Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Jakub Fišnar"'
Autor:
Vojtech Ilko, Dominika Sosnová, Petra Hrůšová, Jakub Fišnar, Štěpán Czornyj, Marek Doležal, Kristina Nakonechna, Zuzana Réblová
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11965 (2023)
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processe
Externí odkaz:
https://doaj.org/article/fa269137c8fc4a23b383143bf811f6b1
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 441-451 (2018)
Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temper
Externí odkaz:
https://doaj.org/article/d56b554fb4f64510bceae7854044b5cc
Autor:
Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 392-402 (2018)
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried
Externí odkaz:
https://doaj.org/article/73698eeeedd54f94a646454a0a8dac8c
Autor:
Jakub Fišnar, Zuzana Réblová
Publikováno v:
Chemické listy. 116:287-292
Vitamin E was described in 1922 and its basic mechanism of action was elucidated in 1931. However, some new compounds with vitamin E activity have been discovered, and some unknown mechanisms of action of this vitamin in vivo have been described in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5ae2cd5ee60160e9d49b0b6dd7b745a
https://doi.org/10.54779/chl20220287
https://doi.org/10.54779/chl20220287
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 5, Pp 416-423 (2015)
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocopherol caused by the studied oils during 24-h incub
Externí odkaz:
https://doaj.org/article/ab421e23aea24b7b9489ca8c4c4109ce
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 4, Pp 351-357 (2012)
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heati
Externí odkaz:
https://doaj.org/article/83defbd2db284b46be2a08af280a1ce2
Publikováno v:
Journal of the Science of Food and Agriculture. 97:5092-5099
Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::165fe825e5843cb0f422946ec4719569
https://doi.org/10.1002/jsfa.8386
https://doi.org/10.1002/jsfa.8386
Publikováno v:
European Journal of Lipid Science and Technology. 116:1694-1700
Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180 °C for 4, 8,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a30bb57a8c2b57b747a1cc7802ce6509
https://doi.org/10.1002/ejlt.201400188
https://doi.org/10.1002/ejlt.201400188
Autor:
Monika, Sabolová, Barbora, Pohořelá, Jakub, Fišnar, Lenka, Kouřimská, Diana, Chrpová, Jan, Pánek
Publikováno v:
Journal of the science of food and agriculture. 97(15)
Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1915045f0435923c8d4c58ca132609ea
https://pubmed.ncbi.nlm.nih.gov/28418171
https://pubmed.ncbi.nlm.nih.gov/28418171
Publikováno v:
Czech Journal of Food Sciences. 30:351-357
Reblova Z., Fisnar J., Tichovska D., Doležal M., Joudalova K. (2012): Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present α-tocopherol during the heating of plant oils. Czech J. Food Sci., 30: 351
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d475f010bbc22ef92c6a1394baea20d
https://doi.org/10.17221/174/2011-cjfs
https://doi.org/10.17221/174/2011-cjfs