Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kamila Míková"'
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 3, Pp 213-217 (2014)
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM Egg photometer (BioAnalyt). The eggs under consi
Externí odkaz:
https://doaj.org/article/5cd5ab3e07c74321b28fb6e51a278cff
Autor:
Helena Bovšková, Kamila Míková
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 322-327 (2011)
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The whipping was studied with non pasteurised and pas
Externí odkaz:
https://doaj.org/article/9ad17c7e0f1f4162bea49b988df51c57
Autor:
Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Kamila Míková, Jana Chumchalová
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 280-289 (2010)
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6
Externí odkaz:
https://doaj.org/article/8d444f13019649e7aeb2215d88680f29
Autor:
Kateryna Lomakina, Kamila Míková
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 3, Pp 110-118 (2006)
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume
Externí odkaz:
https://doaj.org/article/459842d7592d4aeca9a3d53f38eb1b79
Autor:
Kateřina Kučerová, Jana Chumchalová, Kamila Míková, Šárka Cupáková, Renáta Karpíšková, Linda Ho
Publikováno v:
European Food Research & Technology; Nov2007, Vol. 226 Issue 1/2, p265-272, 8p
Autor:
Kamila Míková, Ludmila Havlíková
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 184:289-293
The influence of pH on structural transformations of elderberry concentrate anthocyanins and anthocyanin preparation isolated from elderberries was studied. The red coloured cationic form and colourless pseudobase occur in equilibrium in the pH range
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 177:247-250
The heat decomposition of betacyanins takes place at pH 2.2–4.0 according to the first-order kinetics; at pH value 5.0 and above the complete decomposition of betacyanins can be better described using a rational exponent-order kinetics. The destruc
Autor:
Ludmila Havlíková, Kamila Míková
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 181:427-432
The heat stability of anthocyanins has been studied spectrophotometrically in model solutions of the concentrate from elderberries (Sambucus nigra L.) and in the isolated anthocyanin preparation at temperatures of 50–100 °C. The influence of pH on