Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Blanka Macharáčková"'
Autor:
Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter
Publikováno v:
Poultry Science, Vol 101, Iss 7, Pp 101923- (2022)
ABSTRACT: The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh
Externí odkaz:
https://doaj.org/article/51551bf36cfa4166897e10b8c3563b8a
Autor:
Jana Doležalová, Josef Kameník, Jiří Bednář, Blanka Macharáčková, František Ježek, Danka Haruštiaková, Václav Páral, Martin Pyszko
Publikováno v:
International Journal of Gastronomy and Food Science. 32:100737
Autor:
Ivan Kushkevych, Simona Jancikova, Dani Dordevic, Blanka Macharáčková, Monika Jarosova, Tomas Vitez, Hana Buchtová
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019)
Food Science & Nutrition, 7(10):3349-3360
Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019)
Food Science & Nutrition, 7(10):3349-3360
The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breas
Publikováno v:
Acta Veterinaria Brno. 88:487-496
Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by th
Autor:
Alena Saláková, Blanka Macharáčková, Danka Haruštiaková, Josef Kameník, Kateřina Bogdanovičová
Publikováno v:
Journal of Food Composition and Analysis. 96:103752
Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after
Autor:
Blanka Macharáčková, Jiří Bednář, Kateřina Bogdanovičová, Danka Haruštiaková, Josef Kameník, František Ježek
Publikováno v:
Meat Science. 171:108270
The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat
Publikováno v:
Acta Veterinaria Brno, Vol 80, Iss 2, Pp 219-225 (2011)
Rainbow trout (Oncorhynchus mykiss) was monitored for the duration of one year, from 2 to 14 months of age (n = 120). The study was performed on a farm with through-running water from the basin of water processing plant in the years 2007 and 2008. Du
Publikováno v:
Acta Veterinaria Brno, Vol 76, Iss 8, Pp 93-100 (2007)
Celechovska O., Z. svobodova, v. Žlabek, b. Macharackova: distribution of Metals in Tissues of common carp (Cyprinus carpio l.). acta vet. brno 2007, 76: s93-s100. The aim of the present study was to investigate the distribution of selected metals (