Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Libor Babák"'
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 1, Pp 35-40 (2017)
Finding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature) for
Externí odkaz:
https://doaj.org/article/12181a7c5e1b415f832701e456411f92
Autor:
Eva Vítová, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Libor Babák, Aleš Matějíček
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 63, Iss 1, Pp 147-152 (2015)
The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in v
Externí odkaz:
https://doaj.org/article/f8c642d7e74f42aa9c83857128918bcf
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 5, Pp 9-18 (2012)
The aim of this work was to study the biosorption capacity of metals copper, lead and zinc by Geobacillus thermodenitrificans and Geobacillus thermocatenulatus. Solution of each metal was mixed with dry biomass and incubated at room temperature. The
Externí odkaz:
https://doaj.org/article/4fe7c4b9684d45e5824d45bbfc9d3412
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 5, Pp 19-26 (2012)
Members of the genus Thermus family are signifiant producers of secondary metabolites, which are very commonly used in industry. Beside the productivity, it is also important to study the growth curve of each strain. The mathematical models which are
Externí odkaz:
https://doaj.org/article/1e35bcff8f164fd38964aec2d7ed1457
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 255-262 (2011)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese in
Externí odkaz:
https://doaj.org/article/1a11a466d43f4c3e9a15c49874fca63a
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 5, Pp 407-412 (2010)
The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of whit
Externí odkaz:
https://doaj.org/article/047ac233e06e4bd0a0686ee850e69600
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 6, Pp 268-274 (2006)
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; t
Externí odkaz:
https://doaj.org/article/ed444fa6e0864c03bb6e50699185ff48
Autor:
Eva Stratilová, Libor Babák, Miroslava Zichová, Renáta Vadkertiová, Michal Rosenberg, Jiřina Omelková
Publikováno v:
Chemical Papers. 71:553-561
This work is aimed at a selection of yeast strains suitable for simultaneous saccharification and fermentation of waste paper. The waste paper, as a lignocellulosic material, represents an unconventional source for the production of ethanol which is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f50d9eb7d86318d0edfaab7abb1c0899
https://doi.org/10.1007/s11696-016-0036-0
https://doi.org/10.1007/s11696-016-0036-0
Autor:
Kateřina Sůkalová, Libor Babák, Aleš Matějíček, Martina Mahdalová, Eva Vítová, Lenka Butorová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2015, vol. 63, issue 1, p. 147-152.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 63, Iss 1, Pp 147-152 (2015)
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 63, Iss 1, Pp 147-152 (2015)
The aim of this work was to find the best composition for fruit drink based on elderberries. For this purpose elderberry juice was mixed with various fruit juices in various ratios, flavour was evaluated sensorially and instrumentally as the content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59beb606403d3761595130ef4ff1dbea
https://doi.org/10.11118/actaun201563010147
https://doi.org/10.11118/actaun201563010147
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2017, vol. 65, issue 1, p. 35-40.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 1, Pp 35-40 (2017)
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 1, Pp 35-40 (2017)
Finding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature) for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ddf890669ba6bc269ffa5c5012cd63f
https://hdl.handle.net/11012/68379
https://hdl.handle.net/11012/68379
