Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Marek Bobko"'
Autor:
Andrea Mesárošová, Marek Bobko, Lukáš Jurčaga, Alica Bobková, Katarína Poláková, Alžbeta Demianová, Judita Lidiková, Ondřej Bučko, Andrea Mendelová, Tomáš Tóth
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 184-191 (2024)
Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group wit
Externí odkaz:
https://doaj.org/article/8e8e0f196fbf47ba9e2f6b8c7b90ca9c
Autor:
Alica Bobková, Július Árvay, Marek Šnirc, Ľubomír Belej, Marek Bobko, Henrieta Brenkusová, Tomáš Fekete
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 50, Iss 2, Pp 157-157 (2023)
The aim of the study was observed selected and compared chemical components in commercial and raw chocolates. HPLC was used to determine Galic acid, Theobromin, Catechin, Caffeine, Epicatechin and Epigallocatechin 3 gallate in 17 commercial chocolate
Externí odkaz:
https://doaj.org/article/1566eb679cfc448883039fec92026019
Autor:
Alica Bobková, Marek Šnirc, Tomáš Fekete, Ľubomír Belej, Marek Bobko, Ivana Mezeyová, Andrea Mendelová, Miroslava Hanusová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 50, Iss 1, Pp 99-99 (2023)
The aim of the study was to evaluate textural changes in carrots during cooking and to find optimal cooking time of carrots. Using a TA.XT Plus Texture Analyser, texture profile analysis (TPA) of carrot hardness, springiness, cohesiveness, gumminess
Externí odkaz:
https://doaj.org/article/95f4cf1f5b664dd89c8d1eb3c582397f
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 195-195 (2023)
The aim of our work was the preparation of fermented flavored whey beverages using whey, probiotic cultures and suitable flavors. Whey fermentation by lactic acid bacteria appears to be an interesting alternative to improve the properties of whey and
Externí odkaz:
https://doaj.org/article/f478789d84484ec1ac04ef9a6a40751f
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 23-23 (2023)
The main aim of our work was to identify the content of mercury and nickel in selected fish species. Consumers today are increasingly aware of the association between diet and health, and thus in Europe consumes more and more fish. Fish is a valuable
Externí odkaz:
https://doaj.org/article/a2968027ebd9452a9918b6efdbfa2c03
Autor:
Marek Bobko, Peter Haščík, Alica Bobková, Tomáš Tóth, Adriana Pavelková, Jana Tkáčová, Peter Czako
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 140-140 (2023)
In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into thre
Externí odkaz:
https://doaj.org/article/d15d367b6d6a482dbd2bd17cb9a9921c
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 1, Pp 252-252 (2023)
In the present work, the effect of the fennel and savory essential oils on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were used chickens of hybrid combination Cobb 500 after 42 days of the
Externí odkaz:
https://doaj.org/article/8f1e280f909e45fdb221e2c81f75c7c3
Autor:
Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth
Publikováno v:
Foods, Vol 12, Iss 14, p 2675 (2023)
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-r
Externí odkaz:
https://doaj.org/article/3a5cb0b2c4724c788cbddc0df67874a8
Autor:
Jozef Čapla, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová, Tomáš Vlčko
Publikováno v:
Potravinarstvo, Vol 14, Pp 978-994 (2020)
The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal s
Externí odkaz:
https://doaj.org/article/93235eb252ad462aa6ef7d840dca1f0f
Autor:
Adriana Pavelková, Peter Haščík, Marcela Capcarová, Anna Kalafová, Emília Hanusová, Jana Tkáčová, Marek Bobko, Juraj Čuboň, Matej Čech, Miroslava Kačániová
Publikováno v:
Potravinarstvo, Vol 14, Pp 735-743 (2020)
The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) witho
Externí odkaz:
https://doaj.org/article/06eaa3f61595483084d60ed3d3064513