Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hana Běhalová"'
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 634-643 (2019)
One of the options to determine botanical origin of trees or honey is the analysis of pollen grains. The characteristics of pollen grains in Czech flora has not been sufficiently described yet. Within this work, fruit trees pollen of Czech origin was
Externí odkaz:
https://doaj.org/article/d71eadfb2f394b0691742a9010ac82c6
Publikováno v:
Foods, Vol 9, Iss 4, p 487 (2020)
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consist
Externí odkaz:
https://doaj.org/article/46b6bfe18c9f4f70b216be5c4114876b
Autor:
Ludmila Kalčáková, Bohuslava Tremlová, Matej Pospiech, Martin Hostovský, Dani Dordević, Zdeňka Javůrková, Hana Běhalová, Marie Bartlová
Publikováno v:
Foods, Vol 9, Iss 2, p 239 (2020)
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) mod
Externí odkaz:
https://doaj.org/article/811c3d9eca944dcfae44933edcc3590a
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 634-643 (2019)
One of the options to determine botanical origin of trees or honey is the analysis of pollen grains. The characteristics of pollen grains in Czech flora has not been sufficiently described yet. Within this work, fruit trees pollen of Czech origin was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b08015d921fa0db2e1f8f0511809d3b
https://doi.org/10.5219/1096
https://doi.org/10.5219/1096
Autor:
Bohuslava Tremlová, Dani Dordevic, Martina Ošťádalová, Martin Král, Adam Florkiewicz, Matej Pospiech, Hana Běhalová
Publikováno v:
Journal of Texture Studies. 49:456-463
This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2411f191f7562d09cd666ee1b5ba2133
https://doi.org/10.1111/jtxs.12337
https://doi.org/10.1111/jtxs.12337
Autor:
Richardos Nikolaos Salek, František Buňka, Ludmila Luňáková, Dana Kozáčková, Michaela Černíková, Hana Běhalová
Publikováno v:
International Dairy Journal. 66:84-90
The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8517b92ff1305377f0f237e218167a65
https://doi.org/10.1016/j.idairyj.2016.11.007
https://doi.org/10.1016/j.idairyj.2016.11.007
Autor:
Dani Dordevic, Marie Bartlová, Martin Hostovský, Bohuslava Tremlová, Zdeňka Javůrková, Matej Pospiech, Ludmila Kalčáková, Hana Běhalová
Publikováno v:
Foods
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 239 (2020)
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 239 (2020)
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens&mdash
peanut and wheat. The experiment was designed as two in silico experiments or simulations
peanut and wheat. The experiment was designed as two in silico experiments or simulations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f50d325bef035c72632b756be4553dd
https://pubmed.ncbi.nlm.nih.gov/32102221
https://pubmed.ncbi.nlm.nih.gov/32102221
Publikováno v:
Foods, Vol 9, Iss 3, p 357 (2020)
The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carr
Externí odkaz:
https://doaj.org/article/6d68fd3b737243a9a51c4d7754b9e3c9