Search Results - "Bubelová, Zuzana"

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.) by Bubelová, Zuzana, Sumczynski, Daniela, Salek, Richardos Nikolaos

“…The aim of this work was to evaluate the effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and…”
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Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets by Sumczynski, Daniela, Bubelová, Zuzana, Fišera, Miroslav

“…•The aim of this study was to evaluate some chemical parameters of rice.•Dry matter, ash, crude oil, starch and crude protein were determined.•Digestibility,…”
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Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period by Salek, Richardos Nikolaos, Černíková, Michaela, Pachlová, Vendula, Bubelová, Zuzana, Konečná, Veronika, Buňka, František

“…The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry…”
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The effect of long-term storage on the quality of sterilized processed cheese by Bubelová, Zuzana, Tremlová, Bohuslava, Buňková, Leona, Pospiech, Matej, Vítová, Eva, Buňka, František

“…The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during…”
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Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303 by Bubelová, Zuzana, Buňka, František, Taťáková, Monika, štajnochová, Kateřina, Purevdorj, Khatantuul, Buňková, Leona

“…The aim of this study was to evaluate the combined effect of temperature (10, 20 and 37°C), pH (4, 5, 6, 7 and 8), and NaCl content (0, 1, 3, 4, 5 and 6% w/v)…”
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Quality changes of long-life foods during three-month storage at different temperatures by Bubelová, Zuzana, Černí­ková, Michaela, Buňková, Leona, Talár, Jaroslav, Zají­ček, Václav, Foltin, Pavel, Buňka, František

“…The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese,…”
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Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli by Sumczynski, Daniela, Bubelova, Zuzana, Sneyd, Jan, Erb-Weber, Susanne, Mlcek, Jiri

“…•Non-traditional wheat flakes were prepared and analysed.•Polyphenols, flavonoids, DPPH, ABTS, fibre and digestibility were monitored.•Sensory evaluation…”
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