Publikace UTB
Repozitář publikační činnosti UTB
Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder
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| dc.title | Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder | en |
| dc.contributor.author | Červenka, Libor | |
| dc.contributor.author | Stępień, Anna | |
| dc.contributor.author | Frühbauerová, Michaela | |
| dc.contributor.author | Velichová, Helena | |
| dc.contributor.author | Witczak, Mariusz | |
| dc.relation.ispartof | Food Chemistry | |
| dc.identifier.issn | 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR | |
| dc.date.issued | 2019 | |
| utb.relation.volume | 300 | |
| dc.type | article | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.identifier.doi | 10.1016/j.foodchem.2019.125208 | |
| dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S0308814619313159 | |
| utb.faculty | Faculty of Technology | |
| dc.identifier.uri | http://hdl.handle.net/10563/1008998 | |
| utb.identifier.obdid | 43880551 | |
| utb.identifier.scopus | 2-s2.0-85069633396 | |
| utb.identifier.wok | 000483990100057 | |
| utb.identifier.coden | FOCHD | |
| utb.source | j-scopus | |
| dc.date.accessioned | 2019-08-16T09:30:15Z | |
| dc.date.available | 2019-08-16T09:30:15Z | |
| dc.description.sponsorship | University of Pardubice [SGS_2019_003]; University of Agriculture [BM-2705/KIAPS/2018] | |
| utb.ou | Department of Food Analysis and Chemistry | |
| utb.contributor.internalauthor | Velichová, Helena | |
| utb.fulltext.affiliation | Libor Červenka a*, Anna Stępień b, Michaela Frühbauerová a, Helena Velichová c, Mariusz Witczak a a Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic b Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., 30-149 Krakow, Poland c Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic * Corresponding author. E-mail addresses: libor.cervenka@upce.cz (L. Červenka), anna.stepien@urk.edu.pl (A. Stępień), velichova@ft.utb.cz (H. Velichová), rrwitcza@cyf-kr.edu.pl (M. Witczak). | |
| utb.fulltext.dates | Received 19 February 2019 Received in revised form 2 July 2019 Accepted 19 July 2019 Available online 19 July 2019 | |
| utb.fulltext.sponsorship | The projects SGS_2019_003 of University of Pardubice and BM-2705/KIAPS/2018 of University of Agriculture are gratefully acknowledged. | |
| utb.wos.affiliation | [Cervenka, Libor; Fruhbauerova, Michaela; Witczak, Mariusz] Univ Pardubice, Dept Analyt Chem, Fac Chem Technol, Studentska 573, Pardubice 53210, Czech Republic; [Stepien, Anna] Univ Agr, Dept Engn & Machinery Food Ind, Fac Food Technol, Balicka 122 St, PL-30149 Krakow, Poland; [Velichova, Helena] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic | |
| utb.scopus.affiliation | Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, 53210, Czech Republic; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., Krakow, 30-149, Poland; Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic | |
| utb.fulltext.projects | SGS_2019_003 | |
| utb.fulltext.projects | BM-2705/KIAPS/2018 | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.ou | Department of Food Analysis and Chemistry |
