Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Renata WINTEROVÁ"'
Autor:
Renata Winterová, Marie Pokorná Bartošková, Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban, Zuzana Šmídová
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 5, Pp 329-339 (2021)
In recent years, food allergies and intolerances have had a growing presence in the population. This may be due to either genetic predisposition or allergy that develops later in life. In addition, an increase in the recorded cases can also be caused
Externí odkaz:
https://doaj.org/article/d74ebf3e32b94ee7a1fccb3cfdc4474f
Autor:
Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 4, Pp 268-275 (2019)
Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products.
Externí odkaz:
https://doaj.org/article/62645c427a2a4d339c9c98658444b641
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 1, Pp 61-67 (2016)
The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch, and starch fractions, i.e. rapidly digested starc
Externí odkaz:
https://doaj.org/article/f2e234466d794d9dae17cfa012f5174a
Autor:
Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 182-187 (2014)
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing
Externí odkaz:
https://doaj.org/article/694b6113f60741ba8f00fd70dd39399f
Autor:
Pavla Novotná, Ivana Šetinová, Martina Heroldová, Milena Kmínková, Jiřina Průchová, Jan Strohalm, Vlasta Fiedlerová, Renata Winterová, Petr Kučera, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 190-200 (2011)
This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between
Externí odkaz:
https://doaj.org/article/e3fd01d2da7346d4abee0505206b3858
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 368-375 (2008)
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry - IRMS analysis as well as SNIF-NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospectiv
Externí odkaz:
https://doaj.org/article/326e8b7fe49a474481d9331f7e58a528
Autor:
Ivana Paulíčková, Jaroslava Ehrenbergerová, Vlasta Fiedlerová, Dana Gabrovská, Pavla Havlová, Marie Holasová, Jiří Kopáček, Jarmila Ouhrabková, Jitka Pinkrová, Jana Rysová, Kateřina Vaculová, Renata Winterová
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 2, Pp 65-72 (2007)
Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The contents of vitamin C, total polyphenols, and ferulic aci
Externí odkaz:
https://doaj.org/article/2997dc7f0fde45c0a3d9042cd0372270
Autor:
Martin Hutar, Eva Maskova, Renata Winterová, Jana Rysová, Hana Smrcinov, Anna Michalová, Dana Gabrovská, Marie Holasova, Vlasta Fiedlerova
Publikováno v:
Food and nutrition bulletin. 23
We evaluated the nutritional factors of underutilized cereals (spelt, emmer, einkorn, millet, foxtail millet, semiperennial rye, naked oat, and naked barley) and buckwheat. The basic food components as well as minor nutrients were determined. The ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eff74188356334d29d5f68bf5c830c5
https://pubmed.ncbi.nlm.nih.gov/12362805
https://pubmed.ncbi.nlm.nih.gov/12362805
Autor:
Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček, Petr Martinek
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 3, Pp 296-301 (2014)
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cer
Externí odkaz:
https://doaj.org/article/54416123a92b4e7a9b42d9a85ab57555