Index of Volume 28. Review. Original scientific paper. Czech J. Food Sci. Vol. 28, 2010, No. 6

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1 Czech J. Food Sci. Vol. 28, 2010, No. 6 Review Index of Volume 28 Cicoňová P., Laciaková A., Máté D.: Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms Original scientific paper Altuntas E., Erkol M.: Physical properties of shelled and kernel walnuts as affected by the moisture content Belajová E., Rauová D.: Comparison of two clean up techniques in isolation of ochratoxin A from red wine Bilaničová D., Mastihuba V., Mastihubová M., Bálešová J., Schmidt Š.: Improvements in enzymatic preparation of alkyl glycosides Bingöl M., Yentür G., Er B., Öktem A.B.: Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method Blahovec J., Yanniotis S.: GAB generalised equation as a basis for sorption spectral analysis Cai W., Gu X., Tang J.: Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin Çakmak Y.S., Güler G.Ö., Aktümsek A.: Trans fatty acid contents in chocolates and chocolate wafers in Turkey Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J.: Antioxidant activity of selected phenols and herbs used in diets for medical conditions Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M.: Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria Codină G.G., Mironeasa S., Bordei D., Leahu A.: Mixolab versus Alveograph and Falling Number Ergönül P.G., Nergiz C.: Determination of organic acids in olive fruit by HPLC Ertürk Ö.: Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey Gazor H.r., Mohsenimanesh A.: Modelling the drying kinetics of canola in fluidised bed dryer Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H.: Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef Hejlová A., Blahovec J.: The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing Herceg I.L., Jambrak A.R., Šubarić D., Brnčić M., Brnčić S.R., Badanjak M., Tripalo B., Ježek D., Novotni D., Herceg Z.: Texture and pasting properties of ultrasonically treated corn starch Horníčková J., Kubec R., Cejpek K., Velíšek J., Ovesná J., Stavělíková H.: Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes Hrádková P., Poustka J., Hloušková V., Pulkrabová J., Tomaniová M., Hajšlová J.: Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products Hussein A.S., Ibrahim G.S., Asker M.M.S., Mahmoud M.G.: Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit quality Janštová B., Dračková M., Cupáková Š., Přidalová H., Pospíšilová M., Karpíšková R., Vorlová L.: Safety and quality of farm fresh goat s cheese in the Czech Republic... 1 Jelínek L., Šneberger M., Karabín M., Dostálek P.: Comparison of Czech hop cultivars based on their contenst of secondary metabolites Jokić S., Velić D., Bilić M., Bucić-Kojić A., Planinić M., Tomas S.: Modelling of solid-liquid extraction process of total polyphenols from soybeans

2 Vol. 28, 2010, No. 6 Czech J. Food Sci. Karlová T., Poláková L., Šmidrkal J., Filip V.: Antimicrobial effects of fatty acid fructose esters Krajčová A., Schulzová V., Lojza J., Křížová L., Hajšlová J.: Phytoestrogens in bovine plasma and milk LC-MS/MS analysis Lachman J., Hejtmánková A., Sýkora J., Karban J., Orsák M., Rygerová B.: Contents of major phenolic and flavonoid antioxidants in selected Czech honey Landfeld A., Erban V., Kováříková E., Houška M., Kýhos K., Průchová J., Novotná P.: Decontamination of cut carrot by Persteril agent based on the action of peroxyacetic acid Lazárková Z., Buňka F., Buňková L., Valášek P., Kráčmar S., Hrabě J.: Application of different sterilising modes and the effects on processed cheese quality Merkl R., Hrádková I., Filip V., Šmidrkal J.: Antimicrobial and antioxidant properties of phenolic acids alkyl esters Miller P., Haveroen M.E., Solichová K., Merkl R., McMullen L.M., Míková K., Chumchalová J.: Shelf life extension of liquid whole eggs by heat and bacteriocin treatment Mišurcová L., Kráčmar S., Klejdus B., Vacek J.: Nitrogen content, dietary fiber, and digestibility in algal food products Modzelewska-Kapituła M., Kłobukowski J., Kłębukowska L., Wiśniewska-Pantak D.: The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats Muchová Z., Žitný B.: New approach to the study of dough mixing processes Nagy-Gasztonyi M., Nagy A., Németh-Szerdahelyi E., Pauk J., Gelencsér É.: The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines Ovesná J., Kučera L., Hodek J., Demnerová K.: Reliability of PCR based screening for identification and quantification of GMOs Ozer O., Sariçoban C.: The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage Parunović N., Petrović M., Matekalo-Sverak V., Parunović J., Radović Č.: Relationship between carcass weight, skatole level and sensory assessment in fat of different boars Pipek P., Rohlík B.-A., Lojková A., Staruch L.: Suppression of mould growth on dry sausages Purkrtová S., Turoňová H., Pilchová T., Demnerová K., Pazlarová J.: Resistance of Listeria monocytogenes biofilms to disinfectants Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X.: Analysis and characterisation of anthocyanins in mulberry fruit Réblová Z., Okrouhlá P.: Ability of phenolic acids to protect α-tocopherol Ren J., Wang H., Zhao M., Cui Ch., Hu X.: Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates Řezáčová-Lukášková Z., Tremlová B., Pospiech M., Renčová E., Randulová Z.: Immunohistochemical detection of wheat protein in model samples Říhová Ambrožová J., Říha J., Hubáčková J., Čiháková I.: Risk analysis in drinking water accumulation Rohlík B.-A., Pipek P., Pánek J.: The effect of natural antioxidants on the colour of dried/cooked sausages Ruan Ch.-Q., Chi Y.-J., Zhang R.-D.: Kinetics of hydrolysis of egg white protein by pepsin Sádecká J.: Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.) Saeed S. M.G., Abdullah S.U., Sayeed S.A., Ali R.: Food protein: Food colour interactions and its application in rapid protein assay Šavel J., Košin P., Brož A.: Anaerobic and aerobic beer aging II

