Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Zuzana Remeňová"'
Autor:
Viera Ducková, Margita Čanigová, Peter Zajác, Zuzana Remeňová, Miroslav Kročko, Ľudmila Nagyová
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 675-680 (2019)
The aim of this work was to compare somatic cell count in milk used for making steamed cheese Parenica in Slovak industrial dairies and small farm dairies and to find out whether somatic cell counts in milk affect the dry matter content of Parenica c
Externí odkaz:
https://doaj.org/article/82a3728ca3114463be4fab950ee43929
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 436-440 (2017)
The aim of this study was to evaluate chosen sensory properties of yogurts without any additions of honey and pressed flax seeds (K) and with the different addition of floral honey (1, 3 and 5%) and with the same addition (0.5%) of pressed flax seeds
Externí odkaz:
https://doaj.org/article/c95a13be727e422989d350757fe6b18f
Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages
Autor:
Miroslav Kročko, Viera Ducková, Margita Čanigová, Vladimíra Kňazovická, Zuzana Remeňová, Lenka Trembecká, Peter Haščík
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 571-574 (2017)
In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC), psychrotrophic bacteria count (PBC) and enterococci count in the heat treated meat product - sausages wer
Externí odkaz:
https://doaj.org/article/7eec68f0a26e4e14ab9c67998add1a06
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 155-160 (2014)
Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of
Externí odkaz:
https://doaj.org/article/0b96431443654aa2a7a9d3c70955a7e0
Autor:
Margita Čanigová, Veronika Kaločaiová, Zuzana Remeňová, Viera Ducková, Miroslav Kročko, Ľudmila Nagyová
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 628-633
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temp
Externí odkaz:
https://doaj.org/article/fbaa7e2b98b743208a089c582cc5483f
Autor:
Margita Čanigová, Viera Ducková, Ľudmila Nagyová, Peter Zajác, Miroslav Kročko, Zuzana Remeňová
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 675-680 (2019)
The aim of this work was to compare somatic cell count in milk used for making steamed cheese Parenica in Slovak industrial dairies and small farm dairies and to find out whether somatic cell counts in milk affect the dry matter content of Parenica c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a1ac553ddcd01666f492c21877a3a5e
https://doi.org/10.5219/1099
https://doi.org/10.5219/1099
Autor:
Viera Ducková, Margita Čanigová, Zuzana Remeňová, Veronika Kaločaiová, Ľudmila Nagyová, Miroslav Kročko
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 628-633
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60c1717ad2ee40859d736fd970d40765
https://doi.org/10.5219/971
https://doi.org/10.5219/971
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 436-440 (2017)
The aim of this study was to evaluate chosen sensory properties of yogurts without any additions of honey and pressed flax seeds (K) and with the different addition of floral honey (1, 3 and 5%) and with the same addition (0.5%) of pressed flax seeds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d07338ae8f65a5d6df229138a1a39610
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/760
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/760
Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages
Autor:
Vladimíra Kňazovická, Margita Čanigová, Lenka Trembecká, Peter Haščík, Zuzana Remeňová, Viera Ducková, Miroslav Kročko
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 571-574 (2017)
In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC), psychrotrophic bacteria count (PBC) and enterococci count in the heat treated meat product - sausages wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8af5a77f4f5caa2ba1870e9217723246
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/761
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/761
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:802-804
This study evaluated chosen physicochemical properties, antioxidant activity and textural properties of yogurts during refrigerated storage. The yogurts were divided into four groups as follows: control group without any additions of honey (K) and yo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26686313add9ac0a059e820e22bf9d99
https://doi.org/10.15414/jmbfs.2018.8.2.802-804
https://doi.org/10.15414/jmbfs.2018.8.2.802-804