Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Monika JÍRŮ"'
Autor:
Vojtech Hrbek, Kamila Zdenkova, Diliara Jilkova, Eliska Cermakova, Monika Jiru, Katerina Demnerova, Jana Pulkrabova, Jana Hajslova
Publikováno v:
Foods, Vol 9, Iss 9, p 1269 (2020)
Two alternative, complementary analytical strategies were successfully used to identify the most common meat species—beef, pork and chicken—in meat products. The first innovative high-throughput approach was based on triacylglycerols fingerprinti
Externí odkaz:
https://doaj.org/article/09796eab88f54fb2b20c4c0ab9382e04
Autor:
Rudolf ŽITNÝ, Aleš LANDFELD, Jan SKOČILAS, Jaromír ŠTANCL, Vlastimil FLEGL, Milena ZACHARIÁŠOVÁ, Monika JÍRŮ, Milan HOUŠKA
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 5, Pp 479-485 (2015)
Hydraulic characteristic of collagen. Czech J. Food Sci., 33: 479-485. The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that
Externí odkaz:
https://doaj.org/article/335b77fe8a44478ca00c1658d497f80d
Autor:
Christopher T. Elliott, Monika Jírů, Connor Black, Jana Hajslova, Olivier P. Chevallier, Monika Tomaniova, Vit Kosek, Leos Uttl
Publikováno v:
Kosek, V, Uttl, L, Jírů, M, Black, C, Chevallier, O, Tomaniová, M, Elliott, C T & Hajšlová, J 2019, ' Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives ', Food Control, vol. 104, pp. 50-56 . https://doi.org/10.1016/j.foodcont.2018.10.029
Food Control
Food Control
Meat adulteration is a significant economic problem as it can result in substantial economic gains and loss of consumers' trust in the food industry. Addition of a bulking agent masking the addition of water into minced meat is a fraudulent practice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05a627af3228559fdd89cb51ab5c4f77
https://doi.org/10.1016/j.foodcont.2018.10.029
https://doi.org/10.1016/j.foodcont.2018.10.029
Autor:
Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus, Jana Hajslova
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 3, Pp 205-211 (2019)
The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chrom
Externí odkaz:
https://doaj.org/article/fc0cccaaacf34d1c8c43551ee8ae2b3e