Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Helena Čížková"'
Autor:
Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková, Aleš Rajchl
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 207-215 (2024)
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can aff
Externí odkaz:
https://doaj.org/article/0872f18e07854911a71ee8644b3f5eda
Autor:
Tereza Podskalská, Novel Kishor Bhujel, Martina Hraničková, Filip Beňo, Adam Tobolka, Helena Čížková
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6029 (2024)
The quality of black/red currant products, which are valuable components of a healthy diet, depends on many aspects, e.g., natural variability, climatic conditions, degree of ripeness, processing technology, and recipe. The aim of the study was to as
Externí odkaz:
https://doaj.org/article/de440b5ed0b3438b87f2aceda5603e0f
Autor:
Simona Schmidlová, Zdeňka Javůrková, Bohuslava Tremlová, Józef Hernik, Barbara Prus, Slavomír Marcinčák, Dana Marcinčáková, Pavel Štarha, Helena Čížková, Vojtěch Kružík, Zsanett Bodor, Csilla Benedek, Dalibor Titěra, Jana Boržíková, Matej Pospiech
Publikováno v:
Foods, Vol 13, Iss 13, p 2006 (2024)
Honey contains a wide range of inorganic substances. Their content can be influenced, i.e., by the type of soil on which the bee pasture is located. As part of this study, the mineral profile of 32 samples of honey from hobby beekeepers from the Czec
Externí odkaz:
https://doaj.org/article/b783e9f70d194dcfb863d8db21eea970
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 173-181 (2023)
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough w
Externí odkaz:
https://doaj.org/article/cc24ae47ff1c497c85efd640f818907f
Autor:
Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, Dana Gabrovská
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 103-110 (2023)
The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and s
Externí odkaz:
https://doaj.org/article/d852dc4278fb42538d2537cf5d22f993
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 305-317 (2022)
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatogra
Externí odkaz:
https://doaj.org/article/e9a9133ac8a74f86ba1263b04a5847b5
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 259-272 (2022)
Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products w
Externí odkaz:
https://doaj.org/article/4a9b142b908f421288fbef108491e5d2
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 2, Pp 85-92 (2022)
Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological propert
Externí odkaz:
https://doaj.org/article/d98b88c1907848f091b12dc702d6512a
Autor:
Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl, Helena Čížková
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 1, Pp 42-50 (2022)
The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of
Externí odkaz:
https://doaj.org/article/338e9fad7ceb4e558bf19580d4bbf66f
Autor:
Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 49-57 (2021)
Abstract: Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products. To test this proposal, the heat and oxid
Externí odkaz:
https://doaj.org/article/9ebd1a0232ec4acb8c22423a4df653d5