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Publish with us your scientific work

We will provide you with a professional publishing services

Read articles about food safety and quality

Read interesting articles published in our Scientific Journal for Food Industry

See what we can do for your business!

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Join our scientific research

Traceability of quality and identity of organic products from red deer.

 Take a part in the scientific conference

Selected articles will be published in our journal

 

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Conference: BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFF 

Faculty of Biotechnology & Food Sciences, Slovak University of Agriculture in Nitra, Slovak Republic would like to invite you to the 12th international scientific conference “BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFFS” which is going to be held during May 16 – 18, 2017 at Congress Hall of Slovak University of Agriculture in Nitra, Slovak Republic.
The aim of the conference is to present actual results in the field of quality, safety, raw materials and food hygiene, food desing and inovation, food prosessing and food technology, security and food policy, plants, animals and microbial biotechnology, genetic sources, molecular markers of properties with perspective for breeding and a quality of production.
For more details please refer www.fbfs.eu

New articles

PUBLISHED: 26. April 2017

EFFECT OF SHORT-TERM CONSUMPTION BITTER APRICOT SEEDS ON THE BODY COMPOSITION IN HEALTHY POPULATION
Jana Kopčeková, Anna Kolesárová, Martina Gažarová, Petra Lenártová, Jana Mrázová, Adriana Kolesárová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 151-155
[abstract] doi: https://dx.doi.org/10.5219/718 [fulltext]

HORMONAL CHANGES IN SPRING BARLEY AFTER TRIAZINE HERBICIDE TREATMENT AND ITS MIXTURES OF REGULATORS OF POLYAMINE BIOSYNTHESIS
Pavol Trebichalský, Tomáš Tóth, Daniel Bajčan, Ľuboš Harangozo, Alena Vollmannová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 156-161
[abstract] doi: https://dx.doi.org/10.5219/719 [fulltext]

CHARACTERISTICS OF STARCH BREADS ENRICHED WITH RED POTATOES
Dorota Gumul, Wiktor Berski, Eva Ivanišová, Halina Gambuś, Miroslava Kačániová, Luboš Harangózo, Marián Tokár
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 162-166
[abstract] doi: https://dx.doi.org/10.5219/720 [fulltext]

MICROBIOLOGICAL QUALITY OF CHICKEN BREAST MEAT AFTER APPLICATION OF THYME AND CARAWAY ESSENTIAL OILS
Simona Kunová, Lucia Zeleňáková, Ľubomír Lopašovský, Martin Mellen, Jozef Čapla, Peter Zajác, Miroslava Kačániová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 167-174
[abstract] doi: https://dx.doi.org/10.5219/759 [fulltext]

THE REGULATION OF THE FUNCTIONAL STATE OF SUBTROPICAL CROPS WITH MICRONUTRIENTS
Alexej Ryndin, Oksana Belous, Yuliya Abilfazova, Zoya Prytula
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 175-182
[abstract] doi: https://dx.doi.org/10.5219/669 [fulltext]

CHARACTERIZATION OF BIOACTIVE COMPOUNDS FROM MONASCUS PURPUREUS FERMENTED DIFFERENT CEREAL SUBSTRATES
Eva Ivanišová, Martin Rajtar, Helena Frančáková, Marián Tokár, Štefan Dráb, Maciej Kluz, Miroslava Kačániová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 183-189
[abstract] doi: https://dx.doi.org/10.5219/722 [fulltext]

EFFECT OF DNA EXTRACTION METHOD IN THE ROSA CANINA L. IDENTIFICATION UNDER DIFFERENT PROCESSING TEMPERATURE
Jana Žiarovská, Matúš Kyseľ, Radka Cimermanová, Ľudmila Knoteková
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 190-196
[abstract] doi: https://dx.doi.org/10.5219/717 [fulltext]

DETECTION GENETIC VARIABILITY OF SECALE CEREALE L. BY SCOT MARKERS
Lenka Petrovičová, Želmíra Balážová, Martin Vivodík, Zdenka Gálová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 197-202
[abstract] doi: https://dx.doi.org/10.5219/726 [fulltext]

STUDY OF RHEOLOGY AND FRICTION FACTOR OF NATURAL FOOD HYDROCOLLOID GELS
Vojtěch Kumbár, Šárka Nedomová, Roman Pytel, Libor Kilián, Jaroslav Buchar
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 203-209
[abstract] doi: https://dx.doi.org/10.5219/735 [fulltext]

