Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Monika Kocková"'
Autor:
Monika Kocková, Ľubomír Valík
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 391-397 (2014)
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat wit
Externí odkaz:
https://doaj.org/article/2c0bcb6192a6431f9eeecb95dc777926
Autor:
Ľubomír Valík, Monika Kocková
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 22-27 (2013)
The aim of this work was to find new substrates suitable for growth and metabolism of probiotic strain Lactobacillus rhamnosus GG, which would be interesting for development of new functional food. The growth and metabolic activity of Lb. rhamnosus G
Externí odkaz:
https://doaj.org/article/22b54d3d37ac44558f8a2bd31cda6073
Autor:
Ľubomír Valík, Monika Kocková
Publikováno v:
Potravinarstvo, Vol 5, Iss 2, Pp 27-40 (2011)
Cereals and pseudocereals play a significant role in human nutrition. They are source of specific carbohydrates, proteins, lipids, fibre and wide spectrum of vitamins and minerals. Moreover, pseudocereals have a higher content of essential amino acid
Externí odkaz:
https://doaj.org/article/997f1147af11497d94124466153ee23c
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus G
Externí odkaz:
https://doaj.org/article/a9066f65dd614fde8f0b1fe7fa94b891
Autor:
Monika Kocková, L. Valík
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 22-27 (2013)
The aim of this work was to find new substrates suitable for growth and metabolism of probiotic strain Lactobacillus rhamnosus GG, which would be interesting for development of new functional food. The growth and metabolic activity of Lb. rhamnosus G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::291bfd4634a56717fe7a4eb096762fca
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/242
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/242
Autor:
Monika Kocková, Ľubomír Valík
Publikováno v:
Potravinarstvo, Vol 5, Iss 2, Pp 27-40 (2011)
Cereals and pseudocereals play a significant role in human nutrition. They are source of specific carbohydrates, proteins, lipids, fibre and wide spectrum of vitamins and minerals. Moreover, pseudocereals have a higher content of essential amino acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d10768e6eeaa3d75853f0ca8156cfc1
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/127
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/127
Autor:
Andrea Holubková, Ľubomír Mikuš, Petra Gereková, Martina Valachovicova, Marek Vajdák, Ernest Šturdík, Lucia Mikušová, Monika Kocková
Publikováno v:
Chemical Papers. 67
New wheat-rye bread fortified with cereal dietary fibre, β-glucan hydrogel, and sourdough starter culture was designed in this study. The impact of these additives on nutritional composition and antioxidant properties was investigated. Functional br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73325966ef17fdcc3bd6b7fd6719879c
https://doi.org/10.2478/s11696-012-0258-8
https://doi.org/10.2478/s11696-012-0258-8