Showing 1 - 20 results of 29 for search 'FOOD CHEMISTRY', query time: 0.65s Refine Results
  1. 1
    Sensory evaluation and acceptance of food made of edible insects
    “...This paper discusses the sensory analysis of food enriched with selected edible insect species...”
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    Article
  2. 2
    Unusual aspects of the fat content of mealworm larvae as a novel food
    “... The work focuses on some aspects of content and properties of the fat in mealworm as a novel food...”
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    Article
  3. 3
    Welfare of the mealworm (Tenebrio molitor) breeding with regard to nutrition value and food safety
    “...<p>Livestock welfare is an important condition for obtaining high-quality and safe food. According...”
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    Article
  4. 4
    Comparison of the content of selected mineral substances in Czech liturgical and common wines
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    Article
  5. 5
    Effect of different storage conditions on the microbiological characteristics of insect
    “...When introducing a novelty food, its safety needs to be monitored. One of the safety aspects...”
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    Article
  6. 6
    Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect
    “..., is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The main...”
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    Article
  7. 7
    Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines
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    Article
  8. 8
    Biologically active compounds contained in grape pomace
    “...A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied...”
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    Article
  9. 9
    Natural fruit beverages fortified by biologically active substances of grape vines
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    Article
  10. 10
    Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods
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    Article
  11. 11
    Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars
    “... and its mixtures to food and beverages can substantially increase their biological value and subsequently...”
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    Article
  12. 12
    Bioactive compounds evaluation in different types of Czech and Slovak honeys
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    Article
  13. 13
    Detection of selected heavy metals and micronutrients in edible insect and their dependency on the feed using XRF spectrometry
    “... samples, thus from this point of view this food seems to be safe. On the contrary, the content of Cd...”
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    Article
  14. 14
    The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species—Black Crowberry, Honeyberry, European Cranberry with Their Accumulation
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  15. 15
    Polyphenols content and antioxidant activity of paprika and pepper spices
    “... (taste, aroma, color) of foods and meals with their addition; their health promoting properties; and also...”
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    Article
  16. 16
    Electronic nose in edible insects area
    “...<p>Edible insect is appraised by many cultures as delicious and nutritionally beneficial food...”
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    Article
  17. 17
    Assessment of Genetic Diversity of Edible Honeysuckle Monitored through RAPD in Relative to Bioactive Substances
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    Article
  18. 18
    Nutritional valuse of edible coleoptera (Tenebrio molitor, Zophobas morio and Alphitobius diaperinus) reared reared in the Czech Republic
    “...<p>Edible insects have gained the status of highly nutritious food with high protein and fat...”
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    Article
  19. 19
    Calcium in edible insects and its use in human nutrition
    “... interest in this type of food, there is a need to consider the use of edible insects as an alternative...”
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    Article
  20. 20
    Biotechnological Processing of Laying Hen Paw Collagen into Gelatins
    “.... The purified collagen raw material was processed by a biotechnological process using the food endoprotease...”
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    Article
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