Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Alena SALÁKOVÁ"'
Autor:
Michala Forinová, Anna Seidlová, Alina Pilipenco, Nicholas Scott Lynn Jr., Radka Obořilová, Zdeněk Farka, Petr Skládal, Alena Saláková, Monika Spasovová, Milan Houska, Libor Kalhotka, Hana Vaisocherová-Lísalová
Publikováno v:
Current Research in Biotechnology, Vol 6, Iss , Pp 100166- (2023)
Ensuring dairy product safety demands rapid and precise Staphylococcus aureus (S. aureus) detection. Biosensors show promise, but their performance is often demonstrated in model samples using non-native pathogens and has never been studied towards S
Externí odkaz:
https://doaj.org/article/3326ce5a84544fa8af2ae33e2706e56b
Autor:
Alena Saláková, Libor Kalhotka, Miroslav Jůzl, Eva Burdová, Gabriela Růžičková, Zdenka Pšeničková, Tomáš Obr
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 598-603 (2019)
The aim of this study was to evaluate the properties of essential oils packed in foils derived from different plant sources used in Edam type cheese on selected parameters (total viable count of microorganism, coliform bacteria, micromycetes, sensory
Externí odkaz:
https://doaj.org/article/a417c8d8eb10440e808d9ade7b283712
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 279-284 (2018)
Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four
Externí odkaz:
https://doaj.org/article/be0a7c92705f4791a59acf4442ec2d7f
Autor:
Ludmila Luňáková, Matej Pospiech, Bohuslava Tremlová, Alena Saláková, Zdeňka Javůrková, Josef Kameník
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 591-597 (2016)
Fat is an irreplacable ingredient in the production of sausages and it determines the appearance of the resulting cut to a significant extent. When shopping, consumers choose a traditional product mostly according to its appearance, based onwhat they
Externí odkaz:
https://doaj.org/article/7411bc511fd84b1691b50360c2e97d18
Autor:
Martina Eliášová, Josef Kameník, Alena Saláková, Zdeněk Pavlík, Matej Pospiech, Bohuslava Tremlová
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six sampl
Externí odkaz:
https://doaj.org/article/97fbeee6711844d99be5e3fd7dc56e49
Autor:
Josef KAMENÍK, Pavla STEINHAUSEROVÁ, Alena SALÁKOVÁ, Zdeněk PAVLÍK, Gabriela BOŘILOVÁ, Ladislav STEINHAUSER, Jiří RUPRICH
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 5, Pp 419-431 (2013)
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such
Externí odkaz:
https://doaj.org/article/fd697d5f0b7f408c87b423c3bd499b1b
Autor:
Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová, Ladislav Steinhauser
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 4, Pp 293-301 (2012)
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90,
Externí odkaz:
https://doaj.org/article/8d994bd867d64ccc825b197a8a4a624d
Publikováno v:
LWT. 89:559-565
The aim of this study was to assess the effect of aging at 1 °C for 12–36 d on instrumental, chemical and microbiological characteristics of beef loin muscles. There were no significant changes in pH, L*, a* and b* during prolonged aging. The agin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9582833d116556e259f339f4bc893a65
https://doi.org/10.1016/j.lwt.2017.11.014
https://doi.org/10.1016/j.lwt.2017.11.014
Publikováno v:
Acta Veterinaria Brno, Vol 87, Iss 2, Pp 173-180 (2018)
The muscles of the pork topside – musculus adductor (AD) and m. semimembranosus (SM), and of the silverside – m. biceps femoris (BF) and m. semitendinosus (ST) were analysed and their properties compared with the m. longissimus thoracis (LT) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73ccb30ac48443dc8e4774aea67e3e59
https://doi.org/10.2754/avb201887020173
https://doi.org/10.2754/avb201887020173
Autor:
Alena Saláková, Blanka Macharáčková, Danka Haruštiaková, Josef Kameník, Kateřina Bogdanovičová
Publikováno v:
Journal of Food Composition and Analysis. 96:103752
Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c61eb5edd2bde8ceada57ef1b382b35
https://doi.org/10.1016/j.jfca.2020.103752
https://doi.org/10.1016/j.jfca.2020.103752