3 Czech J. Food Sci. Vol. 28, 2010, No. 6 Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z.: Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J.: Quality of rabbit meat and phyto-additives Sladký P., Koukol R.: Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B.: Optimisation of ultrasonic-assisted protein extraction from brewer s spent grain... 9 Tateo F., Bononi M., Gallone F.: Rapid detection of dimethyl yellow dye in curry by liquid chromatographyelectrospray-tandem mass spectrometry Temiz H.,Yeşilsu A.F.: Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream Vera-Guzmán A.M., Guzmán-Gerónimo R.I., López M.G.: Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species Vidrih R., Vidakovič S., Abramovič H.: Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils Vitali D., Amidžić Klarić D., Dragojević I.V.: Nutritional and functional properties of certain gluten-free raw materials Vyletělová M.: The survival of Mycoplasma bovis at different temperatures Vytřasová J., Fousová J., Šnévajsová P., Pejchalová M.: Influence of the preservative material HOLDBAC TM on the growth and proliferation of Listeria on the surfaces of cheeses Wang H., Martin M.W., Yin S.: The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation Xie Y., Wang A., Lu Q., Hui M.: The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule Xu H., He W., Liu K., Gao Y.: Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. : Occurrence of biogenic amines and amines degrading bacteria in fish sauce Živković J., Zeković Z., Mujić I., Vidović S., Cvetković D., Lepojević Ž., Nikolić G., Trutić N.: Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z.: Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes Short report Kubátová A.: Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms...79 Vacková S., Vacek J.: Thermoelectric effect on potato tuber (Solanum tuberosum L.) A biographical notice Bubník Z.: 70 th birthday of Professor Pavel Kadlec, Dr.Sc III

4 Vol. 28, 2010, No. 6 Czech J. Food Sci. Authors Index A Abdullah S.U. 506 Abramovič H. 376 Adamsen Ch.E. 364 Aktümsek A. 177 Ali R. 506 Altuntas E. 547 Amidžić Klarić D. 495 Asker M.M.S. 225 B Babák V. 450 Badanjak M. 83 Bakar F.A. 440 Bakar J. 440 Bálešová J. 69 Belajová E. 233 Bilaničová D. 69 Bilić M. 206 Bingöl M. 213 Blahovec J. 345, 407 Bononi M. 427 Bordei D. 185 Brnčić M. 83 Brnčić S.R. 83 Brož A. 18 Bubník 343 Bucić-Kojić A. 206 Buňka F. 168 Buňková L. 168 C Cai W. 108 Çakmak Y.S. 177 Cejpek K. 298 Chi Y.-J. 355 Chrastinová Ľ. 161 Chrpová D. 317 Chumchalová J. 280 Cicoňová P. 465 Cicvárek J. 485 Čiháková I. 557 Codină G.G. 185 Cui Ch. 475 Cupáková Š. 1 Cvetković D. 61 Čurda L. 485 D Demnerová K. 133, 326 Ding Y. 117 Dostálek P. 309 Dračková M. 1 Dragojević I.V. 495 Dvořák M. 485 Dvořáková E. 485 E Elich O. 485 Er B. 213 Erban V. 564 Ergönül P.G. 202 Erkol M. 547 Ertürk Ö. 53 F Filip V. 146, 275 Fousová J. 242 G Gallone F. 427 Gao Y. 192 Gazor H.r. 531 Gelencsér É 217 Gheisari H.R. 364 Gordon M.H. 317 Güler G.Ö. 177 Gu X. 108 Guzmán-Gerónimo R.I. 127 H Hajšlová J. 264, 333 Haveroen M.E. 280 Hejlová A. 407 Hejtmánková A. 412 Herceg I.L. 83 Herceg Z. 83 Heřmanová V. 317 He W. 192 He Y.-Z. 9 Hloušková V. 333 Hodek J. 133 Holasová M. 450 Horníčková J. 298 Houška M. 564 Hrabě J. 168 Hrádková I. 275 Hrádková P. 333 Hubáčková J. 557 Hui M. 433 Hu S.-Q. 9 Hu X. 475 Hussein A.S. 225 IV

