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1
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk
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Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Hidas, Karina Ilona ; Németh, Csaba ; Le Nguyen, Lien Phuong ; Visy, Anna ; Tóth, Adrienn ; Barkó, Annamária ; Friedrich, László ; Nagy, Attila ; Nyulas-Zeke, Ildikó Csilla

Czech Journal of Food Sciences, 2021, Vol.39 (3), p.181-188 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Arslaner, Ayla ; Salik, Mehmet Ali ; Özdemir, Salih ; Akköse, Ahmet

Czech Journal of Food Sciences, 2019-01, Vol.37 (6), p.446-455 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
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Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin

YU, Shifeng ; XU, Jing ; ZHANG, Yongchun ; KOPPARAPU, Narasimha Kumar

Czech Journal of Food Sciences, 2014-01, Vol.32 (5), p.514-520 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Isolation and characterisation of starch from different barley and oat varieties
Isolation and characterisation of starch from different barley and oat varieties
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Isolation and characterisation of starch from different barley and oat varieties

Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Lalic, A.,Agricultural Inst., Osijek (Croatia) ; Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2011-01, Vol.29 (4), p.354-360 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

YANG, Qingyu ; XIAO, Zhigang ; ZHAO, Yan ; LIU, Chunjing ; XU, Yan ; BAI, Junkun

Czech Journal of Food Sciences, 2015-10, Vol.33 (5), p.464-473 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Effect of enzymatic modification on frozen chicken surimi
Effect of enzymatic modification on frozen chicken surimi
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Effect of enzymatic modification on frozen chicken surimi

Stangierski, Jerzy ; Rezler, Ryszard ; Baranowska, Hanna Maria ; Poliszko, Stefan

Czech Journal of Food Sciences, 2013-01, Vol.31 (3), p.203-210 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
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Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Milicevic, B.,Food Industry, Pozega (Croatia). Zvecevo dd ; Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Tiban, N.N.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2009-01, Vol.27 (3), p.151-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Cryoprotective effect of polydextrose on chicken surimi
Cryoprotective effect of polydextrose on chicken surimi
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Cryoprotective effect of polydextrose on chicken surimi

Kovačević, Dragan ; Mastanjević, Krešimir ; Kordić, Jasna

Czech Journal of Food Sciences, 2011-01, Vol.29 (3), p.226-231 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
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Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC

Tomaszewska-Gras, J., University of Life Sciences, Poznan (Poland). Dept. of Food Quality Management ; Konieczny, P., University of Life Sciences, Poznan (Poland). Dept. of Food Quality Management

Czech Journal of Food Sciences, 2012-01, Vol.30 (4), p.302-308 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
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Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.15-23 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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