Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Khatantuul Purevdorj"'
Autor:
Irena Butor, Petra Jančová, Khatantuul Purevdorj, Lucie Klementová, Maciej Kluz, Ivana Huňová, Hana Pištěková, František Buňka, Leona Buňková
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 1091 (2023)
Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential ap
Externí odkaz:
https://doaj.org/article/80df6027589e4870a350edda650366fd
Autor:
Tomáš Šopík, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj, Leona Buňková, Pavel Foltin, Petra Jančová, Martin Novotný, Robert Gál, František Buňka
Publikováno v:
Foods, Vol 11, Iss 14, p 2004 (2022)
This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) food during
Externí odkaz:
https://doaj.org/article/1ce5edaab2c04c8aa220232956355cf6
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 355-362 (2017)
Biogenic amines are indispensable components of living cells; nevertheless these compounds could be toxic for human health in higher concentrations. Putrescine is supposed to be the major biogenic amine associated with microbial food spoilage. Develo
Externí odkaz:
https://doaj.org/article/27db095bbc7e499ba1baf094eb76b7be
Autor:
Khatantuul Purevdorj, Kristýna Maršálková, Iva Březinová, Adéla Žalková, Pavel Pleva, Leona Buňková
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 230-235 (2017)
The main purpose of this study was to evaluate the antimicrobial activity of twenty-one bacteriocinogenic lactic acid bacteria (12 strains of Lactococcus lactis subsp. lactis, 4 strains of Lactobacillus gasseri, 3 strains of Lb. helveticus and 2 stra
Externí odkaz:
https://doaj.org/article/625329b1d45b4742aaa8f1474b735fea
Autor:
Irena Butor, Hana Pištěková, Khatantuul Purevdorj, Petra Jančová, František Buňka, Leona Buňková
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 302-308 (2017)
The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in
Externí odkaz:
https://doaj.org/article/6378057d61b0408bad6b37d61665979d
Autor:
Pavel Pleva, Leona Buňková, Eva Theimrová, Vendula Bartošáková, František Buňka, Khatantuul Purevdorj
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 321-327 (2014)
The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republi
Externí odkaz:
https://doaj.org/article/a1f90ace736244f3b45a8e35ae6f82ab
Autor:
Tomáš Šopík, Zuzana Lazárková, Leona Buňková, Khatantuul Purevdorj, Richardos Nikolaos Salek, Jaroslav Talár, Martin Novotný, Pavel Foltin, Vendula Pachlová, František Buňka
Publikováno v:
LWT-Food Science And Technology
The aim of the presented study was to evaluate the microbiological, chemical, physical and organoleptic properties of sugar-based foods (apricot-apple jam, flower meadow honey, sweetened hazelnut cocoa spread) stored at four different temperatures (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30eddb3626678bc98f787374f44baf77
http://publikace.k.utb.cz/handle/10563/1010800
http://publikace.k.utb.cz/handle/10563/1010800
Autor:
Khatantuul Purevdorj, Sabina Purkrtova, Šárka Havlíková, Vendula Pachlová, Irena Němečková, Leona Buňková, František Buňka
Publikováno v:
International Journal of Dairy Technology. 71:1018-1022
Ministry of Agriculture of the Czech Republic; National Agency for Agriculture Research [QK1710156]; Tomas Bata University in Zlin, Internal Grant Agencies [IGA/FT/2017/003]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac0014e4eaa04223e2b5d9c4f4b7444b
https://doi.org/10.1111/1471-0307.12524
https://doi.org/10.1111/1471-0307.12524
Autor:
Khatantuul Purevdorj, Erika Čechová, Vendula Pachlová, Leona Buňková, Andrea Dlabajová, František Buňka
Publikováno v:
Food Microbiology. 99:103813
Tyramine is one of the most toxic biogenic amines and it is produced commonly by lactic acid bacteria in fermented food products. In present study, we investigated the influence of selected nisin-producing Lactococcus lactis subsp. lactis strains and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7df93466c3c91f3c3985ef4344a7dc64
https://doi.org/10.1016/j.fm.2021.103813
https://doi.org/10.1016/j.fm.2021.103813