A5015006198- Food composition and properties
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Digestive system and related health
- Medicinal Plant Extracts Effects
- Education Methods and Technologies
- Agriculture, Plant Science, Crop Management
- Amino Acid Enzymes and Metabolism
- Innovative Teaching Methods
- Biomedical Research and Pathophysiology
- Neurobiology and Insect Physiology Research
- Insect Utilization and Effects
- Biochemical Analysis and Sensing Techniques
- Heavy Metals in Plants
- Phytochemical and Pharmacological Studies
- Microbial Metabolites in Food Biotechnology
- Free Radicals and Antioxidants
- Breastfeeding Practices and Influences
- Clinical Nutrition and Gastroenterology
- Diet and metabolism studies
- Muscle metabolism and nutrition
- Mobile Learning in Education
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Infant Nutrition and Health
Czech University of Life Sciences Prague
2023-2024
University of Chemistry and Technology, Prague
2010-2017
The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are most active plants, and therefore water as extraction agent. Besides capacity, content total also measured a strong correlation between these two variables found. extracts lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita oregano (Origanum vulgare Greek heracleoticum sage (Salvia...
Contemporary society is faced with the question how to ensure suffiecient nutrition (quantity and quality) for rapidly growing population. One solution can be consumption of edible insect, which have very good nutritional value (dietary energy, protein, fatty acids, fibers, dietary minerals vitamins composition). Some insects species, contains a relatively large amount fat, potential „good" (interesting, new) source minor lipophilic compounds such as sterols (cholesterol phytosterols)...
Abstract BACKGROUND Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The distribution oxysterols was investigated in meatloaves prepared under different baking regimes with an increased temperature or prolonged time. effect frozen storage marjoram addition on level also investigated. RESULTS regime content determined. Temperature most important factor affecting 7‐ketocholesterol baked meatloaf. Its significantly higher after...
Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties leafy parsley) was monitored to see the effect increasing herb content on inhibition pork lard oxidation. The tested dry significant (protection factors were from 1.7 11.4) linearly increased at all range concentrations 10 100 g/kg. No prooxidant occurred under Schaal test conditions. The antioxidant plants decreased in following order: marjoram > oregano >...
Chemistry education at the secondary school level, with limited science including chemistry, is only a marginally discussed topic. In our study, we provide information on how chemistry can be taught in vocational schools to further strengthen and extend students' literacy while being well-received by students. We have tested method one of Prague's M‑type schools. This sub-study yielded interesting results that lead us systematize approach develop suitable learning support for students...
: The main objective of the work was analysis and description data on body composition resting energy expenditure (REE) values selected groups patients with obesity whose REE measurement results using indirect calorimetry reached a level below 95% predicted calculated Harris-Benedict (H-B) equation. sub-goals were to describe dependence size find out if deviations between number total measured H-B in adapted group (patients altered values, lower than expected caused by long caloric...
Buckwheat is returning to the countries of Central Europe. There are several reasons for this: firstly, because its interesting chemical composition, which reflected in nutritional value and potential health benefits. And secondly buckwheat, especially buckwheat flour, suitable raw materials production gluten-free foods. flours classified similarly wheat flours, but different anatomy grains seeds makes this classification partly misleading. While largely produced by one standard process,...