Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Renáta Dufková"'
Autor:
Nikol Šimečková, Tomáš Gregor, Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Jana Simonová, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 953-960 (2024)
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute
Externí odkaz:
https://doaj.org/article/3f23adfc9db04f1d8dbd08561fedf088
Autor:
Renáta Dufková, Luděk Hřivna, Veronika Kouřilová, Tomáš Gregor, Roman Maco, Nikol Šimečková, Karolína Špačková, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 936-942 (2024)
A series of small-plot field trials were conducted between 2019 and 2021 with the spring barley variety Francin. The impact of Vital Root and YaraVita KOMBIPHOS on the grain quality of malting barley at varying nitrogen fertilization rates (50 kg·ha
Externí odkaz:
https://doaj.org/article/d9fe3b86151a45edb906ac80a8e8da83
Autor:
Šárka Nedomová, Jan Trnka, Veronika Kouřilová, Renáta Dufková, Jiří Votava, Luděk Hřivna, Vojtěch Kumbár, Jaroslav Buchar
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 842-854 (2023)
ABSTRACTFive different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics. Acoustic properties were described in terms of longitudinal and transversal wave ve
Externí odkaz:
https://doaj.org/article/ca1d443195f44a2da53f4613d971685e
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 305-312 (2022)
The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. Th
Externí odkaz:
https://doaj.org/article/5ab8fe6a2ede4b9390464217381b792c
Publikováno v:
Foods, Vol 10, Iss 11, p 2519 (2021)
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in thei
Externí odkaz:
https://doaj.org/article/c493116a0d9a43d995a621d0760a9ad8
Autor:
Vojtěch Kumbár, Jan Trnka, Veronika Kouřilová, Renáta Dufková, Jiří Votava, Šárka Nedomová, Luděk Hřivna, Adam Polcar, Jaroslav Buchar
Publikováno v:
Journal of Food Engineering. 346:111438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ac232310693967781dad8ff0958285
https://doi.org/10.1016/j.jfoodeng.2023.111438
https://doi.org/10.1016/j.jfoodeng.2023.111438
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2519, p 2519 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2519, p 2519 (2021)
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40ffed953ea03cc1dd1220b02847c4ec