Browsing by Author "Nedomová, Šárka"

Now showing items 1-13 of 13

    • Acoustic properties and low strain rate behavior of different types of chocolate 

      Nedomová, Šárka; Trnka, Jan; Kouřilová, Veronika; Dufková, Renáta; Votava, Jiří; Hřivna, Luděk; Kumbár, Vojtěch; Buchar, Jaroslav (Taylor & Francis Inc., 2023)
      Five different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics. Acoustic properties were described in terms of longitudinal and ...

    • Aging of beef rumpsteak on sensory quality, color appereance and texture properties 

      Šulcerová, Hana; Sýkora, Vladimír; Nedomová, Šárka; Mihok, Michal (Zdruzenie HACCP Consulting, 2017)
      The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there ...

    • Effect of additives to microbiological quality of yogurts 

      Pytel, Roman; Cwiková, Olga; Ondrušíková, Sylvie; Nedomová, Šárka; Kumbár, Vojtěch (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 ...

    • The effect of calcium and magnesium supplementation on performance and bone strength of broiler chickens 

      Karásek, Filip; Štenclová, Hana; Šťastník, Ondřej; Mrkvicová, Eva; Pavlata, Leoš; Nedomová, Šárka; Zeman, Ladislav (Zdruzenie HACCP Consulting, 2017)
      Aim of the experiment was evaluation of the effect of reduced calcium and magnesium content in the broiler chickens diet on its parameters of fattening, bone strength and calcium and magnesium content in liver. The trial ...

    • Effect of different storage times on Japanese quail egg quality characteristics 

      Ondrušíková, Sylvie; Nedomová, Šárka; Pytel, Roman; Cwiková, Olga; Kumbár, Vojtěch (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 ...

    • The effect of hempseed expellers on selected quality indicators of broiler chicken's meat 

      Šťastník, Ondřej; Jůzl, Miroslav; Karásek, Filip; Fernandová, Dominika; Mrkvicová, Eva; Pavlata, Leoš; Nedomová, Šárka; Vyhnánek, Tomáš; Trojan, Václav; Doležal, Petr (Veterinární a farmaceutická univerzita Brno, 2019)
      The aim of the study was to evaluate the effect of feeding hempseed expellers in a feed mixture on the quality indicators of broiler chicken's meat. One hundred and fifty Ross 308 hybrid cockerels were used in the present ...

    • Effect of ripening time on colour and texture properties in cheese 

      Nedomová, Šárka; Kilián, Libor; Pytel, Roman; Kumbár, Vojtěch (Zdruzenie HACCP Consulting, 2017)
      The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard ...

    • The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups 

      Jandlová, Marcela; Kumbár, Vojtěch; Jarošová, Alžbeta; Stará, Markéta; Pytel, Roman; Nedomová, Šárka; Ondrušíková, Sylvie (Mendelova univerzita v Brně, 2019)
      Phthalic acid esters are used as plastic softeners and also can be found in food packaging materials. European legislation defines specific migration limits of plastic additives for plastic materials that come into contact ...

    • Mechanical properties of sugar beet root during storage 

      Nedomová, Šárka; Kumbár, Vojtěch; Pytel, Roman; Buchar, Jaroslav (De Gruyter Open Ltd., 2017)
      This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest ...

    • Quality parameters of curd 

      Pytel, Roman; Nedomová, Šárka; Kumbár, Vojtěch; Kilián, Libor (Zdruzenie HACCP Consulting, 2017)
      The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of ...

    • Rheological behaviour of chocolate at different temperatures 

      Kumbár, Vojtěch; Nedomová, Šárka; Ondrušíková, Sylvie; Polcar, Adam (Zdruzenie HACCP Consulting, 2018)
      The rheological behaviour of the chocolate at different temperatures was studied using a concentric cylinder viscometer with precision small samples adapter, temperature sensor and standard spindle. BIO chocolate (100% ...

    • Study of rheology and friction factor of natural food hydrocolloid gels 

      Kumbár, Vojtěch; Nedomová, Šárka; Pytel, Roman; Kilián, Libor; Buchar, Jaroslav (Zdruzenie HACCP Consulting, 2017)
      Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data ...

    • Study of selected genes of Wnt signaling pathway in relation to the parameters in the bone tissue of the laying hens 

      Steinerová, Michala; Horecký, Čeněk; Horecká, Eliška; Knoll, Aleš; Nedomová, Šárka; Sláma, Petr; Pavlík, Aleš (Elsevier Science BV, 2022)
      The Wnt signaling pathway plays a critical role in almost all aspects of skeletal development and homeostasis. Many studies suggest the importance of this signaling pathway in connection with bone metabolism through many ...