Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Šárka Horáčková"'
Autor:
Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 5, Pp 392-399 (2022)
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity ag
Externí odkaz:
https://doaj.org/article/fda4d1bb124b49489e9d0a0251316e9a
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 2, Pp 65-70 (2021)
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdou
Externí odkaz:
https://doaj.org/article/ffe5f311b4914829a21d8a9097fc78fc
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 57-62 (2020)
Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and
Externí odkaz:
https://doaj.org/article/ec78d560c6ec44428b55c067f60498a2
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 357-364 (2018)
Microbial quality of ultra-high temperature (UHT) milk is usually ascertained by a total bacterial count (TBC) cultivation. But this is time consuming, so there is a tendency to search for faster and simpler methods. We compared three instruments, fo
Externí odkaz:
https://doaj.org/article/0a64dbfb50f443d5a5a23a14e6d5e0d1
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 4, Pp 284-288 (2018)
The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulat
Externí odkaz:
https://doaj.org/article/a8c2841fc02f4a79b74ad0d264e809e1
Autor:
Kristina BIALASOVÁ, Irena NĚMEČKOVÁ, Jan KYSELKA, Jiří ŠTĚTINA, Kateřina SOLICHOVÁ, Šárka HORÁČKOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 1, Pp 51-56 (2018)
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/
Externí odkaz:
https://doaj.org/article/7f53840f37e247c7a202320bfe87afaf
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 6, Pp 522-531 (2017)
The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of
Externí odkaz:
https://doaj.org/article/32f1d9e08b234b03bb31a1150db7ede4
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 507-512 (2015)
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid e
Externí odkaz:
https://doaj.org/article/5c8967e1e4c9478387d57484fdcdda40
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 313-319 (2015)
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lact
Externí odkaz:
https://doaj.org/article/6d8ba1cf9dda4bcbb89b720adff78ad3
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 1, Pp 13-18 (2015)
Bile salt hydrolase (BSH) activity of intestinal bacteria (including lactobacilli) is one of the indirect ways of decreasing a cholesterol level in human body. Tested Lactobacillus strains were isolated from various sources (faeces of fully breast-fe
Externí odkaz:
https://doaj.org/article/d7ca2a860e1c4397a61a7fc64a6ef37e