Vol. 4 No. 4 (2010): Potravinarstvo

Scientific journal for food industry (Published in Slovak)

Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety, food toxicology, food technology, nourishment, primary production of food, food quality and food adulteration.

Published: 2010-11-30

Articles

Influence of natural additives on protein complex of bread

Tatiana Bojňanská, Dana Urminská

1-5
- PDF
Cereals as basis of preventing nutrition against obesity

Lenka Duchoňová, Ernest Šturdík

6-15
- PDF
Genetic markers as one of tools for production of tenderness meat in cattle

Michal Gábor, Anna Trakovická, Martina Miluchová, Nina Moravčíková

16-21
- PDF
Effect of moderate red wine consumption on the development and progression of metabolic syndrome as a complex risk factor for cardiovascular disease and diabetes mellitus II.

Martina Gažarová, Marta Habánová, Peter Chlebo, Jana Kopčeková

22-27
- PDF
Contamination of raisin by filamentous fungi – potential producers of ochratoxin A

Lusine Hakobyan, Karine Grigoryan, Ara Kirakosyan

28-33
- PDF
Antioxidant effects of herbal extracts and their food application

Eva Ivanišová, Martina Fikselová, Vladimír Vietoris, Martin Mellen

34-37
- PDF
Comparison of occurence lactic acid bacteria in chosen yogurts

Libuša Lengyelova, Dagmar Kozelová, Ľudmila Trstenovičová, Silvia Pinterová

38-43
- PDF
Quality of broiler´s production on the farm in the application of welfare

Ján Medveď, Mária Angelovičová

44-47
- PDF
Proteins of potatoes in relation to the content of cadmium in their tubers

Janette Musilová, Judita Bystrická

48-55
- PDF
Sensitivy to antibiotics in strains of S. aureus isolated from cow´s milk

Jana Pukáčová, Lucia Poľaková, Eva Dudriková

56-64
- PDF
Polyphenols in chosen species of legume - a review

Mária Timoracká, Alena Vollmannová, Judita Bystrická

65-72
- PDF
Components of the healthy eating index in nutrition of adult females

Katarína Fatrcová-Šramková

73-79
- PDF
Evaluation of elisa method to detection of cow β-lactoglobulin in sheep milk and sheep milk products

Lucia Zeleňáková, Radoslav Židek, Margita Čanigová, Juraj Paulov, Tatiana Gallisová

80-84
- PDF

Vol. 4 No. 4 (2010): Potravinarstvo

Articles

Influence of natural additives on protein complex of bread

Cereals as basis of preventing nutrition against obesity

Genetic markers as one of tools for production of tenderness meat in cattle

Effect of moderate red wine consumption on the development and progression of metabolic syndrome as a complex risk factor for cardiovascular disease and diabetes mellitus II.

Contamination of raisin by filamentous fungi – potential producers of ochratoxin A

Antioxidant effects of herbal extracts and their food application

Comparison of occurence lactic acid bacteria in chosen yogurts

Quality of broiler´s production on the farm in the application of welfare

Proteins of potatoes in relation to the content of cadmium in their tubers

Sensitivy to antibiotics in strains of S. aureus isolated from cow´s milk

Polyphenols in chosen species of legume - a review

Components of the healthy eating index in nutrition of adult females

Evaluation of elisa method to detection of cow β-lactoglobulin in sheep milk and sheep milk products

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