Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Maria Angelovičova"'
Autor:
Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej
Publikováno v:
Potravinarstvo, Vol 15, Pp 1056-1068 (2021)
The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use
Externí odkaz:
https://doaj.org/article/42bcc935a35444a7b2f31e97376848f8
Autor:
Mária Angelovičová, Michal Angelovič, Peter Zajác, Jozef Čapla, Klaudia Šaraková, Jozef Čurlej
Publikováno v:
Potravinarstvo, Vol 15, Pp 1069-1081 (2021)
The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler
Externí odkaz:
https://doaj.org/article/f43b7937679d458e83dfa814f94b91cb
Publikováno v:
Potravinarstvo, Vol 14, Pp 914-920 (2020)
The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system. The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were random
Externí odkaz:
https://doaj.org/article/838f8843bede4e94b5ef802a9b31cf62
Publikováno v:
Potravinarstvo, Vol 14, Pp 893-904 (2020)
The purpose of this study was to investigate selected indicators of the table eggs in small-scale breedings, focusing mainly on the eggshell and its contamination and damage. Our object of study was eggs, shell, damage, and contamination of table egg
Externí odkaz:
https://doaj.org/article/eaf1a14f72064c7b94a3fdab4abd75b1
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 268-274 (2019)
The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen eq
Externí odkaz:
https://doaj.org/article/33d10350042340ec88539d834376b469
Autor:
Mária Angelovičová, Ondřej Bučko, Marek Angelovič, Peter Zajác, Jozef Čapla, Marek Šnirc, Jana Tkáčová, Michaela Klimentová
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 499-511 (2018)
The purpose of this study was an experimental investigation of the influence of active substances obtained mainly from citrus fruits in the experimental feed mixtures, and diclazuril and salinomycin sodium in the control feed mixtures of broiler chi
Externí odkaz:
https://doaj.org/article/36c8d7500309405fa5507935bb76b493
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 40-49 (2018)
The target of the research was 6-phytase of microbial origin. It was used in feed mixtures for chickens determined to meat production. Its effect has been studied in relation to the tibia mineralization by calcium, phosphorus and magnesium. 6-phytase
Externí odkaz:
https://doaj.org/article/0642fdf570ab449d9d0b660224bf90ac
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
This study was conducted to evaluate the effect of Origanum vulgare L. Hirtum essential oil on the oxidation stability of raw chicken meat. Oregano essential oil was applied in a different way, on the one hand in a feed for broiler chickens (E1) and
Externí odkaz:
https://doaj.org/article/07350ec2eb1d4f7589a9a464215eac3c
Autor:
Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%)
Externí odkaz:
https://doaj.org/article/1c220e630c924d30b38350f4077d37e3
Autor:
Jana Tkáčová, Mária Angelovičová, Marcela Capcarová, Adriana Kolesárová, Monika Schneidgenová, Adriana Pavelková, Marek Bobko, Juraj Čuboň
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 606-611 (2017)
This study was conducted in order to monitor the effect of adding lucerne meal to chicken feed mixtures. The experiment was conducted at the Department Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultu
Externí odkaz:
https://doaj.org/article/79bfbc05cb4a49319c811528fb06d460