Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ladislav Curda"'
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 259-266 (2017)
This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein r
Externí odkaz:
https://doaj.org/article/4932274de13e4616b0c4274d02484d64
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 77-81 (2014)
Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a s
Externí odkaz:
https://doaj.org/article/16238b13b54d4df3b77c5a64cf04c053
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 6, Pp 485-494 (2010)
We investigated the effect of caseinomacropeptide concentrate (CMP) on the growth and metabolic activity of Bifidobacterium bifidum CCDM 94 and Bifidobacterium lactis BB12 in skim milk with the addition of glucose and of various combinations of yeast
Externí odkaz:
https://doaj.org/article/bebf69dccc3b409da7dc5b166f9f6641
Autor:
Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ivo Doskocil, Ladislav Curda
Publikováno v:
Fermentation, Vol 7, Iss 3, p 125 (2021)
The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with
Externí odkaz:
https://doaj.org/article/16d9aa2ebeb140fbb6299161b13a4cdf
Autor:
Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ladislav Curda, Ivo Doskocil
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5264 (2021)
The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and
Externí odkaz:
https://doaj.org/article/2e6b1ea4a90d44d8b9ec3fac5d7422d1
Publikováno v:
Fermentation, Vol 6, Iss 3, p 93 (2020)
Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine co
Externí odkaz:
https://doaj.org/article/e0fa0f42d25e4724a6cf487a584a8dde
Autor:
Barbora Stankova, Jana Smolova, Ivo Doskocil, Hana Malinska, Tomáš Brányik, Antonin Kana, Martina Hüttl, Gabriela Krausova, Ivana Hyrslova, Ladislav Curda
Publikováno v:
Fermentation; Volume 7; Issue 3; Pages: 125
Fermentation, Vol 7, Iss 125, p 125 (2021)
Fermentation, Vol 7, Iss 125, p 125 (2021)
The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40e9a44fe475957f26ac5bdf8fd49d1a
Autor:
Barbora Stankova, Antonin Kana, Jana Smolova, Ivo Doskocil, Ivana Hyrslova, Ladislav Curda, Gabriela Krausova, Tomáš Brányik, Hana Malinska, Martina Hüttl
Publikováno v:
Applied Sciences
Volume 11
Issue 11
Applied Sciences, Vol 11, Iss 5264, p 5264 (2021)
Volume 11
Issue 11
Applied Sciences, Vol 11, Iss 5264, p 5264 (2021)
The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f01b32227651e8720290d95883e0dec
https://doi.org/10.3390/app11115264
https://doi.org/10.3390/app11115264
Autor:
Barbora Stankova, Gabriela Krausova, Libor Kolesar, Zoran Jaglic, Jirina Bartova, Ivana Hyrslova, Ladislav Curda
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 5:474-482
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2539194b9d985ba318f721b5e408a7c3
https://doi.org/10.20546/ijcmas.2016.505.049
https://doi.org/10.20546/ijcmas.2016.505.049
Publikováno v:
Fermentation; Volume 6; Issue 3; Pages: 93
Fermentation, Vol 6, Iss 93, p 93 (2020)
Fermentation, Vol 6, Iss 93, p 93 (2020)
Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9567b8fde228602045398203d3b4dbd5
https://doi.org/10.3390/fermentation6030093
https://doi.org/10.3390/fermentation6030093