MENDELU Repository

    • English
    • čeština
  • English 
    • English
    • čeština
  • Login
Search 
  •   DSpace Home
  • Search
  •   DSpace Home
  • Search
JavaScript is disabled for your browser. Some features of this site may not work without it.

Search

Show Advanced FiltersHide Advanced Filters

Filters

Use filters to refine the search results.

Now showing items 1-9 of 9

  • Sort Options:
  • Relevance
  • Title Asc
  • Title Desc
  • Issue Date Asc
  • Issue Date Desc
  • Results Per Page:
  • 5
  • 10
  • 20
  • 40
  • 60
  • 80
  • 100
Thumbnail

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 ...
Thumbnail

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 ...
Thumbnail

Operational Degradation of Engine Oil in Agricultural Technology 

Dostál, Petr; Rozlivka, Jakub; Kumbár, Vojtěch (Slovenská poľnohospodárska univerzita v Nitre, 2019)
Proposed paper is focused on description and observation of operational degradation of engine oil in agricultural technology. Engine oil is one of the most important liquids used in combustion engines. Correct function of ...
Thumbnail

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 ...
Thumbnail

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 ...
Thumbnail

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% ...
Thumbnail

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 ...
Thumbnail

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 ...
Thumbnail

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 ...

DSpace software copyright © 2002-2023  DuraSpace
Mendel University in Brno | Library | copyright © 2002-2023  | Send FeedbackBASE
Theme by 
Atmire NV
 

 

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsHorizonFaculty

My Account

LoginRegister

Discover

Author
Kumbár, Vojtěch (9)
Nedomová, Šárka (8)Pytel, Roman (7)Ondrušíková, Sylvie (4)Kilián, Libor (3)Buchar, Jaroslav (2)Cwiková, Olga (2)Dostál, Petr (1)Jandlová, Marcela (1)Jarošová, Alžbeta (1)... View MoreSubjecttexture (2)viscosity (2)Chia (1)chocolate (1)colour (1)compression (1)Contaminant (1)curd firmness (1)Dairy product (1)DBP (1)... View MoreDate Issued2017 (4)2018 (3)2019 (2)Has File(s)Yes (9)

DSpace software copyright © 2002-2023  DuraSpace
Mendel University in Brno | Library | copyright © 2002-2023  | Send FeedbackBASE
Theme by 
Atmire NV