Browsing Článek v periodiku / Article by Author "Vyhnánek, Tomáš"

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    • Determination of chlorophyll and carotenoids present in the seeds of the plant family apiaceae and the impact on seed quality 

      Grulichová, Marie; Mendel, Peter; Trojan, Václav; Vyhnánek, Tomáš (Mendelova univerzita v Brně, 2018)
      In this study, we assessed the content of chlorophyll a and b, β-carotene and lutein in seeds of carrot, celery, dill, parsley and parsnip commercial varieties by spectrophotometric method. It was determined that the content ...

    • 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 ...

    • Impact of Added Colored Wheat Bran on Bread Quality 

      Machálková, Lenka; Janečková, Marie; Hřivna, Luděk; Dostálová, Yvona; Hernandez Kong, Joany Lizet; Mrkvicová, Eva; Vyhnánek, Tomáš; Trojan, Václav (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 ...

    • Molecular detection of fungi in paprika, chili powder and black pepper 

      Vyhnánek, Tomáš; Hanáček, Pavel; Šafránková, Ivana; Djordjević, Biljana; Beranová, Helena; Trojan, Václav; Havel, Ladislav (Mendelova univerzita v Brně, 2018)
      Paprika powder, chili powder, and black pepper are among the most frequently used spices in the world. The Internal Transcribed Spacer (ITS) regions were identified by high sequence similarity with the ITS regions of many ...

    • Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties 

      Šebestíková, Romana; Burešová, Iva; Vyhnánek, Tomáš; Martinek, Petr; Pospiech, Matej (Elsevier Science Ltd., 2023)
      The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red ...