Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Hana Buchtová"'
Autor:
Martin Prchal, Marc Vandeputte, David Gela, Marek Doležal, Hana Buchtová, Marek Rodina, Martin Flajšhans, Martin Kocour
Publikováno v:
Czech Journal of Animal Science, Vol 63, Iss 7, Pp 280-291 (2018)
Fish are a rich source of omega-3 polyunsaturated fatty acids (n-3 PUFAs) and thus, they should be an integral part of human diet at least twice a week. As a result, high attention has been devoted to the improvement of fatty acids (FA) content in th
Externí odkaz:
https://doaj.org/article/270f2ec3d6d54decbf3d51cce7db18fa
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 466-468 (2017)
The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (
Externí odkaz:
https://doaj.org/article/728e8de790a34656b90a3cfd9dc5c211
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 346-353 (2015)
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper
Externí odkaz:
https://doaj.org/article/ecf9402c82e843bb87f1ffacce7d40a5
Autor:
Ladislav KAŠPAR, Hana BUCHTOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 1, Pp 45-51 (2015)
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus Carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in water: 90°C/15 min, grilled: 200°C/15 min) and compar
Externí odkaz:
https://doaj.org/article/0d3b77f7928047b2b6110bd891d65db4
Autor:
Hana Buchtová, František Ježek
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 5, Pp 487-497 (2011)
The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line)
Externí odkaz:
https://doaj.org/article/054e1f687ede4091b8476272e2ac7064
Autor:
Hana Buchtová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 15-22 (2011)
The aim of this study was to analyze the fatty acids (FA) profile (in g.kg−1) and FA sums (∑SFA: saturated FA, ∑MUFA: monounsaturated FA, ∑PUFA: polyunsaturated FA, ratio ∑PUFAn−6/n−3) in wet tissue of mechanically recovered meat (MRM)
Externí odkaz:
https://doaj.org/article/f9bfdda87cdb4dc1847973d978582fe4
Publikováno v:
Acta Veterinaria Brno. 91:107-114
The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties,
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 12:24-34
Respondents’ perception about the possible changes of best before date (BBD) to the date of the highest quality was the main aim of the survey. The survey consisted out of 1,107 respondents who were grouped according to their demographic characteri
Publikováno v:
Acta Veterinaria Brno. 89:97-105
This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-
Autor:
Ivan Kushkevych, Simona Jancikova, Dani Dordevic, Blanka Macharáčková, Monika Jarosova, Tomas Vitez, Hana Buchtová
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019)
Food Science & Nutrition, 7(10):3349-3360
Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019)
Food Science & Nutrition, 7(10):3349-3360
The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breas