Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Markéta Berčíková"'
Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market
Autor:
Kristina Nakonechna, Vojtech Ilko, Markéta Berčíková, Vladimír Vietoris, Zdeňka Panovská, Marek Doležal
Publikováno v:
Agriculture, Vol 14, Iss 4, p 536 (2024)
In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide v
Externí odkaz:
https://doaj.org/article/b088695f1af84f0b8bbe93951f3082cd
Autor:
Eva Feldeková, Michaela Kosová, Markéta Berčíková, Miroslav Dragoun, Iveta Klojdová, Iveta Hrádková, Jan Šmidrkal
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 6, Pp 438-444 (2022)
The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganis
Externí odkaz:
https://doaj.org/article/12641c4b906b4e0a8f54822d87d9da79
Autor:
Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak
Publikováno v:
Foods, Vol 10, Iss 11, p 2766 (2021)
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk
Externí odkaz:
https://doaj.org/article/ae8bb34216734d85820f422fb82cba44
Autor:
Jan Kyselka, Lukáš Thomes, Simona Remišová, Miroslav Dragoun, Markéta Berčíková, Vladimír Filip
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 6, Pp 511-521 (2016)
The preparation of conjugated linoleic acid (CLA)-enriched free fatty acids by industrial processes compared with our biphasic isomerisation experiments in a special designed reactor enabling the preparation of CLA esters was evaluated. Our experimen
Externí odkaz:
https://doaj.org/article/f5b13453246b497f869704ef7818439d
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 537-544 (2015)
A versatile isothermal glass apparatus provided with sintered glass on the bottom was designed for the bench scale adsorptive bleaching and deodorisation of vegetable oils. The stream of argon bubbles agitated the sample in both cases and protected t
Externí odkaz:
https://doaj.org/article/f658038d58a3451bb636b2841985ac42
Autor:
Katsiaryna Alishevich, Markéta Berčíková, Jan Kyselka, Kateřina Sasínová, Tereza Honzíková, Petra Šimicová, Jan Šmidrkal, Jan Rohlíček, Vladimír Filip
Publikováno v:
Food Biophysics. 18:161-173
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e3544ecfe3dde541fee27fe96ac695
https://doi.org/10.1007/s11483-022-09761-8
https://doi.org/10.1007/s11483-022-09761-8
Autor:
Iveta Klojdová, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Markéta Berčíková, Jiří Štětina
Publikováno v:
European Food Research and Technology. 248:2303-2309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::546349e4c27aa926082e7076b44b84b0
https://doi.org/10.1007/s00217-022-04046-3
https://doi.org/10.1007/s00217-022-04046-3
Publikováno v:
Tenside Surfactants Detergents. 58:287-292
The course of the reaction between lauric acid and monoethanolamine as well as the reaction of methyl laurate with monoethanolamine and diethanolamine were investigated. Thin layer chromatography with flame ionisation detector was used for reaction m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81fb96e733289164b672ed0dc41c3b85
https://doi.org/10.1515/tsd-2020-2328
https://doi.org/10.1515/tsd-2020-2328
Publikováno v:
European Food Research and Technology. 246:1627-1636
Thirteen strains of Lactobacillus acidophilus of various origins were tested for bile salt hydrolase (BSH) activity, growth characteristics and surface properties during cultivation in the presence of ox bile. Seven strains were BSH positive, three s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::428bebb3136a9e4d46ca1327983ed708
https://doi.org/10.1007/s00217-020-03518-8
https://doi.org/10.1007/s00217-020-03518-8
Autor:
Vladimír Filip, Markéta Jarošová, Josef Švajner, Jan Kyselka, Pavel Smetana, Markéta Berčíková, Veronika Bártová, Jan Bárta, Marie Bjelková, Zbyněk Zdráhal, Jaromír Kadlec, Marcin Kozak
Publikováno v:
Foods, Vol 10, Iss 2766, p 2766 (2021)
Foods
Volume 10
Issue 11
Foods
Volume 10
Issue 11
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3632d431f582cdfa7a634f5b732155e7
https://www.mdpi.com/2304-8158/10/11/2766
https://www.mdpi.com/2304-8158/10/11/2766