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Potravinarstvo : Scientific Journal for Food Industry

ISSN Print: 1338-0230

ISSN Online:

主页: http://www.potravinarstvo.com/casopis_en.htm

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Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

Jozef ？apla,Peter Zajác,Jozer ？urlej,？ubomír Lopa？ovsky

The effect of the probiotics Bacillus subtilis (PB6) on the selected indicators of the table eggs quality, fat and cholesterol

Mária Angelovi？ová,Ebrahim Alfaig,Martin Král,Jana Tká？ová

Microwave milk pasteurization without food safety risk

Péter Korzenszky,Péter Sembery,Gábor Géczi

Changes of plasma lipids in relation to the regular consumption of bilberries (Vaccinium myrtillus L.)

Marta Habánová,Miroslav Habán,Peter Chlebo,Marianna Schwarzová

Antibacterial activity of oregano and sage plant extracts against decarboxylase-positive enterococci isolated from rabbit meat

Renata Szabóová,Andrea Lauková,？ubica Chrastinová

Suitability of cereal porridges as substrate for probiotic strain Lactobacillus rhamnosus GG

Monika Kocková,？ubomír Valík

Exposure and risk assessment of Staphylococcus aureus in food chain in Slovakia

？ubomír Valík,Al？beta Medve？ová

Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption

Pavel A？ai,？ubomír Valík,Denisa Liptáková,Jana Minarovi？ová

Hop pellets as an interesting source of antioxidant active compounds

Andrea Holubková,Silvia Mo？ovská,Barbora Baloghová,Ernest ？turdík

Comparison of textural atributes of selected meat sausages using instrumental analysis

Jozef ？urlej,Peter Zajác,Jozef ？apla,Vladimír Vietoris

Importance of prebiotic and probiotic: the role of galactooligosacharides as prebiotic additives: a review

Monika Vidová,Helena Hronská,Silvia Toko？ová,Michal Rosenberg

Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands

Lenka Trembecká,Tomá？ Fekete,Zuzana Beňová,Noémi Dubová

Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods

Mária Ková？ová,Ladislav Dodok,Livia ？ofajová,？ubomír Miku？

Antioxidant and antiproteinase effects of buckwheat hull extracts

Martina Danihelová,Ernest ？turdík

Safety and fortification with folic acid in neonatal period

Tatiana ？ikavská,Ingrid Brucknerová

Aetheroleum and fat oxidation of chicken meat

Jana Tká？ová,Mária Angelovi？ová

Morphological, biochemical and sensory characteristics of black mulberry fruits (Morus nigra L.)

Ján Brindza,Lucia Kucelová,Andrej Sinica,Beáta Stehlíková

Perception of basic tastes and threshold sensitivity during testing of selected judges

Petra Barborová,Jana Jan？ovi？ová,Peter Zajác,Jozef ？apla

ENTEROCOCCI AND THEIR ABILITY TO FORM A BIOFILM

Margita ？anigová,Viera Ducková,Miroslav Kro？ko,Jana Ra？ková

'OBWARZANEK KRAKOWSKI' AS A TRADITIONAL FOOD

Dorota Ga？kowska,Joanna Sobolewska-Zielińska

INPUT OF CADMIUM FROM SOIL INTO LENTIL AND FABABEAN SEEDS

Mária Timoracká,Alena Vollmannová,Dalaram Ismael

ANALYSIS OF CAROTENOIDS AND LYCOPENE IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AND THEIR RETENTION IN TOMATO JUICE

Andrea Mendelová,Alena Andrejiová,Miriam Lí？ková,Dagmar Kozelová

NUTRITIONAL AND HEALTH BENEFITS OF BUCKWHEAT

Martina Danihelová,Ernest ？turdík

ASSESSMENT OF FAT QUALITY DURING STORAGE CHICKEN MEAT

Jana Tká？ová,Maria Angelovi？ová

COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD

Lucia Zeleňáková,Silvia Pastyriková,Radoslav ？idek,Ladislav Mura

MICROBIAL STATUS AND QUALITY OF RABBIT MEAT AFTER RABBITS FEED SUPPLEMENTATION WITH PHYTO-ADDITIVES

Monika Pogány Simonová,Andrea Lauková,？ubica Chrastinová,Renáta Szabóová

EFFICIENCY OF REAL-TIME PCR FOR 18S rRNA AMPLIFICATION OF SORBUS DOMESTICA, L.

