Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jaromir Porizka"'
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 564-570 (2017)
The global production of metal cans is more than 300 billion cans. Benefits of metal packaging consist mainly from the great strenght, excellent barrier properties and good thermal conductivity. The main problem of used metal packaging are the corros
Externí odkaz:
https://doaj.org/article/47d78b12298b40329f1cb400af3f9af8
Publikováno v:
Advances in Materials Science and Engineering, Vol 2018 (2018)
Alkali-activated matrices are suitable materials for the immobilization of hazardous materials such as heavy metals. This paper is focused on the comparison of immobilization characteristics of various inorganic composite materials based on blast fur
Externí odkaz:
https://doaj.org/article/7e0d61da5b174a4f992203077f5c7df9
Publikováno v:
Agronomy, Vol 14, Iss 10, p 2346 (2024)
Biochar is a carbon-rich material that has recently received attention due to its increasing agronomical potential. The agricultural utilization of biochar relates to its potential to act in the soil as a soil conditioner; nevertheless, complex infor
Externí odkaz:
https://doaj.org/article/864e878b1c6a4ac2aa2a95d6f62a8479
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9882
This study investigated the use of targeted analysis to verify the geographic origin of ground paprika samples. In total, 36 samples were analyzed from all over the world (17 from Europe, 17 from Asia, one from North America, and one from Africa). De
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24f2a624f7206e52faa39c44a70aa17b
https://doi.org/10.55251/jmbfs.9882
https://doi.org/10.55251/jmbfs.9882
Autor:
Zuzana Slavíková, Pavel Diviš, Wojciech Bialas, Magdalena Montowska, Michaela Adamczyková, Jaromír Pořízka
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101185- (2024)
High-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, t
Externí odkaz:
https://doaj.org/article/c8416102d5db4f1fb4be956d617ccce0
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 312-323 (2024)
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In t
Externí odkaz:
https://doaj.org/article/cc3edfb3522b4b1081746faf95b07837
Publikováno v:
Journal of Biotechnology. 2020, vol. 324, issue 1, p. 1-10.
Journal of Biotechnology: X, Vol 7, Iss, Pp 100021-(2020)
Journal of Biotechnology: X, Vol 7, Iss, Pp 100021-(2020)
In this study preparation and characterization of new UV-protecting systems based on liposomes/polyhydroxybutyrate (PHB) with encapsulated coffee extracts are presented. Green and roasted coffee extracts with high phenolics content, high antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df0f09dfcc955c7048b2ab56a0a89f42
https://pubmed.ncbi.nlm.nih.gov/34154737
https://pubmed.ncbi.nlm.nih.gov/34154737
Autor:
Dan Kucera, Adriana Kovalcik, Stanislav Obruca, Petr Sedlacek, Ivana Novackova, Iva Pernicova, Martin Koller, Jaromir Porizka
Publikováno v:
Biochemical Engineering Journal. 151:107350
Evolutionary engineering is an approach, which allows preparing microorganisms with desired phenotype without the need for knowledge of genetic characteristics connected with changes at phenotype level. This approach is based on cell multiplication u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68d97fb5653ce2b951e77ed85aa4ade
https://doi.org/10.1016/j.bej.2019.107350
https://doi.org/10.1016/j.bej.2019.107350
Publikováno v:
Foods, Vol 12, Iss 13, p 2635 (2023)
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredient
Externí odkaz:
https://doaj.org/article/08653c7f6f28493daadcf2a45f52be11
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 254-261 (2018)
This study investigated 11 different kinds of ground paprika of different geographical origin and tried to find some correlations between their measured chemical composition and country of origin. The parameters examined in ground paprika were as fol
Externí odkaz:
https://doaj.org/article/a27a501d1dd74a11bc548dae257ad75d