Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Daniela Smogrovicova"'
Autor:
Peter Vaštík, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik
Publikováno v:
Kvasný průmysl, Vol 66, Iss 5, Pp 336-344 (2020)
Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccha
Externí odkaz:
https://doaj.org/article/993520420c6646eb91cf167966d64bab
Autor:
Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek, Daniela Šmogrovičová
Publikováno v:
Fermentation, Vol 9, Iss 3, p 221 (2023)
The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer i
Externí odkaz:
https://doaj.org/article/209cb3c462bd408e8ed03d1bde32465a
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 334-339 (2015)
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatog
Externí odkaz:
https://doaj.org/article/58769ba2dbc54285a5411bd26580d44a
Autor:
Jaromír Fiala, Daniela Šmogrovičová, Gabriella Kun-Farkas, Edyta Kordialik-Bogacka, Jiří Vinopal
Publikováno v:
Kvasný průmysl, Vol 63, Iss 2, Pp 46–51-46–51 (2017)
Preferences in the consumption of food and drinks can change according to eating habits. A consumer test with total 320 participants held in the countries of the Visegrad Group (Visegrad Four) in April 2016 confi rmed, however the popularity of regio
Externí odkaz:
https://doaj.org/article/b581da9065994b9e90267731998330df
Publikováno v:
Kvasný průmysl, Vol 54, Iss 3, Pp 70-74 (2008)
A comparison of volatile sulphur-containing compounds in Slovak beers was performed. These compounds, due to their low sensory threshold, and powerful and often unpleasant characteristics, can cause off-odours even in trace amounts. A wide variety of
Externí odkaz:
https://doaj.org/article/31859ac55866460d8872f3c184c53853
Publikováno v:
Kvasný průmysl, Vol 51, Iss 7, Pp 235-239 (2005)
Possibility of low-alcoholic beer production by brewing yeast mutant in genes corresponding to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four strains of brewing yeast isolated from Slov
Externí odkaz:
https://doaj.org/article/4e11e66e94dc4b3c8ad988c75659288f
Publikováno v:
Kvasný průmysl, Vol 50, Iss 10, Pp 298-301 (2004)
The effects of the properties of hopped worts on the course of fermentationand beer character were monitored in this work. Hoppedwort pH in the range of 5,1-5,4 has insignificant effects on the speedof primary fermentation, the breakdown of diacetyl
Externí odkaz:
https://doaj.org/article/7d66162f443a4b34b619e35d30f4313c
Publikováno v:
Kvasný průmysl, Vol 50, Iss 3, Pp 70-75 (2004)
Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important rol
Externí odkaz:
https://doaj.org/article/eb060165a9b54dcd96b239bcdffb434c
Publikováno v:
Kvasný průmysl, Vol 51, Iss 3, Pp 83-85 (2005)
In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foam
Externí odkaz:
https://doaj.org/article/6076b4d1f76c4d5898110d6691ce5b08
Autor:
Radoslav SELECKÝ, Daniela ŠMOGROVIČOVÁ
Publikováno v:
Kvasný průmysl, Vol 52, Iss 7, Pp 226-227 (2006)
By means of FRAP (Ferric Reducing Ability of Plasma) method, based on ferric tripyridyltriazine complex by the antioxidants from sample was measured the antioxidative activity of sweet wort (equivalent of 1.92 mmol reduced iron per liter), hopped wor
Externí odkaz:
https://doaj.org/article/acedd5b5700f49e1a4b693168cec4bba