Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Radek Halama"'
Publikováno v:
Kvasný průmysl, Vol 65, Iss 2, Pp 65–71-65–71 (2019)
This work was aimed at laboratory testing of beer (and model solution) dealcoholization using pervaporation. Four commercially available membranes from the Sulzer company were tested. The modes of performed pervaporation tests were into the vacuum an
Externí odkaz:
https://doaj.org/article/2febc021881448a08e3904f926a88a86
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:
Kvasný průmysl, Vol 65, Iss 2, Pp 65–71-65–71 (2019)
This work was aimed at laboratory testing of beer (and model solution) dealcoholization using pervaporation. Four commercially available membranes from the Sulzer company were tested. The modes of performed pervaporation tests were into the vacuum an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::545a6c6eac49d48a6ace64ebe8ceb908
http://www.kvasnyprumysl.eu/index.php/kp/article/view/129
http://www.kvasnyprumysl.eu/index.php/kp/article/view/129
Publikováno v:
High Pressure Research. 31:140-147
The quasi-adiabatic temperature increase due to compression heating, during high-pressure (HP) processing (HPP), was studied using specially designed equipment. The temperature increase was evaluated as the difference in temperature, during compressi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10f051ebf0d2eea8d8aed090fb54d7fa
https://doi.org/10.1080/08957959.2010.533372
https://doi.org/10.1080/08957959.2010.533372
Autor:
Keith W. Waldron, Graham K. Moates, Marc Hendrickx, A.M. Matser, M. Elena Furfaro, Jan Strohalm, Radek Halama, Michael Betz, Ales Landfeld, Milan Houška, Indrawati Oey, Tara Grauwet, Iesel Van der Plancken
Publikováno v:
Innovative Food Science and Emerging Technologies, 12(3), 226-234
Innovative Food Science and Emerging Technologies 12 (2011) 3
Innovative Food Science and Emerging Technologies 12 (2011) 3
An experimental protocol to harmonize the pressure and temperature-histories of model samples treated in different individual high pressure pilot units was developed. This protocol was based on the endpoint strategy. Step zero of this protocol consis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e802c0f102ecc3227cb97a6b66c6691
https://research.wur.nl/en/publications/can-qualitatively-similar-temperature-histories-be-obtained-in-di
https://research.wur.nl/en/publications/can-qualitatively-similar-temperature-histories-be-obtained-in-di
