A5069604677- Phytoestrogen effects and research
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Plant Growth Enhancement Techniques
- Proteins in Food Systems
- Garlic and Onion Studies
- Silymarin and Mushroom Poisoning
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Essential Oils and Antimicrobial Activity
- Ruminant Nutrition and Digestive Physiology
- Toxin Mechanisms and Immunotoxins
- Cannabis and Cannabinoid Research
- Fungal Plant Pathogen Control
- Selenium in Biological Systems
- Turfgrass Adaptation and Management
- Aquaculture Nutrition and Growth
- Food Industry and Aquatic Biology
- Microencapsulation and Drying Processes
- Education, Psychology, and Social Research
- Phytase and its Applications
- Animal Nutrition and Physiology
- Phytochemistry and biological activities of Ficus species
University of South Bohemia in České Budějovice
2019-2025
Agriculture and Food
2023
The University of Queensland
2023
Plant (United States)
2023
Food Research Institute Prague
2023
ABSTRACT Fungal diseases pose a significant threat to global agriculture, leading major crop losses and harmful mycotoxin contamination. Effective management of these is crucial for safeguarding production ensuring food safety. With growing emphasis on sustainability, there increased interest in using biological control agents (BCAs) biostimulants with protective effects (BPEs). This paper provides comprehensive set methods or protocols rapidly screening the potential BCAs BPEs, covering...
Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which rich in polyphenol antioxidants, added to food extend shelf life. This study investigated effects addition peel powder (OPP) sausage made from MSFM. Sausages were divided into four groups with different amounts OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages stored 28 days at 5 °C....
Black garlic (BG) is a product originating from fresh (FG) and substantially differs in many aspects FG due to the process called ageing. During this thermal process, health-promoting properties of are enhanced, sensory traits altered. However, very little known about how physicochemical different varieties affect these BG. Thus, aim study was investigate influence seven subjected on parameters To prepare BG samples, fifteen-day ageing involving temperature gradient ranging 30 82 °C used. It...
Onion skin is a waste produced in thousands of tons annually the European Union. It rich natural source flavonoids and its water extracts (as an environmentally friendly solvent) could be used as antioxidant material for meat products. Therefore, properties onion (OSWEs) were tested on cooked pork patties. Pork patties divided into five treatments: control (no antioxidant), 10 20% (w/w) yellow OSWE, red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances...
The research is focused on the quantitative evaluation of flaxseed (Linum usitatissimum L.) proteome at level seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). was performed three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which finalized by database searching NCBI for Linum related species. A total 2560 groups (PGs) were identified, their relative...
As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuable protein items, about there is lack information. present work therefore aimed at evaluating proteome (Cannabis sativa L.) whole-seed, seed, hull levels. evaluation was performed on two cultivars, Santhica 27 Uso-31, using LC-MS/MS analysis. In...
1. Bach, V., Mikkelsen, L., Kidmose, U., Edelenbos, M. (2015). Culinary preparation of beetroot (Beta vulgaris L.): The impact on sensory quality and appropriateness. Journal the Science Food Agriculture, 95, 1852-1859. CrossRef Google Scholar
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used a novel ingredient. Therefore, study aimed at investigating effects addition cake (MTOC) flour fractions obtained via dry sieving, differing particle size (unsieved; coarse: >710 µm; medium: 315−710 and fine: <315 µm), on quality gluten-free bread stability silymarin...
Plant biostimulants constitute a promising environmentally friendly alternative for increasing crop yield and tolerance to unfavorable conditions. Among various types of such formulations, botanical extracts are gaining more recognition as products supporting plant performance. Moreover, novel tools cold-plasma or low-pressure microwave plasma discharge being proposed techniques that might improve their efficacy. Elucidation the biostimulant's mode action requires complex research at...
Abstract In recent years, it has been realized that agriculture become one of the economic sectors with a huge impact on environment. Therefore, measures have taken to reduce negative agricultural production The use biostimulants in agriculture, especially plant origin, is part this trend. However, obtaining suitable formulation requires development appropriate technologies for their production. was undertaken investigate possibility using gliding arc cold plasma (GA) and low-pressure...
78 individual milk samples (IS) were taken in the Czech Fleckvieh and Holstein dairy cow herds 33 bulk (BS) 13 to compare two methods for determination of fatty acids (FAs) -routine/indirect (infrared (IR) spectroscopy, MIR-FT) reference/direct (gas chromatography, GC).The IS results show that C16:0 C18:1 group saturated (SFA) unsaturated (UFA) FAs can be determined using routine method with a relatively high reliability (correlations (r) 0.7543, 0.7607, 0.8424 0.9492; P < 0.001).In case...