Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marianna Potočňáková"'
Effect of sea buckthorn biomass on oxidation stability and sensory attractiveness of cereal biscuits
Autor:
František Kreps, Zuzana Krepsová, Lívia Janotková, Marianna Potočňáková, Aleš Ház, Aneta Ácsová, Michal Jablonsky
Publikováno v:
BioResources. 16:5097-5105
The purpose of this work was to investigate the effect of 5%, 10%, 15%, and 20% additions of sea buckthorn biomass to cereal biscuits and analyze the oxidation stability and sensory attractiveness. The oxidation stability of the biscuits was evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6655509db15e60c191475bfde8748694
https://doi.org/10.15376/biores.16.3.5097-5105
https://doi.org/10.15376/biores.16.3.5097-5105
Autor:
Michal Jablonsky, Lívia Janotková, František Kreps, Blanka Tobolková, Zuzana Ciesarová, Štefan Schmidt, Aleš Ház, Svetlana Schubertová, Marianna Potočňáková
Publikováno v:
BioResources. 16:4743-4751
The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71073b3e8fbafc2a7c9bfe07d601e950
https://doi.org/10.15376/biores.16.3.4743-4751
https://doi.org/10.15376/biores.16.3.4743-4751
Autor:
Zuzana Burčová, Svetlana Schubertová, Marianna Potočňáková, Mária Greifová, František Kreps, Lívia Janotková
Publikováno v:
Acta Chimica Slovaca. 14:25-31
The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46a53ada053bc1d6da48712c0d8b699c
https://doi.org/10.2478/acs-2021-0004
https://doi.org/10.2478/acs-2021-0004
Autor:
František Kreps, Lívia Janotková, Svetlana Schubertová, Marianna Potočňáková, Zuzana Krepsová
Publikováno v:
Processes, Vol 9, Iss 749, p 749 (2021)
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a271a8ff0af86bc3ea2f1df1ccb43a67
https://www.mdpi.com/2227-9717/9/5/749
https://www.mdpi.com/2227-9717/9/5/749