Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Zuzana RÉBLOVÁ"'
Autor:
Vojtech Ilko, Dominika Sosnová, Petra Hrůšová, Jakub Fišnar, Štěpán Czornyj, Marek Doležal, Kristina Nakonechna, Zuzana Réblová
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11965 (2023)
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processe
Externí odkaz:
https://doaj.org/article/fa269137c8fc4a23b383143bf811f6b1
Autor:
Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 404-409 (2020)
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined
Externí odkaz:
https://doaj.org/article/062eab4d7e234c658abe393c8beff1fc
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 441-451 (2018)
Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temper
Externí odkaz:
https://doaj.org/article/d56b554fb4f64510bceae7854044b5cc
Autor:
Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 392-402 (2018)
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried
Externí odkaz:
https://doaj.org/article/73698eeeedd54f94a646454a0a8dac8c
Autor:
Liliya Mekhanoshina, Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 3, Pp 211-216 (2016)
Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) p
Externí odkaz:
https://doaj.org/article/75529b28044f457fb82dbc538f9ead22
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 5, Pp 416-423 (2015)
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocopherol caused by the studied oils during 24-h incub
Externí odkaz:
https://doaj.org/article/ab421e23aea24b7b9489ca8c4c4109ce
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 4, Pp 351-357 (2012)
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heati
Externí odkaz:
https://doaj.org/article/83defbd2db284b46be2a08af280a1ce2
Autor:
Kristýna Joudalová, Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 3, Pp 268-275 (2012)
The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antioxidants was 16.6 mmol generated Fe(II) for men and
Externí odkaz:
https://doaj.org/article/ce232c9a200f4fbc945288bca77f693f
Autor:
Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 2, Pp 171-175 (2012)
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of
Externí odkaz:
https://doaj.org/article/67c4d1982dbf45f093c8e1532f4f117d
Autor:
Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé, František Kvasnička
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 181-189 (2011)
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from
Externí odkaz:
https://doaj.org/article/fa55a63d47fe400997fbcb6a9548328f