Zobrazeno 1 - 10
of 26
pro vyhledávání: '"B. Hozova"'
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 6, Pp 204-214 (2004)
The objective of the model experiment was to examine the microbiological (yeasts, moulds, coliform bacteria) and sensory (appearance, colour, consistency, taste) qualities as well as the lifetime of white and fruit yoghurts enriched with different ad
Externí odkaz:
https://doaj.org/article/4f42fe7f3d9c4482bc41ee7373ab7634
Publikováno v:
Czech Journal of Food Sciences, Vol 20, Iss 6, Pp 215-222 (2002)
The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory prof
Externí odkaz:
https://doaj.org/article/2345f53d75864cf4a0ca6d8c109ab7de
Publikováno v:
Czech Journal of Food Sciences, Vol 20, Iss 3, Pp 105-112 (2002)
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under
Externí odkaz:
https://doaj.org/article/a9681ce8d58642639d43d0333d63dde5
Autor:
B. Hozová, Ľ. Minarovičová
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 6, Pp 207-212 (2001)
The objective of the paper was to verify the convenience of the application of three standardized detection systems: disk diffusion method, Delvotest SP and Penzym S 100 to control the antibiotic residues in goat's milk (β-lactam antibiotics and cep
Externí odkaz:
https://doaj.org/article/c10e69c6c9ec4fbab72c44f98d420bf7
Autor:
B. Hozová, M. Kratmüllerová
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 4, Pp 125-131 (2001)
The work was aimed at estimating the detection limits of 21 antibiotics (beta-lactam antibiotics, cephalosporins, aminoglycosides, macrolides and others) by means of three types of detection systems (disk diffusion method with Bacillus stearothermoph
Externí odkaz:
https://doaj.org/article/fbd631f0b7704f7fbbf91211d6ade30a
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 6, Pp 239-244 (2000)
Externí odkaz:
https://doaj.org/article/b7831a4c913948628fe63f56dad917bb
Autor:
B. Hozová, M. Grejtáková
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 5, Pp 207-211 (2000)
The newer knowledge from the field of the quality evaluation of goat and sheep milk and milk products are reviewed in this paper. The negative influence of microbial and chemical contamination and methods of determination are described. The significa
Externí odkaz:
https://doaj.org/article/57593fe0a4874a4d8b5959761ff957af
Publikováno v:
Czech Journal of Food Sciences. 18:239-244
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07117c24be1edba4425b9c5ba3134e0b
https://doi.org/10.17221/8348-cjfs
https://doi.org/10.17221/8348-cjfs
Publikováno v:
Food / Nahrung. 38:378-381
Amaranth seeds are very small. Their bulk density is 843 g dm−3. Basic analysis of amaranth whole flour from Slovakia proved evidently a high content of proteins (17.7% on dry basis), what is typical for amaranths. The lipid content of amaranth gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b243dcba0e29b77873a192bab0f79348
https://doi.org/10.1002/food.19940380405
https://doi.org/10.1002/food.19940380405
Publikováno v:
Food / Nahrung. 32:413-414
In this work the influence of the non-traditional canning method, based on a decreased thermosterilization intensity (15–70 min/121°C) combined with ionizing radiation (0,5–9.5 kGy), upon retention of vitamin B6 contained in model samples of por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b462a38d434cfe60c7364ef9012f7472
https://doi.org/10.1002/food.19880320430
https://doi.org/10.1002/food.19880320430