Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Zuzana CIESAROVÁ"'
Autor:
Michaela Gabašová, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová, Viera Jelemenská
Publikováno v:
Potravinarstvo, Vol 17 (2023)
The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering es
Externí odkaz:
https://doaj.org/article/9867b4f2b02e4686b359a710dfe15f9e
Autor:
Zuzana Ciesarová, Kristína Kukurová, Viera Jelemenská, Jana Horváthová, Janka Kubincová, Miona Belović, Aleksandra Torbica
Publikováno v:
Foods, Vol 12, Iss 17, p 3170 (2023)
Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the h
Externí odkaz:
https://doaj.org/article/fea5dbb0084245968e42d803709ae8c0
Autor:
Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 9, p 2183 (2021)
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of t
Externí odkaz:
https://doaj.org/article/ba92deb24cdd404e86b374650fc389f7
Autor:
Kristína Kukurová, Oana Emilia Constantin, Zuzana Dubová, Blanka Tobolková, Milan Suhaj, Zografia Nystazou, Gabriela Rapeanu, Zuzana Ciesarová
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 90-94 (2015)
Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "p
Externí odkaz:
https://doaj.org/article/d66149ef2a39462e807673ef21db9d5b
Autor:
Lenka BLAŽEKOVÁ, Petra POLAKOVIČOVÁ, Lucia MIKUŠOVÁ, Kristína KUKUROVÁ, Vojtech SAXA, Zuzana CIESAROVÁ, Ernest ŠTURDÍK
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 118-125 (2015)
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional poin
Externí odkaz:
https://doaj.org/article/9edab54bd6b64982a6b5233626cd859a
Autor:
Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarová, Constantin Croitoru, Gabriela Râpeanu
Publikováno v:
Molecules, Vol 24, Iss 8, p 1571 (2019)
Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally t
Externí odkaz:
https://doaj.org/article/2bd8ba03e4c34f82a2a039ec67c82a03
Autor:
Janka VRANOVÁ, Zuzana CIESAROVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 1, Pp 1-10 (2009)
Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Sin
Externí odkaz:
https://doaj.org/article/6940c1b3b476492ea8e71338f778a4bc
Autor:
Małgorzata Przygodzka, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová, Grzegorz Lamparski
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla,
Externí odkaz:
https://doaj.org/article/95be3a4a3a3d43438fcbf6b080dfa4a3
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 3, Pp 133-137 (2006)
The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addi
Externí odkaz:
https://doaj.org/article/da82d91598d9490ebecb18986a42acbc
Autor:
Michal Jablonsky, Lívia Janotková, František Kreps, Blanka Tobolková, Zuzana Ciesarová, Štefan Schmidt, Aleš Ház, Svetlana Schubertová, Marianna Potočňáková
Publikováno v:
BioResources. 16:4743-4751
The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71073b3e8fbafc2a7c9bfe07d601e950
https://doi.org/10.15376/biores.16.3.4743-4751
https://doi.org/10.15376/biores.16.3.4743-4751