Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Barbora Lapcikova"'
Autor:
Lubomír Lapčík, Barbora Lapčíkova, Shweta Gautam, Martin Vašina, Tomáš Valenta, David Řepka, Klára Čépe, Ondřej Rudolf
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2184-2197 (2022)
In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters. It was demonstrated, that the powders of higher crys
Externí odkaz:
https://doaj.org/article/e500b4f5a25b4304bd2dd2f19e7de930
Publikováno v:
Foods, Vol 12, Iss 22, p 4125 (2023)
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of co
Externí odkaz:
https://doaj.org/article/ec5ce61fc7ff4e0fb7bef721ed5ec31f
Autor:
Lubomír Lapčík, David Řepka, Barbora Lapčíková, Daniela Sumczynski, Shweta Gautam, Peng Li, Tomáš Valenta
Publikováno v:
Foods, Vol 12, Iss 11, p 2159 (2023)
Corn silk (CS) extracts are reported to contain flavonoids (appx. 59.65 mg quercetin/g), polysaccharides (appx. 58.75 w.%), steroids (appx. 38.3 × 10−3 to 368.9 × 10−3 mg/mL), polyphenols (appx. 77.89 mg/GAE/g) and other functional biological s
Externí odkaz:
https://doaj.org/article/62a5d441745c427e9dbe1dffb2282574
Autor:
Kristýna Opustilová, Barbora Lapčíková, Lubomír Lapčík, Shweta Gautam, Tomáš Valenta, Peng Li
Publikováno v:
Foods, Vol 12, Iss 7, p 1394 (2023)
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural sta
Externí odkaz:
https://doaj.org/article/30d3c295279b42d7b2786023bfc06aea
Publikováno v:
Foods, Vol 12, Iss 4, p 832 (2023)
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis
Externí odkaz:
https://doaj.org/article/edee2eb2ce4844ee8cb81190c5ec7108
Publikováno v:
Foods, Vol 11, Iss 21, p 3437 (2022)
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to deter
Externí odkaz:
https://doaj.org/article/bafe9510ab5240b89594c4b72e1a53b7
Publikováno v:
Materials, Vol 15, Iss 1, p 195 (2021)
This article deals with the characterization of the thermal-induced aging of soft polyurethane (PU) foams. There are studied thermal and mechanical properties by means of thermal analysis, tensile, compression and dynamic mechanical vibration testing
Externí odkaz:
https://doaj.org/article/00dd52d7c5824cc4993e24f388a9ae2b
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 587-596 (2017)
The blends of gelatin and shear-thinning hydrocolloids (guar gum, kappa-carrageenan and xanthan gum) were examined to determine the effect of the conformational change on the functional properties of the solutions. The polyelectrolyte complexes of 0.
Externí odkaz:
https://doaj.org/article/a722781ebf1c4cd58727821458af1499
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 216-222 (2017)
The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carp
Externí odkaz:
https://doaj.org/article/c6de98f54f9941c292debcd58845b7bd
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 410-416 (2017)
The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which
Externí odkaz:
https://doaj.org/article/04430533f86e4391966b6deffbe2e526