Vedecký časopis - archív

63 2024

Journal of Food and Nutrition Research
Vol. 63, 2024

Číslo 4
289-296 Savaş, A.
Ochratoxin A in hazelnuts
297-303 Tsagareishvili, D. – Tavdidishvili, D. – Sesikashvili, O. – Gamkrelidze, E.
Influence of freezing regimes on the quality, physico-chemical and functional-technological characteristics of quail meat and semi-finished products from it
304-310 Malalis, C. – Barquilla, M. – Zabala, V. – Casas, K. M. M. – Ramayan, A. J.
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
311-317 Koreňová, J. – Čaplová, Z. – Rešková, Z. – Kukurová, K. – Kubincová, J. – Brežná, B. – Kuchta, T.
Lactobacilli as an adjunct culture have a weak effect on organoleptic properties as well as short- and medium-chain fatty acids of model ewes' lump cheeses
318-322 Chopra, H. – Sharma, C. – Awasthi M.
Nutritional profile and sensory characteristics of hummus with the addition of wakame (Undaria pinnatifida)
323-335 Dang, Y. T. – Tran, H. – Kha, T. C.
Effects of spray drying conditions on physico-chemical properties of encapsulated powder prepared by water-in-oil-in-water acerola emulsion
336-343 Ilić Krstić, I. – Voza, D. – Vuković, M.
Young consumers’ intention to purchase organic food: Serbian case study
344-351 Malik, M. – Tomar, D. – Singh, N. – Khatkar, B. S.
Selection of salt level in noodle making using technique for order of preference by similarity to ideal solution
352-356 Brežná, B. – Drahovská, H. – Holbíková, E. – Kuchta, T.
Sequencing and analysing the genome of Lactiplantibacillus plantarum DSM 12028 in search of extracellular lipases
357 Reviewers 2024
Reviewers 2024