Title page
Masthead |
Microbiological safety of food |
The impact of noni juice and grapefruit seed extract (Citrosept) on anaerobic intestinal microbiota
Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Satora, Iwona Drożdż |
1-4 |
Screening of Staphylococcus aureus persistent strains in food processing plants
Janka Koreňová, Zuzana Rešková |
5-11 |
Isolation of lactic acid producing bacteria from gastrointestinal tract of rainbow trout
Peter Popelka, Jana Koščová, Dagmar Mudroňová, Slavomír Marcinčák, Jozef Nagy |
12-15 |
The use of PCR-RFLP technique for the analysis of yeast contaminants in winemaking
Paweł Satora, Iwona Drożdż, Aleksandra Duda-Chodak, Katarzyna Skrzypiec |
16-19 |
Aetiology of environmental mastitis in sheep and the occurrence of antibiotic resistance in bacteria isolated from clinical forms
Milan Vasiž, Juraj Elečko, Zuzana Farkašová, František Zigo |
20-24 |
Production of biofilm as important virulence factor of environmental udder pathogens in dairy cows
Milan Vasiž, Juraj Elečko, František Zigo, Zuzana Farkašová |
25-28 |
Chemical safety of food |
Risk of enhanced heavy metal contents in fresh fababean used in traditional food preparation in Iraq
Ismael S. Dalaram |
29-32 |
Red synthetic dyes in traditional sweets
Teresa Fortuna, Dorota Gałkowska, Robert Socha, Lesław Juszczak |
33-36 |
The changes in the small intestine in rat after an administration of pollen in diet
Zuzana Hajková, Róbert Toman, Branislav Gálik, Daniel Bíro, Monika Martiniaková, Jozef Golian, Radoslav Omelka |
37-40 |
Concentration of mercury in raw material and meat product
Anetta Lukáčová, Łukasz Binkowski, Jozef Golian |
41-44 |
Monitoring in oils pesticides residues an polyclic aromatic hydrocarbons for safety of vegetable oils
Sergiy Melnychuk, Victoria Lohanska, Yury Baranov, Olha Zemtsova, Irina Maksymchuk, Nataliya hribova |
45-52 |
Safety and quality of food of animal origin |
Evaluation of selected properties non-starter lactic acid bacteria
Jana Bezeková, Monika Lavová, Margita Čanigová, Miroslav Kročko, Konrad Domig |
53-57 |
Usage of peleg’s model for evaluation of cheese quality during ripening
František Buňka, Vendula Pachlová, Iva Burešová, Lenka Pernická, Leona Buňková |
58-62 |
The quality evaluation of goat milk and made goat fresh cheeses
Viera Ducková, Margita Čanigová, Ivana Holincová |
63-67 |
Influence of used method of probiotic culture addition of fresh cheese quality
Erika Flimelová, Margita Čanigová, Vladimíra Kňazovická, źubica Gaálová |
68-73 |
Trade quality of honeys sold in stores of retail chains
Lesław Juszczak, Teresa Fortuna, Robert Socha, Dorota Gałkowska |
74-77 |
Milk fat fatty acids of cows in year-round ration feeding
Katarína Kirchnerová, Vladimír Foltys |
78-81 |
Effect of humic substances on biochemical composition of rabbit meat
Radoslawa Kociniewska, Alena Gálová, Ondřej Bučko, Jozef Nahácky, Ján Rafay |
82-86 |
The impact of feeding by bioproduct containing gamalinolenic acid on the quality of poultry meat
Pavol Kovalík, Martin Bača, Slavomír Marcinčák, Peter Popelka, Dana Marcinčáková, Milan Čertík, Lucia Guothová |
87-90 |
Effect of starter culture on microbiological quality of traditional fermented sausage
Miroslav Kročko, Margita Čanigová, Eva Vančíková, Erika Flimelová, Alica Bobková, |
91-96 |
Impact of packaging on changes of the quality in thigh meat of ostrich during chilling storage
Slavomír Marcinčák, Beáta Koreneková, Martin Bača, Martina Brenesselová, Ján Mačanga |
97-100 |
Qualities meat pork enriched organic selenium valuation in technological and nutritional indicators
Jana Mrázová, Ondrej Debrecéni, Juraj Mlynek, Branislav Bobček |
101-106 |
Auality parameters monitoring of sausages and wiener sausages from the czech distribution network
Zdeněk Pavlík, Alena Saláková, Josef Kameník |
107-110 |
Comparison of colored section and uncoloured section of the meat products using image analysis
Matej Pospiech, Radek Horák, Petra Čáslavková, Bohuslava Tremlová, Alena Saláková, Jozef Kameník |
111-115 |
FT-NIR spectroscopy potential for measuring of the content of proteins in goat’s colostrum
Zuzana Procházková, Michaela Králová, Hana Přidalová, Lenka Vorlová |
116-120 |
The effect of cold storage of raw ewe’s milk and żentyca on their selected chemical indicators
Magdalena Rzepka, Krzysztof Surówka, Agnieszka Zawilak |
121-125 |
Comparison of quality of traditional and reduced fat content cheese
Joanna Sobolewska-Zielińska, Małgorzata Bšczkowicz, Joanna Socha, Teresa Fortuna, Paulina Pajšk |
126-129 |
Use fluorescence methods for the detection of soy protein in meat products
Michaela Talandová, Matej Pospiech, Martina Eliášová, Bohuslava Tremlová |
130-133 |
