Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Novel Kishor Bhujel"'
Autor:
Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková, Aleš Rajchl
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 207-215 (2024)
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can aff
Externí odkaz:
https://doaj.org/article/0872f18e07854911a71ee8644b3f5eda
Autor:
Tereza Podskalská, Novel Kishor Bhujel, Martina Hraničková, Filip Beňo, Adam Tobolka, Helena Čížková
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6029 (2024)
The quality of black/red currant products, which are valuable components of a healthy diet, depends on many aspects, e.g., natural variability, climatic conditions, degree of ripeness, processing technology, and recipe. The aim of the study was to as
Externí odkaz:
https://doaj.org/article/de440b5ed0b3438b87f2aceda5603e0f
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 259-272 (2022)
Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products w
Externí odkaz:
https://doaj.org/article/4a9b142b908f421288fbef108491e5d2