Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Diana Chrpová"'
Publikováno v:
Foods, Vol 12, Iss 16, p 3055 (2023)
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential h
Externí odkaz:
https://doaj.org/article/8ecac749f84540a49ce402bef40afc86
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 400-406 (2016)
Contemporary society is faced with the question how to ensure suffiecient nutrition (quantity and quality) for rapidly growing population. One solution can be consumption of edible insect, which can have very good nutritional value (dietary energy, p
Externí odkaz:
https://doaj.org/article/41c5bb87b53b40559e34ac2aea63a059
Autor:
Diana Chrpová, Lenka Kouřimská, Michael Harry Gordon, Veronika Heřmanová, Iva Roubíčková, Jan Pánek
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 317-325 (2010)
The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore
Externí odkaz:
https://doaj.org/article/680152f3cc394e0cbf9fe17132fc3c6d
Autor:
Diana Chrpová, Šárka Musilová
Publikováno v:
Pediatrie pro praxi. 24:38-42
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