Search Results - "Šárka, Evžen"

New processing and applications of waxy starch (a review) by Šárka, Evžen, Dvořáček, Václav

“…Waxy starches consist almost exclusively of amylopectin and don’t contain amylose molecules. Despite extensive knowledge - and certain applications - of waxy…”
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Waxy starch as a perspective raw material (a review) by Šárka, Evžen, Dvořáček, Václav

“…Modern techniques in plant breeding as well as the fact that the technologies of starch isolation and modification have become more sophisticated and efficient…”
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Extrusion process of maize grits used for nixtamalization by Olšaníková, Kristýna, Šárka, Evžen, Smrčková, Petra

“…The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory…”
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Changes in Phenolics during Cooking Extrusion: A Review by Šárka, Evžen, Sluková, Marcela, Henke, Svatopluk

“…In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles…”
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New food compositions to increase the content of phenolic compounds in extrudates by Šárka, Evžen, Sluková, Marcela, Smrčková, Petra

“…Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic,…”
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Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars by Dvořáček, Václav, Bradová, Jana, Sedláček, Tibor, Šárka, Evžen

“…This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species…”
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Non-Traditional Starches, Their Properties, and Applications by Šárka, Evžen, Sinica, Andrej, Smrčková, Petra, Sluková, Marcela

“…This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches…”
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Glycaemic Index of Bakery Products and Possibilities of Its Optimization by Skřivan, Pavel, Sluková, Marcela, Sinica, Andrej, Bleha, Roman, Švec, Ivan, Šárka, Evžen, Pourová, Veronika

“…Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2…”
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Starch nanoparticles - two ways of their preparation by CHENA ALDAO, David, ŠÁRKA, Evžen, ULBRICH, Pavel, MENŠIKOVÁ, Eva

“…Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging…”
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Editorial for special issue of the journal of food engineering with subtitle “novel food processes” by Houška, Milan, Šárka, Evžen

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Biosynthesis of waxy starch - a review by ŠÁRKA, Evžen, DVOŘÁČEK, Václav

“…Starch comprises nearly linear amylose and branched amylopectin, whilst waxy starches are a special form, containing almost exclusively amylopectin. Modern…”
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Size properties of legume seeds of different varieties using image analysis by Fıratlıgil-Durmuş, Ebru, Šárka, Evžen, Bubník, Zdeněk, Schejbal, Matyáš, Kadlec, Pavel

“…Image analysis system was used to provide geometric parameters of legume seeds, which are important for designing of engineering processes such as drying,…”
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Natural Polysaccharides by Sarka, Evzen, Copikova, Jana

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Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates by Šárka, Evžen, Smrčková, Petra, Chena Aldao, David Antonio, Sağlamtaş, Meltem, Koláček, Jaroslav, Pour, Vladimír

“…Maize grits with or without starchy additives (native wheat starch, distarch phosphates, soluble fiber) were extruded through a single‐screw laboratory…”
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Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin by Smrčková, Petra, Horský, Jiří, Šárka, Evžen, Koláček, Jaroslav, Netopilík, Miloš, Walterová, Zuzana, Kruliš, Zdeněk, Synytsya, Andrey, Hrušková, Kateřina

“…•Maltodextrin was prepared by α-amylase hydrolysis of wheat B-starch and acetylated.•Acetylated maltodextrin was characterised by SEC, MALDI-TOF, 1H NMR, FTIR,…”
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Two resistant starches applied in bread by Šárka, Evžen, Kubová, Miroslava, Wiege, Iva, Horák, Pavel, Smrčková, Petra, Dvořáček, Václav, Chena, David

“…Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial…”
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Influence of physicochemical properties of Croatian maize hybrids on quality of extrusion cooking by Kljak, Kristina, Šárka, Evžen, Dostálek, Pavel, Smrčková, Petra, Grbeša, Darko

“…Extrusion cooking of maize grain is widely used in the food and feed industries. While numerous studies have sought to optimise process conditions, few studies…”
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Using Image Analysis to Identify Acetylated Distarch Adipate in a Mixture by SARKA, Evzen, BUBNIK, Zdenek

“…The NIS‐Elements image analysis system, together with microscopic observation, was used to measure the particle size of acetylated distarch adipate (ADA) in…”
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Spectral analysis and physical properties of benzylated starch by Šárka, Evžen, Koláček, Jaroslav, Synytsya, Andriy, Hrušková, Kateřina, Maixner, Jaroslav, Štětina, Jiří

“…A‐ and B‐wheat starch (in native or acetylated form) and potato starch (slightly acetylated) were subjected to benzylation with benzylchloride in various…”
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The particle size of carbonation mud, and possibilities for influencing it by Šárka, Evžen, Bubník, Zdeněk, Kadlec, Pavel, Veselá-Trilčová, Anežka

“…The waste precipitate from sugar technology called carbonation mud contains CaCO 3 and aggregated or adsorbed non-sugars. The authors considered feasible…”
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