5 Czech J. Food Sci. Vol. 28, 2010, No. 6 I Ibrahim G.S. 225 J Jaglic Z. 450 Jambrak A.R. 83 Janštová B 1 Jelínek L. 309 Ježek D. 83 Jokić S. 206 K Karabín M. 309 Karban J. 412 Karlová T. 146 Karpíšková R. 1 Kłębukowska L. 139 Klejdus B. 27 Kłobukowski J. 139 Konstantinová L. 450 Košin P. 18 Koukol R. 36 Kouřimská L. 317 Kováříková E. 564 Kráčmar S. 27, 168 Krajčová A. 264 Křížová L. 264 Kubátová A. 79 Kubec R. 298 Kučera L. 133 Kýhos K. 564 L Lachman J. 412 Laciaková A. 465 Landfeld A. 564 Lauková A. 161 Lazárková Z. 168 Leahu A. 185 Lepojević Ž. 61 Li B. 9 Li L. 9 Libudzisz Z. 392 Liu K. 192 Li Y. 117 Lojková A. 258 Lojza J. 264 López M.G. 127 Lu Q. 433 M Mahmoud M.G. 225 Martin M.W. 385 Mastihuba V. 69 Mastihubová M. 69 Máté D. 465 Matekalo-Sverak V. 520 McMullen L.M. 280 Merkl R. 275, 280 Míková K. 280 Miller P. 280 Mironeasa S. 185 Mišurcová L. 27 Modzelewska-Kapituła M. 139 Mohsenimanesh A. 531 Mojto J. 161 Møller J.K.S. 364 Motyl I. 392 Muchová Z. 94 Mujić I. 61 N Nagy-Gasztonyi M. 217 Nagy A. 217 Nebesny E. 392 Necidová L. 450 Németh-Szerdahelyi E. 217 Nergiz C. 202 Nikolić G. 61 Niu W. 117 Novotná P. 564 Novotni D. 83 O Okrouhlá P. 290 Öktem A.B. 213 Orsák M. 412 Ovesná J. 133, 298 Ozer O. 150 P Pánek J. 249, 317 Parunović J. 520 Parunović N. 520 Pauk J. 217 Pazlarová J. 326 Pejchalová M. 242 Petrović M. 520 Pilchová T. 326 Pipek P. 249, 258 Planinić M. 206 Poláková L. 146 Pospiech M. 514 Pospíšilová M. 1 Poustka J. 333 Přidalová H. 1 Průchová J. 564 Pulkrabová J. 333 Purkrtová S. 326 Q Qin C. 117 V

6 Vol. 28, 2010, No. 6 Czech J. Food Sci. R Radović Č. 520 Rafay J. 161 Randulová Z. 514 Rauová D. 233 Réblová Z. 290 Renčová E. 514 Ren J. 475 Řezáčová-Lukášková Z. 514 Říha J. 557 Říhová Ambrožová J. 557 Rohlík B.-A. 249, 258 Roubal P. 450 Roubíčková I. 317 Ruan Ch.-Q. 355 Rygerová B. 412 S Sádecká J. 44 Saeed S. M.G. 506 Sariçoban C. 150 Šavel J. 18 Sayeed S.A. 506 Schlegelová J. 450 Schmidt Š. 69 Schulzová V. 264 Selamat J. 440 Shang X. 117 Simonová M.P. 161 Šišák F. 450 Skibsted L.H. 364 Sladký P. 36 Šmidrkal J. 146, 275 Šneberger M. 309 Šnévajsová P. 242 Solichová K. 280 Staruch L. 258 Stavělíková H. 298 Šubarić D. 83 Sýkora J. 412 Szábová R. 161 T Tang D.-S 9 Tang J. 108 Tateo F. 427 Temiz H. 538 Tian Y.-J. 9 Tomaniová M. 333 Tomas S. 206 Tremlová B. 514 Tripalo B. 83 Trutić N. 61 Turoňová H. 326 V Vacek J. 27, 462 Vackova S. 462 Valášek P. 168 Velić D. 206 Velíšek J. 298 Vera-Guzmán A.M. 127 Vidakovič S. 376 Vidović S. 61 Vidrih R. 376 Vitali D. 495 Vlková H. 450 Vorlová L. 1 Vyletělová M. 74 Vytřasová J. 242 W Wang A. 433 Wang H. 385, 475 Wiśniewska-Pantak D. 139 X Xie Y. 433 Xu H. 192 Y Yanniotis S. 345 Yentür G. 213 Yeşilsu A.F. 538 Yin S. 385 Z Zaman M.Z. 440 Zeković Z. 61 Zhang R. 117 Zhang R.-D. 355 Zhao M. 475 Žitný B. 94 Živković J. 61 Żyżelewicz D. 392 VI

