Search Results - "M. Drdák"

Comparison of some commercial pectic enzyme preparations applicable in wine technology by D. Čapounová, M. Drdák

“…The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant…”
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Utilization of capillary isotachophoresis in the determination of organic acids in food by Karovicová, J, Drdák, M, Polonský, J

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Determination of biogenic amines in cheese by ion exchange chromatography by Standara, S, Vesela, M, Drdak, M

“…A sensitive, fully automated method, yielding reproducible results, was developed for the determination of relevant biogenic amines in cheese. Histamine,…”
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Amino acid analysis: Reduction of ninhydrin by sodium borohydride by Standara, S, Drdák, M, Veselá, M

“…Ninhydrin based monitoring systems remain the widely employed for the quantitative determination of amino acids subsequent to their separation by ion‐exchange…”
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Utilization of Lactobacillus sp. for steroid glycoalkaloids degradation by lactic acid fermentation by VESELA, Maria, DRDAK, M, SIMON, P, VESELY, M

“…The degradation of steroid glycoalkaloids (SGAs) has been studied in model solutions. The number of colony forming units (CFU) was determined using a nondirect…”
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Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum by M. Veselá, M. Drdák, S. Standara

“…The aim of the work presented here was the evaluation of the profile of free amino acids as the possible precursors of biogenic amines (BAs) in tomatoes and…”
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Red beet pigment composition. Effects of fermentation by different strains of Saccharomyces cerevisiae by Drdak, M. (Slovak Technical University, Bratislava, Czechoslovakia), Altamirano, R.C, Rajniakova, A, Simko, P, Karovicova, J, Benkovska, D

“…Pasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26 degrees C. The decay…”
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Utilisation of nitrates--a decisive criterion in the selection of Lactobacilli for bioconservation of vegetables by Hybenová, E, Drdák, M, Guoth, R, Gracák, J

“…This work presents results of the observations of cabbage and carrot juice fermentation after inoculation with pure cultures of lactic acid bacteria. From the…”
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The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices by Karovičová, J., Drdák, Milan, Greif, Gabriel, Hybenová, Eva

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Effect of fermentation on the composition of the red beet pigments by Drdák, Milan, Vallová, Milota, Daučík, Pavol, Greif, Gabriel

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Influence of water activity on the stability of betanine by Drd k, Milan, Vallov, Milota, Greif, Gabriel, Simko, Peter, Kus, Pavol

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