Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Irena NĚMEČKOVÁ"'
Autor:
Oto Hanuš, Eva Samková, Jindřich Čítek, Hana Nejeschlebová, Eva Dadáková, Lucie Hasoňová, Michael Rost, Irena Němečková, Karolína Reindl (ORCID: 0000
Publikováno v:
Czech Journal of Animal Science, Vol 69, Iss 8, Pp 303-316 (2024)
The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be
Externí odkaz:
https://doaj.org/article/acc5a699b3fd4747a2f966e056e3d972
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 5, Pp 358-366 (2023)
Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50-59 °C. Heat resistance was
Externí odkaz:
https://doaj.org/article/ec641803a97a412b9a1174061844ef43
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
Autor:
Ludmila Křížová, Marcela Klimešová, Oto Hanuš, Irena Němečková, Petr Roubal, Jana Tšponová, Miroslav Skřivánek, Ludmila Nejeschlebová, Radoslava Jedelská
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 69, Iss 1, Pp 91-100 (2021)
The aim of this study was to determine the effect of different zearalenone (ZEA) concentrations (0, 10, 100, 250, 500, 1 000 µg/l) on growth of Bacillus cereus, Staphylococcus aureus and Pseudomonas fluorescens in milk. The samples were incubated fo
Externí odkaz:
https://doaj.org/article/3ec54941a24f4b6b9a15e2311a5a0f65
Autor:
Irena Němečková, Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková, Renáta Karpíšková
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 5, Pp 323-329 (2020)
Besides its health and spoilage hazards, Escherichia coli is a process hygiene indicator for cheeses made from milk that has undergone heat treatment. Hence, its ability to persist in cheesemaking plant environment and equipment is important. In tota
Externí odkaz:
https://doaj.org/article/3443e671c1d54601b8d56a061940e154
Autor:
Oto Hanuš, Jindřich Čítek, Jan Říha, Eva Samková, Josef Kučera, Gustav Chládek, Irena Němečková, Lucie Hasoňová, Marcela Klimešová, Petr Roubal, Radoslava Jedelská
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 67, Iss 2, Pp 395-406 (2019)
Heat milk stability (thermostability, TES) is important technological feature which can contribute to create higher added value in the dairy industry. The aim of this paper was to evaluate the seasonal dynamics and relationships of TES to other milk
Externí odkaz:
https://doaj.org/article/1d5eafea8a2546c2a5a7a3d98ce5bedd
Autor:
Kristina BIALASOVÁ, Irena NĚMEČKOVÁ, Jan KYSELKA, Jiří ŠTĚTINA, Kateřina SOLICHOVÁ, Šárka HORÁČKOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 1, Pp 51-56 (2018)
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/
Externí odkaz:
https://doaj.org/article/7f53840f37e247c7a202320bfe87afaf
Autor:
Oto Hanuš, Eva Samková, Gustav Chládek, Marcela Klimešová, Petr Roubal, Irena Němečková, Radoslava Jedelská, Jaroslav Kopecký
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 5, Pp 1127-1134 (2018)
The aim was to evaluate the chosen relationships among milk composition, factors of primary milk production and milk thermostability (TES) on large data file during whole season (n 2,829). The results showed the TES mean 20.71 ± 8.19 minutes (geomet
Externí odkaz:
https://doaj.org/article/f30da7dcda4148b190c932034a876ee9
Autor:
Oto Hanuš, Irena Němečková, Jan Pozdíšek, Igor Huňády, Marcela Klimešová, Antonín Ponížil, Ondřej Elich, Petr Roubal, Radoslava Jedelská, Jaroslav Kopecký
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 3, Pp 647-653 (2018)
Current changes in climate (increasing drought) and the rise in prices of protein concentrate feed are the reasons for the increasing interest in growing and production and increasing silages from legume‑cereal mixtures (LCM) in rations for dairy c
Externí odkaz:
https://doaj.org/article/779f3eb8e3ec4d148b93106c8eb4e8ff
Autor:
Oto Hanuš, Josef Kučera, Eva Samková, Irena Němečková, Jindřich Čítek, Tomáš Kopec, Daniel Falta, Hana Nejeschlebová, Lucie Rysová, Marcela Klimešová, Ondřej Elich
Publikováno v:
Foods, Vol 10, Iss 9, p 2017 (2021)
Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practi
Externí odkaz:
https://doaj.org/article/39c84962b0604f3eb4967eca930697f3