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food science & technology (53) 53
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analysis (29) 29
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Potravinarstvo Slovak Journal of Food Sciences, ISSN 1338-0230, 2017, Volume 11, Issue 1, pp. 43 - 51
The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese,... 
Long-life foods | Combat ration | Quality changes | Crisis boarding | Long-term storage | long-term storage | combat ration | crisis boarding | long-life foods | quality changes
Journal Article
Potravinarstvo Slovak Journal of Food Sciences, ISSN 1338-0230, 2017, Volume 11, Issue 1, pp. 302 - 308
The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual... 
Degradation | Cheese | Biogenic amines | Bacillus | biogenic amines | degradation | cheese
Journal Article
Potravinarstvo, ISSN 1338-0230, 2015, Volume 9, Issue 1, pp. 132 - 137
Phenylketonuria is a rare metabolic disorder that occurs due to the lack of liver enzyme phenylalanine hydroxylase. Untreated it leads to mental retardation,... 
Acid hydrolysis | Phenylketonuria | Phenylalanine | Chromatography | Low-protein product | low-protein product | phenylalanine | phenylketonuria | acid hydrolysis | chromatography
Journal Article
Food Control, ISSN 0956-7135, 12/2019, Volume 106, p. 106706
The scope of the study was the evaluation of selected physicochemical parameters and organoleptic properties of Czech-type lager beer [11.00% (w/w) original... 
Storage time | Quality | Czech-type lager beer | Packaging type | INSTABILITY | FOOD SCIENCE & TECHNOLOGY | HAZE FORMATION | BITTERNESS | PALE | POLYPHENOLS | EVOLUTION | SPECTROSCOPY | SENSORY PROPERTIES | CHEMISTRY | FLAVOR
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 11/2018, Volume 71, Issue 4, pp. 1018 - 1022
The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark‐type cheese and also describe their... 
Tyramine | Cheese microbiology | Quark | Putrescine | Biogenic amines | BACTERIA | FOOD SCIENCE & TECHNOLOGY | FOODS | Catecholamines | Microorganisms | Cheese | Quarks | Polyamines | Histamine | Dairy products | Amines | Contamination
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 01/2018, Volume 120, Issue 1, pp. 1700319 - n/a
Journal Article
Potravinarstvo Slovak Journal of Food Sciences, ISSN 1338-0230, 2018, Volume 12, Issue 1, pp. 129 - 134
Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared... 
Antioxidant | Technology | Flavonoid | Rheometry | Processed cheese | rheometry | antioxidant | processed cheese | flavonoid | technology
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2016, Volume 96, Issue 7, pp. 2547 - 2554
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 04/2018, Volume 101, Issue 4, pp. 2956 - 2962
The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry... 
rheology | processed cheese | rework | cryo-scanning electron microscopy | MIXTURES | TEXTURAL PROPERTIES | AGRICULTURE, DAIRY & ANIMAL SCIENCE | EMULSIFYING SALTS | FOOD SCIENCE & TECHNOLOGY | FAT | MODEL | SPREADS
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 09/2014, Volume 13, Issue 5, pp. 1012 - 1030
Journal Article
Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, 02/2015, Volume 4, Issue Special issue 3, pp. 130 - 134
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at... 
free amino acid | Proteolysis | ripening | cheese
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 09/2014, Volume 13, Issue 5, pp. 1012 - 1030
Journal Article
International Dairy Journal, ISSN 0958-6946, 05/2015, Volume 44, pp. 37 - 43
Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of... 
Phosphates | Emulsifying salts | Textural properties | Citrates | Processed cheese | PHYSICOCHEMICAL PROPERTIES | PASTEURIZED PROCESS CHEESE | CASEIN MICELLES | RHEOLOGICAL PROPERTIES | COOKING TIME | FOOD SCIENCE & TECHNOLOGY | Cheese | Hardness | Digital signal processors | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2018, Volume 89, pp. 244 - 247
The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic... 
Speed of agitation | Full-fat | Rheology | Holding time | Processed cheese | COOKING | FOOD SCIENCE & TECHNOLOGY | PARAMETERS | MICROSTRUCTURE | Analysis | Cheese
Journal Article
Potravinarstvo, ISSN 1338-0230, 2014, Volume 8, Issue 1, pp. 321 - 327
The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two... 
Mould-ripened cheese | Smear-ripened cheese | Biogenic amines | High performance liquid chromatography | biogenic amines | high performance liquid chromatography | mould-ripened cheese | smear-ripened cheese
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 8/2015, Volume 52, Issue 8, pp. 4985 - 4993
Journal Article