Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Michaela Frühbauerová"'
Autor:
Tahir Arbneshi, Arbër Frangu, Michaela Frühbauerová, Libor Červenka, Liridon Berisha, Kurt Kalcher, Milan Sýs
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 194-200 (2021)
Research background. The objective of this paper is to introduce an instrumentally simple analytical tool for determination of cocoa solid content in chocolates. This electroanalytical method is based on amperometric oxidation of all present antioxid
Externí odkaz:
https://doaj.org/article/d6a46a399abd4a23bb5022af1892a5a2
Publikováno v:
Potravinarstvo, Vol 14, Pp 202-207 (2020)
In this paper, a procedure based on extractive accumulation of milk fat globules (MFGs) into a pasting liquid (lipophilic binder) of glassy carbon paste electrode (GCPE) with subsequent electrochemical detection by square-wave voltammetry (SWV) in 0.
Externí odkaz:
https://doaj.org/article/de3dd8e5a966458096fcb3d5948ef384
Autor:
Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka
Publikováno v:
Potravinarstvo, Vol 14, Pp 230-238 (2020)
Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that c
Externí odkaz:
https://doaj.org/article/aaa64882bcfc4e0284b855a80b5f8a76
Publikováno v:
Molecules, Vol 27, Iss 22, p 7689 (2022)
Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of ph
Externí odkaz:
https://doaj.org/article/273ba1c76a044226ac41d5a755e4eda5
Autor:
Iveta Brožková, Libor Červenka, Petra Moťková, Michaela Frühbauerová, Radovan Metelka, Ivan Švancara, Milan Sýs
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6320 (2022)
This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may po
Externí odkaz:
https://doaj.org/article/16f7236708f64f91bc980207b3be6de7
Publikováno v:
Electroanalysis. 35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d155a2174cb59ce6f18f80ebc48c9837
https://doi.org/10.1002/elan.202200269
https://doi.org/10.1002/elan.202200269
Carob pods were ground for 30–180 s in a vibratory grinder. Particle size, colour, moisture sorption properties, antioxidant properties, and phenolic contents were examined. A static three-stage in vitro (oral, gastric, and intestinal) digestion pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c4fff9ed2e44640658e669c1ff6a6e2
https://doi.org/10.21203/rs.3.rs-1744771/v1
https://doi.org/10.21203/rs.3.rs-1744771/v1
Publikováno v:
Food chemistry. 377
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b929bed025660be106d91c7a25a0e581
https://pubmed.ncbi.nlm.nih.gov/34995960
https://pubmed.ncbi.nlm.nih.gov/34995960
Autor:
Michaela Frühbauerová, Tahir Arbneshi, Libor Červenka, Arbër Frangu, Kurt Kalcher, Liridon Berisha, Milan Sýs
Publikováno v:
Food Technology and Biotechnology
Volume 59
Issue 2
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 194-200 (2021)
Volume 59
Issue 2
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 194-200 (2021)
Research background. The objective of this paper is to introduce an instrumentally simple analytical tool for determination of cocoa solids content in chocolates. This electroanalytical method is based on amperometric oxidation of all present antioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1041ef82d76b502518b1c38959fcc65
https://pubmed.ncbi.nlm.nih.gov/34316280
https://pubmed.ncbi.nlm.nih.gov/34316280
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
Potravinarstvo Slovak Journal of Food Sciences
Potravinarstvo Slovak Journal of Food Sciences
Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::241e67d810c53819a5f4e82233f4a69d
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033