Zobrazeno 1 - 10
of 54
pro vyhledávání: '"M. Dračková"'
Publikováno v:
Czech Journal of Animal Science, Vol 52, Iss 11, Pp 394-398 (2007)
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content was monitored. Milk freezing point measurements wer
Externí odkaz:
https://doaj.org/article/00e0d70248f3417cb291d0df7ea43e25
Autor:
M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová, L. Vorlová
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S102-S104 (2009)
The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were established bulk tank samples of raw milk (n = 24) and past
Externí odkaz:
https://doaj.org/article/4ec7428ddb4d406d9213a4dd279cd220
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S217-S219 (2009)
Cholesterol concentrations in goat milk, goat milk cheeses, ewe's milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with added vegetable fats and margarines were evaluated by
Externí odkaz:
https://doaj.org/article/cd1f6e3372df45c08e4e1f7fc0e91741
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S410-S413 (2009)
We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva
Externí odkaz:
https://doaj.org/article/2a938c818ef74eaf9cc434f0aa34f519
Publikováno v:
Journal of Animal and Feed Sciences. 21:555-565
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87eccc716db3f570be3fee8f191cdb9
https://doi.org/10.22358/jafs/66129/2012
https://doi.org/10.22358/jafs/66129/2012
Publikováno v:
Czech Journal of Food Sciences. 29:328-336
Bartakova K., Drackova M., Borkovcova I., Vorlova L.: Impact of microwave heating on hydroxymethylfurfural content in Czech honeys. Czech J. Food Sci., 29: 328–336. As far as honey is concerned, microwave oven heating finds its use especially for c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf10a9d70d9fd4a0a1ba2ac901647b27
https://doi.org/10.17221/110/2009-cjfs
https://doi.org/10.17221/110/2009-cjfs
Autor:
Šárka Cupáková, B. Janštová, M. Dračková, Kateřina Dlesková, Lenka Necidová, Lenka Vorlová, Pavlína Navrátilová
Publikováno v:
Acta Veterinaria Brno, Vol 80, Iss 2, Pp 207-214 (2011)
The aim of this study was to assess the quality of raw cow’s milk from an automatic milking system. Samples of milk (48) were analyzed chemically and microbiologically and the somatic cell count, freezing point and inhibitor residues were determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cf1ab181ebaf617c2fe4c49a4a7a440
https://doi.org/10.2754/avb201180020207
https://doi.org/10.2754/avb201180020207
Autor:
Jiri Pazourek, M. Dračková, Jan Muselík, Miloslava Rabišková, Lenka Vorlová, Sylvia Marton, Katerina Dvorácková, Katerina Krejcova
Publikováno v:
Current Pharmaceutical Analysis. 6:225-233
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11d67288690f7e3ecfb303c2fee90044
https://doi.org/10.2174/157341210793292419
https://doi.org/10.2174/157341210793292419
Autor:
Lenka Vorlová, Renata Karpíšková, B. Janštová, Markéta Pospíšilová, H. Přidalová, M. Dračková, Šárka Cupáková
Publikováno v:
Czech Journal of Food Sciences. 28:1-8
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained for the parameters analysed: pH 4.87 ± 0.14, titra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbee9631aed826b202fe97cbc9acc17a
https://doi.org/10.17221/210/2008-cjfs
https://doi.org/10.17221/210/2008-cjfs
Autor:
Lenka Vorlová, Alena Saláková, Zuzana Procházková, Hana Buchtová, Leo Gallas, M. Dračková, Bohuslava Tremlová, Matěj Pospiech
Publikováno v:
Acta Veterinaria Brno, Vol 79, Iss 9, Pp 101-106 (2010)
The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfde1518507d20f5b2e73671843c196c
https://actavet.vfu.cz/79/9/0101/
https://actavet.vfu.cz/79/9/0101/