Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Monika, Sabolová"'
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 323-330 (2022)
The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oi
Externí odkaz:
https://doaj.org/article/a8345926ab24481abc6a4e65fe9965d5
Autor:
Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 404-409 (2020)
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined
Externí odkaz:
https://doaj.org/article/062eab4d7e234c658abe393c8beff1fc
Autor:
Monika Sabolová, Lenka Kouřimská
Publikováno v:
Potravinarstvo, Vol 14, Pp 1124-1130 (2020)
Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitr
Externí odkaz:
https://doaj.org/article/b94a6c812b2947e3b903ae24248cabf8
Autor:
Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová, Dana Homolková
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 72-76 (2020)
Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the
Externí odkaz:
https://doaj.org/article/1af9b4e5495b47edbf6cb0de6287e714
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 441-451 (2018)
Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temper
Externí odkaz:
https://doaj.org/article/d56b554fb4f64510bceae7854044b5cc
Autor:
Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 392-402 (2018)
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried
Externí odkaz:
https://doaj.org/article/73698eeeedd54f94a646454a0a8dac8c
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 400-406 (2016)
Contemporary society is faced with the question how to ensure suffiecient nutrition (quantity and quality) for rapidly growing population. One solution can be consumption of edible insect, which can have very good nutritional value (dietary energy, p
Externí odkaz:
https://doaj.org/article/41c5bb87b53b40559e34ac2aea63a059
Publikováno v:
Food chemistry. 403
Recently, edible insects were proposed to be promising alternative foods combining nutritional, environmental, and economic benefits. While composition of the basic nutrients of insects is quite well known, little is known about other compounds conta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7231607d3d6738114ad86f1de3051a4
https://pubmed.ncbi.nlm.nih.gov/36183465
https://pubmed.ncbi.nlm.nih.gov/36183465
Autor:
Lenka Kouřimská, Monika Sabolová
Publikováno v:
Potravinarstvo, Vol 14, Pp 1124-1130 (2020)
Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7545332f21f203f5a493a56d922d841
https://doi.org/10.5219/1347
https://doi.org/10.5219/1347
Autor:
Jiří Mlček, Dana Homolková, Anna Adámková, Monika Sabolová, Lenka Kouřimská, Veronika Kotrbová, Martin Kulma
Publikováno v:
Czech Journal of Food Sciences. 38:72-76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7433c05de8746ed0792a4f00167ba0c4
https://doi.org/10.17221/49/2019-cjfs
https://doi.org/10.17221/49/2019-cjfs