Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ladislava Mišurcová"'
Publikováno v:
Antioxidants, Vol 11, Iss 2, p 433 (2022)
Honeysuckles are frost tolerant plants providing early-ripening fruits with health-promoting properties which have been used in traditional medicine in China. This study evaluates the impact of the climatic conditions of two areas on the chemical com
Externí odkaz:
https://doaj.org/article/dfb008ce2a3e42d28faa428fa0d9f4d0
Autor:
Jiří Mlček, Tünde Juríková, Soňa Škrovánková, Marcela Paličková, Jana Orsavová, Ladislava Mišurcová, Irena Hlaváčová, Jiří Sochor, Daniela Sumczynski
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 512-517 (2016)
The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascal
Externí odkaz:
https://doaj.org/article/d9ee86c5ab8d483b87ea5840ea9e763d
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 1, Pp 27-35 (2010)
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brow
Externí odkaz:
https://doaj.org/article/b3574030fd8c46d88323fa1e7e611877
Autor:
Ladislava Mišurcová, Jarmila Vavra Ambrozova, Jiri Mlcek, Jiri Sochor, Ludmila Machu, Jana Orsavová, Tunde Jurikova
Publikováno v:
Molecules, Vol 20, Iss 1, Pp 1118-1133 (2015)
Molecules
Volume 20
Issue 1
Pages 1118-1133
Molecules
Volume 20
Issue 1
Pages 1118-1133
The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc983f7274dc291e441ed29f00280c4
http://www.mdpi.com/1420-3049/20/1/1118
http://www.mdpi.com/1420-3049/20/1/1118
Publikováno v:
Journal of Aquatic Food Product Technology. 23:423-435
Digestibility is an important factor in determining the level of nutritive factors utilization. Determination of in vitro digestibility in a Daisy incubator and assessment of protein digestibility using Kjeldahl method of algal food products after pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e74cf11a74d534ce7649989cac9a35
https://doi.org/10.1080/10498850.2012.721873
https://doi.org/10.1080/10498850.2012.721873
Autor:
Ludmila Machů, Stanislav Kráčmar, Dušan Samek, Ladislava Mišurcová, J. Vávra Ambrožová, František Buňka
Publikováno v:
Food Chemistry. 151:120-125
In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c3c5e42299e89a8a860a4f22222e4e9
https://doi.org/10.1016/j.foodchem.2013.11.040
https://doi.org/10.1016/j.foodchem.2013.11.040
Publikováno v:
Turkish Journal of Biochemistry. 38:360-368
Aim: To determine and evaluate amino acid profiles in algal biomass of green freshwater microalgae Chlorella kessleri, Scenedesmus quadricauda and Chlorella sp. and blue-green micro-alga (cyanobacterium) Spirulina platensis cultivated by various meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1815a73562f6c7897fae8463a504816
https://doi.org/10.5505/tjb.2013.42104
https://doi.org/10.5505/tjb.2013.42104
Autor:
Ludmila Machů, Antonín Minařík, Miroslav Fišera, Leona Buňková, Dušan Samek, Ladislava Mišurcová
Publikováno v:
Journal of Aquatic Food Product Technology
The influence of cultivation methods and postharvesting treatment on protein profiles of green freshwater microalgae Chlorella kessleri, Scenedesmus quadricauda, and Chlorella sp. and cyanobacterium Spirulina platensis were evaluated. The comparison
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41bf7feb8b47d3eb18b59974f8745605
http://publikace.k.utb.cz/handle/10563/1006179
http://publikace.k.utb.cz/handle/10563/1006179
Autor:
Ladislava Mišurcová
Publikováno v:
Handbook of Marine Macroalgae: Biotechnology and Applied Phycology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a01479d32fb8f26a898fc602e9036567
https://doi.org/10.1002/9781119977087.ch13
https://doi.org/10.1002/9781119977087.ch13
Publikováno v:
International Journal of Molecular Sciences
Volume 16
Issue 6
Pages 12871-12890
International Journal of Molecular Sciences, Vol 16, Iss 6, Pp 12871-12890 (2015)
Volume 16
Issue 6
Pages 12871-12890
International Journal of Molecular Sciences, Vol 16, Iss 6, Pp 12871-12890 (2015)
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils—safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, oli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0d199940ace874afd75e649cfbf0dbc