Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Luděk Hřivna"'
Autor:
Nikol Šimečková, Tomáš Gregor, Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Jana Simonová, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 953-960 (2024)
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute
Externí odkaz:
https://doaj.org/article/3f23adfc9db04f1d8dbd08561fedf088
Autor:
Renáta Dufková, Luděk Hřivna, Veronika Kouřilová, Tomáš Gregor, Roman Maco, Nikol Šimečková, Karolína Špačková, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 936-942 (2024)
A series of small-plot field trials were conducted between 2019 and 2021 with the spring barley variety Francin. The impact of Vital Root and YaraVita KOMBIPHOS on the grain quality of malting barley at varying nitrogen fertilization rates (50 kg·ha
Externí odkaz:
https://doaj.org/article/d9fe3b86151a45edb906ac80a8e8da83
Autor:
Šárka Nedomová, Jan Trnka, Veronika Kouřilová, Renáta Dufková, Jiří Votava, Luděk Hřivna, Vojtěch Kumbár, Jaroslav Buchar
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 842-854 (2023)
ABSTRACTFive different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics. Acoustic properties were described in terms of longitudinal and transversal wave ve
Externí odkaz:
https://doaj.org/article/ca1d443195f44a2da53f4613d971685e
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 305-312 (2022)
The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. Th
Externí odkaz:
https://doaj.org/article/5ab8fe6a2ede4b9390464217381b792c
Publikováno v:
Plant, Soil and Environment, Vol 64, Iss 5, Pp 203-208 (2018)
The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv.
Externí odkaz:
https://doaj.org/article/a69a317536704cfc971d3898fd99da2d
Publikováno v:
Foods, Vol 11, Iss 1, p 31 (2021)
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were
Externí odkaz:
https://doaj.org/article/473cc88d7b7c464eb49008fa32db53a3
Publikováno v:
Foods, Vol 10, Iss 11, p 2519 (2021)
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in thei
Externí odkaz:
https://doaj.org/article/c493116a0d9a43d995a621d0760a9ad8
Autor:
Lenka Machálková, Marie Janečková, Luděk Hřivna, Yvona Dostálová, Joany Hernandez, Eva Mrkvicová, Tomáš Vyhnánek, Václav Trojan
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 1, Pp 99-104 (2017)
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensor
Externí odkaz:
https://doaj.org/article/afc3aa9528074977a38553fb286316fb
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 1, Pp 91-98 (2017)
The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology
Externí odkaz:
https://doaj.org/article/57f824d5b16f4e3c80ef53385203cbbf
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of th
Externí odkaz:
https://doaj.org/article/72433bd8bd9d403fb55fc9b0586557c2