Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Pavel Valášek"'
Autor:
Miroslav Fišera, Pavel Valášek, Stanislav Kráčmar, Vlastimil Kubáň, Pavla Burešová, Helena Velichová, Lenka Fišerová
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 216-225 (2018)
Effects of lactation period and feed on essential minerals composition of mare's milk were studied. Average Ca, P, Na and Mg concentrations in feed DM were 0.66, 4.30, 0.13 and 2.21 g.kg-1 of DM (dry matter), respectively. In regard to milk all eleme
Externí odkaz:
https://doaj.org/article/0e022be7d8d543b7871e9b9857556912
Autor:
Thi Thanh Dieu Phan, Miroslava Bittová, Kamil Mikulášek, Stanislav Kráčmar, Vlastimil Kubáň, Pavel Valášek, Blanka Svobodová
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 31-38 (2015)
Content of 4(5)-methylimidazole (4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard y
Externí odkaz:
https://doaj.org/article/755d351a5d46474eb1e9c95c0c52a34b
Autor:
Chunsriimyatav Ganbaatar, Vlastimil Kubáň, Stanislav Kráčmar, Pavel Valášek, Miroslav Fišera, Ignác Hoza
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 24-30 (2015)
High performance liquid chromatographic (HPLC/UV) method was adapted for simultaneous determination of seven polyphenols, including derivatives of benzoic (gallic and vanillic acids) and cinnamic acids (p-coumaric, ferulic and sinapic acids), flavan-
Externí odkaz:
https://doaj.org/article/49f4b86c6b4a435884f1dd244ab612e8
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 191-198 (2011)
Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents).It was found that L
Externí odkaz:
https://doaj.org/article/cd6047baa0a4485cb5e696015870b60c
Autor:
Zuzana Lazárková, František Buňka, Leona Buňková, Pavel Valášek, Stanislav Kráčmar, Jan Hrabě
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 3, Pp 168-176 (2010)
The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-availa
Externí odkaz:
https://doaj.org/article/bb2bb3ffe2344049ba74070a968cf4e9
Autor:
Jorge López García, Ahmad Asadinezhad, Jiří Pacherník, Marián Lehocký, Ita Junkar, Petr Humpolíček, Petr Sáha, Pavel Valášek
Publikováno v:
Molecules, Vol 15, Iss 4, Pp 2845-2856 (2010)
Argon plasma treatment was used to modify the surface of atelocollagen films using a plasmochemical reactor. To evaluate the effects of the treatment, the untreated and treated samples were characterized by Attenuated Total Reflectance Fourier Transf
Externí odkaz:
https://doaj.org/article/4e48088e8b154498bc749f9cd0c0b5fc
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 56, Iss 5, Pp 19-24 (2008)
In the food industry, phosphates, polyphosphates and their salts are used, for example, as emulsifying agents in the production of processed cheese. The inhibitory effects of three commercially available phosphates and polyphosphates differin
Externí odkaz:
https://doaj.org/article/2c75a864da374c169d3de678e68aaef0
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 1, Pp 81-94 (2007)
Changes in amino acid spectrum of colostrum within the period of 2 to 72 hours post partum were studied in dairy cows of the Czech Red Pied cattle with a genetic admixture of Black Pied Lowland breed (n = 10). Five of them were on the 1st lactation a
Externí odkaz:
https://doaj.org/article/12fa20f21ce94d9584b9f91d07cb33a1
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 615-621
For a consumer, one of the first characters for evaluation of wine is its scent. A pleasant aroma of wine associated with the subsequent taste experience can be remembered by the consumer for a long time and appreciated appropriately. For this reason
Externí odkaz:
https://doaj.org/article/92529c524c424728a4358d8d4596b25d
Publikováno v:
Annals of DAAAM & Proceedings. 2022, Vol. 33, p444-451. 8p.