7 Czech J. Food Sci. Vol. 28, 2010, No. 6 Author Institutions Index Canada University of Alberta, Department of Agricultural, Food, and Nutritional Science, Edmonton Croatia Colegium Fluminense Polytechnic of Rijeka, Rijeka University of Osijek, Faculty of Food Technology, Osijek University of J. J. Strossmayer in Osijek, Faculty of Food Technology, Osijek University of Zagreb, Zagreb Faculty of Food Technology and Biotechnology Faculty of Pharmacy and Biochemistry, Department of Food Chemistry Czech Republic Agrovýzkum Rapotín Ltd., Vikýřovice Budweiser Budvar, National Corporation, České Budějovice Charles University in Prague, Prague... Faculty of Mathematics and Physics, Department of Chemical Physics and Optics Faculty of Science, Department of Botany Crop Research Institute, Division of Plant Genetics, Breeding and Product Quality, Prague-Ruzyně , 298 Czech Technical University in Prague, Faculty of Civil Engineering, Prague Czech University of Life Sciences in Prague, Prague-Suchdol Faculty of Agrobiology, Food and Natural Resources Department of Chemistry Department of Quality of Agricultural Products Faculty of Engineering, Department of Physics , 407, 462 Dairy Research Institute, Ltd., Prague Food Research Institute Prague, Prague Institute of Chemical Technology in Prague, Prague Faculty of Food and Biochemical Technology Department of Agricultural, Food, and Nutritional Science Department of Biochemistry and Microbiology , 326 Department of Dairy and Fat Technology , 275, 280, 485 Department of Fermentation Chemistry and Bioengineering Department of Food Chemistry and Analysis , 264, 280, 290, 298, 317, 333 Department of Food Preservation and Meat Technology , 258 Faculty of Environmental Technology Department of Water Technology and Environmental Engineering Institute of Chemical Process Fundamentals of the AS CR, Department of Analytical Chemistry, Prague-Lysolaje T.G. Masaryk Water Research Institute, Prague Mendel University in Brno, Faculty of Agronomy, Department of Chemistry and Biochemistry, Brno VII

8 Vol. 28, 2010, No. 6 Czech J. Food Sci. MILCOM a.s., Dairy Research Institute, Prague , 485 Palacký University Olomouc, Faculty of Medicine and Dentistry, Department of Medical Chemistry and Biochemistry, Olomouc Potato Research Institute, Havlíčkův Brod Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology, Rapotín Severočeské vodovody a kanalizace, a.s., Teplice Tomas Bata University in Zlín, Faculty of Technology, Zlín Department of Fat, Tenside and Cosmetic Technology, Department of Food Biochemistry and Analysis Department of Food Engineering Department of Food Technology and Microbiology University of Pardubice, Faculty of Chemical Technology, Department of Biological and Biochemical Sciences, Pardubice University of South Bohemia, Faculty of Agriculture, Department of Applied Chemistry, České Budějovice University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene and Ecology Department of Vegetable Food and Agriculture Production , 514 Department of Milk Hygiene and Technology... 1 Veterinary Research Institute, Brno , 514 Denmark University of Copenhagen, Faculty of Life Science, Food Chemistry, Department of Food Science, Frederiksberg C Egypt National Research Centre, Dokki, Cairo Greece Food Technology Department Microbial Biotechnology Department, Dokki, Cairo Agricultural University of Athens, Department of Food Science & Technology, Athens Hungary Central Food Research Institute, Department of Biology, Budapest Cereal Research Non-Profit Company, Szeged Iran Ministry of Agriculture, Agricultural Engineering Research Institute, Karaj Shiraz University, School of Veterinary Medicine, Food Chemistry, Department of Food Hygiene, Shiraz Italy Agrobiolab Laboratories, Rutigliano University of Milan, Faculty of Agriculture, Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Milan Malaysia Universiti Putra Malaysia, Faculty of Food Science and Technology, Serdang, Selangor Department of Food Science Department of Food Technology VIII

9 Czech J. Food Sci. Vol. 28, 2010, No. 6 México Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Oaxaca, Instituto Politécnico Nacional, Oaxaca Centro de Investigación y de Estudios Avanzados del IPN, Unidad de Biotecnología e Ingeniería Genética de Plantas, Irapuato, Guanajuato Universidad Veracruzana, Instituto de Ciencias Básicas, Xalapa, Veracruz Pakistan University of Karachi, H.E.J. Research Institute of Chemistry, Karachi Poland Department of Food Science & Technology Division of Food Research University of Warmia and Mazury, Faculty of Food Sciences, Olsztyn Department of Human Nutrition Department of Industrial and Food Microbiology Department of Meat Technology and Chemistry Technical University of Lodz, Faculty of Biotechnology and Food Sciences, Lodz P. R.China Institute of Chemical Food Technology, Chair of Starch Processing and Confectionery Institute of Fermentation Technology and Microbiology Anhui University of Science and Technology, Department of Biochemistry, Wuhu Chinese Center for Disease Control and Prevention, National Institute for Nutrition and Food Safety, Beijing China Agricultural University, College of Food Science and Nutritional Engineering, Beijing Heilongjiang Bayi Agricultural University, College of Food Science, Daqing, Heilongjiang Henan Institute of Science and Technology, School of Chemistry and Chemical Engineering, Xinxiang Henan University of Technology, Zhengzhou School of Bioengineering School of Food Science and Technology Jiangnan University, Wuxi, Jiangsu School of Food Science and Technology State Key Laboratory of Food Science and Technology Northeast Agricultural University, College of Food Science, Harbin, Heilongjiang Northwestern Polytechnical University, Faculty of Life Science, Shaanxi South China University of Technology, College of Light Industry and Food Sciences, Guangzhou... 9, 475 Technical Center of Shanghai Tobacco (Group) Corp., Shanghai Romania Stefan cel Mare University, Faculty of Food Engineering, Suceava University Dunarea de Jos of Galati, Faculty of Food Science and Engineering, Galaţi Serbia University of Niš, Department of Pharmacy, Medical Faculty, Niš University of Novi Sad, Faculty of Technology, Novi Sad IX

