Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Pavla NOVOTNÁ"'
Autor:
Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška
Publikováno v:
Foods, Vol 10, Iss 8, p 1943 (2021)
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatm
Externí odkaz:
https://doaj.org/article/eae341da360b4f5c9e7e8ca28413588a
Autor:
Jan Tříska, Josef Balík, Milan Houška, Pavla Novotná, Martin Magner, Naděžda Vrchotová, Pavel Híc, Ladislav Jílek, Kateřina Thorová, Petr Šnurkovič, Ivo Soural
Publikováno v:
Foods, Vol 10, Iss 8, p 1927 (2021)
Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxi
Externí odkaz:
https://doaj.org/article/40c8ce7ad1984f619b625085844fb40e
Autor:
Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 439-444 (2016)
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl
Externí odkaz:
https://doaj.org/article/1dbd68ce6d6d438a9d8d4917d2db64c3
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 4, Pp 318-324 (2016)
Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples we
Externí odkaz:
https://doaj.org/article/e69f5211c0fb46d68e92846d687e6d42
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 1, Pp 24-31 (2016)
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters
Externí odkaz:
https://doaj.org/article/c90e90aef5e34169bac10542e21a27bf
Autor:
Pavel ČERMÁK, Věra PALEČKOVÁ, Milan HOUŠKA, Jan STROHALM, Pavla NOVOTNÁ, Alexandr MIKYŠKA, Marie JURKOVÁ, Mariola SIKOROVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 302-307 (2015)
The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high pressure).
Externí odkaz:
https://doaj.org/article/1345474744ba4392a2ef4d7a6f5d23b1
Autor:
Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 267-276 (2015)
Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonise
Externí odkaz:
https://doaj.org/article/0c072e59cc9f4a9cb29e8405c7bbff92
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 464-469 (2014)
We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not cause flatulence. To enable us to control the fi
Externí odkaz:
https://doaj.org/article/7fc0aec133d54d76b12bfc782caeebaa
Autor:
Jiří Totušek, Jan Tříska, Danuše Lefnerová, Jan Strohalm, Naděžda Vrchotová, Ondřej Zendulka, Jiřina Průchová, Jana Chaloupková, Pavla Novotná, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 5, Pp 548-556 (2011)
The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyan
Externí odkaz:
https://doaj.org/article/1c306a452d0047cc8a7504dbbd4846e0
Autor:
Pavla Novotná, Ivana Šetinová, Martina Heroldová, Milena Kmínková, Jiřina Průchová, Jan Strohalm, Vlasta Fiedlerová, Renata Winterová, Petr Kučera, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 190-200 (2011)
This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between
Externí odkaz:
https://doaj.org/article/e3fd01d2da7346d4abee0505206b3858