Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Jan, Pánek"'
Autor:
Barbora Pohořelá, Andrea Poláchová, Markéta Růžičková, Marek Doležal, Jana Pulkrabová, Jan Pánek
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 2, Pp 118-129 (2022)
Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the
Externí odkaz:
https://doaj.org/article/bf500ae72b504c3084432238a810d883
Autor:
Barbora Pohořelá, Tomáš Gramblička, Marek Doležal, Darina Dvořáková, Jana Pulkrabová, Lenka Kouřimská, Vojtech Ilko, Jan Pánek
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Atlantic salmon represents an important source of valuable proteins and lipids rich in n-3 fatty acids and micronutrients. However, there are reports that these marine fish still contain contaminants at levels that raise health concerns. Although the
Externí odkaz:
https://doaj.org/article/7fe4661b76204db98d29617851a88f20
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 400-406 (2016)
Contemporary society is faced with the question how to ensure suffiecient nutrition (quantity and quality) for rapidly growing population. One solution can be consumption of edible insect, which can have very good nutritional value (dietary energy, p
Externí odkaz:
https://doaj.org/article/41c5bb87b53b40559e34ac2aea63a059
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 398-405 (2014)
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month period (June-May). A total of 2206 samples were colle
Externí odkaz:
https://doaj.org/article/ffd79da487fd42bab9bf8fd5105a6c4e
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 4, Pp 307-312 (2013)
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of
Externí odkaz:
https://doaj.org/article/8c48e0049818437f86ea43313951003c
Autor:
Diana Chrpová, Lenka Kouřimská, Michael Harry Gordon, Veronika Heřmanová, Iva Roubíčková, Jan Pánek
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 317-325 (2010)
The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore
Externí odkaz:
https://doaj.org/article/680152f3cc394e0cbf9fe17132fc3c6d
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 249-257 (2010)
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochin
Externí odkaz:
https://doaj.org/article/620e4c9038cd4d25902c6f50e3fb2a25
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:
Forum of nutrition. 56
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9ab0d758b70312cdd55977e8e5f42978
https://pubmed.ncbi.nlm.nih.gov/15806930
https://pubmed.ncbi.nlm.nih.gov/15806930
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