Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ivana Borkovcová"'
Autor:
Pavlína Navrátilová, Jan Pospíšil, Ivana Borkovcová, Lenka Kaniová, Sandra Dluhošová, Simona Horáková
Publikováno v:
Mljekarstvo, Vol 68, Iss 4, Pp 282-294 (2018)
Characteristic properties that make mare milk interesting from a nutritional point of view, include the different composition and properties of milk fat. The aim of this study was to determine the total fat content, cholesterol content, percentage of
Externí odkaz:
https://doaj.org/article/bfb909f16a03460e94be69b0e0078a06
Autor:
Klára Bartáková, Lenka Vorlová, Sandra Dluhošová, Ivana Borkovcová, Šárka Bursová, Jan Pospíšil, Bohumíra Janštová
Publikováno v:
Foods, Vol 10, Iss 7, p 1535 (2021)
Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level
Externí odkaz:
https://doaj.org/article/cad7cd73fe0f42a4bb1640645cccc467
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
In this study, we determined four sulfonamide compounds (sulfadiazine, sulfadoxine, sulfamethoxazole, and sulfathiazole) in honey marketed in the Czech Republic (Brno). The content of these compounds was monitored in 50 honeys with different botanica
Externí odkaz:
https://doaj.org/article/b8dba4ab636546788899b2b3c848501f
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 6, Pp 641-646 (2011)
The aim of the study was to monitore the levels of fluoroquinolone residues in bulk samples of raw cow's milk. The bulk samples of raw cow's milk (n = 150) were obtained from 58 different milk suppliers in the South Moravian and Vysočina Regions. Th
Externí odkaz:
https://doaj.org/article/ded56936181347b18c8e67ca2e917e97
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 328-336 (2011)
As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an indicator of heat damage done to honey, among others.
Externí odkaz:
https://doaj.org/article/f40e5659094f47ea8e3ea6a0e324897e
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 5, Pp 379-385 (2009)
The objective of this study was the detection of tetracycline, chlortetracycline and oxytetracycline residues in raw cow's milk. When analysing bulk milk (n = 57) and tanker trailer'a (n = 113) samples, two methods were used simultaneously: a specifi
Externí odkaz:
https://doaj.org/article/c9b2bc04151146c2be6377e8a7c98589
Publikováno v:
Emirates Journal of Food and Agriculture.
Honey is a popular sweetener that makes significant contributions to human nutrition. The aim of this study was to analyze and comparespecific properties relating to honey quality and biological value such as total phenolic content, color, color inte
Autor:
Jan Pospíšil, Sandra Dluhošová, Klára Bartáková, Šárka Bursová, Lenka Vorlová, Ivana Borkovcová, B. Janštová
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1535, p 1535 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1535, p 1535 (2021)
Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level
Publikováno v:
Acta Veterinaria Brno. 88:473-480
The aim of the study was to contribute to scarce literature data on the content of selected vitamins and iodine in mare’s milk. The study focused on the content of selected lipophilic vitamins (A, E), hydrophilic vitamins B1, B2, B6) and iodine in
Autor:
Jan Pospíšil, Simona Horáková, Pavlína Navrátilová, Lenka Kaniová, Ivana Borkovcová, Sandra Dluhošová
Publikováno v:
Mljekarstvo, Vol 68, Iss 4, Pp 282-294 (2018)
Characteristic properties that make mare milk interesting from a nutritional point of view, include the different composition and properties of milk fat. The aim of this study was to determine the total fat content, cholesterol content, percentage of