Zobrazeno 1 - 10
of 688
pro vyhledávání: '"A. Rajchl"'
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 581-588 (2013)
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness
Externí odkaz:
https://doaj.org/article/240fa8a450ed406cbed2a901edf2c148
Autor:
Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková, Aleš Rajchl
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 207-215 (2024)
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can aff
Externí odkaz:
https://doaj.org/article/0872f18e07854911a71ee8644b3f5eda
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 1, Pp 81-87 (2013)
A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methyl-hept-2-en-4-one)
Externí odkaz:
https://doaj.org/article/44a098e43add49338fef55377372e7a3
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 259-266 (2009)
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the l
Externí odkaz:
https://doaj.org/article/3217b0496b294044a7d99856445e311f
Autor:
Khan, Muhammad Rehan, Sadiq, Muhammad Bilal, Vápenka, Lukáš, Volpe, Stefania, Rajchl, Aleš, Torrieri, Elena
Publikováno v:
In Waste Management 15 November 2024 188:72-85
Publikováno v:
In Food Packaging and Shelf Life July 2024 44
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S130-S133 (2009)
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers we
Externí odkaz:
https://doaj.org/article/bdfe31873e5f4bd192319dfca8000644
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S280-S282 (2009)
Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, catalases, fosfatases and other. The activity of dias
Externí odkaz:
https://doaj.org/article/c08c6a359ec14c8b880b26b28b9596a0
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S134-S137 (2009)
Commercial fruit baby food is a preserved fruit product usually made with fruit purees, sugar, water and variable additives (thickening agents, antioxidants, etc.). As the foodstuffs intended for particular nutritional uses, baby foods for infants an
Externí odkaz:
https://doaj.org/article/dbb73b57426b460a92fd2fd723f79a31
Publikováno v:
Nuclear Technology and Radiation Protection, Vol 38, Iss 4, Pp 283-288 (2023)
The development, preparation, and properties of new plastic scintillators, based on polyvinyl toluene matrix EJ-290 and only one luminophore with a large Stokes shift, are addressed. The primary luminophores tested were 2-(1-naphthyl)-5-phenyloxaz
Externí odkaz:
https://doaj.org/article/d70a475944c5411795edc30722d487ec