Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Petronela Cviková"'
Autor:
Petronela Cviková, Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Lukáš Hleba, Peter Haščík, Lenka Trembecká, Gabriela Bartošová
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 418-423 (2016)
The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples
Externí odkaz:
https://doaj.org/article/8832882a81cf48e9a3f81f2c763a91c7
Autor:
Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Peter Haščík, Marek Bobko, Ondřej Bučko, Jana Petrová, Petronela Cviková
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 523-529 (2015)
The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korbáčik cheese. Sensory evaluation was performed only in Korbáčik cheese. There was compared quality of Korbáčik cheese made from lump cheese rip
Externí odkaz:
https://doaj.org/article/703c0238225b486c980830949b2fdcf0
Autor:
Marek Bobko, Jana Tkáčová, Peter Haščík, Lukáš Hleba, Miroslava Císarová, Martina Ševelová, Juraj Cubon, Adriana Pavelková, Petronela Cviková, Marcela Capcarova
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:1231-1235
The aim of the present study was to analyse the quality of the Parenica cheese (steamed shaped cheese) made of cheese aged one and three weeks. MDA (malondialdehyde) contents were similar in both Parenica cheese (0.32 mg.kg-1 resp. 0.30 mg.kg-1). Con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f523a3919bfc6a3edc998fd293330ae5
https://doi.org/10.15414/jmbfs.2019.8.5.1231-1235
https://doi.org/10.15414/jmbfs.2019.8.5.1231-1235
Autor:
Petronela Cviková, Ľubomír Lopašovský, Lukáš Hleba, Juraj Čuboň, Adriana Pavelková, Peter Haščík, Jana Tkáčová
Publikováno v:
Archives of Ecotoxicology. 1:7-10
Biogenic amines at higher doses have negative effects on the human organism. Some biogenic amines (e.g. putrescine, spermine, spermidine, cadaverine, histamine) are an essential component of living cells because they are involved in the regulation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df0fe7810634f3640a3bbecea0d2ea2
https://doi.org/10.36547/ae.2019.1.1.7-10
https://doi.org/10.36547/ae.2019.1.1.7-10
Publikováno v:
Archives of Ecotoxicology. 1:48-50
The aim of the experiment was to analyse the content of biogenic amines (BA) in the main groups of commercially produced cheeses and in cheese matured under standard conditions. The content of biogenic amines in commercially produced cheeses was moni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba938438e9745b01f79a6b5f3775cf44
https://doi.org/10.36547/ae.2019.1.4.48-50
https://doi.org/10.36547/ae.2019.1.4.48-50
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 7:275-280
The present study evaluated the effect of probiotic in combination with bee pollen and propolis in diet of broilers on chemical and sensory characteristics of chicken breast meat. A total of 180 one-d-old chicks of mixed sex were randomly assigned to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dae4ff74a2ed926debba148f9528b803
https://doi.org/10.15414/jmbfs.2017/18.7.3.275-280
https://doi.org/10.15414/jmbfs.2017/18.7.3.275-280
Autor:
Ondřej Bučko, Čuboň Juraj, Kunová Simona, Kačániová Miroslava, Haščík Peter, Tkáčová Jana, Bobko Marek, Hleba Lukáš, Trembecká Lenka, Petronela Cviková
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 7:209-220
The aim of the review was to find informations about degradation processes in dry cured meat and about infuence of different conditions to them. Drying and curing are the most popular methods used in the meat industry. Many biochemical reaction proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::145f351017d6492d0921e1dc78112641
https://doi.org/10.15414/jmbfs.2017.7.2.209-220
https://doi.org/10.15414/jmbfs.2017.7.2.209-220
Autor:
Lukáš Hleba, Juraj Čuboň, Lenka Trembecká, Peter Haščík, Miroslava Kačániová, Simona Kunová, Petronela Cviková, Gabriela Bartošová
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 418-423 (2016)
The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14samples)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6719a1e73c83494a80c6fc0bd350606
https://doi.org/10.5219/632
https://doi.org/10.5219/632
Autor:
Simona Kunová, Ondřej Bučko, Peter Haščík, Juraj Čuboň, Miroslava Kačániová, Jana Petrová, Petronela Cviková, Marek Bobko
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 523-529 (2015)
The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korbáčik cheese. Sensory evaluation was performed only in Korbáčik cheese. There was compared quality of Korbáčik cheese made from lump cheese rip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a03d856d8ef7d614128dbb22e29c4403
https://doi.org/10.5219/549
https://doi.org/10.5219/549