Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jiří Totušek"'
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
Autor:
Jiří Totušek, Jan Tříska, Danuše Lefnerová, Jan Strohalm, Naděžda Vrchotová, Ondřej Zendulka, Jiřina Průchová, Jana Chaloupková, Pavla Novotná, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 5, Pp 548-556 (2011)
The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyan
Externí odkaz:
https://doaj.org/article/1c306a452d0047cc8a7504dbbd4846e0
Autor:
Lucie Mandelová, Jiří Totušek
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 1, Pp 19-25 (2006)
We investigated chemoprotective effects of broccoli juice, treated with high pressure method, using 500 MPa for a period of 10 minutes. By the use of this method, the conservation of nutritionally important substances occurs (for example vitamins, po
Externí odkaz:
https://doaj.org/article/a45b47c0ada2474b98f36e325c595247
Autor:
Josef BALÍK, Marie KYSELÁKOVÁ, Jan TŘÍSKA, Naděžda VRCHOTOVÁ, Jaromír VEVERKA, Pavel HÍC, Jiří TOTUŠEK, Danuše LEFNEROVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss Special Issue, Pp S3-S12 (2008)
The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing techn
Externí odkaz:
https://doaj.org/article/4349671e1d154f52bbfb204b9dfa86a1
Autor:
Josef BALÍK, Marie KYSELÁKOVÁ, Naděžda VRCHOTOVÁ, Jan TŘÍSKA, Michal KUMŠTA, Jaromír VEVERKA, Pavel HÍC, Jiří TOTUŠEK, Danuše LEFNEROVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss Special Issue, Pp S25-S32 (2008)
The occurrence and content of some polyphenols and the antioxidant activity of compounds present in grape berries, stems and leaves of Vitis vinifera L. were evaluated. Three white and three blue varieties of grapevine were investigated. The contents
Externí odkaz:
https://doaj.org/article/82606e179f96446bac3ceaf75c91be27
Autor:
JIŘÍ TOTUŠEK, DANUŠE LEFNEROVÁ, MARIE KYSELÁKOVÁ, JOSEF BALÍK, JAROMÍR VEVERKA, JAN TŘÍSKA, NADĚŽDA VRCHOTOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss Special Issue, Pp S55-S59 (2008)
The inhibition of mutagenicity was assessed by Ames test by bacterial strains Salmonella typhimurium TA98 and TA100 using two mutagens and methanolic extracts of healthy fresh berries of blue grapevine varieties - St. Laurent, Portugal, André and wh
Externí odkaz:
https://doaj.org/article/6f7b9d5fd4d948f4ae7db5468c7f968b
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss Special Issue, Pp S60-S64 (2008)
Polyphenolic compounds are widely distributed in plants and are a common part of human diet. Polyphenols are known to be potent bioactive molecules, predominantly with protective effects. Many of xenobiotics, including polyphenols, influence the acti
Externí odkaz:
https://doaj.org/article/d70bef20735343debce5cb875bcf2802
Autor:
Jan Tříska, Pavla Novotná, Naděžda Vrchotová, Jan Strohalm, Jiří Totušek, Milan Houška, Jana Chaloupková, Ondřej Zendulka, Danuše Lefnerová, Jiřina Průchová
Publikováno v:
Czech Journal of Food Sciences. 29:548-556
Autor:
Josef Balík, Danuše Lefnerová, Jan Tříska, Jiří Totušek, Jaromír Veverka, Naděžda Vrchotová, Marie Kyseláková
Publikováno v:
Czech Journal of Food Sciences. 26:S55-S59
The inhibition of mutagenicity was asessed by Ames test using two mutagens (IQ, MNU) and methanolic extracts of healthy fresh berries of three blue grapevine varieties and three white varieties and berries infected by Botrytis cinerea fungus.
Autor:
Marie Kyseláková, Danuše Lefnerová, Jiří Totušek, Jaromír Veverka, Josef Balík, Naděžda Vrchotová, Jan Tříska
Publikováno v:
Acta Horticulturae. :563-568
Effects of different doses of various clarifying agens onthe content on phenolic substances in young red wines were studed. The orginal concentration of anthocyanins (213 mg/l)was decreased at most after the application of egg white but the total col