Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Matej Čech"'
Autor:
Eva Ivanišová, Veronika Juricová, Július Árvay, Miroslava Kačániová, Matej Čech, Zbigniew Kobus, Monika Krzywicka, Wojciech Cichocki, Katarzyna Kozłowicz
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3630 (2024)
The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty
Externí odkaz:
https://doaj.org/article/3ce828775a24459d8e5e65450a701da2
Publikováno v:
Foods, Vol 13, Iss 3, p 382 (2024)
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional
Externí odkaz:
https://doaj.org/article/e2d1c83fe9184485b4e28165a067b0da
Autor:
Eva Ivanišová, Marek Rajnoha, Ľuboš Harangozo, Daniela Kunecová, Matej Čech, Lucia Gabríny, Branislav Gálik, Joanna Katarzyna Banach, Przemysław Łukasz Kowalczewski, Renata Pietrzak-Fiećko
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11911 (2023)
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composi
Externí odkaz:
https://doaj.org/article/e7e9fe5c01774b2eada703a2a6b61f08
Autor:
Eva Ivanišová, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, Przemysław Łukasz Kowalczewski
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4485 (2023)
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physic
Externí odkaz:
https://doaj.org/article/7a6ba6fdacbc4a398cd19d9093307e5a
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
Autor:
Eva Ivanišová, Marek Horňák, Matej Čech, Ľuboš Harangozo, Miroslava Kačániová, Olga Grygorieva, Przemysław Łukasz Kowalczewski
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1918 (2023)
The aim of this study was to determine antioxidant activity (DPPH and phosphomolybdenum method), polyphenols content (total polyphenols, flavonoids, and phenolic acids), mineral compounds composition (Cu, Zn, Mn, Fe, Cr, Ni, Co, Pb and Cd) and antimi
Externí odkaz:
https://doaj.org/article/38f345c20545406fbd0fa3886104a1eb
Autor:
Peter Haščík, Adriana Pavelková, Jana Tkáčová, Juraj Čuboň, Marek Bobko, Miroslava Kačániová, Henrieta Arpášová, Matej Čech
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 884-890 (2019)
The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308
Externí odkaz:
https://doaj.org/article/7cb4b79fb10d4dfdb698df9878a7c372
Autor:
Lukáš Jurčaga, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko, Matej Čech
Publikováno v:
Foods, Vol 10, Iss 12, p 2957 (2021)
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natura
Externí odkaz:
https://doaj.org/article/7844bd6ba3a8490c828e312f96e4331d
Publikováno v:
International Journal of Experimental Research and Review. 28:66-83
A by-product from processing of soy into drinks and tofu is the insoluble portion of soybeans, a high-fiber product called okara. With the growing interest in plant substitutes for meat and milk, which are produced mainly from soy, the amount of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0699bd0a197a5e88218efac97b653243
https://doi.org/10.52756/ijerr.2022.v28.009
https://doi.org/10.52756/ijerr.2022.v28.009
Publikováno v:
Biologia.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2859ac2adf544a1f6ccd2a4c1e1c27bb
https://doi.org/10.1007/s11756-023-01359-w
https://doi.org/10.1007/s11756-023-01359-w