Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Pavla Sládková"'
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 3, Pp 77-82 (2012)
Effect of probiotics and synbiotics consumption based on microbiota of human gut was carried out in our in vivo study. Three groups, P (consuming probiotics), S (consuming synbiotics) and C (control group) of 22 healthy adults were used for this expe
Externí odkaz:
https://doaj.org/article/6c2fd36e5e764202a56ce541d5b4b8b9
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 6, Pp 313-316 (2011)
The aim of this work was to test in vitro the ability of the components in the spice mix usually used for the production of the „paprikáš“ sausage (P) to inhibit the growth of tyramine and histamine forming microorganisms. The ability of the P
Externí odkaz:
https://doaj.org/article/d889589ad08944cc9f0f566acd609b4b
Autor:
Radka Burdychová, Pavla Sládková
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 5, Pp 23-28 (2007)
Anaerobic spore-forming bacteria of the genus Clostridium are commonly present in raw milk and some milk products. Their spores can survive pasteurization and can provoke so called late blowing defect in cheese caused by butyric acid fermentation. Th
Externí odkaz:
https://doaj.org/article/73cc6b72754347309feb589dbeb0b985
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 2, Pp 71-76 (2007)
The aim of this thesis was to evaluate the changes of the microbiological quality of milk during storage. Fresh pasteurized milk was used for the laboratory experimentations. Cooling chain of the samples was broken for 8 and for 12 hours at different
Externí odkaz:
https://doaj.org/article/ea7236339a3c42dbbb625d4f79b889da
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 2, Pp 71-76 (2007)
Prace se zabýva sledovanim mikrobiologických změn cerstveho pasterizovaneho polotucneho mleka vlivem skladovani. Kontrolni vzorky pasterizovaneho mleka byly skladovany v chladnicce a u ostatnich vzorků byl porusen chladirenský řetězec na dobu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc482068c91ff6a52e6d4134ff5270ea
https://doi.org/10.11118/actaun200755020071
https://doi.org/10.11118/actaun200755020071
Autor:
Pavla Sládková, Radka Burdychová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 5, Pp 23-28 (2007)
Anaerobic spore-forming bacteria of the genus Clostridium are commonly present in raw milk and some milk products. Their spores can survive pasteurization and can provoke so called late blowing defect in cheese caused by butyric acid fermentation. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::342be450abb924150574b6e35b8f8a97
https://doi.org/10.11118/actaun200755050023
https://doi.org/10.11118/actaun200755050023
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 6, Pp 313-316 (2011)
SLADKOVA, P., REJCHRTOVA, E., KOMPRDA, T., ROŽNOVSKA, D.: In vitro inhibition activity of the spice mix used in the „paprikas“ sausages. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 313–316 The aim of this work was to test
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16976c5cd6e7044a1a6a465319200dd5
https://doi.org/10.11118/actaun201159060313
https://doi.org/10.11118/actaun201159060313
Publikováno v:
Dairy Science & Technology. 92:367-382
Ripening cheeses belong to the risky product category due to the formation/presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8483acd04a430f6aa3c8fb701641ae29
https://doi.org/10.1007/s13594-012-0075-4
https://doi.org/10.1007/s13594-012-0075-4
Publikováno v:
European Food Research and Technology. 227:29-36
Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbfa7606d16baf970c5ef662c07a03b3
https://doi.org/10.1007/s00217-007-0688-7
https://doi.org/10.1007/s00217-007-0688-7
Publikováno v:
Meat science. 86(3)
Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diamete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1315663d9ae8ddef21dc471335951d
https://pubmed.ncbi.nlm.nih.gov/20696534
https://pubmed.ncbi.nlm.nih.gov/20696534