Zobrazeno 1 - 10
of 16
pro vyhledávání: '"sensory active compounds"'
Autor:
Tomáš Vrzal, Jana Olšovská
Publikováno v:
Kvasný průmysl, Vol 65, Iss 5, Pp 166–173-166–173 (2019)
The article presents basic thoughts and principles of sensomics based on available ´omic´ related literature and own practical experiences of the authors. The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomic
Externí odkaz:
https://doaj.org/article/e172429455c34d93953b0af0e716d77e
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 5, Pp 407-412 (2010)
The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of whit
Externí odkaz:
https://doaj.org/article/047ac233e06e4bd0a0686ee850e69600
Autor:
Sýkora, Michal
The presented dissertation is a study focused on the characterization of sensory quality, especially the flavour of model samples of natural cheeses. Attention is aimed to the composition and content of volatile (sensory active) substances as importa
Externí odkaz:
http://www.nusl.cz/ntk/nusl-438775
Autor:
Jana Olšovská, Tomáš Vrzal
Publikováno v:
Kvasný průmysl, Vol 65, Iss 5, Pp 166–173-166–173 (2019)
The article presents basic thoughts and principles of sensomics based on available ´omic´ related literature and own practical experiences of the authors. The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9261bb9e79830cd99de066744397431d
http://www.kvasnyprumysl.eu/index.php/kp/article/view/190
http://www.kvasnyprumysl.eu/index.php/kp/article/view/190
Autor:
Vrzal, Tomáš
One of the most relevant group of toxicologically significant compounds in beer are N-nitrosamines. In this thesis, the attention was paid especially on non-volatile nitroso compounds whose concentrations in beer, a chemical structure, and a biologic
Externí odkaz:
http://www.nusl.cz/ntk/nusl-394974
Autor:
Vrzal, Tomáš
One of the most relevant group of toxicologically significant compounds in beer are N-nitrosamines. In this thesis, the attention was paid especially on non-volatile nitroso compounds whose concentrations in beer, a chemical structure, and a biologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2569e5e012e45698438b0ec1261a7680
http://www.nusl.cz/ntk/nusl-396178
http://www.nusl.cz/ntk/nusl-396178
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 5, Pp 407-412 (2010)
The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of whit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f878f10cc636c40344e176e64559bc4f
https://doi.org/10.11118/actaun201058050407
https://doi.org/10.11118/actaun201058050407
Autor:
Ryglová, Hana
This work deals with monitoring of sensory active compounds during production of Edam cheeses, i.e. natural hard cheeses with low heat curd, and of processed cheeses, which were produced from Edam cheeses. Sensory active compounds contribute to overa
Externí odkaz:
http://www.nusl.cz/ntk/nusl-295642
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Akademický článek
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