Zobrazeno 1 - 10
of 61
pro vyhledávání: '"František KvasniČka"'
Autor:
Andriy Synytsya, Roman Bleha, Anastasia Skrynnikova, Tamilla Babayeva, Jana Čopíková, František Kvasnička, Ivan Jablonsky, Pavel Klouček
Publikováno v:
Journal of Fungi, Vol 10, Iss 1, p 23 (2023)
Attenuated total reflection Fourier-transform infrared (ATR-FTIR) spectroscopy was proposed for rapid, versatile, and non-invasive screening of Ganoderma basidiocarps to assess their potential for specific applications. Fifteen species and strains of
Externí odkaz:
https://doaj.org/article/f82f2cc37456457d99d6a78124a886d4
Publikováno v:
Polymers, Vol 13, Iss 22, p 4002 (2021)
Hyaluronic acid, together with collagen, vitamins or plant extracts, is a part of many cosmetic and food preparations. For example, this polysaccharide is used in formulation of many food supplements due to its protective effects on human health. In
Externí odkaz:
https://doaj.org/article/c6734998919c4a32be5b3050346cada7
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 165-173 (2015)
Chondroitin sulphate (CS), a complex polysaccharide isolated from animal cartilage, is used as an ingredient in dietary supplements to support joint health and/or to treat osteoarthritis. Several low-quality CS raw materials were identified in market
Externí odkaz:
https://doaj.org/article/d8939dfd352f45b1b4862cff355699b2
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 1, Pp 55-65 (2013)
Glucosamine and chondroitin sulfate, components of normal cartilage, are used as ingredients in dietary supplements intended to treat osteoarthritis and/or to support joint health. Of concern is the documented lack of quality in many of the marketed
Externí odkaz:
https://doaj.org/article/b1e336fc5223443d8b2b2279fe06d5dc
Autor:
Kateřina VACULOVÁ, Marta BALOUNOVÁ, František KVASNIČKA, Irena SEDLÁČKOVÁ, Jaroslava EHRENBERGEROVÁ, Eliška VÁCLAVÍKOVÁ, Milan POUCH
Publikováno v:
Kvasný průmysl, Vol 58, Iss 4, Pp 100-108 (2012)
Around 65 % of phosphorus (P) in barley grain is in the form of phytic acid (PA) and phytates (PA salts), both forms negatively affect the usability of mineral substances and other important nutrients, thus participating in mineral deficiencies in hu
Externí odkaz:
https://doaj.org/article/02023f18f7d748019d0825605bd8ac37
Autor:
Jan VaŇha, František KvasniČka
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 299-307 (2011)
The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing in
Externí odkaz:
https://doaj.org/article/7f5cfcabc3a7480f955b071d02a759c2
Autor:
Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé, František Kvasnička
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 181-189 (2011)
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from
Externí odkaz:
https://doaj.org/article/fa55a63d47fe400997fbcb6a9548328f
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 234-239 (2009)
The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determ
Externí odkaz:
https://doaj.org/article/b9814867ebd24e06b80a07b75a33fb45
Autor:
František Kvasnička
This chapter deals with the issue of food authenticity and applications of capillary electrophoresis in this field. An overview of food adulteration, including the frequency of adulteration of selected commodities and a list of methods used to prove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d947482468db7250576fe65984873d9
https://doi.org/10.2174/9789815036152122020014
https://doi.org/10.2174/9789815036152122020014
Publikováno v:
Journal of Chromatography A. 1695:463952