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Effect of recipe and production technology of chocolate products on their quality during storage
(Mendelova univerzita v Brně, 2017)
The effect of four storage temperature modes (6, 12, 20 and 30oC) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to ...
Impact of Added Colored Wheat Bran on Bread Quality
(Mendelova univerzita v Brně, 2017)
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and ...
Evaluation of selected quality parameters of reduced Salt Frankfurters
(Zdruzenie HACCP Consulting, 2018)
Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat ...