期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products wa......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (6)
The efficacy of potable water and antimicrobial agents, including turmeric extract, black pepper extract, sodium chloride and sodium bicarbonate, in r......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies ......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (2)
In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white co......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (3)
Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great i......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (4)
Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However,......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (2)
Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate d......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nu......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The paramet......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5)
In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and en......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (3)
This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (1)
The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey w......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (4)
The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer ......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (6)
To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as......