Jana ？iarovská,Petronela Polá？eková

EFFECT OF DIFFERENT ENVIRONMENTAL FACTORS ON THE GROWTH DYNAMICS OF STAPHYLOCOCCUS AUREUS IN MODEL MEDIUM

Adriana Studeni？ová,Al？beta Medve？ová,？ubomír Valík

EFFECT OF NITROGEN APPLICATION ON SELECTED NUTRITIONAL COMPONENTS OF POTATO TUBERS

Diana Hrabovská,Janette Musilová,Judita Bystrická,Ján Tomá？

ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

Adriana Pavelková,Erika Flimelová

THE CADMIUM INTAKE OF SELECTED LEGUMES IN MODEL CONDITIONS

？ubo？ Harangozo,Radovan Stanovi？,Július árvay,Pavol Trebichalsky

ANTIBACTERIAL ACTIVITY OF THYME AND ROSEMARY ESSENTIAL OIL AGAINST ENTEROCOCCI ISOLATED FROM MEAT

Viera Duckova,Margita ？anigová,Miroslav Kro？ko,Jana Bezeková

POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION

Eva ？pakovská,Slavomír Marcin？ák,Martin Ba？a,Peter Turek

EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

Michal Magala,Zlatica Kohajdová,Jolana Karovi？ová,Veronika Kuchtová

SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

Jana Bezeková,Monika Lavová,Miroslav Kro？ko,Margita ？anigová

BAKERY ENZYMES IN CEREAL TECHNOLOGIES

？ubomír Miku？,Ladislav Dodok,Mária Ková？ová,Ladislav Staruch

APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PúCHOV

Andrea Laukova,Peter Turek

COMPARISON AND ASSESSMENT OF LEPTIN RECEPTOR EXPRESSION BY THE FOLLOWING ORIGAMI AETHEROLEUM STUDY AT BROILER CHICKENS COBB 500

？？ubica Mr？？zov？？,Radoslav ？？idek,M？？ria Angelovi？？ov？？,Martin Kr？？l

IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD

Jana Návojská,Silvia Wendelin,Reinhard Eder,Helena Fran？áková

CONTAMINATION OF PROPOLIS USED AS A DIETARY SUPPLEMENT

Adam Roman,Ewa Popiela-Pleban

HISTOLOGICAL CHANGES IN POECILIA RETICULATA AFTER INTERACTION OF IONIZING RADIATION AND ZINC SULFID

Viera Almasiova,Andrej Ren？ko,Katarína Holovská,Michaela ？palková

CHANGES IN THE PHYSICAL PROPERTIES OF BREAD DURING STORAGE

Paulina Paj？k,Celina Habryka,Teresa Fortuna

CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Zuzana Hladíková,Jana Smetanková,Gabriel Greif,Mária Greifová

SENSORY EVALUATION OF MEAT CHICKENS ROSS 308 AFTER APPLICATION OF PROPOLIS IN THEIR NUTRITION

Peter Ha？？ík,Jozef Garlík ml.,Miroslava Ka？ániová,Juraj ？uboň

NUTIRTION LABELLING OF FOOD AND ALLERGEN IN FOOD

Ondrej Revák,Jozef Golian

MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

Marián Tokár,Krzysztof Buksa,Halina Gambu？,Tatiana Bojňanská

EFFECT OF APPLE CIDER VINEGAR ON PLASMA LIPIDS (MODEL EXPERIMENT IN MICE)

László Bárdos,Balázs Bender

INFLUENCE OF MEAT MATURATION TO THE PRESENCE OF COLIFORM BACTERIA

Simona Kunová,Klára Vavri？ínová,Miroslava Ka？ániová,Juraj ？uboň

EFFECTIVE ANTIOXIDANT PHENOLIC COMPOUNDS IN SELECTED VARIETIES OF APPLES

Dominika Bon？íková,Tomá？ Tóth,Ján Tomá？,Dalaram Suleiman

THE VISCOSITY OF PROCESSED CHEESE SAUCES DEPENDING ON ADDITION TYPE AND CONCENTRATION OF 1-MONOGLYCERIDES

Zuzana Hanáková,Franti？ek Buňka,Eva Weiserová,Rahula Jani？

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