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7 906 (0,163s) •

Project

New sustainable processing technologies for use of domestic oilseed crops (QK22010135)

and processing vegetable oils. 3. Evaluate the nutritional value (fatty acids and the minor and in households. 4. Evaluate the sensory properties and thermal stability of oils under mild their sensory ...

Food and beverages

  • 2022 - 2025
    • •
  • 15 757 tis. Kč
    • •
  • 13 085 tis. Kč
    • •
  • MZe
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. AdjustingTargeted selection of agricultural raw materials, modern processing method and processes, application of a comprehensive evaluation...

GM - Potravinářství

  • 2016 - 2018
    • •
  • 7 206 tis. Kč
    • •
  • 5 382 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)

by lactic acid bacteria will result in the improvement of nutritional, dietetic and sensory properties of foods based on cereals. Production increase and assortment enlargement of safe, high-quality and sensory interesting...

GM - Potravinářství

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

Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization. (QI91B095)

The aim of the project is to increase a chance of cultivating minor cereals with high nutritive value of grain and their extension on food market. These rarely cultivated crops will be used mainly in cereal food production technology. Beside...

GC - Pěstování rostlin, osevní postupy

  • 2009 - 2013
    • •
  • 13 822 tis. Kč
    • •
  • 13 797 tis. Kč
    • •
  • MZe
Project

Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins. (QI111B154)

selected nutritional factors and sensory analysis of bakery products from cereals and to evaluate occurrence of masked mycotoxins forms in frame of production process (transfer......

GF - Choroby, škůdci, plevely a ochrana rostlin

  • 2011 - 2014
    • •
  • 14 560 tis. Kč
    • •
  • 13 073 tis. Kč
    • •
  • MZe
Project

Functional foods for weight reduction diets (OC 918.20)

of nutritional value, energy content, sensory value and technological properties...

GM - Potravinářství

  • 1998 - 2003
    • •
  • 2 545 tis. Kč
    • •
  • 1 275 tis. Kč
    • •
  • MŠMT
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 in the Czech Republic (QJ1510233)

for evaluation of sensory descriptors of pork and education and training of expertsThe project objectives are to evaluate influence of different methods, nutrition, slaughtering and processing on reduction of boar...

GM - Potravinářství

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

Improvement nutritional properties in beef Galloway adding lupinus into the fodder (TJ02000270)

The aim of the project is to improve nutritional properties of meat as an increase content of unsaturated fatty acids and change in composition of aminoacids and sensory properties as colour, flavour and smell of the beef cattle Gal...

Animal and dairy science; (Animal biotechnology to be 4.4)

  • 2019 - 2021
    • •
  • 2 138 tis. Kč
    • •
  • 1 750 tis. Kč
    • •
  • TA ČR
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
  • 1 - 10 out of 7 906