10 Vol. 28, 2010, No. 6 Czech J. Food Sci. Institute for Animal Husbandry, Zemun Institute of Meat Hygiene and Technology, Belgrade University of Belgrade, Faculty of Agriculture, Institute of Animal Sciences, Zemun Veterinary Specialistic Institute, Laboratory of Microbiology, Pančevo Slovak Republic Food Research Institute, Bratislava... 44, 233 Slovak Academy of Sciences Center for Glycomics, Institute of Chemistry, Bratislava Institute of Animal Physiology, Košice Slovak Agricultural Research Center, Research Institute of Animal Production, Nitra Slovak Medical University, Department of Experimental and Applied Genetics, Bratislava Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Nitra Slovak University of Technology, Faculty of Chemical and Food Technology, Bratislava Department of Biotechnology and Food Science Department of Food Science and Technology University of Veterinary Medicine in Košice, Košice Slovenia Emona Nutrition Research and Development Centre, Ljubljana University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Ljubljana Turkey Celal Bayar University, Engineering Faculty, Department of Food Engineering, Muradiye Campus, Manisa Fatih University, Faculty of Arts and Sciences, Department of Chemistry, Büyükçekmece, Istanbul Gazi University, Faculty of Pharmacy, Department of Food Analyses, Ankara Ondokuz Mayis University, Department of Food Engineering, Samsun Ordu University, Faculty of Arts and Sciences, Department of Biology, Perşembe, Ordu Refik Saydam National Hygiene Center, Laboratory of Vitamin Analysis, Food Safety and Nutrition Research Department, Ankara Selcuk University, Konya Agriculture Faculty, Food Engineering Department Meram Faculty of Medicine Science Faculty, Department of Biology Ahmet Kelesoglu Education Faculty, Department of Biological Education University of Gaziosmanpasa, Faculty of Agriculture, Department of Agricultural Machinery, Tasliciftlik, Tokat UK University of Reading, School of Chemistry, Food and Pharmacy, Department of Food and Nutritional Sciences, Reading X