The comparison of the sensory quality of various types of processed cheese
Eva Vítová, Radka Divišová, Kateřina Sůkalová, Jiřina Omelková, Milena Vespalcová |
134-137 |
Safety and quality of food of plant origin |
Biological effects of magnetic fields on the sensory profile of the substance and content of wine
Štefan Ailer, Jaroslav Jedlička, Oleg Paulen |
138-144 |
Qualitative and quantitative determination of anthocyanins in kernels of purple and blue coloured wheat cultivars
Pavel Bartl ,Bohuslava Tremlová , Martina Ošádalová , Jana Pokorná, Michal ďárský |
145-148 |
Influence of microelements on biochemical parameters of tea
Oksana Belous |
149-152 |
Assessment of the influence of addition of cereal on the color of the selected bakery products
Petra Čáslavková, Bohuslava Tremlova, Martina Ošádalová, Martina Eliášová, Jana Pokorná, Pavel Štarha |
153-157 |
Sensory characteristics of low-sugar gelatine jellies sweetened with steviol glycosides
Dorota Gałkowska, Lesław Juszczak, Teresa Fortuna, Julia Cęcek |
158-161 |
Sensory and textural characteristics of low-sugar cocoa sauces sweetened with steviol glycosides
Lesław Juszczak, Dorota Gałkowska, Teresa Fortuna, Mariusz Witczak |
162-166 |
Using of itp for analysis of cereal products
Jolana Karovičová, Zlatica Kohajdová, Angéla Szamaránska |
167-170 |
Calcium octenyl succinate starch - preparation and selected physicochemical properties
Karolina Królikowska, Teresa Fortuna, Paulina Pajšk |
171-175 |
Effect of apple fibre preparations on the farinographic properties of wheat dough
Veronika Kuchtová, Zlatica Kohajdová, Jolana Karovičová, Michal Magala |
176-179 |
Charakterisation of Slovak varietal wine aroma compounds by gas chromatographyn mass spectrometry
Jana Lakatošová, Lenka Priesolová, Ivana Dokupilová, Daniela Šmogrovičová |
180-182 |
Utilization of Lactobacillus sanfrancisco for the preparation of fermented cereal products
Michal Magala, Zlatica Kohajdová, Jolana Karovičová, Mária Greifová, Veronika Kuchtová |
183-186 |
Influence of flour type and carbohydrates to the production of acrylamide in model cookies
Lucie Marková, Eva Basil, Alena Bednáriková, Kristína Kukurová,
Zuzana Ciesarová, Peter Šimko |
187-190 |
Wheat oat bread with enhanced nutritional quality and reduced acrylamide content
Lucia Mikušová, Petra Polakovičová, Lenka Duchoňová, Zuzana Ciesarová, Kristína Kukurová, Vojtech Saxa, Ernest Šturdík |
191-194 |
Algal polysaccharides and their function as dietary fiber
Ladislava Mišurcová, Ludmila Machů, Jarmila Vávra Ambroová, Dušan Samek,
Miroslav Fišera |
195-199 |
Edible coatings as an alternative to synthetic films
Paulina Pajšk, Malwina Madej, Magdalena Krystyjan |
200-203 |
Benefits of gas chromatography - olfactometry in the analysis of natural aromas
Jana Sádecká |
204-208 |
Characterization of polyphenols in Slovak red wines cv. Cabernet Sauvignon
Martin Sák, Ivana Dokupilová, Jana Lakatošová, Ján Šajbidor |
209-213 |
Enzymatic and mechanical disruption method of algal cellulotic cell walls as a factor influencing their in vitro digestibility
Dušan Samek, Ladislava Mišurcová, Ludmila Machů, Jarmila Vávra Ambroová, Miroslav Fišera |
214-217 |
The composition of selected volatile compounds in fermented mashes obtained from different varieties of plums
Pawel Satora, Iwona Drozdz, Pawel Sroka, Tomasz Tarko |
218-221 |
Chromatographic determination of riboflavin (vitamin b2) in wholemeal cereal products
Soňa Škrovánková, Kateřina Václavíková |
222-225 |
Immobilization of yeast on grapes for mead production
Paweł Sroka, Paweł Satora, Tomasz Tarko, Aleksandra Duda-Chodak, Koleta Kępska |
226-230 |
Molecular identification of amaranth (amaranthus l.) species used in nutrition
Veronika Štefúnová, Milan Beo, Mária Labajová |
231-234 |
Antioxidant activity of goji berries and bilberry at particular digestion stages in an in vitro model simulating the human alimentary tract
Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Satora, Natalia Zajšc |
235-238 |
Textural properties of ketchups available on the czech and slovak markets
Alexandra Tauferová, Bohuslava Tremlová, Jana Pokorná |
239-242 |
Using of microsatellites markers for determination of genetic polymorphism in winter and spring triticale (x Triticosecale W.) cultivars
Andrej Trebichalský, elmíra Baláová, Zdenka Gálová, Milan Chňapek, Marián Tomka |
243-248 |
Protein quality evaluation of quinoa (chenopodium quinoa willd.) and buckwheat (fagopyrum esculentum moench) by biological methods and method PDCAAS
Martina Vršková, Emília Bencová, Vladimír Foltys, Iveta Čičová |
249-253 |
The influence of water on the gelatinization and retrogradation of starch
Mariusz Witczak, Teresa Witczak |
254-258 |
