Browsing by Author "Ondrušíková, Sylvie"

Now showing items 1-4 of 4

    • 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 ...

    • 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 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 ...

    • 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% ...