Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Jana Štefániková"'
Autor:
Miroslava Kačániová, Margarita Terentjeva, Simona Kunová, Petra Borotová, Peter Haščík, Soňa Felšöciová, Jana Štefániková
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 53, Iss 2, Pp 188-188 (2023)
Slovak smoked cow cheese “Parenica” is a traditional dairy product with a protected geographical indication. An amount of 96 samples were studied in the present study. The samples were examined for coliforms (VRBL medium at 37 °C for 24-48 h), f
Externí odkaz:
https://doaj.org/article/dc4e6180569e465aa9c3d4bda9b20b7a
Autor:
Veronika Valková, Hana Ďúranová, Lucia Galovičová, Jana Štefániková, Nenad Vukovic, Miroslava Kačániová
Publikováno v:
Potravinarstvo, Vol 15, Pp 1112-1119 (2021)
Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor ph
Externí odkaz:
https://doaj.org/article/c50ab11df1fe43faa13c0189bdeeecff
Autor:
Silvia Jakabová, Lucia Benešová, Miroslav Kročko, Peter Zajác, Jozef Čapla, Adam Partika, Jozef Golian, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 15, Pp 285-295 (2021)
Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of pro
Externí odkaz:
https://doaj.org/article/7a6ad74b8a5b4ab18031fbb6988276ca
Autor:
Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 367-374 (2020)
The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared a
Externí odkaz:
https://doaj.org/article/48759dc256d445c3b456859b8a313212
Publikováno v:
Potravinarstvo, Vol 14, Pp 1211-1217 (2020)
The production of steamed cheese has a long tradition in Slovakia. Some of these cheeses have even received the PGI designation, which is a designation granted to products with specific geographical characteristics (Slovenská parenica, Zázrivské v
Externí odkaz:
https://doaj.org/article/adeccd035d8d42728641c302a705226a
Autor:
Július Árvay, Martin Hauptvogl, Lenka Demková, Ľuboš Harangozo, Marek Šnirc, Lenka Bobuľská, Jana Štefániková, Anton Kováčik, Silvia Jakabová, Ivona Jančo, Vladimír Kunca, Dubravka Relić
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 232, Iss , Pp 113235- (2022)
In the present work, we focused on two aspects of mercury (Hg) bioconcentration in the above-ground parts of Neoboletus luridiformis. In the first part, we monitored the bioconcentration potential of individual anatomical parts of a particular fruiti
Externí odkaz:
https://doaj.org/article/a566d62d8e2942619fb3b775ba84e8de
Publikováno v:
Potravinarstvo, Vol 14, Pp 1088-1096 (2020)
The aim of the study was to investigate the chemical composition, antioxidant, and antimicrobial activity of essential oils (Canarium luzonicum CLEO, Melaleuca leucadenron MLEO, Amyris balsamifera ABEO). There was Gas chromatographic-mass spectrometr
Externí odkaz:
https://doaj.org/article/015bc5b7a3a8429cb54e5f5ec2847e25
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese
Autor:
Jana Štefániková, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, Vladimír Vietoris
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 5, Pp 273-279 (2020)
The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples
Externí odkaz:
https://doaj.org/article/19b62f1a069f4609bd7932b31ba3cd04
Publikováno v:
Potravinarstvo, Vol 14, Pp 767-773 (2020)
The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextrac
Externí odkaz:
https://doaj.org/article/8974f639b2e944cb815c7868953bf297
Autor:
Miroslava Kačániová, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Externí odkaz:
https://doaj.org/article/4145f9f979764a65907b0fce3d46885c