Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Anna Hejlova"'
Autor:
Jiří Blahovec, Anna Hejlova
Publikováno v:
Polymer Engineering & Science. 55:624-633
β-Glucan isolated from baker's yeasts (Saccharomyces cerevisiae) and chitosan films were subjected to stress relaxation tests performed at different prestress levels with the aim to study the activation volume during relaxation and to establish corr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::118db9ba65489af8b51c08c7bdf5ab52
https://doi.org/10.1002/pen.23926
https://doi.org/10.1002/pen.23926
Autor:
Jiří Blahovec, Václav Procházka, Ondrej Gedeon, Miroslav Novak, Jana Čopíková, Alla Synytsya, Anna Hejlova, Petr Slepička, Andriy Synytsya
Publikováno v:
Carbohydrate Polymers. 87:2496-2504
Cell wall polysaccharide suspensions (mainly β-glucan) was isolated from baker's yeasts ( Saccharomyces cerevisiae ) and used for the preparation of films. Glycerol was added as a plasticizer. Purity and composition of the films were tested by eleme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfcedefd7b955c5ea3e5c2135343b321
https://doi.org/10.1016/j.carbpol.2011.11.031
https://doi.org/10.1016/j.carbpol.2011.11.031
Publikováno v:
Polymer Engineering & Science. 51:2564-2570
β-glucan films with different plasticizer concentrations (glycerol and water) were deformed in tension and various mechanical characteristics (modulus of elasticity, yield stress, strength, and strain at rupture point) were evaluated. The influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e15659f27b49939448335baecededd4f
https://doi.org/10.1002/pen.22109
https://doi.org/10.1002/pen.22109
Autor:
Jiri Blahovec, Anna Hejlova
Publikováno v:
Czech Journal of Food Sciences. 28:407-411
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62bd285cf0ba557fe858adfb5d4f280d
https://doi.org/10.17221/225/2008-cjfs
https://doi.org/10.17221/225/2008-cjfs
Autor:
Jiri Blahovec, Anna Hejlova
Publikováno v:
International Journal of Food Properties. 13:51-64
Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30796f790322a528ab3760be4bd2d373
https://doi.org/10.1080/10942910802163139
https://doi.org/10.1080/10942910802163139
Autor:
Blahovec, Jiri1 (AUTHOR) blahovec@tf.czu.cz, Hejlova, Anna1 (AUTHOR)
Publikováno v:
International Journal of Food Properties. Jan/Feb2010, Vol. 13 Issue 1, p51-64. 14p. 3 Charts, 6 Graphs.
Publikováno v:
Polymer Engineering & Science; Dec2011, Vol. 51 Issue 12, p2564-2570, 7p
Autor:
Pivarč, Jakub
Výzkumná monografi e „Na cestě k inkluzi: proměny pedagogických procesů ve vzdělávání a jejich pojetí učiteli a zástupci vedení ZŠ“ je prvním monografi ckým výstupem z výzkumu realizace společného vzdělávání v aktivitě p
