František Buňka

THE INFLUENCE OF POLYPHOSPHATE MIXTURE ON THE GROWTH OF BACTERIA SIGNIFICANT IN THE FOOD INDUSTRY

Leona Buňková, Miroslav Jasso, Dalibor Kuchař, František Buňka

Phosphates are frequently used in the food processing, especially in the dairy and meat industries. They act as emulsifying salts, crucial in the manufacturing of processed cheeses. The effect of Cremosal AB4, a commercially used polyphosphate mixture, was tested in vitro on …

The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review

František Buňka, Richardos Nikolaos Salek, Vendula Kůrová, Leona Buňková et autres

cz (code pays fourni par la source)

List of contributors

Oscar Álvarez, Pablo Arbeláez, Mutamed M. Ayyash, Giovanni Barone et autres

co, ca, ae, dk, es, de, it, au, br, ie, ar (code pays fourni par la source)

Use of casein in the manufacture of processed cheese

Richardos Nikolaos Salek, Vendula Kůrová, Eva Lorencová, František Buňka

cz (code pays fourni par la source)

Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product

Lucie Klementová, Khatantuul Purevdorj, Irena Butor, Petra Jančová et autres

cz (code pays fourni par la source)

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek et autres

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and …

cz (code pays fourni par la source)

Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety

Zuzana Míšková, Eva Lorencová, Richardos Nikolaos Salek, Tereza Koláčková et autres

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The …

cz (code pays fourni par la source)

Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food

Irena Butor, Petra Jančová, Khatantuul Purevdorj, Lucie Klementová et autres

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. …

cz, pl (code pays fourni par la source)

The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Barbara Mickowska, Maja Grabacka, Małgorzata Pierzchalska, František Buňka

Prolamins (gliadin-related proteins) are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to gluten. Therefore, serious safety concerns regarding occasional and routine beer consumption emerge due to the presence of immunoreactive amino acid …

pl, cz (code pays fourni par la source)

Reduction of Histamine, Putrescine and Cadaverine by the Bacteria Lacticaseibacillus Casei Depending on Selected Factors in the Real Condition of the Dairy Product

Lucie Klementová, Khatantuul Purevdorj, Irena Butor, Petra Jančová et autres

cz (code pays fourni par la source)

Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

Alena Jedounková, Zuzana Lazárková, Lucie Hampelová, Vendula Kůrová et autres

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter content (DM) of 30–55 g/100 g and fat in …

cz (code pays fourni par la source)

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Richardos Nikolaos Salek, Eva Lorencová, Robert Gál, Vendula Kůrová et autres

The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; …

cz (code pays fourni par la source)