Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 212, doi. 10.17221/330/2017-CJFS
- By:
- Publication type:
- Article
Works matching IS 12121800 AND DT 2019 AND VI 37 AND IP 3
Results: 10
1
2
Authentication of meat species and net muscle proteins: updating of an old concept.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 205, doi. 10.17221/94/2019-CJFS
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- Publication type:
- Article
3
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 199, doi. 10.17221/202/2018-CJFS
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- Publication type:
- Article
4
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 192, doi. 10.17221/101/2018-CJFS
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- Publication type:
- Article
5
Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 186, doi. 10.17221/330/2018-CJFS
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- Publication type:
- Article
6
Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 180, doi. 10.17221/145/2018-CJFS
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- Publication type:
- Article
7
LC-MS/MS method for the detection of multiple classes of shellfish toxins.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 173, doi. 10.17221/125/2018-CJFS
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- Publication type:
- Article
8
Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 165, doi. 10.17221/85/2018-CJFS
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- Publication type:
- Article
9
Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 155, doi. 10.17221/138/2018-CJFS
- By:
- Publication type:
- Article
10
Present status on removal of raff inose family oligosaccharides - a Review.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 141, doi. 10.17221/472/2016-CJFS
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- Publication type:
- Article