Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Libor ČERVENKA"'
Autor:
Iva Burešová, Valérie Lullien-Pellerin, Libor Červenka, Jiří Mlček, Romana Šebestíková, Lucie Masaříková
Publikováno v:
Foods, Vol 12, Iss 13, p 2604 (2023)
The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice
Externí odkaz:
https://doaj.org/article/de13de6af1f245d5ba86e10122412ccf
Autor:
Tahir Arbneshi, Arbër Frangu, Michaela Frühbauerová, Libor Červenka, Liridon Berisha, Kurt Kalcher, Milan Sýs
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 194-200 (2021)
Research background. The objective of this paper is to introduce an instrumentally simple analytical tool for determination of cocoa solid content in chocolates. This electroanalytical method is based on amperometric oxidation of all present antioxid
Externí odkaz:
https://doaj.org/article/d6a46a399abd4a23bb5022af1892a5a2
Publikováno v:
Potravinarstvo, Vol 14, Pp 202-207 (2020)
In this paper, a procedure based on extractive accumulation of milk fat globules (MFGs) into a pasting liquid (lipophilic binder) of glassy carbon paste electrode (GCPE) with subsequent electrochemical detection by square-wave voltammetry (SWV) in 0.
Externí odkaz:
https://doaj.org/article/de3dd8e5a966458096fcb3d5948ef384
Autor:
Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka
Publikováno v:
Potravinarstvo, Vol 14, Pp 230-238 (2020)
Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that c
Externí odkaz:
https://doaj.org/article/aaa64882bcfc4e0284b855a80b5f8a76
Publikováno v:
Foods, Vol 12, Iss 6, p 1324 (2023)
The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous r
Externí odkaz:
https://doaj.org/article/5b7cd9c6e9d14c499c5e867b59015518
Publikováno v:
Molecules, Vol 27, Iss 22, p 7689 (2022)
Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of ph
Externí odkaz:
https://doaj.org/article/273ba1c76a044226ac41d5a755e4eda5
Autor:
Iveta Brožková, Libor Červenka, Petra Moťková, Michaela Frühbauerová, Radovan Metelka, Ivan Švancara, Milan Sýs
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6320 (2022)
This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may po
Externí odkaz:
https://doaj.org/article/16f7236708f64f91bc980207b3be6de7
Autor:
Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Michaela Černíková, Helena Velichová, František Buňka
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 129-134 (2018)
Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriche
Externí odkaz:
https://doaj.org/article/eab3fbbdb6bf46b2a9816d5f3013de80
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 135-142 (2018)
The aim of this study was describe electrochemical properties of a carbon paste electrode (CPE) bulk modified with 30% (w/w) surfactant sodium dodecyl sulphate (CPE/SDS) and demonstrates its application in the determination of α‑tocopheryl acetate
Externí odkaz:
https://doaj.org/article/032d472c3d734d11a52531464b083801
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 3, Pp 337-343 (2018)
The oxidation mechanism of all-trans-retinol (vitamin A1) and its several esters in non-aqueous, aqueous organic mixture, and pure aqueous media was investigated by cyclic voltammetry. The oxidation occurred in several irreversible steps. The calcula
Externí odkaz:
https://doaj.org/article/c94d1471b9f147afae6c9409ed4bb4d9