Výsledky vyhledávání - "Vendula Kůrová"

Akademický článek

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

Autor: Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, Eva Lorencová, Vendula Kůrová, Richard Adámek, Daniela Sumczynski

Publikováno v: Foods, Vol 12, Iss 18, p 3368 (2023)

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir

Externí odkaz: https://doaj.org/article/748106576cc04d31ab37458bcc207c5c

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Akademický článek

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

Autor: Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek

Publikováno v: Foods, Vol 12, Iss 8, p 1602 (2023)

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoe

Externí odkaz: https://doaj.org/article/cb974014f0b64a9a93f01426c6866d6a

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Akademický článek

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Autor: Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, Jana Šenkýřová

Publikováno v: Foods, Vol 11, Iss 22, p 3605 (2022)

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of proc

Externí odkaz: https://doaj.org/article/fa001cf60f9141448a766d36bb51de98

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Akademický článek

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Autor: Richardos Nikolaos Salek, Eva Lorencová, Robert Gál, Vendula Kůrová, Kristýna Opustilová, František Buňka

Publikováno v: Foods, Vol 11, Iss 21, p 3389 (2022)

The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort e

Externí odkaz: https://doaj.org/article/c96dc098abbc43c9ae935acf4218ee98

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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Autor: Šenkýřová, Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, Jana

Publikováno v: Foods; Volume 11; Issue 22; Pages: 3605

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::fe90e09cccc564039e1793881d7f6570

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Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

Autor: Alena Jedounková, Zuzana Lazárková, Lucie Hampelová, Vendula Kůrová, Matej Pospiech, Leona Buňková, Pavel Foltin, Richardos Nikolaos Salek, Jiří Malíšek, Jaroslav Michálek, František Buňka

Publikováno v: LWT

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter conten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f68b42291361e85b17185e30f561a85
https://doi.org/10.1016/j.lwt.2022.114135

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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

Autor: Irena Němečková, Barbora Křenková, Richardos Nikolaos Salek, Zuzana Míšková, Vendula Kůrová, Vendula Pachlová, František Buňka

Publikováno v: LWT. 145:111539

The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) and evaluate their viscoelastic properties and s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::217832a0bef40ec035a503a9cc22ea92
https://doi.org/10.1016/j.lwt.2021.111539

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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Autor: Richardos Nikolaos Salek, Vendula Pachlová, František Buňka, Vendula Kůrová, Jana Šenkýřová, Michaela Černíková, Eva Lorencová

Publikováno v: International Dairy Journal. 111:104816

This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), triso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::813706cda3b06635d0b909fdf84233ef
https://doi.org/10.1016/j.idairyj.2020.104816

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