Zobrazeno 1 - 10
of 249
pro vyhledávání: '"Kurzova, A"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 206-212 (2024)
The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the ma
Externí odkaz:
https://doaj.org/article/e0e44a863f5f4b3c94cb2aa8edceb6ed
Publikováno v:
In Journal of PeriAnesthesia Nursing August 2024 39(4):577-582
Publikováno v:
BIO Web of Conferences, Vol 103, p 00088 (2024)
Over the past century, human lifestyles and eating habits have changed dramatically as people in developed countries resort to fast food, they are indiscriminate and get used to frequent snacking. Production of dietary dishes and increase in the rang
Externí odkaz:
https://doaj.org/article/445802ac79854ab5bc7e079a63cf4ffe
Publikováno v:
E3S Web of Conferences, Vol 494, p 04003 (2024)
Heat treatment of meat inevitably leads to the formation of chemical compounds non characterized for it. New chemical compounds formed in meat during its heat treatment are responsible not only for changing the organoleptic properties of the product,
Externí odkaz:
https://doaj.org/article/be036859799a476b9f707b2a5daa9279
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 190-196 (2021)
Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second
Externí odkaz:
https://doaj.org/article/984d92b80a504b7fa2d05724b006fbf4
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 118-127 (2021)
Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federat
Externí odkaz:
https://doaj.org/article/d6e6502640a14985837d0c60e270ef2d
Publikováno v:
BIO Web of Conferences, Vol 67, p 03013 (2023)
The scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the huma
Externí odkaz:
https://doaj.org/article/10eeb890cc7c41038ed8e3724f42bbbc
Autor:
KURZOVÁ, HELENA
Publikováno v:
Listy filologické / Folia philologica, 2017 Jan 01. 140(3/4), 471-482.
Externí odkaz:
https://www.jstor.org/stable/44841065
Akademický článek
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Autor:
Petr Kuchynka, Tomas Palecek, Tomas Grus, Jaroslav Lindner, Dagmar Berenova, Zuzana Kurzova, Pavla Balatova, Daniel Krsek, Ivana Vitkova, Eduard Nemecek, Jana Podzimkova, Anna Barbara Danek, Ales Linhart
Publikováno v:
Biomedical Papers, Vol 160, Iss 1, Pp 136-139 (2016)
Background: Several studies have demonstrated the presence of the Borrelia burgdorferi (Bb) genome in the myocardium of patients with dilated cardiomyopathy (DCM). To further support a causal relationship between the presence of Bb in the heart muscl
Externí odkaz:
https://doaj.org/article/118ea8e4d24a49e08aa9da117ef09cbc