Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Tomáš Brányik"'
Autor:
Markéta Kulišová, Michaela Rabochová, Jan Lorinčík, Tomáš Brányik, Jan Hrudka, Vladimír Scholtz, Irena Jarošová Kolouchová
Publikováno v:
Foods, Vol 13, Iss 7, p 1054 (2024)
In recent years, non-thermal plasma (NTP) has emerged as a promising tool for decontamination and disinfection within the food industry. Given the increasing resistance of microbial biofilms to conventional disinfectants and their adverse environment
Externí odkaz:
https://doaj.org/article/861d6b7dd9b94fc5a9167f2eff2ddf10
Publikováno v:
Fermentation, Vol 9, Iss 9, p 805 (2023)
The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an id
Externí odkaz:
https://doaj.org/article/5de9967df87a4844a6e72938d33b4f5f
Autor:
Anna Júlia Éliás, Lajos Balogh, Tomáš Brányik, Erzsébet Mák, Éva Csajbókné Csobod, Márta Veresné Bálint, Csilla Benedek
Publikováno v:
Molecules, Vol 28, Iss 3, p 1070 (2023)
Xanthohumol is a hop-derived flavonoid that has been widely examined for its health-protecting and antitumorigenic properties, but not yet in a natural beer matrix. The aim of the study was to investigate the antitumorigenic potential of a xanthohumo
Externí odkaz:
https://doaj.org/article/49b6620881ae4e8a967d5e3c0b27dae4
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 383-390 (2019)
An experimental design was ued to optimize the growth of two thraustochytrids, (Schizochytrium limacinum PA-968 and Japonochytrium marinum AN-4), on different nitrogen sources (yeast extract, corn steep liquor, ammonium sulphate) supplemented into sa
Externí odkaz:
https://doaj.org/article/9f6b7956c02c4ee18ef18a24c2d5b2e0
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1473 (2022)
The freshwater green microalgae, Dictyosphaerium chlorelloides (CCALA 330), has the ability to produce extracellular polysaccharides (EPS). Conditions for optimum growth and EPS overproduction were determined in laboratory-scale tubular photobioreact
Externí odkaz:
https://doaj.org/article/50a22aa9651543b3bbb673e902ac69e0
Autor:
Isabela Maria MONTEIRO VIEIRA, Brenda Lohanny PASSOS SANTOS, Denise SANTOS RUZENE, Tomáš BRÁNYIK, José António TEIXEIRA, João Batista E DE ALMEIDA SILVA, Daniel PEREIRA SILVA
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 427-440 (2018)
In order to establish a clear limit between protective and harmful effects of alcohol consumption, it is necessary to define patterns of consumption. However, there is no universally recognized quantitative classification for patterns of consumption
Externí odkaz:
https://doaj.org/article/9c1d64adb6644361a258b22e5ce983c4
Autor:
Tomáš Řezanka, Andrea Palyzová, Milada Vítová, Tomáš Brányik, Markéta Kulišová, Jarošová Kolouchová Irena
Publikováno v:
Symmetry, Vol 14, Iss 3, p 616 (2022)
Two minor phospholipids, i.e., mono- and/or dimethylphosphatidylethanolamines, are widespread in many organisms, from bacteria to higher plants and animals. A molecular mixture of methyl-PE and dimethyl-PE was obtained from total lipids by liquid chr
Externí odkaz:
https://doaj.org/article/124283dcadd9434a942c5700c2b76cc9
Autor:
Michaela POŠTULKOVÁ, Klára VITOUŠOVÁ, Pavel NOVÁK, Jaromír FIALA, Marek RŮŽIČKA, Tomáš BRÁNYIK
Publikováno v:
Kvasný průmysl, Vol 59, Iss 10, Pp 317-320 (2013)
Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier . Quality of raw materials and subsequently the whole malting process markedly affect its origin, further,
Externí odkaz:
https://doaj.org/article/afff9dab2b5e49a7aa5fb728a6e95c09
Autor:
Pavel DOSTÁLEK, Jan KVASNIČKA, Rudolf CEJNAR, Jaroslav VOHANKA, Martin MOKREJŠ, Jaroslava HÁJKOVÁ, Petra BOBČÍKOVÁ, Tomáš BRÁNYIK, Karel MELZOCH, Karel SEDLÁŘ
Publikováno v:
Kvasný průmysl, Vol 59, Iss 10, Pp 313-316 (2013)
Saccharomyces pastorianus CCY48-91 is a strain of bottom-fermenting brewing yeast most commonly used in Czech brewing. The main goal of this study is to sequence its genome and make this assembly publicly available. Because there are not many industr
Externí odkaz:
https://doaj.org/article/0aaa36b830b24ea48e8f88d18e9b8821
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 267-275 (2009)
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The ferment
Externí odkaz:
https://doaj.org/article/7361e1955906481bbff5217ed4de72d8