shang

Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species pp. 127-132

Araceli M. Vera-Guzmán, Rosa I. Guzmán-Gerónimo and Mercedes G. López

Reliability of PCR based screening for identification and quantification of GMOs pp. 133-138

Jaroslava Ovesná, Ladislav Kučera, Jan Hodek and Kateřina Demnerová

The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats pp. 139-145

Monika Modzelewska-Kapituła, Jan Kłobukowski, Lucyna Kłębukowska and Danuta Wiśniewska-Pantak

Antimicrobial effects of fatty acid fructose esters pp. 146-149

Tereza Karlová, Lenka Poláková, Jan Šmidrkal and Vladimír Filip

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage pp. 150-160

Ozgul Ozer and Cemalettin Sariçoban

Volume 28, issue 1, 2010

Safety and quality of farm fresh goat's cheese in the Czech Republic pp. 1-8

Bohumíra Janštová, Michaela Dračková, Šárka Cupáková, Hana Přidalová, Markéta Pospíšilová, Renáta Karpíšková and Lenka Vorlová

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain pp. 9-17

Tang De-Song, Ying-Juan Tian, Yuan-Zhe He, Lin Li, Song-Qing Hu and Bing Li

Anaerobic and aerobic beer aging pp. 18-26

Jan Šavel, Petr Košin and Adam Brož

Nitrogen content, dietary fiber, and digestibility in algal food products pp. 27-35

Ladislava Mišurcová, Stanislav Kráčmar, Bořivoj Klejdus and Jan Vacek

Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry pp. 36-43

Petr Sladký and Robert Koukol

Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.) pp. 44-52

Jana Sádecká

Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey pp. 53-60

Ömer Ertürk

Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts pp. 61-68

Jelena Živković, Zoran Zeković, Ibrahim Mujić, Senka Vidović, Dragoljub Cvetković, Žika Lepojević, Goran Nikolić and Nataša Trutić

Improvements in enzymatic preparation of alkyl glycosides pp. 69-73

Dagmar Bilaničová, Vladimír Mastihuba, Mária Mastihubová, Jana Bálešová and Štefan Schmidt

The survival of Mycoplasma bovis at different temperatures pp. 74-78

Marcela Vyletělová

Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms - a short report pp. 79-82

Alena Kubátová