Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Ladislav Staruch"'
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 58-65 (2015)
Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of pro
Externí odkaz:
https://doaj.org/article/062c118b587640b4a92cff7b704e6916
Publikováno v:
Potravinarstvo, Vol 6, Iss 3, Pp 10-15 (2012)
Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, e
Externí odkaz:
https://doaj.org/article/b234b02b463f431c83fe9086660b4c56
Autor:
Ladislav Staruch, Marcel Mati
Publikováno v:
Potravinarstvo, Vol 6, Iss 1, Pp 30-33 (2012)
The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and
Externí odkaz:
https://doaj.org/article/437539596edd4bcd8f8c66e8e6d62b59
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 258-263 (2010)
The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat tre
Externí odkaz:
https://doaj.org/article/126ddd086fd04bd18749c2d5cd348fd2
Publikováno v:
Potravinarstvo, Vol 4, Iss 3, Pp 53-57 (2010)
Hemp (Cannabis sativa L.) is probably one of the oldest field crops used in nutrition, but also for the production of fibres for clothes, ropes or canvas. Cannabis sativa is one of the most spread species of cannabis which belongs to family Cannabina
Externí odkaz:
https://doaj.org/article/46264d28091a4e8a9b173e0557b8a25f
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 333-338 (2008)
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and m
Externí odkaz:
https://doaj.org/article/4ca1aa3a7a384176b535a75246dbb2be
Autor:
Petr Sima, Manon Genčíková, Ladislav Staruch, Eva Hybenová, Vladimír Bencko, Igo Kajaba, Jan Ševčík, Bohumil Turek
Publikováno v:
Hygiena. 64:10-15
Autorske kolektivy zo SR a CR prezentuju prehľad poznatkov o preventivnej ulohe vybraných nutricných faktorov a potravin v ramci antisklerotickej výživy. Sucasne sa upozorňuje na rizikove zložky výživy z hľadiska iniciovania kardiovaskularn
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 58-65 (2015)
Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of pro
Publikováno v:
Potravinarstvo, Vol 6, Iss 3, Pp 10-15 (2012)
Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, e
Publikováno v:
Czech Journal of Food Sciences. 28:258-263
PipekP.,�RohlikB.-A.,�Lojkova �A.,�StaruchL.�(2010): Suppression of mould growth on dry sausages .� CzechJ.�FoodSci.,�28:�258-263. Theeffectsoftwoantifungalagents�(natamycin, �potassiumsorbate)�werecomparedonthemouldgrowthonth