11 Czech J. Food Sci. Vol. 28, 2010, No. 6 List of Reviewers In 2010, 191 reviwers from 32 countries have been addressed. Their valuable help to the authors is greatly appreciated. Achal V. (Urumqi, China) Airado-Rodriguez D. (Aas, Norway) Altuntas E. (Tokat, Turkey) Amarowicz R. (Olsztyn, Poland) Andrée S. (Kulmbach, Germany) Aubourg S.P. (Vigo, Spain) Aydin O. (Trabzon, Turkey) Balík J. (Lednice, Czech Republic) Baloch M.K. (Dera Ismail Khan, Pakistan) Bartáčková V. (Prague, Czech Republic) Bauer F. (Wien, Austria) Behera B.C. (Pune, India) Blahovec J. (Prague, Czech Republic) Bohačenko I. (Prague, Czech Republic) Bubník Z. (Prague, Czech Republic) Buchtová H. (Brno, Czech Republic) Burke R.M. (Dublin, Ireland) Canini A. (Rome, Italy) Capouchová I. (Prague, Czech Republic) Cejpek K. (Prague, Czech Republic) Celba J. (Prague, Czech Republic) Cozzolino D. (Adelaide, Australia) Čelechovská O. (Brno, Czech Republic) Čertík M. (Bratislava, Slovak Republic) Čmelík Z. (Zagreb, Croatia) Čmolík J. (Ústí nad Labem, Czech Republic) Čopíková J. (Prague, Czech Republic) Da Cruz G.A. (São Paulo, Brasil) Davídek J. (Prague, Czech Republic) De Cesare A. (Bologna, Italy) Dejmek P. (Lund, Sweden) Demnerová K. (Prague, Czech Republic) Devahastin S. (Bangkok, Thailand) Dobiáš J. (Prague, Czech Republic) Doležal M. (Prague, Czech Republic) Dostálek P. (Prague, Czech Republic) Dostálová J. (Prague, Czech Republic) Dugo G. (Messina, Italy) Eder R. (Klosterneuburg, Austria) Ehrenbergerová J. (Brno, Czech Republic) Ekiz B. (Istanbul, Turkey) Empis J.A. (Lisbon, Portugal) Ferreira I. (Bragança, Portugal) Fiala J. (Prague, Czech Republic) Fiedorowicz M. (Krakow, Poland) Filip V. (Prague, Czech Republic) Fukal L. (Prague, Czech Republic) Gabrovská D. (Prague, Czech Republic) Galmarini C.R. (Mendoza, Argentina) Gelencser E. (Budapest, Hungary) Girotti S. (Bologna, Italy) Goliáš J. (Lednice, Czech Republic) Grobelnik-Mlakar S. (Hoče, Slovenia) Grünwald A. (Prague, Czech Republic) Guerzoni M.E. (Bologna, Italy) Guth J.N. (Zurich, Switzerland) Halász A. (Budapest, Hungary) Hassan-Beygi S.R. (Tehran, Iran) Hejtmánková K. (Prague, Czech Republic) Herceg Z. (Zagreb, Croatia) Holasová M. (Prague, Czech Republic) Honikel K.O. (Kulmbach, Germany) Horáčková Š. (Prague, Czech Republic) Houška M. (Prague, Czech Republic) Hrušková M. (Prague, Czech Republic) Chaudhari A.B. (Jalgaon, India) Chrastinová L. (Nitra, Slovakia) Jaglic Z. (Brno, Czech Republic) Jelen P. (Edmonton, Canada) Kadlec P. (Prague, Czech Republic) Kahraman K. (Ankara, Turkey) Kakuda Y. (Ontario, Canada) Kameník J. (Brno, Czech Republic) Karpíšková R. (Brno, Czech Republic) Khattab R.Y. (Alexandria, Egypt) Klejdus B. (Brno, Czech Republic) Kmet V. (Košice, Slovak Republic) Knez Ž. (Maribor, Slovenia) Koolmees P.A. (Utrecht, the Netherlands) Koplík R. (Prague, Czech Republic) Kostelanská M. (Prague, Czech Republic) Kouřimská L. (Prague, Czech Republic) Krofta K. (Žatec, Czech Republic) Kubáň V. (Zlín, Czech Republic) Kvasnička F. (Prague, Czech Republic) Lachman J. (Prague, Czech Republic) Lamacchia C. (Napoli, Italy) Lapčík O. (Prague, Czech Republic) XI

