Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Michal VOLDŘICH"'
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 633-633 (2013)
Externí odkaz:
https://doaj.org/article/e800584d40ec46d1b692eb5e5a10e25e
Autor:
Jitka ŠNEBERGROVÁ, Helena ČÍŽKOVÁ, Eva NERADOVÁ, Bahtinur KAPCI, Aleš RAJCHL, Michal VOLDŘICH
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 25-30 (2014)
The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of
Externí odkaz:
https://doaj.org/article/414690c624704c979de004dbbec4c2b3
Publikováno v:
Kvasný průmysl, Vol 60, Iss 1, Pp 8-14 (2014)
For almost 20 years, it has been known that if soft drinks are preserved with benzoic acid, it reacts under certain circumstances with ascorbic acid in drinks forming carcinogenic benzene. The concentrations of benzene in 49 soft drinks analysed with
Externí odkaz:
https://doaj.org/article/6b82a6a1206e4d5092ff1b1332c13479
Publikováno v:
Kvasný průmysl, Vol 58, Iss 11, Pp 350-354 (2012)
There were evaluated potentialities of sensory analysis, analysis of the profile and content of volatile compounds and isotopic analysis of the ratios of 13C/12C a 2H/1H to prove the spirit vinegars adulteration realized by adding synthetic acetic ac
Externí odkaz:
https://doaj.org/article/fb57da58add041f9bfce3421bead3289
Publikováno v:
Kvasný průmysl, Vol 58, Iss 10, Pp 309-312 (2012)
In recent years, suspicions arose that vinegars may be adulterated by an addition of synthetic acetic acid. Detection of adulteration is based on tracking markers that indicate a failure in compliance with technological processes, reduction of natura
Externí odkaz:
https://doaj.org/article/3ca831bb25d04824a97a76e77dab95f7
Publikováno v:
Kvasný průmysl, Vol 58, Iss 6, Pp 171-177 (2012)
Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines
Externí odkaz:
https://doaj.org/article/aabc3275eb364ffe803cac049a1239e6
Autor:
Naďa Hasníková-Schenková, Lucie Jiřincová, Markéta Šikulová, Aleš Landfeld, Miroslav Marek, Milan Houška, Michal Voldřich
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 228-233 (2009)
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality
Externí odkaz:
https://doaj.org/article/6bb4d4eb18dc49db86d7c7b8ed9702f7
Publikováno v:
Kvasný průmysl, Vol 60, Iss 1, Pp 8-14 (2014)
For almost 20 years, it has been known that if soft drinks are preserved with benzoic acid, it reacts under certain circumstances with ascorbic acid in drinks forming carcinogenic benzene. The concentrations of benzene in 49 soft drinks analysed with
Autor:
Eloy Fernández, Zora Kotíková, Luigi Milella, Aleš Rajchl, Helena Čížková, František Kvasnička, Jaromír Lachman, Michal Voldřich
Publikováno v:
LWT - Food Science and Technology. 54:80-86
Fructooligosaccharides (FOS) are important tuberous root constituents of yacon (Smallanthus sonchifolius) with beneficial nutritional and prebiotic effects on human health. That is why landraces originally cultivated in Andes are explored with the ai