Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Karel Cejpek"'
Autor:
Karel Cejpek
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 2, Pp 63-64 (2021)
In view of his unflagging vigour and enthusiasm, it may seem scarcely believable that Prof. Jan Velíšek, MSc, DSc, the former Editor-in-Chief of the Czech Journal of Food Sciences, and one of the highly recognised experts in food chemistry, celebra
Externí odkaz:
https://doaj.org/article/7e1dacab1e4d4812bda7d56d4b5230bb
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 6, Pp 548-556 (2012)
HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducing capacity than natural barleys (about 1.3 g BHAE/
Externí odkaz:
https://doaj.org/article/33997efc761b43ef81f16d7c4b3d76b7
Autor:
Jana Horníčková, Roman Kubec, Jan Velíšek, Karel Cejpek, Jaroslava Ovesná, Helena Stavělíková
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 373-381 (2011)
The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes)
Externí odkaz:
https://doaj.org/article/96b58aaede6a40f6866362c136e0f670
Autor:
Jan VELÍŠEK, Karel CEJPEK
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 87-102 (2011)
This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged according to their biochemical origin to the shikimate,
Externí odkaz:
https://doaj.org/article/94bb6cb924d046cfae5ae1d4bb8aa2bd
Autor:
Jana Horníčková, Roman Kubec, Karel Cejpek, Jan Velíšek, Jaroslava Ovesná, Helena Stavělíková
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 298-308 (2010)
The contents of major S-alk(en)ylcysteine sulfoxides (namely alliin, methiin and isoalliin) were determined in a set of 58 various garlic genotypes (22 flowering plant morphotypes, 14 semi bolting plants and 22 scape absent morphotype plants), repres
Externí odkaz:
https://doaj.org/article/25c7f742a60b4323b9ebac79c3a44e1e
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 2, Pp 113-131 (2008)
The formation of low molecular carboxylic and hydroxycarboxylic acids as well as sugar and deoxysugar acids from monosaccharides (D-glucose, D-fructose, D-arabinose, DL-glyceraldehyde, and 1,3-dihydroxyacetone) was studied in three different model sy
Externí odkaz:
https://doaj.org/article/3b192db502434e45b6a4815f3187c8f3
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 2, Pp 73-98 (2008)
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to xanthones, flavonoids,
Externí odkaz:
https://doaj.org/article/89360676171b455a97a26171cb3491e9
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 6, Pp 291-315 (2007)
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, b
Externí odkaz:
https://doaj.org/article/ef8909d07e43491fbf5a78841fc7434f
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 3, Pp 119-130 (2007)
The formation of α-hydroxycarbonyl and α-dicarbonyl compounds from monosaccharides (glucose, fructose, arabinose, glyceraldehyde, and 1,3-dihydroxyacetone) was studied in three different model systems comprising an aqueous and alkaline solution of
Externí odkaz:
https://doaj.org/article/ae60678f6e1b43a68e266b24f4245f77
Autor:
Jan Velíšek, Karel Cejpek
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 3, Pp 101-118 (2007)
This review article gives a survey of the biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to some the B-group vitamins (biotin, folacin, cobalamins) and to vitami
Externí odkaz:
https://doaj.org/article/8b4f8a870d3b42e8b7abacf091cee3ff