Vol. 3 No. special issue 3 (Food Sciences) (2014): February

Food Sciences

• IMPACT OF CONVENTIONAL AND ORGANIC FERTILIZER APPLICATION ON THE CONTENT OF MACRO- AND MICROELEMENTS IN THE FRUIT OF HIGHBUSH BLUEBERRY (VACCINIUM CORYMBOSUM L.)

  Michal Medveck½, Ján Daniel, Alena Vollmannová, Stanislav Zupka

  259-262

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• THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

  Viera Å ottníková, Luděk Hřivna, Miroslav Jůzl, Olga Cwiková

  285-288

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• THE EFFECT OF SURFACE MOULD APPLICATION TO SELECTED PROPERTIES OF DRY FERMENTED SAUSAGES

  Josef Kameník, Alena Saláková, Ivana Borkovcová, Zden„›k Pavlík, Lenka Vorlová

  22-27

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• CONTENT OF HEAVY METALS IN CANNED SEA FISH

  Jƒºlius Árvay, Radovan Stanovič, Ľuboš Harangozo, Ján Tomáš, Daniel Bajčan, Tomáš Tóth, Marek Slávik, Emília Kopuncová, Miriama Kopernická

  314-316

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• BEHAVIOR OF CRACKED EGGS AT NON – DESTRUCTIVE IMPACT

  Jana Strnková,  árka Nedomová, Jan Trnka, Jaroslav Buchar, Jana Simeonovová

  43-50

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• BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES

  Tatiana Bojňanská, Karolina Mocko

  190-194

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• LEGUMES UTILISED IN TRADITIONAL FOODS IN IRAQ

  Dalaram S. Ismael, Alena Vollmannová, Mária Timoracká, Ľuboš Harangozo

  218-220

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• FREE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS

  Tomáš Kosík, Magdaléna Lacko-Bartošová, Ľubomír Kobida

  247-249

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• THE HEAVY METALS CONNTENT IN VEGETABLES FROM MIDDLE SPIÅ  AREA

  Marek Slávik, Tomáš Tóth, Jƒºlius Árvay, Miriama Kopernická, Luboš Harangozo, Radovan Stanovič, Pavol Trebichalsk½, Petra Kavalcová

  277-280

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• SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET

  Peter Haščík, Jozef Garlík, Ibrahim Omer Elamin Elimam, Vladimíra Kňazovická, Juraj Čuboň, Miroslav Kročko

  14-17

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• CONTENT OF MERCURY AND LEAD IN LEAVES OF SPINACH (SPINACIA OLERACEA, L.)

  Tomáš Tóth, Miriama Kopernická, Radovan Stanovič, Janette Musilová, Daniel Bajčan, Marek Slávik, Ľuboš Harangozo, Stanislav Zupka

  298-299

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• LIVESTOCK PRODUCTION FOR A SUSTAINABLE DEVELOPMENT

  Giuseppe Maiorano

  34-38

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• OPTIMIZATION OF LIME PRETREATMENT FOR ENZYMATIC SACCHARIFICATION OF WHEAT STRAW

  Miroslav Ondrejovič, Veronika Janíková, Daniela Chmelová

  138-141

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• THE MALT EXTRACT, RELATIVE EXTRACT AND DIASTATIC POWER AS A VARIETAL CHARACTERISTIC OF MALTING BARLEY

   Štefan Dráb, Helena Frančáková, Vratislav Psota, Miriam Solgajová, Eva Ivanišová, ½igmund Tóth, Karolína Mocko, Hana Balková

  206-209

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• SOME PROPERTIES OF ENDOGENOUS α-AMYLASE INHIBITOR FROM WHEAT GRAIN

  Aidar Atymtaevich Khakimzhanov, Dinara Aitpaevna Shansharova, Lyazzat Bekenovna Umiraliyeva, Luděk Hřivna, Viera Å ottníková, Saltanat Kadenovna Madenova, Diana Bayshagylovna Abdraimova

  241-243

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• TRACKING CHANGES IN CHLOROPHYLL AND CAROTENOIDS IN THE PRODUCTION PROCESS OF FROZEN SPINACH PURÉE

  Andrea Mendelová, Ľubomír Mendel, Peter Czako, Ján Mareček

  263-266

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• CADMIUM AND NICKEL CONTENT IN FROZEN SPINACH FROM SLOVAKIA SALES NETWORK

