Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Miroslav Dienstbier"'
Publikováno v:
Kvasný průmysl, Vol 68, Iss 6, Pp 679-685 (2022)
Bottled beer is exposed to light during transport or storage, which can unfavourably affect its sensory properties. One of the functions of the packaging is to provide maximum protection against possible light degradation. Riboflavin (vitamin B2), wh
Externí odkaz:
https://doaj.org/article/a0e66e6ad7f3422d8a80bf37c8dad916
Autor:
Sylvie Běláková, Zbyněk Havelka, Andrea Bohatá, Ivo Hartman, Hana Kábelová, Pavel Kříž, Miroslav Dienstbier, Petr Bartoš, Petr Špatenka
Publikováno v:
Kvasný průmysl, Vol 64, Iss 6, Pp 314-317 (2018)
In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the
Externí odkaz:
https://doaj.org/article/ff7a3f87017840c68f7912c5277c4246
Autor:
Zbyněk Havelka, Sylvie Běláková, Andrea Bohatá, Ivo Hartman, Hana Kábelová, Pavel Kříž, Karolína Benešová, Miroslav Dienstbier, Petr Bartoš, Petr Špatenka
Publikováno v:
Kvasný průmysl, Vol 65, Iss 5, Pp 158–165-158–165 (2019)
This work deals with the possibility of elimination of common occuring mycotoxins deoxynivalenol (DON) and its plant metabolite deoxynivalenol-3-glucoside (D3G) from malting barley and malt by treatment of low-temperature plasma discharge. Barley see
Externí odkaz:
https://doaj.org/article/94ab032a71754241a256e139a2b1a998
Autor:
Ivo Hartman, Sylvie Běláková, Hana Kábelová, Pavel Kříž, Andrea Bohatá, Petr Bartos, Petr Špatenka, Miroslav Dienstbier, Zbyněk Havelka
Publikováno v:
Kvasný průmysl, Vol 64, Iss 6, Pp 314-317 (2018)
In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::709379da06a490d7e1821e298531568b
http://www.kvasnyprumysl.eu/index.php/kp/article/view/22
http://www.kvasnyprumysl.eu/index.php/kp/article/view/22
Autor:
Pavel Olsan, Vladislav Čurn, Petr Spatenka, Andrea Bohatá, Petr Bartos, Zbyněk Havelka, Miroslav Dienstbier, Pavel Kříž
Publikováno v:
Kvasny Prumysl. 63:134-138
Plasma treatment is an interesting technology with many potential applications in industry. At present, more and more often we encounter papers that deal with utilization of plasma technology in food industry. This mini-review provides an overview of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210d92b0de70ae008de3d14513bb9f96
https://doi.org/10.18832/kp201716
https://doi.org/10.18832/kp201716
Autor:
Pavel Kříž, Ivo Hartman, Andrea Bohatá, Hana Kábelová, Petr Špatenka, Zbyněk Havelka, Miroslav Dienstbier, Karolína Benešová, Sylvie Běláková, Petr Bartos
Publikováno v:
Kvasný průmysl, Vol 65, Iss 5, Pp 158–165-158–165 (2019)
This work deals with the possibility of elimination of common occuring mycotoxins deoxynivalenol (DON) and its plant metabolite deoxynivalenol-3-glucoside (D3G) from malting barley and malt by treatment of low-temperature plasma discharge. Barley see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::325a062edae5d2384247dfa36319a2eb
http://www.kvasnyprumysl.eu/index.php/kp/article/view/189
http://www.kvasnyprumysl.eu/index.php/kp/article/view/189
Publikováno v:
Journal of the Institute of Brewing. 117:329-334
J. Inst. Brew. 117(3), 329–334, 2011 The tannoid content test, introduced by Chapon, is accepted as a recommended MEBAK analytical method for the detection of haze-forming polyphenols in beer and other intermediates. Un-der certain conditions, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b05bd805f2b936bc187001071dbc735a
https://doi.org/10.1002/j.2050-0416.2011.tb00476.x
https://doi.org/10.1002/j.2050-0416.2011.tb00476.x
Publikováno v:
Kvasny Prumysl. 56:100-104
Nas výzkum je zaměřený na různe typy technologických stresů (oxidativni, osmotický a chemický stres vyvolaný xenobiotiky) a ucinnost procesů, kterými se kvasnicne buňky mohou před nimi chranit. Stresove faktory mohou ovlivnit buněcne m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40fae59b2642d8fb2872f0a700b19a68
https://doi.org/10.18832/kp2010013
https://doi.org/10.18832/kp2010013
Publikováno v:
Journal of the Institute of Brewing. 114:270-276
Optimized acidification power test (APT) of brewers yeast quality includes storing yeast slurry at 2 oC under beer (AP remains constant for up to 6 days), 15 min sample equilibration to room temperature, decantation and washing by triple centrifugati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24063e7a232890af9835175c31bdff29
https://doi.org/10.1002/j.2050-0416.2008.tb00338.x
https://doi.org/10.1002/j.2050-0416.2008.tb00338.x
Autor:
Petr Sladký, Miroslav Dienstbier
Publikováno v:
Kvasny Prumysl. 49:188-191
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c381a38af81e44e31d0baf8cd25d8b3
https://doi.org/10.18832/kp2003014
https://doi.org/10.18832/kp2003014