Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Zdeňka Javůrková"'
Autor:
Matej Tkáč, Fouad Ali Abdullah Abdullah, Lenka Vorlová, Klára Bartáková, Šárka Bursová, Zdeňka Javůrková
Publikováno v:
Foods, Vol 13, Iss 14, p 2228 (2024)
The main objective of this work was to determine the significant physicochemical and bioactive parameters of honeys originating from Iraqi Kurdistan. For this purpose, honey samples (n = 16) were taken directly from Kurdish beekeepers from different
Externí odkaz:
https://doaj.org/article/3b84c332c29f4f318da7adc7215a5939
Autor:
Simona Schmidlová, Zdeňka Javůrková, Bohuslava Tremlová, Józef Hernik, Barbara Prus, Slavomír Marcinčák, Dana Marcinčáková, Pavel Štarha, Helena Čížková, Vojtěch Kružík, Zsanett Bodor, Csilla Benedek, Dalibor Titěra, Jana Boržíková, Matej Pospiech
Publikováno v:
Foods, Vol 13, Iss 13, p 2006 (2024)
Honey contains a wide range of inorganic substances. Their content can be influenced, i.e., by the type of soil on which the bee pasture is located. As part of this study, the mineral profile of 32 samples of honey from hobby beekeepers from the Czec
Externí odkaz:
https://doaj.org/article/b783e9f70d194dcfb863d8db21eea970
Publikováno v:
Potravinarstvo, Vol 15, Pp 58-65 (2021)
Pollen analysis is a method used for verification of the botanical and geographical honey origin. Currently, much effort is being made to introduce automated systems with the use of image analysis programs. The automatic analysis is impeded by the in
Externí odkaz:
https://doaj.org/article/86bfd3d08b0e48c78fbf7d4e8acd6d76
Autor:
Matej Pospiech, Simona Ljasovská, Dalibor Titěra, Vojtěch Kružík, Zdeňka Javůrková, Bohuslava Tremlová
Publikováno v:
Potravinarstvo, Vol 14, Pp 1115-1123 (2020)
Honeybees are important pollinators. As a side product of pollination, honeybees produce honey, as a natural sweetener. The source of honey depends on the hive location. In specific conditions honeybees produce monofloral honey, but more common are p
Externí odkaz:
https://doaj.org/article/f6d86c72bc3f4c0b90eb75a88190ba56
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 634-643 (2019)
One of the options to determine botanical origin of trees or honey is the analysis of pollen grains. The characteristics of pollen grains in Czech flora has not been sufficiently described yet. Within this work, fruit trees pollen of Czech origin was
Externí odkaz:
https://doaj.org/article/d71eadfb2f394b0691742a9010ac82c6
Autor:
Alexandra Tauferová, Zdeňka Javůrková, Matej Pospiech, Hana Koudelková Mikulášková, Karolína Těšíková, Dani Dordevic, Simona Dordevic, Bohuslava Tremlová
Publikováno v:
Polymers, Vol 14, Iss 14, p 2837 (2022)
For the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coati
Externí odkaz:
https://doaj.org/article/cdb17d9d875245428a02f96860b5c0ea
Autor:
Matej Pospiech, Zdeňka Javůrková, Pavel Hrabec, Pavel Štarha, Simona Ljasovská, Josef Bednář, Bohuslava Tremlová
Publikováno v:
PLoS ONE, Vol 16, Iss 9, p e0256808 (2021)
Melissopalynology is an important analytical method to identify botanical origin of honey. Pollen grain recognition is commonly performed by visual inspection by a trained person. An alternative method for visual inspection is automated pollen analys
Externí odkaz:
https://doaj.org/article/32ea9df901794e90aa3cd81072fac9e4
Autor:
Tremlová, Jana Čaloudová, Kateřina Křištofová, Matej Pospiech, Tatiana Klempová, Ondrej Slaný, Milan Čertík, Slavomír Marcinčák, Andrej Makiš, Zdeňka Javůrková, Martina Pečová, Michaela Zlámalová, Lucie Vrbíčková, Bohuslava
Publikováno v:
Sustainability; Volume 15; Issue 12; Pages: 9709
The global population’s increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composi
Publikováno v:
Applied Sciences, Vol 11, Iss 15, p 6903 (2021)
Carrageenan is a substance widely used as an additive in the food industry. Among other things, it is often added to processed cheese, where it has a positive effect on texture. Processing of such cheese involves grinding, melting and emulsifying the
Externí odkaz:
https://doaj.org/article/01e04de4c7db43a3889bd6cdba98164c
Autor:
Matej Pospiech, Zdeňka Javůrková, Pavel Hrabec, Helena Čížková, Dalibor Titěra, Pavel Štarha, Simona Ljasovská, Vojtěch Kružík, Tereza Podskalská, Josef Bednář, Pavla Kundríková Burešová, Bohuslava Tremlová
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4989 (2021)
Geographical and botanical origin of honeys can be characterized on the basis of physico-chemical composition, sensory properties and on the basis of melissopalynological analysis. No comprehensive description of the characteristics of Czech honey ha
Externí odkaz:
https://doaj.org/article/b0c87f61a1c6487ca556de267b246075