Zobrazeno 1 - 10
of 114
pro vyhledávání: '"antioxidační aktivita"'
Autor:
Vlastimil Fic, Jiří Mlček, Soňa Škrovánková, Jana Orsavová, Lenka Kouřimská, Martin Adámek, Martin Buran, Martina Buckova, Klara Vojackova, Anna Adámková
Publikováno v:
Potravinarstvo Slovak Journal of Food Sciences
Potravinarstvo Slovak Journal of Food Sciences. 2020, vol. 14, issue 1, p. 854-861.
Potravinarstvo, Vol 14, Pp 854-861 (2020)
Potravinarstvo Slovak Journal of Food Sciences. 2020, vol. 14, issue 1, p. 854-861.
Potravinarstvo, Vol 14, Pp 854-861 (2020)
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50678d8300de42789335af9965cb7a6a
https://doi.org/10.5219/1433
https://doi.org/10.5219/1433
Autor:
HONESOVÁ, Simona
The aim of this Master's thesis was to determine appropriate plant antioxidants added to fermented milk products and analyse selected chemical and sensory properties. The literary part focuses on yoghurts, their enrichment and the effects of plant an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::1942ff7b51947cde2d6db4bb3573ba6f
http://www.nusl.cz/ntk/nusl-518488
http://www.nusl.cz/ntk/nusl-518488
Autor:
KRATOCHVÍLOVÁ, Lenka
The content of the main components (anthocyanins, quercetin, chlorogenic acid, L-ascorbic acid, rutin, total polyphenols) was determined in the syrup of elderberries (Sambucus nigra L.) by spectrophotometry or high-performanceliquid chromatography. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::c802fbe25c2ca03d8e06903e5a14e664
http://www.nusl.cz/ntk/nusl-518072
http://www.nusl.cz/ntk/nusl-518072
Autor:
HAŠKOVÁ, Kateřina
This thesis focuses on effect on antioxidant properties and chosen functional properties: solubility, water and fat holding capacity, emulsification activity and stability caused by hydrolysis of protein isolates (PI) made from three different flax v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::e3f0338b826685ed866328ed48ad7028
http://www.nusl.cz/ntk/nusl-516370
http://www.nusl.cz/ntk/nusl-516370
Autor:
MIKEŠOVÁ, Mariana
The thesis si lead to evaluate volume of betalain pigments and analyze antio-xidant activity in selected species of beetroot. The thesis is sorted to several chapters . The first chapter discusses about history, individual species of beetroot and gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::faadbc00a1cb0978e62c496c820d504a
http://www.nusl.cz/ntk/nusl-516414
http://www.nusl.cz/ntk/nusl-516414
Autor:
UHLÍŘOVÁ, Lenka
This bachelor thesis is focused on the production of ordinary pastry with the use of alternative flour. Four kinds of crop flour, made from seed pomace of flax (Linum usitatissimum L.), hemp (Cannabis sativa L.), squash (Cucurbita pepo L.) and milk t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::c0b7adc24a029d45d79171ce7ef16b13
http://www.nusl.cz/ntk/nusl-516443
http://www.nusl.cz/ntk/nusl-516443
Autor:
Jana Orsavová, Anna Plaskova, Lenka Kouřimská, Martin Buran, Jiří Mlček, Martina Buckova, Vít Guiglielmo Mišurec, Martin Adámek, Anna Adámková
Publikováno v:
Potravinarstvo Slovak Journal of Food Sciences
Potravinárstvo. 2021, vol. 15, issue 1, p. 445-452.
Potravinarstvo, Vol 15, Pp 445-452 (2021)
Potravinárstvo. 2021, vol. 15, issue 1, p. 445-452.
Potravinarstvo, Vol 15, Pp 445-452 (2021)
During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8100d346833ab01d3971af6496e0589
http://publikace.k.utb.cz/handle/10563/1010417
http://publikace.k.utb.cz/handle/10563/1010417
Autor:
Michálková, Kateřina
This diploma thesis deasl with the chemical charakterization of wine from selected PIWI varieties. The theoretical part describes the general origin and reason for breeding PIWI varieties, a closer characterization of selected three PIWI varieties, J
Externí odkaz:
http://www.nusl.cz/ntk/nusl-413558
Autor:
Boberová, Jana
This diploma thesis deals with the production of herbal drops from Echinacea and the determination of the content of selected active substances. In the theoretical part, the taxonomic classification of echinacea, its botanical characteristics and gro
Externí odkaz:
http://www.nusl.cz/ntk/nusl-433148
Autor:
BEDRNÍČEK, Jan
Oxidation reactions, that can negatively affect safety and sensory properties, take place during food storage. To inhibit such an unwanted process, natural polyphenolic antioxidants can be added to food. The aim of this thesis was to study the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::d47e51ffa4c591cb875c4e8453b853cb
http://www.nusl.cz/ntk/nusl-514592
http://www.nusl.cz/ntk/nusl-514592