Zobrazeno 1 - 10
of 137
pro vyhledávání: '"M. Voldrich"'
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 581-588 (2013)
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness
Externí odkaz:
https://doaj.org/article/240fa8a450ed406cbed2a901edf2c148
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 1, Pp 81-87 (2013)
A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methyl-hept-2-en-4-one)
Externí odkaz:
https://doaj.org/article/44a098e43add49338fef55377372e7a3
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 457-461 (2011)
The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contamination and the research into biofilms and cells in
Externí odkaz:
https://doaj.org/article/b50ebe8989234ff998ebbed7a1a63da6
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 259-266 (2009)
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the l
Externí odkaz:
https://doaj.org/article/3217b0496b294044a7d99856445e311f
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 293-299 (2009)
p-Nonylphenol (NP) is widely used in many industrial applications (detergents, latex paints, pesticides, and plastics), and its presence in the environment has acquired an increasing concern since it was shown to be, besides its persistence and toxic
Externí odkaz:
https://doaj.org/article/056dadc67cf347539ee3de026a33b7b7
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 4, Pp 259-267 (2008)
This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimising the rele
Externí odkaz:
https://doaj.org/article/2eaadb489be04d56b61534fa5c19aff3
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 6, Pp 197-203 (2004)
The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (may
Externí odkaz:
https://doaj.org/article/6e1c9b3344594f8db4495c56f98008d1
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 1, Pp 9-15 (2004)
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the meth
Externí odkaz:
https://doaj.org/article/ec852937b08c4f829cee4b1db3040504
Publikováno v:
Czech Journal of Food Sciences, Vol 21, Iss 3, Pp 85-90 (2003)
Varnishes used for the inner coatings of food cans are mostly based on epoxy resins or vinylic organosols. The epoxy resins are produced from bisphenol A and bisphenol F and they also contain BADGE or BFDGE as stabilising components. A simple method
Externí odkaz:
https://doaj.org/article/a3cb32ed80b045b592dd80e12573b9b5
Publikováno v:
Czech Journal of Food Sciences, Vol 20, Iss 2, Pp 83-88 (2002)
Commercial orange juices samples obtained from the Czech market were analysed in the years 1996-2001. The quality and authenticity of samples was evaluated according to the Code of Practice of AIJN (selected main analytical criteria were followed - K
Externí odkaz:
https://doaj.org/article/d216bbf85e844f589fec3eb7d63b9123