Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Martina OŠŤÁDALOVÁ"'
Autor:
Martin Král, Jana Pokorná, Bohuslava Tremlová, Martina Ošťádalová, Václav Trojan, Tomáš Vyhnánek, Maria Walczycka
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 3, Pp 685-690 (2018)
The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and
Externí odkaz:
https://doaj.org/article/a1b975dd40c14f469167c3cb4b4380c7
Autor:
Hana JAKEŠOVÁ, Jana ŘEPKOVÁ, Jan NEDĚLNÍK, David HAMPEL, Jana DLUHOŠOVÁ, Martina SOLDÁNOVÁ, Martina OŠŤÁDALOVÁ
Publikováno v:
Czech Journal of Genetics and Plant Breeding, Vol 51, Iss 4, Pp 155-161 (2015)
One of the aims in red clover (Trifolium pratense) breeding is to increase the polyphenol oxidase (PPO) activity, which may effectively reduce protein breakdown in silage and when cattle are fed by fresh clover. We analysed total PPO activity spectro
Externí odkaz:
https://doaj.org/article/f50e6816eaab4fb7b54bdc0d786adfc4
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 211-216 (2015)
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) and
Externí odkaz:
https://doaj.org/article/5e73d2e7b11745ffa4cc550e10abbf11
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 221-227 (2014)
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas from different growing regions (India, China, Russia, Vietnam). These pigments affect the quality of the finished tea infusion and their quantity is a
Externí odkaz:
https://doaj.org/article/6010600563764e2c94b7d8f00b07ccc4
Autor:
Bohuslava Tremlová, Dani Dordevic, Martina Ošťádalová, Martin Král, Adam Florkiewicz, Matej Pospiech, Hana Běhalová
Publikováno v:
Journal of Texture Studies. 49:456-463
This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2411f191f7562d09cd666ee1b5ba2133
https://doi.org/10.1111/jtxs.12337
https://doi.org/10.1111/jtxs.12337
Autor:
Tomáš Vyhnánek, Maria Walczycka, Bohuslava Tremlová, Jana Pokorná, Martin Král, Václav Trojan, Martina Ošťádalová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 3, Pp 685-690 (2018)
The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed988e9ac1568df00254404007946022
https://acta.mendelu.cz/66/3/0685/
https://acta.mendelu.cz/66/3/0685/
Publikováno v:
Erwerbs-Obstbau. 59:39-43
Sensory and texture profile analysis are a major component of consumer preference of quality in apples. The objective of the study was to investigate textural and sensory changes during storage. Six different apple cultivars grown in Czech Republic,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b7eb509526eef27435c3391ade796e
https://doi.org/10.1007/s10341-016-0294-6
https://doi.org/10.1007/s10341-016-0294-6
Publikováno v:
International Journal of Food Properties. 20:754-761
Sixteen male red deer (age
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17cc6d6b487fee220500f3d287665202
https://doi.org/10.1080/10942912.2016.1180532
https://doi.org/10.1080/10942912.2016.1180532
Autor:
P. Dvořák, Petras Rimantas Venskutonis, Jana Pokorná, Bohuslava Tremlová, V. Kraujalyte, V. Kopřiva, P. Kraujalis, Martina Ošťádalová
Publikováno v:
Acta Alimentaria. 44:454-460
Coffee beans contain a large amount of antioxidants, which are subjected to various changes during roasting. In this study, antioxidant potential of raw and roasted to different degree (light, medium, dark) C. arabica and C. robusta coffee beans was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a546f1b6e266760ec6b0660b141018d6
https://doi.org/10.1556/066.2015.44.0017
https://doi.org/10.1556/066.2015.44.0017
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 211-216 (2015)
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::338f6d9c88d5f19db79fb1586542aa7a
https://doi.org/10.5219/454
https://doi.org/10.5219/454