Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ľubomír Lopašovský"'
Autor:
Miroslava Kačániová, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Externí odkaz:
https://doaj.org/article/4145f9f979764a65907b0fce3d46885c
Autor:
Peter Haščík, Jana Štefániková, Petra Borotová, Soňa Felšöciová, Ľubomír Lopašovský, Miroslava Kačániová, Margarita Terenjeva, Simona Kunová
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Autor:
Lucia Zeleňáková, Ľubomír Lopašovský, Peter Haščík, Juraj Čuboň, Miroslava Kačániová, Simona Kunová, Jozef Golian
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 652-657 (2017)
The aim of the present study was to evaluate the microbiological quality of raw milk from milk vending machine and heat treated milk during storage. There were analyzed 120 samples of milk (30 samples of fresh milk, 30 samples of raw milk stored 4 da
Microbiological quality of chicken breast meat after application of thyme and caraway essential oils
Autor:
Jozef Čapla, Martin Mellen, Peter Zajác, Ľubomír Lopašovský, Simona Kunová, Miroslava Kačániová, Lucia Zeleňáková
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 167-174 (2017)
The aim of the present study was to evaluate the effect of selected types of antimicrobial essential oils to the various groups of microorganisms during storage of chicken meat. The samples of chicken breast meat were used in the experiment. The numb
Autor:
Lukáš Hleba, Peter Haščík, Juraj Čuboň, Jana Tkáčová, Simona Kunová, Ondřej Bučko, Miroslava Kačániová, Ľubomír Lopašovský
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 509-514 (2015)
The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions. Ham a
Autor:
Lucia Zeleňáková, Marek Bobko, Simona Kunová, Martina Fikselová, Alica Bobková, Ľubomír Lopašovský, Marek Šnirc
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 228-236 (2015)
Since 2008, Slovakia has implemented the National control program of Salmonella infections in laying hen flocks. This program requires the farm operators to monitor and investigate the invasive types of Salmonella (S. Enteritidis and S.Typhimurium) a
Autor:
Lucia Zeleňáková, Alica Bobková, Tomáš Tóth, Martina Fikselová, Ľubomír Lopašovský, Marek Bobko
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 183-189 (2015)
The aim of this work was to assess the heavy metal presence and possible microbiological contamination in herbal teas. Evaluation of selected tea products was performed from Nitra locality during years 2009 - 2013. Microscopic filamentous fungi detec
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 141-145 (2014)
The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in p
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 67-70 (2013)
The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe, to find d
Autor:
Ľubomír Lopašovský, Ľubica Mrázová, Martin Kliment, Martin Kráľ, Ebrahim Alfaig, Mária Angelovičová, Jana Tkáčová
Publikováno v:
Potravinarstvo, Vol 6, Iss 2, Pp 1-8 (2012)
The aim ofthe presentstudy was amathematical and statisticalassessment for theeffectof concentrationof broiler chickens per unit areato the finallive weight and production economics.Cobb 500 chickens were fattening for 42 days in a hallondeep litter.