Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Adéla Grégrová"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 305-317 (2022)
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatogra
Externí odkaz:
https://doaj.org/article/e9a9133ac8a74f86ba1263b04a5847b5
Autor:
Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl, Helena Čížková
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 1, Pp 42-50 (2022)
The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of
Externí odkaz:
https://doaj.org/article/338e9fad7ceb4e558bf19580d4bbf66f
Publikováno v:
Kvasný průmysl, Vol 60, Iss 1, Pp 8-14 (2014)
For almost 20 years, it has been known that if soft drinks are preserved with benzoic acid, it reacts under certain circumstances with ascorbic acid in drinks forming carcinogenic benzene. The concentrations of benzene in 49 soft drinks analysed with
Externí odkaz:
https://doaj.org/article/6b82a6a1206e4d5092ff1b1332c13479
Publikováno v:
Kvasný průmysl, Vol 58, Iss 11, Pp 350-354 (2012)
There were evaluated potentialities of sensory analysis, analysis of the profile and content of volatile compounds and isotopic analysis of the ratios of 13C/12C a 2H/1H to prove the spirit vinegars adulteration realized by adding synthetic acetic ac
Externí odkaz:
https://doaj.org/article/fb57da58add041f9bfce3421bead3289
Publikováno v:
Kvasný průmysl, Vol 58, Iss 10, Pp 309-312 (2012)
In recent years, suspicions arose that vinegars may be adulterated by an addition of synthetic acetic acid. Detection of adulteration is based on tracking markers that indicate a failure in compliance with technological processes, reduction of natura
Externí odkaz:
https://doaj.org/article/3ca831bb25d04824a97a76e77dab95f7
Autor:
Thi Quynh Nhu Nguyen, Mariana Hanková, Vojtěch Kružík, Adéla Grégrová, Tereza Škorpilová, Pavel Štarha, Van Nguyen Tran, Helena Čížková
In this study 12 acacia and 12 linden honey samples from the Czech Republic were analyzed with a chemometric and volatile compound profiles approach. The results of electrical conductivity (17.4 and 65.1 mS/m), free acidity (12.5 and 24.5 meq/kg), di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::403469ba5f9879cc590b7fc8126250c9
Publikováno v:
Journal of Apicultural Science, Vol 61, Iss 1, Pp 17-27 (2017)
Fast evaluation of honey quality is a topical and significant problem of the food industry, bee keepers and consumers. In this work, 22 samples of commercially available honey aromas (with methyl and ethyl esters of phenylacetic acid predominated), 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7cd52553fa66c50e734172b62ceca7d
https://doi.org/10.1515/jas-2017-0002
https://doi.org/10.1515/jas-2017-0002
Publikováno v:
Journal of Mass Spectrometry. 49:911-917
To ensure that egg-containing products, such as dried eggs and egg pasta, conform to the technological and legislative requirements for egg content, methods are needed to determine the amount of cholesterol in such products. The conventional approach
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0046bddab17a1be92220ff57f66ebb
https://doi.org/10.1002/jms.3465
https://doi.org/10.1002/jms.3465
Publikováno v:
European Food Research and Technology. 239:169-174
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43bc3f3c7327b98de30ba3744bfa9a06
https://doi.org/10.1007/s00217-014-2209-9
https://doi.org/10.1007/s00217-014-2209-9
Publikováno v:
Kvasný průmysl, Vol 60, Iss 1, Pp 8-14 (2014)
For almost 20 years, it has been known that if soft drinks are preserved with benzoic acid, it reacts under certain circumstances with ascorbic acid in drinks forming carcinogenic benzene. The concentrations of benzene in 49 soft drinks analysed with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cef5fedccaf935b3ec1c77bc5e5b673
https://kvasnyprumysl.cz/en/artkey/kpr-201401-0002_Pruzkum_obsahu_benzenu_v_nealkoholickych_napojich.php
https://kvasnyprumysl.cz/en/artkey/kpr-201401-0002_Pruzkum_obsahu_benzenu_v_nealkoholickych_napojich.php