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The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameter...
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several year...
The relationship between body weight and total mercury content in the muscle of common carp (Cyprinus carpio) from 13 uncontaminated ponds in South and West Bohemia was investigated. In total, 215 thr...
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
The quantitative correlation between rheological properties and characteristic values of structure for steamed abalone meat was studied. Abalone Haliotis discus was steamed in a food steamer for 1 h, ...
We have confirmed the existence of genotypic and environmental differences in the apparent viscosity of heat-treated wheat flour paste. The positive year-to-year correlation indicates that the value i...
We examined the correlation between amount of curcumin intake and its physiological effects on indices of liver function, serum and liver lipid profiles in rats. Animals were fed diets containing 0.5,...
A perfect linear correlation was found for methylglyoxal levels in 61 samples of Manuka honey, ranging from 189 to 835 mg/kg, and the corresponding antibacterial activities of the samples, which were ...
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100 g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are pr...
Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany...

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