Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Peter Herc"'
Autor:
Juraj Čuboň, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, Ondřej Bučko
Publikováno v:
Potravinarstvo, Vol 15, Pp 506-512 (2021)
The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and
Externí odkaz:
https://doaj.org/article/9f7de6c98b024dc289b377c32b351060
Publikováno v:
International Journal of Experimental Research and Review. 28:66-83
A by-product from processing of soy into drinks and tofu is the insoluble portion of soybeans, a high-fiber product called okara. With the growing interest in plant substitutes for meat and milk, which are produced mainly from soy, the amount of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0699bd0a197a5e88218efac97b653243
https://doi.org/10.52756/ijerr.2022.v28.009
https://doi.org/10.52756/ijerr.2022.v28.009
Publikováno v:
Biologia.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2859ac2adf544a1f6ccd2a4c1e1c27bb
https://doi.org/10.1007/s11756-023-01359-w
https://doi.org/10.1007/s11756-023-01359-w
Autor:
Matej Čech, Peter Haščík, Peter Herc, Juraj Čuboň, Lukáš Jurčaga, Andrea Mesárošová, Ondřej Bučko, Miroslav Kročko
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9915
The purpose of this study was to ascertain the effects of adding red grape pomace (RGP) of variety Alibernet to the diet of broiler chickens Ross 308 on the technological properties of their meat. 200 one-day Ross 308 broiler chicks of mixed gender w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::982d2e76add0fd5f3bfcc8336876d624
https://doi.org/10.55251/jmbfs.9915
https://doi.org/10.55251/jmbfs.9915
Autor:
Lukas Jurcaga, Marek Bobko, Peter Haščík, Alica Bobková, Alžbeta Demianová, Lubomir Belej, Miroslav Kročko, Andrea Mendelova, Matej Čech, Peter Herc, Andrea Mesárošová
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 12:e5349
In recent years we notice customers demand for substitution of synthetic food additives, such as antioxidants, for natural and possibly healthier options. Lipid oxidation is the most important meat deterioration process. To retard the oxidation meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06cec95fd4c02300120f0caa6ed19812
https://doi.org/10.55251/jmbfs.5349
https://doi.org/10.55251/jmbfs.5349
Autor:
Juraj Cubon, Alžbeta Jarošová, Peter Haščík, Peter Herc, Miroslava Hlebová, Lukáš Hleba, Ondřej Bučko, Anton Kováčik, Marcela Capcarová
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9288
The chemical composition and content of DBP (di-n-butyl phthalate) and DEHP (di-2-ethylhexyl phthalate) in pork shoulder before and after heat treatment in the package by the sous vide method was analyzed. The meat was analyzed raw and after heat tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab324d3bf318bc1e2a63fe188ed58b00
https://doi.org/10.55251/jmbfs.9288
https://doi.org/10.55251/jmbfs.9288
Autor:
Matej Čech, Peter Haščík, Juraj Čuboň, Peter Herc, Lukáš Jurčaga, Marek Bobko, Miroslava Kačániová
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e5347
Poultry fat is interesting in terms of fatty acid composition, especially due to the higher content of unsaturated fatty acids compared to mammals. However, internal fats are considered as one of the wastes from poultry processing. In previous experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f78ff2d1733f29e8e65142acf0f55d8
https://doi.org/10.55251/jmbfs.5347
https://doi.org/10.55251/jmbfs.5347
Autor:
Filip Tirpák, Peter Herc, Ondřej Bučko, Peter Massanyi, Francesco Vizzarri, Tomáš Slanina, Katarína Tokárová
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e3986
This work is aimed to evaluate the effect of natural zeolite on selected parameters of the rabbit's meat chemical composition. The rabbits of the Castorex breed (n=12) were divided into two groups: Control group C (n=6) without the addition of zeolit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c79a6f46b69759328e5608303e8c80c8
https://doi.org/10.15414/jmbfs.3986
https://doi.org/10.15414/jmbfs.3986
Autor:
Caroline Antunes Rosa, Alexandre Bergantini, Péter Herczku, Duncan V. Mifsud, Gergő Lakatos, Sándor T. S. Kovács, Béla Sulik, Zoltán Juhász, Sergio Ioppolo, Heidy M. Quitián-Lara, Nigel J. Mason, Claudia Lage
Publikováno v:
Life, Vol 13, Iss 11, p 2208 (2023)
The purine nucleobases adenine and guanine are complex organic molecules that are essential for life. Despite their ubiquitous presence on Earth, purines have yet to be detected in observations of astronomical environments. This work therefore propos
Externí odkaz:
https://doaj.org/article/d1b6439ca071405a8bbf300113bd984a
Autor:
Duncan V. Mifsud, Péter Herczku, Richárd Rácz, K. K. Rahul, Sándor T. S. Kovács, Zoltán Juhász, Béla Sulik, Sándor Biri, Robert W. McCullough, Zuzana Kaňuchová, Sergio Ioppolo, Perry A. Hailey, Nigel J. Mason
Publikováno v:
Frontiers in Chemistry, Vol 10 (2022)
Laboratory experiments have confirmed that the radiolytic decay rate of astrochemical ice analogues is dependent upon the solid phase of the target ice, with some crystalline molecular ices being more radio-resistant than their amorphous counterparts
Externí odkaz:
https://doaj.org/article/55cd1db0008b4216adddfe0180d06bb8