Vedecký časopis - archív
49 2010
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 49, 2010
Číslo 3 | |
113-122 |
CANTERI, M. H. – SCHEER, A. – PETKOWICZ, C. – GINIES, CH. – RENARD, C. – WOSIACKI, G. Physicochemical composition of the yellow passion fruit pericarp fractions and respective pectic substances |
123-133 |
LIM, H. S. – GHAFOOR, K. – PARK, S. H. – HWANG, S. Y. – PARK, J. Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder |
134-139 |
BIELIKOVÁ, M. – PANGALLO, D. – TURŇA, J. Polymerase chain reaction – restriction fragment length polymorphism (PCR-RFLP) as a molecular discrimination tool for raw and heat-treated game and domestic animal meats |
140-148 |
ZIELIŃSKI, H. – AMIGO-BENAVENT, M. – DEL CASTILLO, M. D. – HORSZWALD, A. – ZIELIŃSKA, D. Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes |
149-159 |
HORSZWALD, A. – MORALES, F. J. – DEL CASTILLO, M. D. – ZIELIŃSKI, H. Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making |
160-164 |
MINAROVIČOVÁ, J. – KACLÍKOVÁ, E. – KUCHTA, T. A method for the detection of Cryptosporidium parvum in apple juice based on microfiltration and real-time polymerase chain reaction |
165-168 |
SKLÁRŠOVÁ, B. – BEDNÁRIKOVÁ, A. – KOLEK, E. – ŠIMKO, P. Factors affecting the rate of benzo[a]pyrene decomposition in non-polar system – a model study |