Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Marcela Sluková"'
Autor:
Pavel Skřivan, Marcela Sluková, Barbora Stýblová, Šárka Trusová, Andrej Sinica, Roman Bleha, Ivan Švec, Veronika Kotrcová
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7222 (2024)
Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditi
Externí odkaz:
https://doaj.org/article/f765bef9fbad4b1e9fc3516541f84e57
Autor:
Pavel Skřivan, Marcela Sluková, Andrej Sinica, Roman Bleha, Ivan Švec, Evžen Šárka, Veronika Pourová
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6070 (2024)
Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal
Externí odkaz:
https://doaj.org/article/a9cd7afe02a74cff9668a99f5bf4b83b
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 173-181 (2023)
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough w
Externí odkaz:
https://doaj.org/article/cc24ae47ff1c497c85efd640f818907f
Autor:
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek, Joanna Harasym
Publikováno v:
Foods, Vol 13, Iss 1, p 39 (2023)
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of ad
Externí odkaz:
https://doaj.org/article/a6bec5edd0f543b98b422685529a5b19
Autor:
Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 5, Pp 392-399 (2022)
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity ag
Externí odkaz:
https://doaj.org/article/fda4d1bb124b49489e9d0a0251316e9a
Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study
Autor:
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Joanna Harasym
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 70 (2023)
This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff. Various parameters were investiga
Externí odkaz:
https://doaj.org/article/1b537c08cacc4ea3b693416d1346ceb1
Publikováno v:
Foods, Vol 12, Iss 20, p 3794 (2023)
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one sh
Externí odkaz:
https://doaj.org/article/d281474c29c740b7b026226cc57c7580
Publikováno v:
Foods, Vol 12, Iss 16, p 3055 (2023)
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential h
Externí odkaz:
https://doaj.org/article/8ecac749f84540a49ce402bef40afc86
Autor:
Simona Gillarová, Svatopluk Henke, Tomáš Svoboda, Pavel Kadlec, Andrea Hinková, Zdeněk Bubník, Vladimír Pour, Marcela Sluková
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 4, Pp 281-288 (2021)
The isolation of mannitol from natural sources, e.g. from plant extracts or broths, requires considerable time and effort. The separation of mannitol from aqueous solutions containing also glucose, fructose, and sucrose was tested using discontinuous
Externí odkaz:
https://doaj.org/article/f7bc55c6f9f74c1ca279e3407b9c313e
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 2, Pp 65-70 (2021)
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdou
Externí odkaz:
https://doaj.org/article/ffe5f311b4914829a21d8a9097fc78fc