Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Tomáš Valenta"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2543 (2024)
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in
Externí odkaz:
https://doaj.org/article/43262c2594584d0fbce7d0392028baf6
Publikováno v:
Foods, Vol 13, Iss 8, p 1225 (2024)
In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various
Externí odkaz:
https://doaj.org/article/7c07d9cf7d4e438fb073cafcdce300f0
Autor:
Lubomír Lapčík, Barbora Lapčíkova, Shweta Gautam, Martin Vašina, Tomáš Valenta, David Řepka, Klára Čépe, Ondřej Rudolf
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2184-2197 (2022)
In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters. It was demonstrated, that the powders of higher crys
Externí odkaz:
https://doaj.org/article/e500b4f5a25b4304bd2dd2f19e7de930
Publikováno v:
Molecules, Vol 28, Iss 24, p 8047 (2023)
Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) w
Externí odkaz:
https://doaj.org/article/edfb1ebe31114d7ab76b6be504c42515
Publikováno v:
Foods, Vol 12, Iss 22, p 4125 (2023)
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of co
Externí odkaz:
https://doaj.org/article/ec5ce61fc7ff4e0fb7bef721ed5ec31f
Autor:
Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter
Publikováno v:
Poultry Science, Vol 101, Iss 7, Pp 101923- (2022)
ABSTRACT: The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh
Externí odkaz:
https://doaj.org/article/51551bf36cfa4166897e10b8c3563b8a
Autor:
Lubomír Lapčík, David Řepka, Barbora Lapčíková, Daniela Sumczynski, Shweta Gautam, Peng Li, Tomáš Valenta
Publikováno v:
Foods, Vol 12, Iss 11, p 2159 (2023)
Corn silk (CS) extracts are reported to contain flavonoids (appx. 59.65 mg quercetin/g), polysaccharides (appx. 58.75 w.%), steroids (appx. 38.3 × 10−3 to 368.9 × 10−3 mg/mL), polyphenols (appx. 77.89 mg/GAE/g) and other functional biological s
Externí odkaz:
https://doaj.org/article/62a5d441745c427e9dbe1dffb2282574
Autor:
Kristýna Opustilová, Barbora Lapčíková, Lubomír Lapčík, Shweta Gautam, Tomáš Valenta, Peng Li
Publikováno v:
Foods, Vol 12, Iss 7, p 1394 (2023)
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural sta
Externí odkaz:
https://doaj.org/article/30d3c295279b42d7b2786023bfc06aea
Publikováno v:
Foods, Vol 11, Iss 21, p 3437 (2022)
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to deter
Externí odkaz:
https://doaj.org/article/bafe9510ab5240b89594c4b72e1a53b7
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 587-596 (2017)
The blends of gelatin and shear-thinning hydrocolloids (guar gum, kappa-carrageenan and xanthan gum) were examined to determine the effect of the conformational change on the functional properties of the solutions. The polyelectrolyte complexes of 0.
Externí odkaz:
https://doaj.org/article/a722781ebf1c4cd58727821458af1499