Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Anna Mikulajová"'
Autor:
Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-13 (2024)
Abstract In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Streptococc
Externí odkaz:
https://doaj.org/article/308dac77a7aa4c74a3750b261a625b64
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract The efficacy of multi-hollow surface dielectric barrier discharge treatment against Escherichia coli, Salmonella Enteritidis and Bacillus subtilis was studied. Ambient air, O2, and N2 were used as working gas with a flow rate of 6 l/m. Power
Externí odkaz:
https://doaj.org/article/b5029cdcf3094f899cc622cbdd4b366e
Autor:
Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 417-426 (2019)
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage peri
Externí odkaz:
https://doaj.org/article/4eb3bef364f641929d8f5310896561b2
Autor:
Anna Mikulajová, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík, Eva Hybenová
Publikováno v:
Applied Sciences, Vol 11, Iss 19, p 9241 (2021)
This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage
Externí odkaz:
https://doaj.org/article/31ee091781ce4090bc70387b67f95582
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 95-100 (2013)
Celiac disease is an autoimmunity inflammatory disorder of the small intestine caused by the ingestion of gluten in genetically predisposed individuals. The prevalence of the disorder is around 1 % of the Western population and is still increasing. T
Externí odkaz:
https://doaj.org/article/caea814b9ae74d56ae5a642097606fec
Autor:
Lucia Brindzová, Milan Čertík, Peter RAPTA, Michal Zalibera, Anna Mikulajová, Mária Takácsová
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 3, Pp 163-173 (2008)
The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a significantly higher antioxidant activity in 2,2'-a
Externí odkaz:
https://doaj.org/article/7efaf4d418c34d3798062c0f9ee53f41
Publikováno v:
European Food Research and Technology. 246:2215-2223
The effect of low-temperature plasma generated at atmospheric pressure was studied in term of reduction of bacterial contamination and influence on nutritional characteristics of allspice (Pimenta dioica). The low-temperature plasma was generated in
Autor:
Eva Vlková, Ľubomír Valík, Silvia Mošovská, Zuzana Matejčeková, Eva Hybenová, Denisa Liptáková, Anna Mikulajová
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 417-426 (2019)
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage peri
Autor:
Silvia Mošovská, Eva Hybenová, Anna Mikulajová, Z. Kohajdová, Zuzana Matejčeková, Ľubomír Valík
Publikováno v:
Applied Sciences
Volume 11
Issue 19
Applied Sciences, Vol 11, Iss 9241, p 9241 (2021)
Volume 11
Issue 19
Applied Sciences, Vol 11, Iss 9241, p 9241 (2021)
This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage
Autor:
Veronika Medvecká, Silvia Mošovská, Anna Zahoranová, Ľubomír Valík, Anna Mikulajová, Stanislav Kyzek, Matej Klas
Publikováno v:
LWT. 154:112720
The objective of the study was the evaluation of the efficacy of plasma activated water (PAW) for Escherichia coli inoculated on soybean seed surface. PAW was prepared by high-power atmospheric pressure air plasma jet. The inactivation kinetics, expl