Czech Journal of Food Sciences – Volume 24 (2006)

No. 1

 

 

Review

Velíšek J., Cejpek K.:

Biosynthesis of food constituents: Amino acids: 1. The glutamic acid
and aspartic acid groups ............................................................................................................................................  1

 

Original scientific paper

Bohačenko I., Chmelík J., Psota V.:

Determination of the contents of A- and B-starches in barley using
Low Angle Laser Light Scattering ..........................................................................................................................  11

Mandelová L., Totušek J.:

Chemoprotective effects of broccoli juice treated with high pressure ..............................................................  19

Yilmaz L., Özcan Yilsay T., Akpinar Bayizit A.:

The sensory characteristics of berry-flavoured kefir ...........................................................................................  26

Čonková E., Laciaková A., Štyriak I., Czerwiecki L., Wilczińska G.:

Fungal contamination and the levels of mycotoxins (Don and Ota) in cereal
samples from poland and east slovakia .................................................................................................................  33

Short report

Kosińska A., Chavan U.D., Amarowicz R.:

 Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD ....................................................  41

 

 

No. 2

Review

Velíšek J., Cejpek K.:

Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine,
serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups ..................................................  45

Velíšek J., Cejpek K.:

 Biosynthesis of food constituents: Amino acids: 3. Modified proteinogenic
 amino acids ................................................................................................................................................................  59

Original scientific paper

Street R., Száková J., Drábek O., Mládková L.:

The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected
samples imported to the Czech Republic ...............................................................................................................  62

Šmerák P., Polívková Z., Šestáková H., Štětina R., Bárta I.,
Langová M., Turek B., Bártová J.:

Antimutagenic effect of curcumin and its effect on the immune response in mice ...........................................  7

Dömötörová M., Hercegová A., Matisová E.:

Monitoring of pesticide residues in apples from Slovakia for baby food production ....................................  84

 

 

No. 3

Review

Velíšek J., Kubec R., Cejpek K.:

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids ...............................................  93

Lomakina K., Míková K.:

 A study of the factors affecting the foaming properties of egg white ...........................................................  110

Original scientific paper

Polívková Z., Langová M., Šmerák P., Bártová J., Bárta I.:

Antimutagenic effect of genistein .........................................................................................................................  119

Mašková E., Paulíčková I.:

 PCR-based detection of cow’s milk in goat and sheep cheeses marketed in the Czech Republic .............  127

Ciesarová Z., Kiss E., Kolek E.:

Study of factors affecting acrylamide levels in model systems ........................................................................  133

Maršálek P., Svobodová Z.:

Rapid determination of methylmercury in fish tissues .......................................................................................  138

Šimko P., Skláršová B., Šimon P., Belajová E.:

Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil .............................................   143

 

No. 4

 

Review

Velíšek J., Kubec R., Cejpek K.:

Biosynthesis of food constituents: Peptides ......................................................................................................  149

Original scientific paper

Navrátilová P., Janštová B., Glossová P., Vorlová L.:

Freezing point of heat-treated drinking milk in the Czech Republic .................................................................  156

Pavlović H., Hardi J., Slačanac V., Halt M., Kocevski D.:

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum
on Serratia marcescens and Campylobacter jejuni ..........................................................................................  164

Svejkovská B., Doležal M., Velíšek J.:

Formation and decomposition of 3-chloropropane-1,2-diol esters in models
simulating processed foods ...................................................................................................................................  172

Šmerák P., Šestáková H., Polívková Z., Štětina R., Langová M.,
Bárta I., Turek B., Bártová J.:

Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice  .............  180

 

No. 5

Review

Velíšek J., Cejpek K.:

Biosynthesis of food constituents: Lipids. 1. Fatty acids and derived compounds .....................................  193

Original scientific paper

Vázlerová M., Steinhauserová I.:

The comparison of the methods for the identification of pathogenic serotypes
and biotypes of Yersinia enterocolitica: Microbiological methods and PCR  ..............................................  217

Jarošová A.:

 Phthalic acid esters (PAEs) in the food chain ....................................................................................................  223

Short report

Suhaj M., Koreňovská M.:

Distribution of selected elements as wine origin markers in the wine-making products ..............................  232

 

No. 6

REVIEW

Velíšek J., Cejpek K.:

Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids,
and glyceroglycolipids ...........................................................................................................................................  241

Original scientific paper

Růžičková J., Šustová K.:

 Determination of selected parameters of quality of the dairy products by NIR spectroscopy ..................  255

Lapišová K., Vlček R., Klozová J., Rychtera M., Melzoch K.:

 Separation techniques for distillery stillage treatment ......................................................................................  261

Vítová E., Loupancová B., Zemanová J., Štoudková H., Březina P., Babák L.:

Solid-phase microextraction for analysis of mould cheese aroma ....................................................................  268

Babić J., Šubarić D., Ačkar Đ., Piližota V., Kopjar M., Nedić Tiban N.:

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch .........  275

Šedivá A., Panovská Z., Pokorný J.:

Sensory profiles of sweeteners in aqueous solutions .......................................................................................  283

Králová J., Hajšlová J., Poustka J., Hochman M., Bjelková M., Odstrčilová L.:

Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and convential farms:
Monitoring pilot study ..........................................................................................................................................   288