Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Jiří Štětina"'
Autor:
Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 5, Pp 392-399 (2022)
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity ag
Externí odkaz:
https://doaj.org/article/fda4d1bb124b49489e9d0a0251316e9a
Autor:
Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 374-382 (2019)
Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analys
Externí odkaz:
https://doaj.org/article/2e8c8e4359ae4560827436b88d873898
Autor:
Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 3, Pp 199-204 (2019)
Discrimination of yellow and brown seeded flax cultivars was made based on visible (Vis) diffusion reflectance spectra of whole seeds. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivari
Externí odkaz:
https://doaj.org/article/1b18d4b5091c461d98bd5b99e7ae3db6
Autor:
Kristina BIALASOVÁ, Irena NĚMEČKOVÁ, Jan KYSELKA, Jiří ŠTĚTINA, Kateřina SOLICHOVÁ, Šárka HORÁČKOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 1, Pp 51-56 (2018)
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/
Externí odkaz:
https://doaj.org/article/7f53840f37e247c7a202320bfe87afaf
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 553-558 (2013)
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese
Externí odkaz:
https://doaj.org/article/b26f805ee8a34848a9b0cd678417abd4
Autor:
Iveta Klojdová, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Markéta Berčíková, Jiří Štětina
Publikováno v:
European Food Research and Technology. 248:2303-2309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::546349e4c27aa926082e7076b44b84b0
https://doi.org/10.1007/s00217-022-04046-3
https://doi.org/10.1007/s00217-022-04046-3
Publikováno v:
European Food Research and Technology. 248:899-903
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08edea7315d3e0f59a10b49941ea4301
https://doi.org/10.1007/s00217-021-03937-1
https://doi.org/10.1007/s00217-021-03937-1
Publikováno v:
Polymers. 14(10)
When seeds sown in the soil become wet, their hulls secrete viscous matter that can retain water and thus support germination. Flaxseed mucilage (FSM) is an example of such a material and is attractive for food, cosmetic, and pharmaceutical applicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8318a49952e62f9a031129a5f152ccf8
https://pubmed.ncbi.nlm.nih.gov/35631922
https://pubmed.ncbi.nlm.nih.gov/35631922
Autor:
Kristina Veselá, Jiří Štětina, Šárka Horáčková, Monika Kumherová, Eva Feldeková, Iveta Klojdová
Publikováno v:
Chemical Engineering & Technology. 43:523-530
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2b080c0cb8b16a27b326a17340a8538
https://doi.org/10.1002/ceat.201900394
https://doi.org/10.1002/ceat.201900394
