Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Bohuslava Tremlova"'
Autor:
Matej Pospiech, Martina Pečová, Marie Bartlová, Zdeňka Javůrková, Anežka Kopecká, Kateřina Šebelová, Ondřej Pospíšil, Martin Kulma, Jakub Folke, Bohuslava Tremlová, Lenka Kouřimská, Jana Hajšlová
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 10794 (2024)
Edible insects have been officially classified as food in the European Union since 2015. Currently, four insect species are approved for food use. However, no official method for detecting insects in food has been recognized to date. To establish a s
Externí odkaz:
https://doaj.org/article/d2654cfdf1e0477eb0c1aae0d249909f
Autor:
Simona Dordevic, Dani Dordevic, Karolina Tesikova, Petr Sedlacek, Michal Kalina, Lukas Vapenka, Marcela Nejezchlebova, Jakub Treml, Bohuslava Tremlova, Hana Koudelková Mikulášková
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28430- (2024)
This study investigates the effects of incorporating ZnO, TiO2, and colloidal Ag nanoparticles on the antioxidant, antimicrobial, and physical properties of biodegradable chitosan films. The research focuses on addressing the growing demand for susta
Externí odkaz:
https://doaj.org/article/25774fe241c74626aa6c65073e558e64
Publikováno v:
Foods, Vol 13, Iss 12, p 1833 (2024)
Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses o
Externí odkaz:
https://doaj.org/article/5ccb1aed8b8f43b19eafddc0f4d62dd6
Publikováno v:
Foods, Vol 13, Iss 11, p 1641 (2024)
This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometr
Externí odkaz:
https://doaj.org/article/303991fc846a41fd8c9cc97213bc479e
Autor:
Dani Dordevic, Ludmila Kalcakova, Anna Zackova, Sanja Ćavar Zeljković, Simona Dordevic, Bohuslava Tremlova
Publikováno v:
Fermentation, Vol 9, Iss 9, p 832 (2023)
A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic w
Externí odkaz:
https://doaj.org/article/23c076ae999043649ff26f881328ddba
Publikováno v:
Foods, Vol 12, Iss 15, p 2903 (2023)
Edible packaging has been a topic of much discussion during recent years, mainly due to its lower environmental impact. This study aimed to investigate the properties of an edible packaging made from a combination of carrageenan, orange essential oil
Externí odkaz:
https://doaj.org/article/4a4c93510a8c4575bd249c84945e9224
Autor:
Dani Dordevic, Simona Dordevic, Fouad Ali Abdullah Abdullah, Tamara Mader, Nino Medimorec, Bohuslava Tremlova, Ivan Kushkevych
Publikováno v:
Foods, Vol 12, Iss 13, p 2626 (2023)
Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produc
Externí odkaz:
https://doaj.org/article/10528e9b33fb4307ac9c2c14b96d767c
Publikováno v:
Potravinarstvo, Vol 14, Pp 887-892 (2020)
The aim of the study was to evaluate the stability of cold-pressed sunflower oil mixed with different seeds and herb. The seeds and herb were added at 1% and 5% concentrations; samples were divided into 2 groups: stored in the dark and light. The pri
Externí odkaz:
https://doaj.org/article/956e58bcfd10488f9f6b6726b94393af
Autor:
Karolina Tesikova, Lucie Jurkova, Simona Dordevic, Hana Buchtova, Bohuslava Tremlova, Dani Dordevic
Publikováno v:
Foods, Vol 11, Iss 20, p 3154 (2022)
The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnai
Externí odkaz:
https://doaj.org/article/f27834eafaa34303bbb9868d3c1fcbcc
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 415-421 (2019)
The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled i
Externí odkaz:
https://doaj.org/article/53bae30cf88e4cb99f272e50c6895295