THE IMPACT OF VARIETIES, RIPENESS, AND HEAT TREATMENT ON THE RETENTION OF VITAMIN C AND CONTENT OF SOLUBLE SOLIDS IN SWEET PEPPER
Magdaléna Valšíková, Marián Rehuš , Patrik Komár, Oleg Paulen
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 210-215
[abstract] doi: https://dx.doi.org/10.5219/754 [fulltext]

PHYSICO-CHEMICAL CHARACTERISATION OF SLOVAK WINES
Barbora Lapčíková, Lubomír Lapčík, Jana Hupková
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 216-222
[abstract] doi: https://dx.doi.org/10.5219/727 [fulltext]

ANTIBACTERIAL ACTIVITY OF CAPSICUM EXTRACT AGAINST SELECTED STRAINS OF BACTERIA AND MICROMYCETES
Peter Popelka, Pavlína Jevinová, Karel Šmejkal, Pavol Roba
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 223-229
[abstract] doi: https://dx.doi.org/10.5219/731 [fulltext]

ANTIMICROBIAL EFFECT OF SELECTED LACTIC ACID BACTERIA AGAINST MICROORGANISMS WITH DECARBOXYLASE ACTIVITY
Khatantuul Purevdorj, Kristýna Maršálková, Iva Březinová, Adéla Žalková, Pavel Pleva, Leona Buňková
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 230-235
[abstract] doi: https://dx.doi.org/10.5219/740 [fulltext]

QUALITY DETERMINATION OF VEGETABLE OILS USED AS AN ADDITION TO FERMENTED MEAT PRODUCTS WITH DIFFERENT STARTER CULTURES
Hana Šulcerová, Tomáš Gregor, Radka Burdychová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 236-243
[abstract] doi: https://dx.doi.org/10.5219/745 [fulltext]

DOES APRICOT SEEDS CONSUMPTION CAUSE CHANGES IN HUMAN URINE?
Eva Tušimová, Anton Kováčik, Marek Halenár, Katarína Michalcová, Katarína Zbyňovská, Anna Kolesárová, Jana Kopčeková, Jozef Valuch, Adriana Kolesárová
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 244-251
[abstract] doi: https://dx.doi.org/10.5219/755 [fulltext]

LINSEED FIBRE – EFFECT ON COMPOSITE FLOUR PROPERTIES AND CEREAL PRODUCTS QUALITY
Marie Hrušková, Ivan Švec
Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 252-259
[abstract] doi: https://dx.doi.org/10.5219/729 [fulltext]

Potravinarstvo started cooperation with IFIS

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Potravinarstvo: Scientific Journal for Food Industry has been accepted for inclusion in the IFIS FSTA ® database from 2015.

IFIS is a leading information provider that evaluates, collates, manages and distributes food and drink related information to industry professionals around the world, including scientists, technologists and nutritionists. IFIS operates an international database of abstracts FSTA®.

FSTA® is the food science resource, an intelligence service constantly monitoring research and developments in the areas of food science, food technology and nutrition, from farm to fork and beyond.

FSTA®  database can be accessed directly from IFIS as a datafeed or through a number of partners:

  • EBSCOHost
  • OvidSP
  • ProQuest Dialog
  • STN
  • Web of Science

Published: 11. December,  2014

Current trends in legislation, labeling, nutrition and health claims

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The seminar Current trends in legislation, labeling, nutrition and health claims was held on the Faculty of Biotechnology and Food Sciences of Slovak University of Agriculture in Nitra under the auspices of the Department of Food Hygiene and Safety. The seminar was attended by 140 participants from food companies. Participants discussed the issue of food labeling directly with the representatives of state institutions.

Further information, presentations and audio are in Slovak language

Potravinarstvo started cooperation with CABI

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Potravinarstvo: Scientific Journal for Food Industry has been accepted for inclusion in the CAB Abstracts or Global Health databases. Authors articles will be included and indexed in the international databases CABI Abstracts and CABI Full texts.

CABI is an inter-governmental, not-for-profit organization. CABI mission is to improve people’s lives worldwide by providing information and applying scientific expertise to solve problems in agriculture and the environment.

The main CABI goals:

  1. To contribute to greater food and nutritional security
  2. To help smallholder farmers increase their incomes and improve their livelihoods
  3. To protect the environment and preserve its biodiversity
  4. To provide the knowledge required farmers need to improve agricultural practices

CABI vision is to deliver high impact development projects with world class information, skills and a solid science base.

We are pleased, that our journal Potravinarstvo became the part of CABI.

In Nitra, 24th of July, 2014, members of the editorial board. 
 

Students visit in the confectionerry company Cloetta in Levice

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Students of the bachelor study program Food Safety and Control, FBA, SUA in Nitra absolved visit at the confectionery factory Cloetta in Levice, Slovakia. Read more
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