Výsledky vyhledávání - "Kůrová, V."

Akademický článek

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures.

Autor: Rejdlová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Salek RN; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Míšková Z; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Lorencová E; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Kůrová V; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Adámek R; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Sumczynski D; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Sep 08; Vol. 12 (18). Date of Electronic Publication: 2023 Sep 08.

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Akademický článek

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.

Autor: Vincová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Šantová K; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Kůrová V; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Kratochvílová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Halámková V; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Suchánková M; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Lorencová E; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Sumczynski D; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic., Salek RN; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Apr 10; Vol. 12 (8). Date of Electronic Publication: 2023 Apr 10.

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Akademický článek

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Akademický článek

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time.

Autor: Kratochvílová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Salek RN; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Vašina M; Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VŠB-Technical University of Ostrava, 17. listopadu 15/2172, 708 33 Ostrava, Czech Republic., Lorencová E; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Kůrová V; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Lazárková Z; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Dostálová J; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic., Šenkýřová J; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Nov 12; Vol. 11 (22). Date of Electronic Publication: 2022 Nov 12.

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Akademický článek

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage.

Autor: Salek RN; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic., Lorencová E; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic., Gál R; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic., Kůrová V; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic., Opustilová K; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic., Buňka F; Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Oct 27; Vol. 11 (21). Date of Electronic Publication: 2022 Oct 27.

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