Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Pavel Divis"'
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9882
This study investigated the use of targeted analysis to verify the geographic origin of ground paprika samples. In total, 36 samples were analyzed from all over the world (17 from Europe, 17 from Asia, one from North America, and one from Africa). De
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24f2a624f7206e52faa39c44a70aa17b
https://doi.org/10.55251/jmbfs.9882
https://doi.org/10.55251/jmbfs.9882
Autor:
Zuzana Slavíková, Pavel Diviš, Wojciech Bialas, Magdalena Montowska, Michaela Adamczyková, Jaromír Pořízka
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101185- (2024)
High-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, t
Externí odkaz:
https://doaj.org/article/c8416102d5db4f1fb4be956d617ccce0
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 312-323 (2024)
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In t
Externí odkaz:
https://doaj.org/article/cc3edfb3522b4b1081746faf95b07837
Publikováno v:
Machine Vision and Mechatronics in Practice ISBN: 9783662455135
An investigation is presented of a low cost approach to the measurement of two and three dimensional objects using a flatbed scanner and image analysis software. Conventional measurement using relatively low cost instruments such as micrometers and v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba8483327043372d339138bb4e64604b
https://doi.org/10.1007/978-3-662-45514-2_25
https://doi.org/10.1007/978-3-662-45514-2_25
Publikováno v:
Foods, Vol 12, Iss 13, p 2635 (2023)
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredient
Externí odkaz:
https://doaj.org/article/08653c7f6f28493daadcf2a45f52be11
Publikováno v:
Vrije Universiteit Brussel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::199154c73da48c8b51f62c6aa1edfe2c
https://hdl.handle.net/20.500.14017/471808ef-8e65-486a-bd79-22e93edbca8a
https://hdl.handle.net/20.500.14017/471808ef-8e65-486a-bd79-22e93edbca8a
Publikováno v:
Potravinarstvo, Vol 14, Pp 881-886 (2020)
People suffering from diabetes or being overweight must severely reduce their sugar use, often seeking food with sweeteners. Often, sugar is replaced by non-nutritious sweeteners in beverages, which also contain several other substances like vitamins
Externí odkaz:
https://doaj.org/article/13b98c6da18a4bcfaa5f7293cb88d46d
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 507-514 (2019)
Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG v
Externí odkaz:
https://doaj.org/article/daf117a2a9a64b39bde2e54909dd30f0
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 402-407 (2019)
Eggs as a part of human diet dates to the prehistoric period. After the domestication of Gallus species, Gallus gallus domesticus and their eggs spread across the globe. Eggs proved to be one of the best and affordable sources of nutritionally import
Externí odkaz:
https://doaj.org/article/88295aee40da41d7b4840d5151b17348
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 254-261 (2018)
This study investigated 11 different kinds of ground paprika of different geographical origin and tried to find some correlations between their measured chemical composition and country of origin. The parameters examined in ground paprika were as fol
Externí odkaz:
https://doaj.org/article/a27a501d1dd74a11bc548dae257ad75d