Vedecký časopis - archív

53 2014

Journal of Food and Nutrition Research
Vol. 53, 2014

Číslo 1
1-12 Zhang, Y. – Wang, W. – Wang, X. – Zhang, J.
Bone soup: protein nutrition and enzymatic hydrolysis process optimized by response surface method
13-21 Tayefe Ashrafie, N. – Azizi, M. H. – Taslimi, A. – Mohammadi, M. – Neyestani, T. R. – Mohammadifar, M. A.
Development of reduced-fat and reduced-energy dark chocolate using collagen hydrolysate as cocoa butter replacement agent
22-30 Dimitrijević, D. S. – Kostić, D. A. – Stojanović, G. S. – Mitić, S. S. – Mitić, M. N. – Đorđević, A. S.
Phenolic composition, antioxidant activity, mineral content and antimicrobial activity of fresh fruit extracts of Morus alba L.
31-38 Nowak, E. – Krzeminska-Fiedorowicz, L. – Khachatryan, G. – Fiedorowicz, M.
Comparison of molecular structure and selected physicochemical properties of spelt wheat and common wheat starches
39-50 Białek, A. – Tokarz, A. – Zagrodzki, P.
Conjugated linoleic acids in diet of female rats inhibit the breast cancer formation in their offspring
51-59 Bolanho, B. C. – Danesi, E. D. G. – Beléia, A. D.
Characterization of flours made from peach palm (Bactris gasipaes Kunth) by-products as a new food ingredient
60-70 Méndez-Albores, A. – Zamora-Rodríguez, D. – Arámbula-Villa, G. – Vázquez-Durán, A. – Moreno-Martínez, E.
Impact of different alkaline-heating processes on technological and nutritional properties of maize tortillas
71-80 Andrés, V. – Villanueva, M. J. – Mateos-Aparicio, I. – Tenorio, M. D.
Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya
81-95 Donno, D. – Beccaro, G. L. – Mellano, M. G. – Cerutti, A. K. – Bounous, G.
Chemical fingerprinting as nutraceutical quality differentiation tool in Asimina triloba L. fruit pulp at different ripening stages: an old species for new health needs
96 Coimbra, M. A.
Chemical food safety and health – Public health in the 21st century