Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Peter Šimko"'
Autor:
Lukáš Kolarič, Peter Šimko
Publikováno v:
Potravinarstvo, Vol 15, Pp 192-198 (2021)
Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products coul
Externí odkaz:
https://doaj.org/article/840d3bbc4b40456b8c3868cdc89181cc
Autor:
Lukáš Kolarič, Peter Šimko
Publikováno v:
Potravinarstvo, Vol 14, Pp 118-124 (2020)
The present study was carried out to compare two different analytical methods (HPLC and spectrophotometric) for determination of cholesterol content in milk while cholesterol in food is important not only for the nutritional value setting of foods bu
Externí odkaz:
https://doaj.org/article/89586dd8d2584ae8ace4a422f4c9ace5
Publikováno v:
Molecules, Vol 27, Iss 9, p 2919 (2022)
The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive substances. Consumption of dairy products is associated with an increased risk of cardiovascular diseases (CVD) due to
Externí odkaz:
https://doaj.org/article/d5a76d47f36f45e9979c04f7a3dae938
Autor:
Peter Šimko, Lukáš Kolarič
Publikováno v:
Toxins, Vol 14, Iss 6, p 379 (2022)
Approximately one-third of humankind is chronically exposed to the carcinogenic aflatoxin M1 contained in milk. As β-cyclodextrin is frequently used in the food industry, its effect on aflatoxin M1 concentration was investigated during cholesterol r
Externí odkaz:
https://doaj.org/article/01bf2098e9724128ad4adeb4ebe53400
Autor:
Lukáš Kolarič, Peter Šimko
Publikováno v:
Foods, Vol 9, Iss 10, p 1378 (2020)
This work deals with up-to-date optimization of cholesterol content determination when saponification and extraction procedures as well as HPLC conditions were studied. As found, optimal conditions for saponification process were identified by 15 min
Externí odkaz:
https://doaj.org/article/00a30fc7f858491d8578bc155e4f7944
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 3, Pp 131-143 (2007)
The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extract
Externí odkaz:
https://doaj.org/article/6254ff9a59f949299a388251fe69b247
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 3, Pp 143-148 (2006)
Commercially available sunflower oil and the same oil distilled additionally in a molecular evaporator (to remove naturally occurring compounds) was spiked with benzo[a]pyrene (BaP) at the levels of 37.1 and 38.6 μg/kg, respectively. Then, it was fi
Externí odkaz:
https://doaj.org/article/88faa9faeb494011bcabda3cfa672446
Autor:
Lukáš Kolarič, Peter Šimko
Publikováno v:
Monatshefte für Chemie - Chemical Monthly. 153:1069-1075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c423b793ddf718fb635618d013834a4
https://doi.org/10.1007/s00706-022-02901-3
https://doi.org/10.1007/s00706-022-02901-3
Autor:
Peter Šimko, Lukáš Kolarič
Publikováno v:
Trends in Food Science & Technology. 119:13-22
Background Cardiovascular diseases (CVD) are the leading cause of mortality, especially in the developed world while long-term high cholesterol intake via foods is one of the most important risk factors of CVD. As milk and dairy products are rich in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3e646fd829af9b59152a8c98539506d
https://doi.org/10.1016/j.tifs.2021.11.023
https://doi.org/10.1016/j.tifs.2021.11.023
Autor:
Peter Šimko, Lukáš Kolarič
Publikováno v:
Potravinarstvo, Vol 15, Pp 192-198 (2021)
Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products coul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7451a097ea57477e7f23048fd3f24637
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557