Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Veronika Bártová"'
Autor:
Markéta Jarošová, Pavel Roudnický, Jan Bárta, Zbyněk Zdráhal, Veronika Bártová, Adéla Stupková, František Lorenc, Marie Bjelková, Jan Kyselka, Eva Jarošová, Jan Bedrníček, Andrea Bohatá
Publikováno v:
Foods, Vol 13, Iss 9, p 1288 (2024)
The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on
Externí odkaz:
https://doaj.org/article/93cb9d71104f44e684efb60ff537de93
Autor:
Jan Bárta, Pavel Roudnický, Markéta Jarošová, Zbyněk Zdráhal, Adéla Stupková, Veronika Bártová, Zlatuše Krejčová, Jan Kyselka, Vladimír Filip, Václav Říha, František Lorenc, Jan Bedrníček, Pavel Smetana
Publikováno v:
Plants, Vol 13, Iss 1, p 111 (2023)
As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuabl
Externí odkaz:
https://doaj.org/article/ee43165be911465b924794225b42fb2b
Autor:
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 377-385 (2020)
Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after bo
Externí odkaz:
https://doaj.org/article/3608b6cd191f4324a6fd45b77fd297f7
Autor:
Magdalena Serafin-Andrzejewska, Anna Jama-Rodzeńska, Waldemar Helios, Andrzej Kotecki, Marcin Kozak, Monika Białkowska, Jan Bárta, Veronika Bártová
Publikováno v:
Agriculture, Vol 13, Iss 1, p 147 (2023)
Faba beans (Vicia faba L.) are a high-protein legume crop that can be widely cultivated in most climates in Europe. The amino acid composition of the faba bean protein is also beneficial for monogastric animals since it contains a great deal of lysin
Externí odkaz:
https://doaj.org/article/00a7d991323e4affbe93dde5a1cf17ae
Autor:
Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang, Jan Bárta
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2022 (2022)
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient.
Externí odkaz:
https://doaj.org/article/284d0b5b3ff64f27aac48e4f9429d3c9
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
Autor:
Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak
Publikováno v:
Foods, Vol 10, Iss 11, p 2766 (2021)
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk
Externí odkaz:
https://doaj.org/article/ae8bb34216734d85820f422fb82cba44
Publikováno v:
Journal of Central European Agriculture, Vol 10, Iss 1, Pp 57-65 (2009)
Crude protein content in dry matter of processing potato tubers cultivated in the Czech Republic in 2004-2005 on three sites with different altitudes and two variants of N fertilization ranged from 5.86 to 11.16%. Differences in crude protein content
Externí odkaz:
https://doaj.org/article/89e64d1b46834a0abb506f0202582efd
Autor:
Jan BÁRTA, Veronika BÁRTOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 347-359 (2008)
Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic, Germany, and the Netherlands. The patatin charac
Externí odkaz:
https://doaj.org/article/a7abd635d10f49dba33d3febce4ea5c1
Autor:
Miroslav Dragoun, Kateřina Klausová, Petra Šimicová, Tereza Honzíková, Jiří Stejskal, Klára Navrátilová, Jana Hajšlová, Jan Bárta, Veronika Bártová, Markéta Jarošová, Marie Bjelková, Vladimír Filip, Jan Kyselka
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:11689-11703
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2742ecbbd707ac6823ecfdc507dc4547
https://doi.org/10.1021/acs.jafc.2c03292
https://doi.org/10.1021/acs.jafc.2c03292