Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ľubomír Mikuš"'
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 7-11 (2013)
The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours) and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate cont
Externí odkaz:
https://doaj.org/article/8c24c57848b44a6a9662598fa932c9bc
Publikováno v:
Potravinarstvo, Vol 6, Iss 3, Pp 10-15 (2012)
Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, e
Externí odkaz:
https://doaj.org/article/b234b02b463f431c83fe9086660b4c56
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 5, Pp 325-334 (2011)
Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during produc
Externí odkaz:
https://doaj.org/article/342873e67b824a78b36dae850863bd92
Autor:
Lucia Mikušová, Ladislav Dodok, Ľubomír Mikuš, Ernest Šturdík, Alžbeta Medveďová, Mária Kováčová
Publikováno v:
Chemical Papers. 67
This study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::913446154eba8ef193190af1c556f3aa
https://doi.org/10.2478/s11696-012-0286-4
https://doi.org/10.2478/s11696-012-0286-4
Autor:
Andrea Holubková, Ľubomír Mikuš, Petra Gereková, Martina Valachovicova, Marek Vajdák, Ernest Šturdík, Lucia Mikušová, Monika Kocková
Publikováno v:
Chemical Papers. 67
New wheat-rye bread fortified with cereal dietary fibre, β-glucan hydrogel, and sourdough starter culture was designed in this study. The impact of these additives on nutritional composition and antioxidant properties was investigated. Functional br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73325966ef17fdcc3bd6b7fd6719879c
https://doi.org/10.2478/s11696-012-0258-8
https://doi.org/10.2478/s11696-012-0258-8