12 Vol. 28, 2010, No. 6 Czech J. Food Sci. Lásztity R. (Budapest, Hungary) Lewandowicz G. (Poznan, Poland) Liu Z.D. (Shanghai, China) Ma Y. (Harbin, China) Magni C. (Milan, Italy) Mañes J. (Valencia, Spain) Marin S. (Lleida, Spain) Masák J. (Prague, Czech Republic) Mašková E. (Prague, Czech Republic) Melzoch K. (Prague, Czech Republic) Mestek O. (Prague, Czech Republic) Michaud L. (Messina, Italy) Míková K. (Prague, Czech Republic) Milos M. (Split, Croatia) Mohapatra D. (Gujrat, India) Moravek M. (Oberschleissheim, Germany) Muhua L. (Nanchang, China) Murkovic M. (Graz, Austria) Musto M. (Metaponto, Italy) Nagy J. (Košice, Slovak Republic) Nanni Costa L. (Bologna, Italy) Nitz M. (Sao Paulo, Brazil) Nizza A. (Napoli, Italy) Nowotny A. (Krakow, Poland) Ostrý V. (Brno, Czech Republic) Ozilgen M. (Istanbul, Turkey) Ozsoy N. (Istanbul, Turkey) Panagou S. (Athens, Greece) Paniwnyk L. (Coventry, UK) Panovská Z. (Prague, Czech Republic) Pavloušek P. (Lednice, Czech Republic) Pazlarová J. (Prague, Czech Republic) Pérez-Mateos M. (Madrid, Spain) Pérez-Munuera I. (Valencia, Spain) Piližota V. (Osijek, Croatia) Pipek P. (Prague, Czech Republic) Pipová M. (Košice, Slovak Republic) Piskula M.K. (Olsztyn, Poland) Pistl J. (Košice, Slovak Republic) Pitter P. (Prague, Czech Republic) Plocková M. (Prague, Czech Republic) Pokorný J. (Prague, Czech Republic) Polakovič M. (Bratislava, Slovak Republic) Poustka J. (Prague, Czech Republic) Přidal A. (Brno, Czech Republic) Příhoda J. (Prague, Czech Republic) Psota V. (Brno, Czech Republic) Pudil F. (Prague, Czech Republic) Ramezanian A. (Shiraz, Iran) Rauch P. (Prague, Czech Republic) Réblová Z. (Prague, Czech Republic) Riddellová K. (Prague, Czech Republic) Rinaudo M. (Grenoble, France) Ryant P. (Brno, Czech Republic) Rychtera M. (Prague, Czech Republic) Salimi A. (Gorgan, Iran) Senatore F. (Napoli, Italy) Shafaghat A. (Khalkhal, Iran) Schulzová V. (Prague, Czech Republic) Siekel P. (Bratislava, Slovak Republic) Simpson R. (Valparaiso, Chile) Skibsted L.H. (Copenhagen, Denmark) Slačanac V. (Osijek, Croatia) Slavica A. (Zagreb, Croatia) Smeller L. (Budapest, Hungary) Soysal Y. (Hatay, Turkey) Staruch L. (Bratislava, Slovak Republic) Steinhauserová I. (Brno, Czech Republic) Straková E. (Brno, Czech Republic) Stratil P. (Brno, Czech Republic) Surówka K. (Krakow, Poland) Synytsya A. (Prague, Czech Republic) Szlinder-Richert J. (Gdynia, Poland) Šárka E. (Prague, Czech Republic) Šavel J. (České Budějovice, Czech Republic) Šmidrkal J. (Prague, Czech Republic) Šmogrovičová D. (Bratislava, Slovak Republic) Štětina J. (Prague, Czech Republic) Tarkowski A. (Lublin, Poland) Tomasik P. (Krakow, Poland) Trombetta D. (Messina, Italy) Tůmová E. (Prague, Czech Republic) Ugarčić-Hardi Ž. (Osije, Croatia) Vahčić N. (Zagreb, Croatia) Vácha F. (České Budějovice, Czech Republic) Valdhuber J. (Maribor, Slovenia) Valentová O. (Prague, Czech Republic) Vannucci L. (Prague, Czech Republic) Vávrová M. (Brno, Czech Republic) Venglovsky J. (Košice, Slovak Republic) Voldřich M. (Prague, Czech Republic) Vorlová L. (Brno, Czech Republic) Vršič S. (Maribor, Slovenia) Vućemilo M. (Zagreb, Croatia) Vural A. (Diyarbakır, Turkey) Vytřasová J. (Pardubice, Czech Republic) Wang J. (Zhengzhou, China) Wiśniewska H. (Poznań, Poland) Wozniak D. (Wroclaw, Poland) Yan S. (Manhattan, USA) You J.M. (Beijing, China) Zhang Y. (Charlestown, USA) Zhou J. (Taian, China) Zielinska D. (Olsztyn, Poland) XII

13 Czech J. Food Sci. Vol. 28, 2010, No. 6 Subjects Index A activation energy 531 acylfructoses 146 adsorbents 233 Agave angustifolia Haw. 127 potatorum Zucc. 127 ageing 36 algae 27 alkyl glycosides 69 alliin 298 Allium sativum 298 Alveograph 185 amines degradation 440 amino acids 161 ammonia 168 α-amylase inhibitor 217 amylolytic activities 217 anthocyanin 117 antimicrobial activity 53, 61 effects 146 properties 275 antioxidant 61, 150, 412 activity 317 capacity 495 effects 385 properties 275 approximation 345 ascorbic acid 150, 385 Aspergillus niger 53 azo dyes 427 B Bacillus amyloliquefaciens 440 Bacillus subtilis 53 bacteria 465 bacterial biofilm 450 bacteriocin 280 beer 36 aging 18 Bifidobacterium bifidum 485 lactis 485 bio-available lysine 168 bioactive peptides 355 biofilm 326 biogenic amines 440 biological stability of water 557 α-bitter acids 309 β-bitter acids 309 boar 520 Brewer s spent grain 9 C Candida albicans 53 canned products 333 canola 531 caramel 18 carbon 233 Carmoisine 506 carrot 564 caseinomacropeptide 485 celiac disease 514 cell integrity 462 charcoal 333 chemical parameters 1 quality attributes 225 chocolate 177 properties 392 wafer 177 chrysin 412 colour 249, 564 composition 1 contamination 333 cooking 407 corn starch 83 Culture Collection of Fungi (CCF) 79 curry 427 cyanobacteria 27 cysteine 192 Czech hop varieties 309 D daidzein 385 decontamination 564 density 407 detoxification 465 dietary fiber 27, 495 digestibility 27 3',4'-dihydroxyflavones 412 3',4'-dihydroxyflavonols dirhamnosyl)glucoside 108 dimethyl yellow 427 disinfectants 326 XIII

