A5060240284- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Fermentation and Sensory Analysis
- Microbial Inactivation Methods
- Food Industry and Aquatic Biology
- Berry genetics and cultivation research
- Advanced Manufacturing and Logistics Optimization
- Food Drying and Modeling
- Food Safety and Hygiene
- Wireless Sensor Networks for Data Analysis
- Nitrogen and Sulfur Effects on Brassica
- Food Supply Chain Traceability
- Probiotics and Fermented Foods
- Plant Pathogenic Bacteria Studies
- Animal Nutrition and Physiology
- Plant Virus Research Studies
- Postharvest Quality and Shelf Life Management
- Bacteriophages and microbial interactions
- Garlic and Onion Studies
- Magnetic and Electromagnetic Effects
- Advanced Chemical Sensor Technologies
University of Chemistry and Technology, Prague
2021-2024
Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase shelf life raw milk by inhibiting growth bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Pseudomonas spp. The aim this work was verify use LP extend meat products. In vitro experiments showed inhibitory effects against selected bacteria (Listeria innocua (ATCC 33090), saprophyticus (CP054440.1), fluorescens 13525) due prolongation lag phase...
Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase shelf life raw milk by inhibiting growth bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Pseudomonas spp. The aim this work was verify use LP extend meat products. In vitro experiments showed inhibitory effects on selected bacteria (Listeria innocua (ATCC 33090), saprophyticus (CP054440.1), fluorescens 13525) due a prolongation lag phase curves....
Anthocyanins are flavonoid substances of plant origin with potential antioxidant effects. Because their intense colors, they used as natural dyes in food. However, stability food matrices is limited. This study aimed to verify the effect selected carbohydrates on anthocyanins (cyanidin-3-O-β-glucopyranoside, cyanidin-3-O-β-galactopyranoside, cyanidin-3-O-β-rutinoside and delphinidin-3-O-β-rutinoside) during accelerated storage test, since help preserve typical color anthocyanins, increase...
The protective effect of bacteriophage suspensions (Ds3CZ + Ds20CZ and PcCB7V PcCB251) on phytopathogenic bacteria causing soft rot potato tubers, namely Dickeya dianthicola (D50, D200) Pectobacterium carotovorum (P87, P224), was observed in ex vivo vitro experiments. Ex tests were performed (with air access) slices, cylindrical cuts from the center directly whole tubers. In experiments carried out a liquid medium using RTS-8 bioreactors, where bacterial growth monitored as optical density....
This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic (APC) and (ii) manual (MPC). The comparison is based on evaluation of trailer microclimate, number injuries, breast muscle (m. pectoralis major) quality. Transportation lasts 3.5 h, unloading 1 h. selection hundred 39-day-old broilers (Ross 308 Cobb 500 breeds) random for each type method. After slaughter, pH value, electrical conductivity (EC), color (lightness) tissues are determined at different...
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how laboratory sample self-analysis should be prepared and adjusted determination in this type of food. This work aimed to verify whether place sampling method preparation products can influence measured value aw. For purpose, samples heat-treated fermented were purchased from local market. Samples before analysis taken edges centre products, consisted of:...
The quality of black/red currant products, which are valuable components a healthy diet, depends on many aspects, e.g., natural variability, climatic conditions, degree ripeness, processing technology, and recipe. aim the study was to assess effect harvest year (2020 2021) different processes (with or without prepress enzymatic treatment) chemical composition 38 laboratory-prepared (BC/RC) juices compare them with 19 selected commercial using 20 compositional markers. Significant differences...
The desorption isotherms of two durable meat products (sample 1 - fermented product and sample 2 unheated product) by Dynamic Dewpoint Isotherm (DDI) at 20, 25, 30 °C Saturated Salt Slurry (SSS) method 20 has been studied. data acquired from these measurements for 7 models (GAB, DLP, Henderson, Chin, Smith, Oswin, Halsey) were used statistically evaluated. Based on our collected data, the most suitable model types is DLP model. For DDI method, (20-30 °C) reached R2 = 0.999, P value 3.48-4.22...