Zobrazeno 1 - 10
of 50
pro vyhledávání: '"K. Cejpek"'
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 1, Pp 13-18 (2001)
Tyrosine was oxidised with either potassium peroxodisulphate or glyoxal. Volatile reaction products were isolated and analysed by GC/FID and GC/MS, derivatised with diazomethane and analysed by the same methods. Eight reaction products were identifie
Externí odkaz:
https://doaj.org/article/8f705954cd9a4d67b95d7bab031a44ea
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S149-S152 (2009)
The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2H-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) was studied in heated (at 70-95°C up to 2 h) model aqueous binary
Externí odkaz:
https://doaj.org/article/18358b5172084b77baca38e88a0ea091
Autor:
K. Cejpek, J. Velíšek
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S207-S210 (2009)
This study is focused on the reactions of isothiocyanates (ITCs) in the presence of amino compounds leading to coloured structures via substituted 2-thiohydantoins. A series of complementary experiments has been done and appropriate reaction conditio
Externí odkaz:
https://doaj.org/article/4603cb07b88a4230af3968197a5e9c80
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S45-S48 (2009)
Antioxidant capacity of foods and food supplements based on berries and flowers of medicinal plant elderberry (Sambucus nigra L.) was assessed. Reducing properties of the samples and extracts were evaluated using amperometric detection at working ele
Externí odkaz:
https://doaj.org/article/06f64ad294164835b53638f46fcc5e37
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S60-S63 (2004)
A role of reactive C2-C5 α-dicarbonyl and α-hydroxycarbonyl products of sugar fragmentation in the development of antioxidative activity (AOA) was investigated after heating in 0.5M binary aqueous mixtures with amino acids. Several kinetic and acti
Externí odkaz:
https://doaj.org/article/117655ba9bb849c2b86a4f15841a5d46
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S102-S105 (2004)
Antioxidative properties go with principal attributes of the Maillard reaction. Biacetyl, a reactive carbonyl intermediate formed in the initial stage of sugar transformations in the presence of amino acids, was found as an efficient precursor of sev
Externí odkaz:
https://doaj.org/article/56b12417345849b5981d8e75edf4aac4
Autor:
J. Velíšek, K. Cejpek
Publikováno v:
Czech Journal of Food Sciences. 29:87-102
VelisekJ.,�CejpekK.�(2011): Pigments of higher fungi - a review.�CzechJ.�FoodSci., 29:�87-102. ThisreviewsurveystheliteraturedealingwiththestructureofpigmentsproducedbyfungiofthephylumBasidiomycota� andalsocoverstheirsignificantcolourless
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::401afef928648f4ad475823f7741ec05
https://doi.org/10.17221/524/2010-cjfs
https://doi.org/10.17221/524/2010-cjfs
Publikováno v:
Czech Journal of Food Sciences. 22:S60-S63
A role of reactive C2-C5 α-dicarbonyl and α-hydroxycarbonyl products of sugar fragmentation in the development of antioxidative activity (AOA) was investigated after heating in 0.5M binary aqueous mixtures with amino acids. Several kinetic and acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4d6f845ee3706415a804766c3a36cdc
https://doi.org/10.17221/10612-cjfs
https://doi.org/10.17221/10612-cjfs
Publikováno v:
Czech Journal of Food Sciences. 22:S102-S105
Antioxidative properties go with principal attributes of the Maillard reaction. Biacetyl, a reactive carbonyl intermediate formed in the initial stage of sugar transformations in the presence of amino acids, was found as an efficient precursor of sev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a27b31eee313a67efbd4b92ed5cdef5
https://doi.org/10.17221/10627-cjfs
https://doi.org/10.17221/10627-cjfs
Publikováno v:
Food Additives & Contaminants. 15:563-574
The influence of technological operations during rapeseed oil production on polycyclic aromatic hydrocarbon (PAH) concentrations in by-products, intermediate and final oils was evaluated. The decrease of light PAHs, benz(a)anthracene and benzo(a)pyre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8bd103bb426b53221c8261da8fd1a59
https://doi.org/10.1080/02652039809374682
https://doi.org/10.1080/02652039809374682