14 Vol. 28, 2010, No. 6 Czech J. Food Sci. dough rheology 94 DPPH 317 dried sausage 249 drying kinetics 531 E effective mass 407 egg white protein 355 electrophoresis 217 Eleutherococcus senticosus 161 enzymatic hydrolysis 355 epicatechin 18 Escherichia coli 53 essential oils 44, 309 exopolysaccharide 225 extended shelf life 280 extraction 108, ultrasonic-assisted 9 F Falling Number 185 farm 1 fats 317 fatty acid composition 177, 376 esters 146 ferulic acid 412 fish 333 sauce 440 flavonoids 108, 412 fluidised bed 531 food 345 allergens 514 contaminants 79 grain drying 531 irradiation 44 proteins 506 safety 450 frying 290 fungal strains free of charge 79 G GAB 345 β-galactosidase 69 garlic 298 GC 44 GC-FID 127 GC/MS 44, 412 genotypes 298 β-glucosidase 69 gluten 514 gluten-free raw materials 495 GMO (Genetically Modified Organism) 133 goat s cheese 1 grape pekmez 538 grass carp 475 H HACCP system 557 haem iron 150 haze 36 heavy metals 213 heme iron 364 herbs 317 HOLDBAC TM 242 hop 309 HPLC 202 HPLC-DAD 412 I ice cream 538 ICP-OES 213 identification 133, 514 immunoaffinity column 233 impedance 485 inhibition 475 inulin 139 isoalliin 298 isoflavone 264 isorhamnetin 3-O-(2,6-dirhamnosyl)glusoside 108 isorhamnetin 3-O-d-rutinoside 108 isotherm 345 K kinds of honey 412 kinetics 355 kneading 94 L LAB 392 lactic acid bacteria 280 Lactobacillus helveticus biscuits 225 LB-gum 225 LC-ESI-MS/MS 427 LC-MS 108 LC-MS/MS 264 LDL 385 light sensitivity 18 linear discrimination analysis 298 lipid oxidation 364 chromatography 333 whole egg 280 Listeria 242 monocytogenes 326 lyophilisate 392 lysine 168 XIV

15 Czech J. Food Sci. Vol. 28, 2010, No. 6 M Maillard reaction 192 maltodextrins 139 mechanically deboned chicken meat 150 medicinal plants 53 methiin 298 metmyoglobin 150 mezcal 127 microbial contamination 450 microbiological safety 1 microcapsule 433 microflora 139 microorganisms 557 microscopic fungi 465 microsome 385 microtiter plates 146 milk 264 chocolate 392 minerals 495 mixing 94 Mixolab 185 modelling 206 moisture content 547 morphology 433 moulds 258 mulberry fruit 117 pekmez 538 multi-angle turbidimetry 36 Mycoplasma bovis 74 myofibrillar protein 475 myoglobin 364 N natamycin 258 nitrogen 27 O ochratoxin A 233, 465 olfactometry 44 olive fruit 202 optimisation 206 Opuntia milpa alta skin 108 oregano 161 organic acids 202 radical 18 oxidation 249, 475 oxidative stability 376 P PAGE 506 particle size 433 pasteurisation 280 pasting 83 patty 150 PCR 133 real time 133 pepsin 355 perfluorinated compounds 333 peroxyacetic acid 564 Persteril 564 phenolic acid 275, 290, 412 physical parameters 1 properties 547 plant seed glycosidases 69 plasma 264 polymerised triacylglycerols 290 polynomial 345 polyphenols 309, 495 potato 407, 462 prebiotics 139 pressure 192 prevention 465 Principal Component Analysis 185 probiotics 139 processed cheese 168 protein 9 content 185 proteolysis 475 Pseudomonas aeruginosa 53 R rabbit meat 161 rancidity 364 rats 139 raw cow milk 74 reductone 18 resistance 450 response surface methodology 9, 475 rheological properties 225, 433 ribose 192 rosemary 249 RR soya 133 S S-alk(en)ylcysteine sulfoxides 298 safe drinking water supply 557 sage 161 salt 364 sanitation efficiency 450 sausage 258 screening 133 seafood 333 sensory assessment 520 evaluation 225 properties 168 XV

16 Vol. 28, 2010, No. 6 Czech J. Food Sci. quality 44, 564 skatole 520 sloughing 407 soft drinks 213 soft ripened cheese 242 solid-liquid extraction 206 solid phase extraction 233 solubility 83 sorbate 258 sorption 345 soybeans 206 specific staining 217 spectroscopy characteristics 117 spectrum 345 spices 44 SPME-GC-MS 127 spray-drying 433 stability 117 staining agent 506 Staphylococcus aureus 53 carnosus 440 starch 407, 495 sterilising modes 168 string cheese 242 supercritical carbon dioxide (SC-CO2) 192 superoxide radical 61 sweet chestnut 61 synbiotics 139 synergism 385 T tandem mass spectrometry 333 temperature 74 texture 83, 407, 564 thermoelectricity 462 tocopherol 150, 376 α-tocopherol 290, 385 total flavonoids 61 phenolics 61 polyphenols 206, 412 toxigenic fungi 79 trans fatty acid 177 transgenic wheat 217 tryptic digestibility 506 Turkey 177 U ultrasound 83 V vegetable oils 376 video image analysis 249, 258 volatile compounds 127 volatiles 192 W wall materials 433 walnut (Juglans regia L.) 547 water activity 345 water reservoirs 557 weight 520 wet gluten 185 wheat dough 94 X xanthan 225 XVI

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