Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Jan STROHALM"'
Autor:
Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Lucie Cacková, Pavel Měřička, Jan Malý, Marian Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Dana Čížková, Aleš Bezrouk, Milan Houška
Publikováno v:
Foods, Vol 12, Iss 23, p 4245 (2023)
Although Holder pasteurization is the recommended method for processing breast milk, it does affect some of its nutritional and biological properties and is ineffective at inactivating spores. The aim of this study was to find and validate an alterna
Externí odkaz:
https://doaj.org/article/d9a75ff73a034789b24318ee85f7aafa
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 1, Pp 57-61 (2019)
The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sou
Externí odkaz:
https://doaj.org/article/237cb83d8a794e1fb3dac4d03ad49a85
Autor:
Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška
Publikováno v:
Foods, Vol 10, Iss 8, p 1943 (2021)
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatm
Externí odkaz:
https://doaj.org/article/eae341da360b4f5c9e7e8ca28413588a
Autor:
Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 439-444 (2016)
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl
Externí odkaz:
https://doaj.org/article/1dbd68ce6d6d438a9d8d4917d2db64c3
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 4, Pp 318-324 (2016)
Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples we
Externí odkaz:
https://doaj.org/article/e69f5211c0fb46d68e92846d687e6d42
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 1, Pp 24-31 (2016)
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters
Externí odkaz:
https://doaj.org/article/c90e90aef5e34169bac10542e21a27bf
Autor:
Pavel ČERMÁK, Věra PALEČKOVÁ, Milan HOUŠKA, Jan STROHALM, Pavla NOVOTNÁ, Alexandr MIKYŠKA, Marie JURKOVÁ, Mariola SIKOROVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 302-307 (2015)
The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high pressure).
Externí odkaz:
https://doaj.org/article/1345474744ba4392a2ef4d7a6f5d23b1
Autor:
Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 267-276 (2015)
Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonise
Externí odkaz:
https://doaj.org/article/0c072e59cc9f4a9cb29e8405c7bbff92
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 464-469 (2014)
We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not cause flatulence. To enable us to control the fi
Externí odkaz:
https://doaj.org/article/7fc0aec133d54d76b12bfc782caeebaa
Autor:
Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 182-187 (2014)
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing
Externí odkaz:
https://doaj.org/article/694b6113f60741ba8f00fd70dd39399f