Vedecký časopis - archív

60 2021

Journal of Food and Nutrition Research
Vol. 60, 2021

Číslo 1
1-8 Ağagündüz, D.
Preliminary exploration of total antioxidant and oxidant status of novel high-protein milk products
9-17 Valková, V. – Ďúranová, H. – Miškeje, M. – Ivanišová, E. – Gabríny, L. – Kačániová, M.
Physico-chemical, antioxidant and antimicrobial characteristics of bread supplemented with 1% grape seeds micropowder
18-28 Zabouri, Y. – Cheriguene, A. – Chougrani, F. – Merzouk, Y. – Marchetta, A. – Urzì, C. – De Leo, F.
Antifungal activity of lactic acid bacteria against phytopathogenic Alternaria alternata species and their molecular characterization
29-37 Grégrová, A. – Neradová, E. – Zahradníková, A. – Potančoková, J. – Rajchl, A. – Čížková, H.
Chemical composition of various Vaccinium spp. and similar blue-coloured berries
38-48 Spak, M. D. S. – Colmenero, J. C.
University restaurants menu planning using mathematical modelling
49-58 Chen, Q. – Qin, W. – She, M. – Chen, S. – Wang, F. – Tan, Z.
Changes of apple fruit volatile profiles induced by fresh bruise at early stage
59-65 Ureña Peralta, M. – Campos Napán, J.
Optimization of the saponin removal process to improve quinoa product quality and increase protein content
66-75 El-Aidie, S. – Elsayed, N. – Hashem, M. – Elkashef, H.
Development of fermented skimmed milk fortified with yellow sweet potato (Ipomoea batatas L.) with prebiotic and antioxidant activity
76-86 Tarlak, F. – Khosravi-Darani, K.
Development and validation of growth models using one-step modelling approach for determination of chicken meat shelf-life under isothermal and non-isothermal storage conditions
87-91 Ženišová, K. – Cabicarová, T. – Sidari, R. – Kolek, E. – Pangallo, D. – Szemes, T. – Kuchta, T.
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine