Filters
Immersion mass marking of pikeperch (Sander lucioperca) larvae in oxytetracycline hydrochloride and its detection using fluorescence microscopy
Fish marking is essential to distinguish between stocked and naturally reproduced fish. This procedure is challenging, especially in early life stages. Therefore the objective of this study was to investigate the possibility of oxytetracycline hydroc...
Ecology
- 2018 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Nutritional and sensory aspects for the preparation of battered Vienna cutlets with use of various fats
Chnages occurring during frying of Vienna cutlets were compared with use of pan fraying, deep fat frying, frying in a conventional oven, frying in a convectomat. The last two procedures were preferable, especially ...
GM - Potravinářství
- 2005 •
- D
Rok uplatnění
D - Stať ve sborníku
Effect of Technological Procedures on Changes During Frying
Pork cutlets were prepared by frying on the pan, by deep fat frying, in a conventional oven and in convectomat with using different fat....
GM - Potravinářství
- 2005 •
- O
Rok uplatnění
O - Ostatní výsledky
Effect of natural antioxidants of frying oil degradation during french frying
The degradation of frying oil was more efficiently inhibited by combination of natural antioxidants than by individual substances.
GM - Potravinářství
- 2003 •
- D
Rok uplatnění
D - Stať ve sborníku
Stability improvement of oils for deep frying
The stability of frying oils for deep frying of french fries can be improved by natural antioxidants.
GM - Potravinářství
- 2003 •
- D
Rok uplatnění
D - Stať ve sborníku
Optimizing the frying and testing the frying oil quality using the conductivity meter testo 270
During the frying process, chemical and physical changes in both the food and the frying medium occur, with a transfer of part of the medium is into the food. Frying and dishes typical properties expected by the customer. ...
Food and beverages
- 2024 •
- Jost
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Effects of antioxidants during storage and frying
Effects of antioxidants during storage and frying...
GM - Potravinářství
- 2005 •
- O
Rok uplatnění
O - Ostatní výsledky
Diel vertical migrations of bathypelagic perch fry
fry assemblage of the Slapy Reservoir (Czech Republic) was studied during late May the perch fry was present simultaneously in littoral, epipelagic and bathypelagic habitats. Bathypelagic perch fry forming a scattering lay...
GL - Rybářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Bathypelagic percid fry, a strongly predominating fry community in a deep European reservoir
) in mid-June 2010. Using the SIMRAD EK60 echosounder (frequency 120 kHz), fry were was used simultaneously to collect fry in the open water. Apparent differences were found in the density of fry between the epipelagic, lit...
Ecology
- 2017 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Food frying from chemist´s point of view
The sensory value of food increases on frying, but the nutritional value decreases. The degradation of frying oil limits its use. Food components influence the degradation of frying oil....
GM - Potravinářství
- 2001 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
- 1 - 10 out of 440