Browsing by Author "Cwiková, Olga"
Now showing items 1-6 of 6
-
Effect of additives to microbiological quality of yogurts
(Zdruzenie HACCP Consulting, 2018)The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition ... -
Effect of different storage times on Japanese quail egg quality characteristics
(Zdruzenie HACCP Consulting, 2018)The aim of this research was to monitor selected quality parameters of Japanese quails (Coturnix coturnix japonica) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were ... -
Effect of milking method and season on phthalate content in cow milk from organic production
(Academic Press Inc.-Elsevier Science, 2024)Dibutyl phthalate (DBP) and diethylhexyl phthalate (DEHP) content was determined by the high-performance liquid chromatography in the milk samples either mechanically or manually taken from 10 dairy cows in January, April, ... -
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
(MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2022)An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide ... -
Evaluation of rabbit meat microbiota from the viewpoint of marketing method
(Zdruzenie HACCP Consulting, 2017)Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed ... -
Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses
(Zdruzenie HACCP Consulting, 2020)The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD ...
