Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Jolana Karovičová"'
Autor:
Jolana Karovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, Gabriel Greif
Publikováno v:
Potravinarstvo, Vol 14, Pp 465-472 (2020)
Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commerci
Externí odkaz:
https://doaj.org/article/27c760f1b8fb4afb98df2f0d13eb69ba
Publikováno v:
Potravinarstvo, Vol 14, Pp 170-177 (2020)
The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potentia
Externí odkaz:
https://doaj.org/article/8691771b911a444e8840e0332e3eb744
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 195-201 (2018)
Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with goo
Externí odkaz:
https://doaj.org/article/fc1e54146f664665bb7592f3118f4603
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 202-208 (2018)
Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capaci
Externí odkaz:
https://doaj.org/article/26b7d883fcbb47c6ac479a644018ecf3
Autor:
Lucia MINAROVIČOVÁ, Michaela LAUKOVÁ, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Dominika DOBROVICKÁ, Veronika KUCHTOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 1, Pp 66-72 (2018)
The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Inco
Externí odkaz:
https://doaj.org/article/0f5d84adce8e43cba803c64a2ad2cab8
Autor:
Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 373-379 (2017)
Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of add
Externí odkaz:
https://doaj.org/article/9276840869784f0e85ca8a422adc3a13
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 543-549 (2016)
Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs i
Externí odkaz:
https://doaj.org/article/c3c280332bc54eb8b58ab77a7f27fe8b
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 506-511 (2016)
Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, co
Externí odkaz:
https://doaj.org/article/99c71641757b4e29bf75db16b626ab07
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by inc
Externí odkaz:
https://doaj.org/article/64ddadcf7dbd4343ade3ee77e3d8d062
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different me
Externí odkaz:
https://doaj.org/article/bc884865ec1b4c9f9d28a2f85a40d82c