Results 1 to 10 of about 1,638,679 (304)

Monoacylglycerols as fruit juices preservatives

Czech Journal of Food Sciences, 2012
Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial ...
Iva DOLEŽÁLKOVÁ, Zdeněk MÁČALÍK, Adéla BUTKOVIČOVÁ, Rahula JANIŠ, Leona BUŇKOVÁ   +4 more
doaj   +1 more source

Fat blends on the base of structural triglycerides

Czech Journal of Food Sciences, 2004
Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed ...
V. Filip, M. Zárubová, I. Piska, J. Šmidrkal   +3 more
doaj   +1 more source

Research on the Effects of Gender and Feeding Geese Oats and Hybrid Rye on Their Slaughter Traits and Meat Quality

Animals, 2021
The aim of the study was to determine the effect of feeding Zatorska variety geese hybrid rye, oats, or a mixture of both grains (1:1) on slaughter value and meat quality.
Dariusz Lisiak, Piotr Janiszewski, Eugenia Grześkowiak, Karol Borzuta, Beata Lisiak, Łukasz Samardakiewicz, Tomasz Schwarz, Krzysztof Powałowski, Krzysztof Andres   +8 more
doaj   +1 more source

Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation

Czech Journal of Food Sciences, 2016
The preparation of conjugated linoleic acid (CLA)-enriched free fatty acids by industrial processes compared with our biphasic isomerisation experiments in a special designed reactor enabling the preparation of CLA esters was evaluated.
Jan Kyselka, Lukáš Thomes, Simona Remišová, Miroslav Dragoun, Markéta Berčíková, Vladimír Filip   +5 more
doaj   +1 more source

O Ensino de Ciências Naturais e a Construção de um Currículo Educacional Antirracista na Escola Bernardino Pereira de Barros, Abaetetuba-PA

Revista Insignare Scientia, 2020
Objetiva-se apresentar pesquisa realizada com professores do Ensino Fundamental sobre a Lei 10.639/2003 e suas aplicações na prática pedagógica. Os novos desafios do Ensino de Ciências Naturais estão intrinsecamente ligados ao desenvolvimento de novos ...
Deusa Maria de Sousa, Clemerson Santos da Silva, Rosicleide Maciel dos Santos   +2 more
doaj   +1 more source

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Czech Journal of Food Sciences, 2012
The antilisterial activity of E. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent L. monocytogenes strains using the agar spot method.
Kateřina Solichová, Ivana Složilová, Iva Jebavá, Barbora Uhrová, Milada Plocková   +4 more
doaj   +1 more source

Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats

Journal of Dairy Science, 2001
The objectives of this study were to provide a better understanding of the effects of triacylglycerol (TAG) and non-TAG components (minor lipids) of milk fat on phase and crystallization behavior of binary mixtures of palm kernel oil (PKO) and the physical properties of corresponding compound coatings.
J M, Schmelzer, R W, Hartel
openaire   +2 more sources

Complementarity of renewable energy sources in Brazil using qualitative comparative analysis of causal configurations for SDG 7.2 achievement

Discover Sustainability
Traditional approaches to evaluate progress toward Sustainable Development Goal 7.2 rely on single metrics that fail to capture the complexity of energy transitions in high-renewable systems like Brazil.
Hugo Pimentel Tavares, Eliane Da Silva Christo, Nilo Antônio de Souza Sampaio, João Ercio Miranda Junior, Luiz Guilherme de Andrade Aguiar, Ronald Palandi Cardoso, Maria da Glória Diniz de Almeida   +6 more
doaj   +1 more source

Production of biogenic amines by Enterococci

Czech Journal of Food Sciences, 2009
Enterococci were presented in all tested samples of raw cow milk (six samples) at the level 103-105 CFU/ml, fresh cheeses (five samples) at the level 102-106 CFU/g and semi-hard cheeses (five samples) at the level 103-105 CFU/g.
Kateřina Kučerová, Hana Svobodová, Štěpán Tůma, Iva Ondráčková, Milada Plocková   +4 more
doaj   +1 more source

A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils

Czech Journal of Food Sciences, 2015
A versatile isothermal glass apparatus provided with sintered glass on the bottom was designed for the bench scale adsorptive bleaching and deodorisation of vegetable oils.
Vladimir Filip, Jan Kyselka, Iveta Hrádková, Markéta Berčíková, Klára Cihelková   +4 more
doaj   +1 more source