Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jarmila Ouhrabková"'
Autor:
Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček, Petr Martinek
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 3, Pp 296-301 (2014)
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cer
Externí odkaz:
https://doaj.org/article/54416123a92b4e7a9b42d9a85ab57555
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
Autor:
Ivana Paulíčková, Jaroslava Ehrenbergerová, Vlasta Fiedlerová, Dana Gabrovská, Pavla Havlová, Marie Holasová, Jiří Kopáček, Jarmila Ouhrabková, Jitka Pinkrová, Jana Rysová, Kateřina Vaculová, Renata Winterová
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 2, Pp 65-72 (2007)
Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The contents of vitamin C, total polyphenols, and ferulic aci
Externí odkaz:
https://doaj.org/article/2997dc7f0fde45c0a3d9042cd0372270
Autor:
Ivana Laknerová, Pavlína Bočková, Vlasta Fiedlerova, Eva Eichlerová, Jarmila Ouhrabková, Vladimír Erban, Jana Rysová, Marie Holasova, Jiřina Průchová, R. Winterová, Marie Kejmarová, D. Gabrovská, Jan Strohalm, Milan Houška, Ales Landfeld, Irena Němečková
Publikováno v:
High Pressure Research. 32:103-113
The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit–vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices mig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ccb6dbd4307ceaae5faf9276af74fa
https://doi.org/10.1080/08957959.2012.664640
https://doi.org/10.1080/08957959.2012.664640
Autor:
Gabrovská, Dana1 (AUTHOR) d.gabrovska@vupp.cz, Ouhrabková, Jarmila1 (AUTHOR), Rysová, Jana1 (AUTHOR), Laknerová, Ivana1 (AUTHOR), Fiedlerová, Vlasta1 (AUTHOR), Holasová, Marie1 (AUTHOR), Winterová, Renata1 (AUTHOR), Průchová, Jiřina1 (AUTHOR), Strohalm, Jan1 (AUTHOR), Houška, Milan1 (AUTHOR), Landfeld, Aleš1 (AUTHOR), Erban, Vladimír1 (AUTHOR), Eichlerová, Eva1 (AUTHOR), Němečková, Irena2 (AUTHOR), Kejmarová, Marie2 (AUTHOR), Bočková, Pavlína3 (AUTHOR)
Publikováno v:
High Pressure Research. Mar2012, Vol. 32 Issue 1, p103-113. 11p. 7 Charts, 7 Graphs.
