Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Tomáš Fekete"'
Autor:
Alica Bobková, Július Árvay, Marek Šnirc, Ľubomír Belej, Marek Bobko, Henrieta Brenkusová, Tomáš Fekete
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 50, Iss 2, Pp 157-157 (2023)
The aim of the study was observed selected and compared chemical components in commercial and raw chocolates. HPLC was used to determine Galic acid, Theobromin, Catechin, Caffeine, Epicatechin and Epigallocatechin 3 gallate in 17 commercial chocolate
Externí odkaz:
https://doaj.org/article/1566eb679cfc448883039fec92026019
Autor:
Alica Bobková, Marek Šnirc, Tomáš Fekete, Ľubomír Belej, Marek Bobko, Ivana Mezeyová, Andrea Mendelová, Miroslava Hanusová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 50, Iss 1, Pp 99-99 (2023)
The aim of the study was to evaluate textural changes in carrots during cooking and to find optimal cooking time of carrots. Using a TA.XT Plus Texture Analyser, texture profile analysis (TPA) of carrot hardness, springiness, cohesiveness, gumminess
Externí odkaz:
https://doaj.org/article/95f4cf1f5b664dd89c8d1eb3c582397f
Autor:
Tomáš Fekete, Marek Šnirc, Ľubomír Belej, Radoslav Židek, Jozef Golian, Peter Haščík, Lucia Zeleňáková, Peter Zajác
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 580-586 (2017)
The objective of the study was to investigate potential adulteration of commercial caprine milks and cheeses with bovine milk using commercial qPCR assay. The assay comprised of bovine-, ovine- and caprine-specific primers and TaqMan probe and mammal
Externí odkaz:
https://doaj.org/article/8edb21efb8214bb099e5d738a8ed08f1
Autor:
Marek Šnirc, Tomáš Fekete, Ľubomír Belej, Radoslav Židek, Jozef Golian, Peter Haščík, Peter Zajác, Jozef Čapla
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 338-343 (2017)
Food safety, quality and composition have become the subjects of increasing public concern. To prevent fraud and enhance quality assurance, credible analysis of dairy products is crucial. Bovine milk is more widely available and cheaper than milk of
Externí odkaz:
https://doaj.org/article/b044139d70ed4aff96641f34b91e8d29
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 680-684 (2016)
Phytoestrogens are compounds that are naturally present in almost all plant foods to a varying degree. They include several different classes of chemical compounds known as isoflavones, coumestans and lignans. In our work we analyzed intake of phytoe
Externí odkaz:
https://doaj.org/article/f12a536f14b84472875d64b17c68f8b2
Autor:
Alica Bobková, Marek Šnirc, Martin Král, Martina Oštádalová, Jana Pokorná, Tomáš Fekete, Ľubomír Belej
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 578-584 (2016)
The subject of study was to assess and to compare the effect of storage time on flesh firmness and skin strength in muskmelons (Cucumis melo L.) obtained from supermarket and marketplace. Texture quality of fruit is considered to be the major determi
Externí odkaz:
https://doaj.org/article/b4723ec614744fcdb235a3bb57288511
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 170-175 (2016)
The subject of this work was to examine differences in chemical composition of sliced and whole stick Nitran salamis, purchased from various manufacturers. Nitran salamis are traditional dry fermented meat products of Slovak origin. Taking into accou
Externí odkaz:
https://doaj.org/article/52f1c7bec011409eb2b993bd984a640c
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 580-584 (2015)
In conducted study, we assessed expression of TAS2R16 receptor gene on the tongue of elderly persons. The TAS2R16 receptor belongs to family of G-protein coupled bitter taste receptors and is expressed in type 2 taste cells, which are a part of taste
Externí odkaz:
https://doaj.org/article/f80564d8b57e42c48a33feb902e60e2c
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 71-75 (2013)
This paper aims to investigate the most dominant taste attributes of green tea samples in panelists perception over time. In order to assess the samples, a brand new method of sensory evaluation called „Temporal Dominance of Sensations“ was used.
Externí odkaz:
https://doaj.org/article/06f738aaa5a04617b1ff30c72daea49c
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 148-144 (2017)
The objective of the present study was to examine the effect of different dietary supplements (bee pollen, propolis, and probiotic) on sensory quality of chicken breast muscle. The experiment was performed with 180 one day-old Ross 308 broiler chicks
Externí odkaz:
https://doaj.org/article/20d0c77a56b14b0f8a795351d5291f0e