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 1-10 of 11

  • 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

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 ...
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

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 ...
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

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 ...
  • 1
  • 2

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
Nedomová, Šárka (11)
Kumbár, Vojtěch (8)Pytel, Roman (7)Ondrušíková, Sylvie (4)Kilián, Libor (3)Buchar, Jaroslav (2)Cwiková, Olga (2)Karásek, Filip (2)Mrkvicová, Eva (2)Pavlata, Leoš (2)... View MoreSubjectpoultry nutrition (2)texture (2)Beef meat dry-aging (1)CaCO3 (1)Cannabis sativa L. (1)Chia (1)chocolate (1)CIELAB (1)Color (1)colour (1)... View MoreDate Issued2017 (6)2018 (3)2019 (2)Has File(s)Yes (11)

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