Vol. 5 No. 1 (2011): 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: 2011-02-01

Articles

Process of obtaining of sugar from sugar beet and influence on its quality

Tatiana Bojňanská, Marek Bennár, Helena Frančáková, Marián Tokár

1-4
- PDF
Analyse of traits of milk production in dairy cows

Jozef Bujko, Roman Kocman, Julius Žitný, Anna Trakovická, Cyril Hrncar

5-9
- PDF
Changes in milk composition as a result of metabolic disorders of dairy cows

Terézia Filipejová, Jaroslav Kováčik, Katarína Kirchnerová, Vladimír Foltýs

10-16
- PDF
Surface growth of geotrichum candidum: effect of the environmental factors on its dynamics

Anna Hudecová, Ľubomír Valík, Denisa Liptáková

17-22
- PDF
Effect of nickel and zinc peroral administration on meat quality of rabbits

Anna Kalafova, Jaroslav Kováčik, Peter Massányi, Norbert Lukáčik, Rastislav Jurčík, Monika Schneidgenová

23-26
- PDF
Microbial quality of honey mixture with pollen

Vladimíra Kňazovická, Miroslava Kačániová, Mária Dovičičová, Martin Melich, Miriam Kadási-Horáková, Zuzana Barboráková, Ján Mareček

27-32
- PDF
Perception of bio-food labeling by consumers in Slovakia

Dagmar Kozelová, Peter Zajác, Eva Matejková, Lucia Zeleňáková, Ľubomír Lopašovský, Ladislav Mura, Jozef Čapla, Vladimír Vietoris

33-38
- PDF
Effect of milling softness on basic technological parameters of wort

Helena Frančáková, Miriam Líšková, Tatiana Bojňanská, Ján Mareček

39-42
- PDF
Frequented species of field fungi on wheat and their potential production of toxic metabolites

Zuzana Mašková, Dana Tančinová, Zuzana Barboráková, Michal Mokrý

43-50
- PDF
Application of western blot analysis for detection of prolamin proteins in cereal grains and bread

Peter Socha, Barbara Mickowska, Elżbieta Mazur, Dana Urminská, Ewa Cieślik

51-55
- PDF
Minerals, trace elements and flavonoids content in white and coloured kidney bean

Mária Timoracká, Alena Vollmannová, Dalaram Ismael

56-60
- PDF
The influence of first wort part and afterworts on saccharification of wort

Žigmund Tóth, Štefan Dráb, Helena Frančáková, Miriam Líšková, Jana Návojská

61-64
- PDF
Relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing

Boris Žitný, Ladislav Haris, Zdenka Muchová, Miriam Líšková

65-70
- PDF

Vol. 5 No. 1 (2011): Potravinarstvo

Articles

Process of obtaining of sugar from sugar beet and influence on its quality

Analyse of traits of milk production in dairy cows

Changes in milk composition as a result of metabolic disorders of dairy cows

Surface growth of geotrichum candidum: effect of the environmental factors on its dynamics

Effect of nickel and zinc peroral administration on meat quality of rabbits

Microbial quality of honey mixture with pollen

Perception of bio-food labeling by consumers in Slovakia

Effect of milling softness on basic technological parameters of wort

Frequented species of field fungi on wheat and their potential production of toxic metabolites

Application of western blot analysis for detection of prolamin proteins in cereal grains and bread

Minerals, trace elements and flavonoids content in white and coloured kidney bean

The influence of first wort part and afterworts on saccharification of wort

Relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing

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