Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Marcela Slukova"'
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
Publikováno v:
Foods, Vol 10, Iss 9, p 2100 (2021)
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological
Externí odkaz:
https://doaj.org/article/99447d2dbc80477b9dd652ed60c32106
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 6138 (2021)
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-whea
Externí odkaz:
https://doaj.org/article/9aa4105f5fdd49c4af92aa816efb3219
Autor:
Sarka Horackova, Tereza Novakova, Marcela Slukova, Kristina Bialasova, Monika Kumherova, Milada Plockova
Publikováno v:
Applied Food Biotechnology, Vol 5, Iss 4, Pp 213-220 (2018)
Background and objective: Presently, there is a growing interest in food produced without the addition of chemical preservatives. Lactic acid bacteria have a high potential to control the growth of undesirable microorganisms. In this work, the antifu
Externí odkaz:
https://doaj.org/article/33d648f74f8e4ff58957233377f55ea3
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
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
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