Zobrazeno 1 - 10
of 104
pro vyhledávání: '"K. Melzoch"'
Publikováno v:
Plant, Soil and Environment, Vol 59, Iss 12, Pp 537-542 (2013)
Alkali pretreatment of wheat straw was optimized by response surface methodology to maximize yields of fermentable sugars in subsequent enzymatic hydrolysis and to remove maximum lignin in order to improve rheological attributes of the media. The eff
Externí odkaz:
https://doaj.org/article/7a48129d46834b47b34b288ef8f96a67
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 3, Pp 87-94 (2004)
Electrodialysis was used for lactic acid recovery from fermentation broth. In the first step, lactate was recovered and concentrated by desalting electrodialysis, and the second step was electroconversion of lactate to lactic acid by water-splitting
Externí odkaz:
https://doaj.org/article/09300348b0d544509ef5ef8de1d04176
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 1, Pp 1-8 (2004)
The growth kinetics of thermophilic bacteria Bacillus acidocaldarius (CCM 3497), Bacillus stearothermophilus (CCMI 237), Thermus aquaticus (CCM 3488), Thermus ruber (CCM 4212), and Thermus species (CCM 4199) on solid media were studied in the tempera
Externí odkaz:
https://doaj.org/article/a70c283e43484a04b8a57212b9d25e41
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 2, Pp 73-80 (2001)
The paper deals with the possibility of using two-stage electrodialysis for recovery of lactic acid from model solutions and from fermentation broth. In the first step lactate was concentrated with desalting electrodialysis using ion exchange membran
Externí odkaz:
https://doaj.org/article/de28f40f00094a2bb4abd1ae79e38c90
Autor:
J. Čermák, M. Rychtera, P. Nechvíle, J. Náhlík, K. Melzoch, J. Šindelář, J. Vovsík, J. Votruba
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 3, Pp 110-114 (2000)
Ergosterol is a major sterol in yeast cells. Intermediates of ergosterol biosynthesis or products of ergosterol biotransformation occur in cells too. Sterols mainly form components of cell membranes. Fluidity of membranes is affected by sterols. The
Externí odkaz:
https://doaj.org/article/6a14bf6fefe5458a92d73948f5a4cee9
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 1, Pp 35-40 (2000)
Resveratrol is a substance of a natural character, naturally present in some foods, namely in wine. The grape peels of Vitis vinifera contain about 50 to 100 mg of resveratrol/g and the average resveratrol concentration in red wines produced in the w
Externí odkaz:
https://doaj.org/article/eee7a38013104613a54106bff741d5b3
Publikováno v:
Chemical Engineering Transactions, Vol 21 (2010)
Abstract preview not available - see full-text PDF article.
Externí odkaz:
https://doaj.org/article/e27d31915469400a9654f7d67607148c
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S166-S168 (2004)
The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method. Trans
Externí odkaz:
https://doaj.org/article/35d8f098d6bf4ba28e42ae5d2de7ebbe
Publikováno v:
Czech Journal of Food Sciences. 30:474-482
Siřisťova L., Přinosilova S., Riddellova K., Hajslova J., Melzoch K. (2012): Changes in quality parameters of vodka filtered through activated charcoal. Czech J. Food Sci., 30: 474–482. The production technology of high-quality vodka used in Rus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb1ca52ed97e9cd40a767d4dee494d10
https://doi.org/10.17221/361/2011-cjfs
https://doi.org/10.17221/361/2011-cjfs
Publikováno v:
Food Chemistry. 87:151-158
The study describes an improved version of the reverse-phase-HPLC method. To determine free resveratrol isomers, the method uses isocratic elution and electrochemical detection with the use of a glassy working electrode at a potential of 0.75 V. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de07abc3757055d3543bfee57a077339
https://doi.org/10.1016/j.foodchem.2004.01.028
https://doi.org/10.1016/j.foodchem.2004.01.028