  Radovan Stanovič, ƒrvay Július, Harangozo Ľuboš, Kujovský Michal, Tóth Tomáš

  289-290

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• CONTROL OF OPERATIONAL HYGIENE IN FAST FOOD RESTAURANTS

  Ľubomír Lopašovsk½, Simona Kunová, Alica Bobková, Lucia Zeleňáková, Marek Bobko

  28-30

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• THE QUALITY OF GROUNDWATER RESOURCES USED FOR HUMAN CONSUMPTION IN TERMS OF THE CONTENT OF SELECTED HEAVY METALS AND TOTAL MINERALIZATION

  Peter Lazor, Tomáš Tóth, Ján Tomáš, Martin Å imko, Radovan Stanovič

  124-127

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• RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

  Iva Burešová, František Buňka, Stanislav Kráčmar

  195-198

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• VARIATIONS OF SOME NUTRITION VALUES OF OLIVE OIL BY HOUSEHOLD USING

  Zita Jenisová, Jana Braniša, Klaudia Jomová, Mária Porubská

  221-224

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• EVALUATION OF TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES OF TRITICUM AESTIVUM L. AND TRITICUM DURUM L. VARIETIES

  Ján Mareček, Helena Frančáková, Miriam Líšková, Andrea Mendelová, Eva Ivanišová, Karolina Mocko

  253-255

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• ANTIOXIDANT ACTIVITY AND POLYPHENOL CONTENT OF MALT BEVERAGES ENRICHED WITH BEE POLLEN

  Miriam Solgajová, Eva Ivanišová, Janka Nôžková, Helena Frančáková, ½igmund Tóth,  Štefan Dráb

  281-284

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• THE INFLUENCE OF STORAGE METHOD ON THE SENSORY CHARACTERISTICS OF SMEAR-RIPENED CHEESE

  Al¾beta Jarošová, Olga Cwiková

  18-21

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• THE MONITORING OF MERCURY CONTENT IN BABY FOODS

  Tomáš Tóth, Miriama Kopernická, Ján Tomáš, Peter Lazor, Pavol Trebichalsk½, Marek Slávik, Jƒºlius Árvay, Alena Vollmannová, Judita Bystrická

  300-303

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• ANALYSIS OF THE CAEV INFECTION IMPACT ON THE MILK YIELD AND MILK SCC OF POLISH DAIRY GOATS

  Joanna Pławińska-Czarnak, Emilia Bagnicka, Jaros‚aw Kaba, Janusz Bogdan, Joanna Zarzyńska

  39-42

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• IMPACT OF AMARANTH (AMARANTH SP.) ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

  Tatiana Bojňanská, Jana Å mitalová

  187-189

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• THE INFLUENCE OF LEAD ON THE CONTENT OF POLYPHENOLS IN SEED OF FLAX UNDER MODEL CONDITIONS

  Ľuboš Harangozo, Mária Timoracká, Jƒºlius Árvay, Daniel Bajčan, Ján Tomáš, Pavol Trebichalsk½, Stanislav Zupka

  215-217

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• BREAD CRUMBS TEXTURE OF SPELT

  Joanna Korczyk – Szabó, Magdaléna Lacko – Bartošová

  244-246

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• OFFICIAL CONTROL OF WHEAT MYCOTOXINS CONTAMINATION IN THE SLOVAK REPUBLIC

  Jaroslav Remža, Magdaléna Lacko-Bartošová, Tomáš Kosík

  270-272

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• BROILER´S ROSS 308 MEAT CHEMICAL COMPOSITION AFTER ADDITION OF BEE POLLEN AS A SUPPLEMENT IN THEIR FEED MIXTURES

  Peter Haščík, Ibrahim Omer Elamin Elimam, Jozef Garlík, Marek Bobko, Miroslava Kačániová, Juraj Čuboň

  11-13

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• THE LEVEL OF CROP PLANTS CONTAMINATION BY HEAVY METALS FROM THE HISTORICAL MINES AREA

  Ján Tomáš, Jƒºlius Árvay, Tomáš Tóth, Alena Vollmannová, Miriama Kopernická, Marek Slávik

  294-297

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• COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN

  Anetta Lukáčová, Łukasz Binkowski, Jozef Golian

  31-33

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• SUNFLOWER (HELIANTHUS ANNUUS. L.) YIELD-FORMING ELEMENTS INFLUENCED BY YEAR WEATHER CONDITIONS AND APPLICATIONS OF BIOLOGICAL PREPARATIONS TERRA-SORB AND UNICUM

  Mátyás Martin, „Œerný Ivan, Marek Kovár

  131-133

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• THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)

  Judita Bystrická, Janette Musilová, Petra Kavalcová, Beáta Volnová

  199-201

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• THE INFLUENCE OF SELENIUM ON CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF ONION (ALLIUM CEPA L.)

  Petra Kavalcová, Judita Bystrická, Pavol Trebichalsk½, Beáta Volnová, Miriama Kopernická

  238-240

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