Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Barbora Pohořelá"'
Autor:
Barbora Pohořelá, Andrea Poláchová, Markéta Růžičková, Marek Doležal, Jana Pulkrabová, Jan Pánek
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 2, Pp 118-129 (2022)
Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the
Externí odkaz:
https://doaj.org/article/bf500ae72b504c3084432238a810d883
Autor:
Barbora Pohořelá, Tomáš Gramblička, Marek Doležal, Darina Dvořáková, Jana Pulkrabová, Lenka Kouřimská, Vojtech Ilko, Jan Pánek
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Atlantic salmon represents an important source of valuable proteins and lipids rich in n-3 fatty acids and micronutrients. However, there are reports that these marine fish still contain contaminants at levels that raise health concerns. Although the
Externí odkaz:
https://doaj.org/article/7fe4661b76204db98d29617851a88f20
Publikováno v:
Journal of the Science of Food and Agriculture. 97:5092-5099
Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::165fe825e5843cb0f422946ec4719569
https://doi.org/10.1002/jsfa.8386
https://doi.org/10.1002/jsfa.8386
Autor:
Monika, Sabolová, Barbora, Pohořelá, Jakub, Fišnar, Lenka, Kouřimská, Diana, Chrpová, Jan, Pánek
Publikováno v:
Journal of the science of food and agriculture. 97(15)
Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1915045f0435923c8d4c58ca132609ea
https://pubmed.ncbi.nlm.nih.gov/28418171
https://pubmed.ncbi.nlm.nih.gov/28418171
Autor:
POHOŘELÁ, BARBORA1, POLÁCHOVÁ, ANDREA1, RŮŽIČKOVÁ, MARKÉTA1, DOLEŽAL, MAREK1 marek.dolezal@vscht.cz, PULKRABOVÁ, JANA1, PÁNEK, JAN1
Publikováno v:
Czech Journal of Food Sciences. 2022, Vol. 40 Issue 2, p118-129. 12p.
Autor:
Pohořelá, Barbora1 (AUTHOR), Gramblička, Tomáš1 (AUTHOR), Doležal, Marek1 (AUTHOR), Dvořáková, Darina1 (AUTHOR), Pulkrabová, Jana1 (AUTHOR), Kouřimská, Lenka2 (AUTHOR), Ilko, Vojtech1 (AUTHOR), Pánek, Jan1 (AUTHOR)
Publikováno v:
Journal of Food Quality. 9/27/2022, p1-9. 9p.