Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Ales Landfeld"'
Autor:
Aleksandra Matys, Martin Mulenko, Dorota Witrowa-Rajchert, Ales Landfeld, Malgorzata Nowacka, Eliška Kováříková, Milan Houška, Pavla Novotná, Artur Wiktor, Magdalena Dadan, Jan Strohalm
Publikováno v:
Foods, Vol 10, Iss 1943, p 1943 (2021)
Foods
Volume 10
Issue 8
Foods
Volume 10
Issue 8
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc76d8228a11aa963532da2cd1975ab1
https://www.mdpi.com/2304-8158/10/8/1943
https://www.mdpi.com/2304-8158/10/8/1943
Publikováno v:
Journal of Texture Studies. 47:514-522
This article reports on measurements of the rheological properties of slightly compressible collagen liquid (from 6.6 to 8.0% mass fraction of native bovine collagen in water) using a capillary rheometer. The extrusion rheometer is equipped with an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1552693c59d0854243756765be886612
https://doi.org/10.1111/jtxs.12194
https://doi.org/10.1111/jtxs.12194
Autor:
Naděžda Vrchotová, Ales Landfeld, Josef Balík, Pavla Novotná, Milan Houška, Jan Strohalm, Danuše Lefnerová, Pavel Híc, Jan Tříska, Eva Tománková, Jaromír Veverka
Publikováno v:
Food and Bioprocess Technology. 9:421-429
Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17a36aa845a8f169b9db76b98d6e0360
https://doi.org/10.1007/s11947-015-1637-2
https://doi.org/10.1007/s11947-015-1637-2
Autor:
Jan Skočilas, Jaromír Štancl, Rudolf Žitný, V. Flegl, Ales Landfeld, M. Zachariášová, Milan Houška, M. Jírů
Publikováno v:
Czech Journal of Food Sciences. 33:479-485
ally increasing and decreasing flow rates (hysteresis means that the pressure drop curve during increased flow rate is above the pressure drop during decreasing flow rate) was observed. The problem was initiated by industry and by demand for an on-li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4644b18d2d77acb9ea0ce198cedc700
https://doi.org/10.17221/62/2015-cjfs
https://doi.org/10.17221/62/2015-cjfs
Publikováno v:
Acta Polytechnica, Vol 55, Iss 5, Pp 352-358 (2015)
Unsteady flow of thixotropic liquid in pipes is solved by 1D and 2D numerical methods using the same constitutive equation — the only difference is in the radial diffusion of the structural parameter. Comparison shows that the neglected diffusion o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91b5d7a81a6794801d496555d370aa76
https://ojs.cvut.cz/ojs/index.php/ap/article/view/2813
https://ojs.cvut.cz/ojs/index.php/ap/article/view/2813
Publikováno v:
Acta Polytechnica, Vol 57, Iss 3 (2017)
This paper focuses on measurements of the electrical properties, the specific heat capacity and the thermal conductivity of a collagen solution (7.19% mass fraction of native bovine collagen in water). The results of our experiments show that specifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5e6be363b3ebaa55bdec090997373f1
https://ojs.cvut.cz/ojs/index.php/ap/article/view/4068
https://ojs.cvut.cz/ojs/index.php/ap/article/view/4068
Publikováno v:
AIP Conference Proceedings.
This contribution deals with the investigation of the bovine collagen flow in the rectangular slit. The slightly compressible collagen liquid (9.5% mass fraction of native bovine collagen in water) was extruded by capillary rheometer of given geometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a9875c715ea9f7e62e03d116f424bde
https://doi.org/10.1063/1.4982995
https://doi.org/10.1063/1.4982995
Publikováno v:
Czech Journal of Food Sciences. 32:464-469
Landfeld A., Novotna P., Strohalm J., Rysova J., Houska M . (2014): Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans. Czech J. Food Sci., 32: 464–469. We used the germinated soybeans to prepare and evaluate s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c28446c22d586354834a02579fe2110
https://doi.org/10.17221/534/2013-cjfs
https://doi.org/10.17221/534/2013-cjfs
Autor:
Ivana Laknerová, Pavlína Bočková, Vlasta Fiedlerova, Eva Eichlerová, Jarmila Ouhrabková, Vladimír Erban, Jana Rysová, Marie Holasova, Jiřina Průchová, R. Winterová, Marie Kejmarová, D. Gabrovská, Jan Strohalm, Milan Houška, Ales Landfeld, Irena Němečková
Publikováno v:
High Pressure Research. 32:103-113
The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit–vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices mig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ccb6dbd4307ceaae5faf9276af74fa
https://doi.org/10.1080/08957959.2012.664640
https://doi.org/10.1080/08957959.2012.664640
Publikováno v:
High Pressure Research. 31:358-366
Our study is directed at the effects of high pressure on the thermal diffusivity of selected food samples – a fresh meat formulation for Swedish meatballs, pork meat pate and tomato puree. Preheated food samples were placed in a copper cell and tes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d70dbcdcf302e4a2d2939d149038e3a
https://doi.org/10.1080/08957959.2011.579566
https://doi.org/10.1080/08957959.2011.579566