Vedecký časopis - archív

60 2021

Journal of Food and Nutrition Research
Vol. 60, 2021

Číslo 2
93-110 Pasidi, E. – Papaliagkas, V. – Vareltzis, P.
Factors affecting the mechanism and modelling of vitamin D absorption in designing fortified foods – A review
111-123 Omeragic, E. – Radosevic, D. – Causevic, A. – Marjanovic, A. – Djedjibegovic, J. – Sober, M.
Exposure assessment and risk characterization of metals intake through consumption of wine by population of winemakers in Bosnia and Herzegovina and Croatia
124-130 Goncuoglu, M. – Ayaz, N. D. – Cufaoglu, G. – Cengiz, G.
Escherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes
131-137 Scortegagna, M. L. – Oliveira, V. R. – Lobato, C. M. D. – Doneda, D.
Evaluation and acceptability of alternative food recipes for patients with phenylketonuria
138-145 Moravkova, M. – Vasickova, P. – Slany, M. – Kolackova, I. – Hrdy, J. – Karpiskova, R. – Kralik, P.
Selected viral, protozoan and bacterial agents on minimally processed vegetables and sprouts at point of sale
146-152 Irkin, R. – Carikci, S. – Akalin, S. – Batu, Z.
Decontamination effects of lemon peel and mint leaf extracts on salad vegetables
153-160 Tsagareishvili, D. – Sesikashvili, O. – Tavdidishvili, D. – Dadunashvili, G. – Sakhanberidze, N. – Tsagareishvili, S.
Mathematical description of the production of extruded products enriched with nut flour
161-167 Nishibori, N. – Sagara, T. – Morita, K.
Identification of nicotianamine as a potential inhibitor of angiotensin I-converting enzyme in aqueous extract of okara dry powder
168-177 Nour, V.
Oxidative stability, physico-chemical and sensory properties of mayonnaise enriched with carotenoids from sea buckthorn pomace during refrigerated storage
178-186 Hettiarachchi, H. A. C. O. – Jayatilake, S. – Gunathilake, K. D. P. P.
Evaluation of antioxidant and protein denaturation inhibition activities of selected underutilized fruits grown in Sri Lanka