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4 845 (0,081s) •

Project

Impact of acrylamide elemination on sensory and chemical properties of products (MEB080882)

sensory quality of product, and, consequently, to consumer´s acceptance. The main aim of this project is to characterize sensory and chemical changes of potato products, caused of antioxidants or enzymatic pretreatment usi...

GM - Potravinářství

  • 2008 - 2009
    • •
  • 71 tis. Kč
    • •
  • 71 tis. Kč
    • •
  • MŠMT
Project

Application of modern methods of antioxidant activity determination to assessement of hop quality and sensorial stability of beer. (1B44061)

Application of modern methods of antioxidant activity determination for hops quality and sensorial beer stability assessement is the topic of the project. Contents of free radicals in solid matrices will be evaluated with respect to...

CB - Analytická chemie, separace

  • 2004 - 2007
    • •
  • 5 498 tis. Kč
    • •
  • 4 943 tis. Kč
    • •
  • MZe
Project

Study of sensory active peptides derived from casein (GA203/96/1143)

it is importantto find relations between presence of phosphoproteins and final sensory qualityThe project is focused on studying the proteolysis of phosphoproteins in the degradation of caseins during cheese ripening. Some sens...

CE - Biochemie

  • 1996 - 1998
    • •
  • 1 358 tis. Kč
    • •
  • 1 273 tis. Kč
    • •
  • GA ČR
Project

A complex analysis of impact of tradicional (surgical) and alternative methods of castration on pig rearing and pork quality in order to ensure sustainainable and competetive pork production (QJ1510233)

of castration of pigs on quality of meat and to assess impact of rearing technologies of zootechnical, immunologic, genetic, histological, chemical, sensory and technological for evaluation of sensory descriptors of pork a...

GM - Potravinářství

  • 2015 - 2018
    • •
  • 13 221 tis. Kč
    • •
  • 11 187 tis. Kč
    • •
  • MZe
Project

Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect (QJ1210257)

and sensory properties of foods based on cereals. Production increase and assortment enlargement of safe, high-quality and sensory interesting cereal products for healthy......

GM - Potravinářství

  • 2012 - 2016
    • •
  • 14 579 tis. Kč
    • •
  • 12 792 tis. Kč
    • •
  • MZe
Project

Protein concentrates with favourable sensory properties obtained from oilseeds by ´green´ technology´ (LUC24117)

protein concentrate-based products, critical comparison of their sensory properties...

Agricultural biotechnology and food biotechnology

  • 2024 - 2027
    • •
  • 7 112 tis. Kč
    • •
  • 7 112 tis. Kč
    • •
  • MŠMT
Project

The development of novel crops to produce of food products with higher nutritional value (QJ1610202)

modifications and development of foods with high nutritional and sensory quality. Adjusting substances and degradation flatulent carbohydrates, leading to increased sensory......

GM - Potravinářství

  • 2016 - 2018
    • •
  • 7 206 tis. Kč
    • •
  • 5 382 tis. Kč
    • •
  • MZe
Project

Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products. (QK1910024)

To use the enzyme and probiotic potential of microorganisms to develop and introduce new food products based on milk and cereals and to improve quality, nutritional value, yield, durability and sensory properties of existing produc...

Food and beverages

  • 2019 - 2023
    • •
  • 18 540 tis. Kč
    • •
  • 18 540 tis. Kč
    • •
  • MZe
Project

Development and investigation of novel compositions for stabilization of edible oils and other fat containing foods (OK 282)

Improvement of nutritional, sensory and technological quality of animal fats and vegetable oils, especially against autoxidation. Stabilization of the material by addition of natural antioxidants, particularly plant extracts.Antioxi...

GM - Potravinářství

  • 1997 - 1999
    • •
  • 1 223 tis. Kč
    • •
  • 645 tis. Kč
    • •
  • MŠMT
Project

Interaction of food matrix with small ligands influencing flavour and texture (OC 96.10)

(water) and non-polar (oil) media. The interaction of sensory important compounds will be studied. The reactions will be followed by chromatographic methods. The sensory the time-intensity values of taste and aroma perception. 2. T...

GM - Potravinářství

  • 1999 - 1999
    • •
  • 2 050 tis. Kč
    • •
  • 1 700 tis. Kč
    • •
  • MŠMT
  • 1 - 10 out of 4 845