Marcela Sluková

Dataset fo study: Polyols as functional sucrose substitutes in muffins: Assessing the interplay between processing modifications, microbial safety, and sensory viability

Natália Palugová, Marcela Sluková, Blanka Vrchotová, Svec Ivan et autres

This dataset contains raw experimental measurements evaluating the effects of partial and total sucrose substitution with polyols (sorbitol and mannitol) on the physical, textural, and microbiological characteristics of bakery products. The study compared five formulations: F1 (100% sucrose control) and F2–F5 (varying …

cz (code pays fourni par la source)

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

Mohamed Esam Rozek, Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Marcela Sluková et autres

ABSTRACT Cocoa shell powder (CSP), an underutilized agro‐industrial byproduct often discarded, contributes to waste and economic losses but holds potential for product development. This study explored the use of CSP for wheat‐based bread development. Bread was prepared with 0%, 5%, 7.5%, and …

sk, cz, Égypte, ie, us, Ghana (code pays fourni par la source)

Vibrational Spectroscopic Evaluation of the Composition of Flax (Linum usitatissimum L.) Seeds: Differences for Cultivars

Yana Troshchynska, Roman Bleha, Alla Synytsya, Alla Sinica et autres

Flax (Linum usitatissimum L.) is a crop widely cultivated for fiber and oil production. The screening method for flax breeding must effectively address the biochemical characteristics of flaxseeds. In this study, to characterize flax cultivars, we extracted oil, defatted kernel, hull, and …

cz (code pays fourni par la source)

Analytical Characterisation of Oat-Enriched Binary Composites of Wheat Flour and Their Processing Behaviour in Bread Making

Lucie Jurkaninová, Ivan Švec, Soňa Gavurníková, Marcela Sluková et autres

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, …

cz, sk (code pays fourni par la source)

Physicochemical and Sensory Evaluation of Dark Chocolate Enriched with Aloe vera-Derived Polysaccharide

Veronika Kotrcová, Ekambaranellore Prakash, Marcela Sluková, Jana Čopíková et autres

The demand for clean-label functional foods has increased interest in natural polysaccharides with health benefits. Acemannan, an O-acetylated glucomannan from Aloe vera, possesses antioxidant, immunomodulatory, and prebiotic activities, but its performance in fat-based systems is not well understood. This study examined the …

cz (code pays fourni par la source)

What Can Be Gained via Model Order Reduction of Bread-Baking Simulations?

T. Hlavaty, Martin Isoz, A. Kovárnová, T. Svoboda et autres

Bread baking is among the oldest and most important processes in the food industry. The transformation of dough into the final product involves complex coupled chemical and physical phenomena, which make the baking process challenging to accurately simulate. At the same time, …

cz (code pays fourni par la source)

Polyols as Functional Sucrose Substituents in Muffins: Assessing the Interplay Between Processing Modifications, Microbial Safety and Sensory Viability

Natália Palugová, Marcela Sluková, Blanka Vrchotová, Ivan Švec et autres

Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell

Mohamed Esam Rozek, Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Marcela Sluková et autres

sk, cz, Égypte, ie, us, Ghana (code pays fourni par la source)

Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Ivan Švec, Beverly Hradecká, Pavel Skřivan, Marcela Sluková et autres

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms …

cz (code pays fourni par la source)

Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

Beverly Hradecká, Lucie Stara, Tomas Kourimsky, Michal Stupák et autres

) since its addition increases the free asparagine content. Cricket powder additions (5, 10, 15 %) were tested on crackers prepared with white wheat flour or whole grain wheat flour, baked for 25, 35 and 45 min at 180 °C. Additionally, chloropropandiols …

cz (code pays fourni par la source)

Model-based scaling of preparative chromatographic separation of sucrose and glucose using bilevel parameter estimation for equilibrium dispersive model with nonlinear isotherm

Tomáš Svoboda, Svatopluk Henke, Simona Gillarová, Marcela Sluková et autres

cz, de (code pays fourni par la source)

Crystallinity of starch, food composition, and digestibility of starch

Evžen Šárka, Petra Smrčková, Marcela Sluková

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate …

cz (code pays fourni par la source)